Rosyita, MifaIndra (2014) Pengaruh Substitusi Tepung Mocaf (Modified Cassava Flour) dan Tepung Beras Merah Pada Cookies Terhadap Kadar Serat Tidak Larut Air dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Autisme merupakan suatu kumpulan sindrom akibat kerusakan syaraf yang dapat mengganggu pertumbuhan dan perkembangan anak. Salah satu penyebabnya adalah adanya teori lama yang menyebutkan bahwa kelebihan opioid dan hubungan antara diet protein dan kasein. Hal ini menyebabkan seorang anak penyandang autis tidak boleh mengkonsumsi gluten dan kasein. Penelitian ini bertujuan membuktikan bahwa terdapat pengaruh kadar serat tidak larut air dan mutu organoleptik pada cookies yang diformulasikan dengan substitusi tepung mocaf (Modified Cassava Flour) dan tepung beras merah. Metode penelitian yang digunakan yaitu penelitian true experimental dengan rancangan acak lengkap yaitu substitusi tepung mocaf (100%, 90%, 80%, 70%, 60% dan 50%) dan tepung beras merah (0%, 10%, 20%, 30%, 40% dan 50%) dengan 6 kali taraf perlakuan dan 4 kali replikasi. Hasil penelitian ini menunjukkan jika terdapat perbedaan yang signifikan pada kadar serat tidak larut air pada masing- masing perlakuan (Kruskal Wallis, p= 0.000) dilanjutkan dengan Mann-Whitney. Kadar serat tidak larut air yang paling tinggi terdapat pada perlakuan 4 (P4) dengan rata- rata 2,24 g per 100 gram cookies dengan perbandingan tepung mocaf 60% dan tepung beras merah 40%. Perbedaan yang signifikan juga terjadi pada mutu organoleptik (Kruskal Wallis, p = 0.000) terutama pada variabel warna dan textur pada uji Mann-Whitney. Kesimpulan penelitian ini adalah terdapat perbedaan kadar serat tidak larut air dan mutu organoleptik cookies dengan substitusi tepung mocaf (Modified Cassava Flour) dan tepung beras merah.
English Abstract
Autism is a complex syndrome caused by neural damage. It could affect the growth process of a child. One of the causes based on an old theory said that the cause is an excessive amount of opioid, hence it leads to regulation of protein and cassein diet. That leads to another statement that children affected by a autism is not allowed to consume gluten and cassein. The objective of this research is to prove that there is correlation of the amount of insoluble dietary fiber and organoleptic on cookies formulated modified cassava flour and brown rice flour substitition.This research method was true experimental study with a completely randomized design the treatment was the substitution mocaf (100%, 90%, 80%, 70%, 60% and 50%) with brown rice flour (0%, 10%, 20%, 30%, 40% and 50%) with four replications. The result showed the amount of insoluble dietary fiber of each treatments had significant differences (Kruskal Wallis, p= 0.000). The highest amount of insoluble dietary fiber is shown in sample 4 (P4) average of 2.24 grams per 100 of cookies (Mocaf 60% brown rice flour 40%). The substitution of mocaf and brown rice flour in cookies, had difference color and texture in each treatment (Kruskal Wallis, p=0.000). the conclusion of this research was there are difference amount of insoluble dietary fiber and organoleptic quality of the cookies with modified cassava flour and brown rice flour substitution.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/566/051404590 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Aug 2014 08:50 |
| Last Modified: | 22 Oct 2021 02:48 |
| URI: | http://repository.ub.ac.id/id/eprint/124573 |
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