PENGEMBANGAN DONAT SUBSTITUSI TAPE SINGKONG UNTUK MENINGKATKAN NILAI GIZI

Adila, Dhia (2019) PENGEMBANGAN DONAT SUBSTITUSI TAPE SINGKONG UNTUK MENINGKATKAN NILAI GIZI. Diploma thesis, Universitas Negeri Makassar.

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Abstract

ABSTRACT Dhia Adila, 1428042018. Innovation in Making Doughnut Dough Using Fermented Cassava to Improve Its Nutritional Values. Undergraduate Thesis. Makassar: Faculty of Engineering Universitas Negeri Makassar, 2019, Advisors: (I) Haerani and (II) Andi Hudiah. This experimental study aims (1) to explore the process of making doughnut dough using fermented cassava as a substitute ingredient, (2) to expose the result of organoleptic test, and (3) to explore the nutritional value in doughnout made of fermented cassava. This study was conducted at Laboratory of Home Economics Department of Universitas Negeri Makassar and Makassar Center for Health Laboratory. The data we're collected using documentation and score sheet. The technique in analysing the data through ANOVA and Proximate test. The result of this study shows that the process of making doughnut with fermented cassava following several steps, starts with preparing ingredients and tools, weighing ingredients, mixing, fermenting the dough, weighing dough, shaping dough, frying and draining the doughnut. The organoleptic test shows that among three formulas, the most preffered is F2 doughnuts with 50% of fermented cassava. The nutritional values shows that carbohydrates 45.98%, fat 28.07%, protein 4.83%, ash 1.62%, and water 19.50%. Keywords : Doughnut, Development, Substitutions, Fermented Cassava

Item Type: Thesis (Diploma)
Subjects: FAKULTAS TEKNIK > Pendidikan Kesejahteraan Keluarga
Divisions: FAKULTAS TEKNIK
Depositing User: UPT PERPUSTAKAAN UNM
Date Deposited: 29 Oct 2019 04:51
Last Modified: 29 Oct 2019 04:51
URI: http://eprints.unm.ac.id/id/eprint/15293

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