Pemanfaatan barley (hordeum vulgare l.) dan kacang edamame (glycine max (l.) merrill) dalam pembuatan granola

Putri, Nike (2017) Pemanfaatan barley (hordeum vulgare l.) dan kacang edamame (glycine max (l.) merrill) dalam pembuatan granola. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Barley (Hordeum vulgare L.) is a cereal grain that has low fat content, low glycemic index, and rich in dietary fiber, while edamame (Glycine max (L.) Merr.), known as vegetable soybean, is a good source of protein and rich of amino acid. By using barley and edamame as the main ingredients of granola, they could produce granola with higher protein content and better nutrition. The purpose of the main research was to study the effect of different ratio of barley and edamame with the sensory and physical properties in granola and to increase the protein content of granola. The best formulation accepted by the panelist was the granola with the barley and edamame ratio 1:4. This granola has the highest protein content.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Putri, NikeUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorYakhin, Lisa AmandaUNSPECIFIEDUNSPECIFIED
Additional Information: NIM 1305002554
Uncontrolled Keywords: barley, edamame, granola
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:49
Last Modified: 11 Mar 2019 05:54
URI: http://repository.uph.edu/id/eprint/1537

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