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Table Of Contents

I. PENDAHULUAN
A. LATAR BELAKANG
B. TUJUAN
II. TINJAUAN PUSTAKA
A. SORGHUM
1. Botani Sorghum
3. Sifat dan Komposisi Kimia Biji Sorghum
4. Potensi Sorghum Sebagai Sumber Pangan
5. Pemanfaatan Biji Sorghum Non-Pangan
B. SEREAL SARAPAN (BREAKFAST CEREAL)
C. TEKNOLOGI PEMBUATAN SEREAL SARAPAN
III. METODOLOGI PENELITIAN
A. BAHAN DAN ALAT
B. METODE PENELITIAN
1. Pendahuluan
a. Pembuatan Sorghum Flakes
b. Perhitungan Daya Serap Air
c. Perhitungan Waktu Rehidrasi
d. Persiapan Bahan-Bahan Lain
2. Penetapan Formula
3. Pengujian Organoleptik
4. Analisis Kimia
e. Kadar Karbohidrat
IV. HASIL DAN PEMBAHASAN
A. METODE PRODUKSI SORGHUM FLAKES
Gambar 2. Pembuatan sorghum flakes metode A
Gambar 3. Hasil sorghum flakes metode A
Gambar 4. Pembuatan sorghum flakes metode B dan C
Gambar 5. Hasil sorghum flakes metode B
Gambar 6. Hasil sorghum flakes metode C
B. PENETAPAN FORMULA
C. UJI ORGANOLEPTIK
D. ANALISIS KIMIA
Tabel 5. Informasi nilai gizi pada label sampel target
1. Kadar Air
2. Kadar Abu
3. Kadar Protein
4. Kadar Lemak
5. Kadar Karbohidrat
6. Kadar Serat Kasar
7. Total Fenol
Gambar 7. Mekanisme antioksidan fenolik
Gambar 8. Kurva standar asam tanat
Tabel 6. Perbandingan produk “s” dengan sampel target
V. KESIMPULAN
A. KESIMPULAN
B. SARAN
DAFTAR PUSTAKA
LAMPIRAN
Lampiran 1. Rekapitulasi data uji hedonik atribut aroma
Lampiran 2. Hasil uji hedonik formula terhadap atribut aroma
Lampiran 3. Rekapitulasi data uji hedonik atribut rasa
Lampiran 4. Hasil uji hedonik formula terhadap atribut rasa
Lampiran 5. Rekapitulasi data uji hedonik secara keseluruhan (overall)
Lampiran 6. Hasil uji hedonik formula secara keseluruhan (overall)
Lampiran 7. Data rekapitulasi hasil uji ranking secara overall
Lampiran 8. Hasil uji ranking formula secara keseluruhan (overall)
Lampiran 9. Formulir kuesioner uji hedonik
Lampiran 10. Formulir kuesioner uji ranking
Lampiran 11. Hasil analisis kimia produk “s” dan sampel target
Lampiran 12. Data daya serap air dan waktu rehidrasi
Lampiran 13. Perhitungan total fenol
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Published by: ipank69 on Mar 15, 2011
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07/19/2013

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