Amaly, Intan Dara Ugi (2019) SUBSTITUSI TEPUNG UBI JALAR UNGU DALAM PEMBUATAN ROTI BURGER UNTUK MENINGKATKAN PENGETAHUAN MASYARAKAT DI KECAMATAN BIRINGKANAYA KOTA MAKASSAR. Diploma thesis, Universitas Negeri Makassar.
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Abstract
ABSTRACT Intan Dara Ugi Amaly. 1528041024. Subtitution Of Sweet Purple Potato Flour In Making Burger Bun To Increase Knowledge Community Of Biringkanaya Subdistrict In Makassar City. Skripsi. Pendidikan Kesejahteraan Keluarga. Fakultas Teknik Universitas Negeri Makassar, 2019. Supervised by Ratnawati T and Nahriana. This study aims to determine the process of making burger buns from purple sweet potato flour by substitution (10%); (20%); (25%), the panelists response to the level of preference for burger buns with the substitution of purple sweet potato flour was the best in terms of color, taste, the aroma and texture, community response to burger buns training from purple sweet potatoes flour. This research is an experimental research. The place of research was conducted at Laboratorium Pendidikan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Makassar and di Kelurahan Bakung Kecamatan Biringkanaya Kota Makassar. The data collection technique used is using a documentation, questionnaire in this case in the form of a score sheet. The data analysis technique used were persentation descriptive, average, Anova, and Duncans test. The results showed the process of making burger buns purple sweet potato through several stages, namely the preparation process of ingredients and tools. The process of making burger buns starts at the weighing stage of the ingredients based on the formula F1 recipe (10% puple sweet potato flour), F2 (20% puple sweet potato flour), F3 (25% purple sweet potato flour), mixing the ingredients, fermentation process, and baking. The reception of panelists on burger buns purple sweet potato with F1 code (10% purple sweet potato flour) on aspects of assessment of color, aroma, texture, taste is better than other formulations. With a high average value color 5,20, aroma 2,65, texture 3,95, taste 4,50 and over all 4,60. Community response to this training can increase a small medium business knowladge after the training process for making burger buns from purple sweet potato flour. Keywords: Substitution, Purple Sweet Potato Flour, Burger Buns
| Item Type: | Thesis (Diploma) |
|---|---|
| Subjects: | FAKULTAS TEKNIK > Pendidikan Kesejahteraan Keluarga |
| Divisions: | FAKULTAS TEKNIK |
| Depositing User: | UPT PERPUSTAKAAN UNM |
| Date Deposited: | 12 Sep 2019 05:28 |
| Last Modified: | 12 Sep 2019 05:28 |
| URI: | http://eprints.unm.ac.id/id/eprint/14869 |
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