EVALUASI SIFAT FISIK DAN PENERIMAAN KONSUMEN TERHADAP PREMIKS ES PUTER MENGGUNAKAN PATI SAGU TERMODIFIKASI METODE HEAT MOISTURE TREATMENT (HMT)

Putri, Farhana Rizqiah Permana (2024) EVALUASI SIFAT FISIK DAN PENERIMAAN KONSUMEN TERHADAP PREMIKS ES PUTER MENGGUNAKAN PATI SAGU TERMODIFIKASI METODE HEAT MOISTURE TREATMENT (HMT). Tugas Akhir (S1) - thesis, Universitas Bakrie.

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	Text (04. DAFTAR PUSTAKA) 04.Daftar Pustaka.pdf - Accepted Version Download (145kB)
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Abstract

The purpose of this study is to determine the most preferred formulation of Heat Moisture Treatment (HMT) modified sago es puter premix and to analyze the difference in its physical properties between different formulations. The HMT method used in this study refers to Lehmann et al. (2002). The sago starch is adjusted to 20% by spraying distilled water then heated above the gelatinization point. The testing stage includes testing physical properties and sensory evaluation. The data processing stage uses analysis of variety or Analysis of Variance (ANOVA). The panelists' assessment of the overall parameters was influenced by all the attributes tested such as color, aroma, taste, and texture. Based on the texture value, aftertaste, and overall preference score of HMT starch samples of 3%, 4%, 7% were not significantly different, but in terms of taste, the panelists liked the formulation with HMT sago starch 7%. HMT 7% modified sago starch es puter has the highest viscosity value so that the ice puter dough becomes thick and produces a soft texture, the higher the percentage of HMT sago starch added will result in a longer melting time so that the taste and texture of es puter are preferred. The overrun value of HMT modified sago starch ice puter decreased by 7%, causing the ice puter to be more stable and melt longer so that it can maintain a soft texture and the duration of consumption can be longer.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Pati Sagu, Heat Moisture Treatment, Es Puter, Evaluasi Sensori, Evaluasi Sifat, Fisik
Subjects:	Food Science and Technology > Food Chemistry Food Science and Technology > Analisis Sensori
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Farhana Rizqiah Permana Putri
Date Deposited:	26 Aug 2024 08:35
Last Modified:	26 Aug 2024 08:35
URI:	https://repository.bakrie.ac.id/id/eprint/9891

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