Arintika, Wismia (2014) Pengaruh Penggunaan Komposisi Campuran Tepung Beras Hitam Dan Tepung Jagung Dalam Pembuatan Cookies Terhadap Kadar Serat Dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Seiring dengan perubahan zaman, saat ini masyarakat gemar mengonsumsi makanan yang praktis seperti cookies dengan bahan dasar tepung terigu dimana sebagian besar mengandung tinggi energi dan lemak serta rendah serat. Ketergantungan masyarakat pada tepung terigu membuat kebutuhan tepung terigu semakin meningkat, hal ini menyebabkan perlu dilakukannya diversifikasi pangan dengan memanfaatkan bahan makanan lokal sebagai pengganti tepung terigu yang sekaligus mengandung serat yang tinggi seperti tepung beras hitam dan tepung jagung. Penelitian ini bertujuan untuk mengetahui komposisi optimal dari campuran tepung beras hitam dan tepung jagung sebagai bahan dasar pengganti tepung terigu terhadap kadar serat dan mutu organoleptik cookies. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 5 kali pengulangan. Perlakuan yang digunakan yaitu P0 (tepung terigu 100%), P1 (tepung beras hitam 90%:tepung jagung 10%), P2 (tepung beras hitam 80%:tepung jagung 20%), P3 (tepung beras hitam 70%:tepung jagung 30%), dan P4 (tepung beras hitam 60%:tepung jagung 40%). Hasil analisis dengan menggunakan uji One Way Anova menunjukkan penambahan tepung beras hitam dan tepung jagung berpengaruh signifikan dalam meningkatkan kadar serat kasar (p<0.000), dengan kandungan serat tertinggi pada perlakuan P4 yaitu sebesar 2,342 gram/100 gram. Hasil uji organoleptik didapatkan cookies dengan perlakuan terbaik ditujukan pada perlakuan P3 dengan persentase 62%. Kesimpulan penelitian ini adalah cookies dengan penambahan tepung beras hitam dan tepung jagung berpengaruh signifikan terhadap kandungan serat dan mutu organoleptik.
English Abstract
Nowadays, people are likely to consume instant foods like wheat flour-based cookies which are high in energy and fat but low in fiber. Dependence of wheat flours as the basic ingredient of food increases it’s needs. Food diversification was the impact of it through the usage of local ingredient contained high fiber such as black rice flour and corn flour to substitute the demand of wheat flour. This study was performed to investigate the optimal composition of mixed black rice flour and corn flour as the alternative ingredients for cookies and its effect to the level of fiber and organoleptic quality. Complete Randomized Design was used in this study with 5 groups and 5 replications in each group. The groups were differentiated into P0 (100% wheat flour), P1 (90% of black rice flour:10% of corn flour), P2 (80% of black rice flour:20% of corn flour), P3 (70% of black rice flour:30% of corn flour), and P4 (60% of black rice flour:40% of corn flour). One Way Anova test results showed the level of fiber increased significantly between groups (p<0,000) with the highest level of fiber 2,342gram/100gram in group P4. Organoleptic quality tests showed that group P3 was the best cookies (62%). This study demonstrated that the mixed composition of black rice and corn flour on cookies increased the fiber levels significantly and acceptable in organoleptic quality
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/558/051404505 |
| Uncontrolled Keywords: | Serat, Mutu Organoleptik, Cookies, Beras Hitam, Tepung Jagung; Fiber, Organoleptic Quality, Cookies, Black Rice, Corn Flour |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.263 High-fiber and low-fiber diets |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 11 Aug 2014 13:42 |
| Last Modified: | 06 Dec 2021 17:04 |
| URI: | http://repository.ub.ac.id/id/eprint/124564 |
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