Yudianti, Devina (2014) Pengaruh Substitusi Tepung Buah Kesemek (Diospyros kaki L.f) Pada Cookies Terhadap Kadar Serat Kasar, Total Serat Pangan Dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Konsumsi serat di Indonesia masih rendah yaitu 95 kalori per kapita setiap harinya sedangkan anjuran kebutuhan minimum sebesar 120 kalori per kapita setiap harinya. Rendahnya konsumsi serat masyarakat Indonesia terutama yang berada di perkotaan terjadi karena pergeseran pola konsumsi pangan yang dapat menyebabkan obesitas. Buah kesemek merupakan buah tinggi serat. Cookies yang disubstitusi tepung buah kesemek diharapkan dapat menjadi bahan makanan alternative tinggi serat. Penelitian ini bertujuan untuk mengetahui pengaruh cookies yang telah disubstitusi tepung buah kesemek terhadap kadar serat kasar, total serat pangan dan mutu organoleptik antar perlakuan. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 4 kali pengulangan. Perlakuan yang digunakan yaitu P0 (100% tepung terigu), P1 (80% tepung terigu:20% tepung buah kesemek), P2 (60% tepung terigu:40% tepung buah kesemek), P3 (40% tepung terigu:60% tepung buah kesemek), P4 (100% tepung buah kesemek). Hasil pengujian menggunakan One Way Anova menunjukkan penambahan tepung buah kesemek berpengaruh signifikan dalam meningkatkan kadar serat kasar dan total serat pangan (p<0.000), dengan kandungan tertinggi pada perlakuan P4 yaitu sebesar 3,199 gram/100 gram sampel dan 5,5 gram/100 gram sampel. Hasil uji organoleptik didapatkan cookies dengan perlakuan terbaik ditujukan pada perlakuan P3 dengan persentase 70%. Kesimpulannya, cookies dengan penambahan tepung buah kesemek berpengaruh signifikan terhadap peningkatan kandungan serat dan mutu organoleptik.
English Abstract
Fiber consumption in Indonesia is still as low as 95 calory per capita in a day of the recommended minimum requirements for 120 calory per capita in a day. The low fiber consumption of Indonesian population, particulary in urban area, has happened as a result of a change in food consumption pattern that caused obesity. Persimmon is high in fiber. Cookies that substituted persimmon’s flour is expected to be a high-fiber food stuff alternative. This study was performed determine the effect of cookies which has been substituted persimmon’s flour on levels of crude fiber, total dietary fiber, and organoleptic quality between treatments. Complete Randomized Design was used in this study with 5 groups and 4 replications in each group. The groups were differentiated into P0 (100% wheat flour), P1(80% of wheat flour:20% of persimmon flour), P2 (60% of wheat flour:40% of persimmon flour), P3 (40% of wheat flour:60% of persimmon flour), P4 (100% persimmon flour). One Way Anova test results showed the level of crude fiber and total dietary fiber increased significantly between groups (p<0,000) with the highest level in group P4. %. That is 3,1999 grams per 100 grams of sample and 5,5 grams per100 grams of sample. Organoleptic quality tests showed that group P3 was the best cookies (70%). This study demonstrated that the mixed composition of persimmon flour on cookies increased the fiber levels significantly and acceptable in organoleptic quality.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/575/051404752 |
| 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 09:41 |
| Last Modified: | 22 Oct 2021 02:53 |
| URI: | http://repository.ub.ac.id/id/eprint/124583 |
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