| Judul | Pengaruh penambahan bunga telang (Clitoria Ternatea) terhadap fisik, kimia dan organoleptik nata de lelang (Legen Talang) / Polbangtan Malang |
| Pengarang |
Syah Zahro Indah Yastutik Saikhu Muhammad |
| Penerbitan |
Malang : Polbangtan Malang, 2022 |
| Subjek |
Pengaruh Penambahan Bunga Telang (Clitoria Ternatea) |
| Abstrak |
This study aims to determine the appropriate addition of butterfly pea in making nata de lelang (legen telang). The research method used a completely randomized design (CRD) consisting of 6 treatments and 4 replications with the addition of telang flowers, namely K0, K1, K2, K3, K4, and K5 respectively 0, 2, 4, 6, 8, and 10 grams. Parameters observed were physical test (weight and thickness), chemical test (crude fiber, pH, reducing sugar, consumption sugar, and ash) and organoleptic test (taste, aroma, texture, and color). The data were analyzed using the analysis of variance (Anova). If the calculated F value > F table, then it is continued with Duncan's New Multiple Range Test (DMRT) at 5% level and Friedman analysis. The addition of 10 grams of butterfly pea (K5) in the manufacture of nata de lelang (legen telang) is the best treatment based on physical test parameters (weight and thickness) with a mean rank of 545.5 and 1.175, chemical test (crude fiber and ash) 3.39% and 0.02%, and or |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://repository.polbangtanmalang.ac.id/xmlui/handle/123456789/1020 |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000016765 | ||
| 005 | 20231010020046 | ||
| 007 | ta | ||
| 008 | 231010################|##########|#|## | ||
| 035 | # | # | $a 0010-0123000068 |
| 082 | # | # | $a RES 22038 |
| 084 | # | # | $a RES 22038 SYA p |
| 100 | 1 | # | $a Syah Zahro Indah |
| 245 | 1 | # | $a Pengaruh penambahan bunga telang (Clitoria Ternatea) terhadap fisik, kimia dan organoleptik nata de lelang (Legen Talang) /$c Polbangtan Malang |
| 260 | # | # | $a Malang :$b Polbangtan Malang,$c 2022 |
| 520 | # | # | $a This study aims to determine the appropriate addition of butterfly pea in making nata de lelang (legen telang). The research method used a completely randomized design (CRD) consisting of 6 treatments and 4 replications with the addition of telang flowers, namely K0, K1, K2, K3, K4, and K5 respectively 0, 2, 4, 6, 8, and 10 grams. Parameters observed were physical test (weight and thickness), chemical test (crude fiber, pH, reducing sugar, consumption sugar, and ash) and organoleptic test (taste, aroma, texture, and color). The data were analyzed using the analysis of variance (Anova). If the calculated F value > F table, then it is continued with Duncan's New Multiple Range Test (DMRT) at 5% level and Friedman analysis. The addition of 10 grams of butterfly pea (K5) in the manufacture of nata de lelang (legen telang) is the best treatment based on physical test parameters (weight and thickness) with a mean rank of 545.5 and 1.175, chemical test (crude fiber and ash) 3.39% and 0.02%, and organoleptic tests (taste, aroma, texture, and color) with mean ranks 4.25, 4.90, 4.58, and 5.52. |
| 650 | # | 4 | $a Pengaruh Penambahan Bunga Telang (Clitoria Ternatea) |
| 700 | 1 | # | $a Saikhu Muhammad |
| 700 | 1 | # | $a Yastutik |
| 856 | # | # | $a https://repository.polbangtanmalang.ac.id/xmlui/handle/123456789/1020 |
| 990 | # | # | $a L.311/22038/HD |
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