Indrayana, Puri (2016) Pengaruh Proporsi Ampas Tahu Sutera dan Kelapa Parut Kering serta Penambahan Kuning Telur Bebek terhadap Karakteristik Fisik Kimia dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies merupakan salah satu jenis kue kering yang memiliki ukuran yang tipis, tekstur yang renyah dan bentuk yang relatif kecil. Pada umumnya pembuatan cookies berbahan baku tepung terigu. Tepung terigu merupakan tepung yang diolah dari komoditas serealia yaitu gandum. Di Indonesia gandum tidak dapat dibudidayakan sehingga untuk memenuhi kebutuhan tepung terigu pemerintah Indonesia harus impor. Nilai impor terigu di Indonesia cukup tinggi, sehingga penggunaan tepung terigu pada pembuatan produk bakery harus dikurangi untuk menurunkan impor terigu. Pembuatan cookies dapat menggunakan bahan baku non terigu salah satunya adalah ampas tahu sutera. Cookies ini akan dibuat dari ampas tahu sutera dengan penambahan kelapa parut kering serta kuning telur bebek. Agar didapatkan produk cookies yang baik akan dilakukan analisa pengaruh proporsi ampas tahu sutera dan kelapa parut kering serta penambahan kuning telur bebek serta interaksinya pada pembuatan cookies. Rancangan percobaan pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor yaitu proporsi ampas dan kelapa parut kering yang terdiri dari 3 level yaitu 90%:10%, 85%:15% dan 80%:20% dan konsentrasi kuning telur bebek yang terdiri dari 3 level yaitu 5 gram, 10 gram dan 15 gram sehingga didapatkan 9 kombinasi percobaan yang akan diulang sebanyak 3 kali.Data yang diperoleh akan dianalisa menggunakan analisa ragam (ANOVA). Penentuan perlakuan terbaik akan dilakukan menggunakan metode multiple attribute. Hasil penelitian menunjukkan bahwa perlakuan proporsi ampas tahu sutera dan kelapa parut kering berpengaruh sangat nyata (α=0.01) terhadap kadar protein, kadar lemak, kadar abu, kadar karbohidrat dan daya patah. Perlakuan penambahan kuning telur bebek berpengaruh sangat nyata (α=0.01) terhadap kadar protein, kadar karbohidrat dan daya patah. Sedangkan interaksi antara keduanya berpengaruh sangat nyata (α=0.01) terhadap kadar protein dan kadar karbohidrat. Nilai perlakuan terbaik yaitu perlakuan proporsi ampas tahu sutera 90% dan kelapa parut kering 10% serta penambahan kuning telur bebek sebesar 5% dengan kadar air 5.11%, kadar protein 7.12%, kadar lemak 9.22%, kadar abu 2.13%, kadar karbohidrat 76.42%, aktivitas antioksidan 23.55%, kecerahan (L) 55.15, kemerahan (a*) 2.06, kekuningan (b*) 23.50 dan daya patah 3.2.
English Abstract
Cookies are one kind of cookie that has the size of a thin, crispy texture and shape are relatively small. In general, the manufacture of cookies made from wheat flour. Wheat flour is flour which is processed from cereals commodities namely wheat. In Indonesia, wheat can not be cultivated so as to meet the needs of the Indonesian government wheat flour should be imported. The value of imports of wheat in Indonesia is quite high, so the use of the flour in the manufacture of bakery products should be reduced to lower wheat import. Making cookies can use non-wheat raw materials one of which is a silk tofu. These cookies will be made from pulp viscose with dry grated coconut and egg yolk duck. In order to get a good product that cookies will be analyzed the influence of the proportion of silken tofu and dried shredded coconut as well as the addition of a duck egg yolk and its interactions on making cookies. The experimental design in this study using a randomized block design (RAK) with 2 factors, namely the proportion of pulp and dry grated coconut which consists of three levels, namely 90%: 10%, 85%: 15% and 80%: 20% and the concentration of egg yolk duck which consists of three levels, namely 5 grams, 10 grams and 15 grams thus obtained 9 test combination will be repeated 3 kali.Data obtained will be analyzed using analysis of variance (ANOVA). Determining the best treatment will be carried out using the method of multiple attribute. The results showed that the treatment proportions silken tofu and dried grated coconut highly significant effect (α = 0.01) in the protein content, fat content, ash content, carbohydrate levels and power breaking. Treatment addition of duck egg yolk was highly significant (α = 0.01) in the protein content, carbohydrate levels and power breaking. While the interaction between them was highly significant (α = 0.01) in the levels of protein and carbohydrate content. Rated the best treatment is the treatment proportion of tofu silk 90% and dry grated coconut 10% and the addition of egg yolk duck in a 5% water content 5:11%, protein content 7:12%, fat content 9:22%, ash content 2:13%, carbohydrate content 76.42% , antioxidant activity 23:55%, lightness (L) 55.15, redness (a *) 2:06, yellowness (b *) 23:50 and broken power 3.2.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/31/051602909 |
| Uncontrolled Keywords: | Cookies, Kelapa Parut Kering, Kuning Telur Bebek,-Cookies, Descinated Coconut, Duck Eggyolk |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 13 Apr 2016 10:51 |
| Last Modified: | 02 Dec 2021 03:12 |
| URI: | http://repository.ub.ac.id/id/eprint/150862 |
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