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http://repository.ipb.ac.id/handle/123456789/61972
Title: | Karakteristik Tepung Talas (Colocasia esculenta (L) Schott) dan Pemanfaatannya dalam Pembuatan Cake |
Authors: | Purwanto, Y. Aris Nuraini, Dhiah Kafah, Fiki Fitriya Silmi |
Keywords: | physicochemical characteristic Colocasia esculenta (L) Schott Taro flour cake |
Issue Date: | 2012 |
Publisher: | IPB ( Bogor Agricultural University ) |
Abstract: | Taro has high carbohydrate content. Taro is mostly consumed in the form of fresh tubers. To increase the utilization of Taro as a carbohydrate source in food, taro tubers should be processed into flour. Therefore, understanding the characteristics of taro flour is required to be able to handle taro flour properly during production storage, packaging, and processing. The objective of this study were to examine the physical and chemical characteristics of taro flour, and to determine the consumer preference level of taro cake. The results showed that yield of taro flour was 19.7%. The density was 0.534 g/ml and launch angle was 34º. The gelatinization temperature was relatively high, at 82.9ºC, due to high content of protein that inhibits the starch gelatinization. Peak viscosity of taro flour was 2865.3 cP. Taro flour was less stable during heating, this was indicated by a high value of breakdown viscosity i.e. 1155.7 cP. Setback viscosity was 636.3 cP. The largest part of the chemical composition was carbohydrates. The energy contained in taro flour worth was 369.04 kcal per 100 g taro flour. Taro sponge cakes were made in two levels of taro flour composition, i.e. 50% and 100%. It was resulted that taste, texture, aroma, pores, color of crumb, and crust color, sponge cake of 50% taro flour was more acceptable than 100%. |
URI: | http://repository.ipb.ac.id/handle/123456789/61972 |
Appears in Collections: | UT - Agricultural and Biosystem Engineering |
Files in This Item:
File | Description | Size | Format | |
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F12ffs.pdf Restricted Access | fulltext | 2.31 MB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 308.02 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 307.87 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 549.65 kB | Adobe PDF | View/Open |
BAB III Metodologi Penelitian.pdf Restricted Access | BAB III | 475.78 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 876.94 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 302.63 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | COVER | 304.73 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | DAFTAR PUSTAKA | 308.75 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | LAMPIRAN | 713.87 kB | Adobe PDF | View/Open |
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