PENGARUH PENAMBAHAN KUNIR PUTIH (Curcuma mangga Val.) TERHADAP AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN TINGKAT KESUKAAN CUPCAKE

Wahyuni, Anik (2017) PENGARUH PENAMBAHAN KUNIR PUTIH (Curcuma mangga Val.) TERHADAP AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN TINGKAT KESUKAAN CUPCAKE. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

PENGARUH PENAMBAHAN KUNIR PUTIH (Curcuma mangga Val.) TERHADAP AKTIVITAS ANTIOKSIDAN, SIFAT FISIK DAN TINGKAT KESUKAAN CUPCAKE Anik Wahyuni Jurusan Teknologi Hasil Pertanian, Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta E-mail : wahyunianik22@gmail.com Abstract The white saffron (Curcuma mangga Val.) contains antioxidant compounds. The addition of white saffron in cupcake making as effort of food diversity and nutritious for health. The purpose of this study was to obtain a white saffron addition formulation in the manufacture of cupcake which has high antioxidant activity and can be accepted by panelists. This research was conducted by addition of white saffron with variation 0%, 5%, 10%, and 15% from 250 g wheat flour. The analysis performed on cupcake includes antioxidant activity content, water content, volume development level, color, and favorite level. The results showed addition of white saffron, the antioxidant activity is increasing. Cupcake most favored by panelists is the addition of white saffron 5% with antioxidant activity 52,23% (RSA), water content 20,40%, volume development 110,42%, and yellow color 8,40. Keywords: cupcake, white saffron, antioxidant activity

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Prof. Dr. Ir. Dwiyati Pujimulyani, M.P.
Subjects: T Technology > T Technology (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 29 Jan 2018 04:41
Last Modified: 29 Jan 2018 04:41
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1471

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