Larasati, Maulida Affiani (2017) Pengaruh Proporsi Pati Garut (Maranta Arundinaceae L.) Dan Tepung Kecambah Kacang Gude (Cajanus Cajan L.) Serta Subtitusi Tepung Bekatulterhadap Karakteristik Fisik Dan Kimia Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Pola konsumsi pangan dan gaya hidup masyarakat saat ini cenderung menuntut kepraktisan dengan mengkonsumsi makanan siap saji (fast food). Kandungan serat, vitamin dan mineral yang penting bagi kesehatan tubuh jarang sekali dijumpai pada makanan tersebut. Sehingga asupan zat gizi dalam jumlah seimbang perlu diperhatikan, salah satunya kebutuhan serat. Oleh karena itu, solusi dalam pemenuhan serat pangan adalah cookies berbasis pati garut, tepung kecambah kacang gude dan tepung bekatul. Tujuan penelitian ini adalah mengetahui proporsi pati garut dan tepung kecambah kacang gude serta subtitusi tepung bekatul pada pembuatan cookies terhadap sifat kimia, fisik, dan organoleptik cookies. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu Faktor I : proporsi tepung garut dan tepung kecambah kacang gude yang terdiri dari 3 level (80:20, 60:40, 50:50). Faktor II: penambahan bekatul terdiri dari 2 level (5% dan 15%). Penelitian dilakukan sebanyak 4 kali ulangan sehingga diperoleh 24 satuan percobaan. Data yang diperoleh kemudian dianalisis dengan Analysis of Variance (ANOVA), jika terjadi interaksi antara kedua perlakuan dilakukan uji BNT (Beda Nyata Terkecil) dengan taraf 1% dan jika terdapat perbedaaan nyata pada interaksi kedua perlakuan maka dilakukan uji lanjut DMRT dengan taraf nyata 1%. Analisa perlakuan terbaik cookies menggunakan metode Multiple Atribute Zeleny. Hasil penelitian menunjukkan bahwa terjadi interaksi antara proporsi pati garut : tepung kecambah kacang gude serta subtitusi tepung bekatul dimana perlakuan tersebut berpengaruh sangat nyata (α=0,01) terhadap kadar air, kadar protein, kadar lemak, kadar serat, kadar ALB, daya patah, daya kembang dan warna. Perlakuan terbaik diperoleh pada proporsi pati garut : tepung kecambah kacang gude 50:50 serta subtitusi tepung bekatul 15% dengan karakteristik kimia kadar air 3,26%, kadar protein 8,57%, kadar lemak 25,26%, kadar serat kasar 1,74%, kadar ALB 1,49%, daya patah 10,28 N/m, daya kembang 11,81%, kecerahan (L*) 67,68, kemerahan (a*) +2,43, kekuningan (b*) +22,8.
English Abstract
Food consumption patterns and lifestyles of people tend to require practically as a fast food. Fiber, vitamins and minerals content what is important to of health of body rarely found in the foods . So that, the balanced of the intake of nutrients need to be considered, one of them is the intake of fiber. Therefore, the solution in the fulfillment of dietary people are cookies based on arrowroot starch, pigeon pea sprout flour and rice bran flour. The purpose of this research is to know the effect of the proportion of arrowroot starch (Maranta Arundinaceae L.) and pigeon pea sprout flour (Cajanus Cajan L.) and the substitution of rice bran flour toward physicochemical and organoleptic of cookies. The method of this research used Completely Randomized Design (CRD) with two factors: The first factor : the proportion of arrowroot flour and pigeonpea sprout flour which consists of 3 levels (80:20, 60:40, 50:50). Factor II: Subtitution of rice bran which consists of 2 levels (5% and 15%). The research was conducted as many as four replications thus obtained 24 experimental unit. The result were analyzed by Analysis of Variance (ANOVA), if there are an interaction between the two treatments then do the test by LSD (Least Significant Difference) with a level of 1%, and if there are the differences of the interaction in both treatment then do the test by DMRT with a significance level of 1%. Analysis of best treatment cookies by using Multiple Attributes of Zeleny. The results showed that there are interaction between the proportion of arrowroot starch flour and pigeon pea sprouts by subtitution of rice bran flour which is the treatment was highly significance (α = 0,01) to moisture content, protein content, fat content, crude fiber content, FFA content, separate power, expansion power and colour. The best treatment is obtained on the proportion of arrowroot starch flour bean sprouts 50:50 pigeonpea flour and rice bran 15% substitution with chemical characteristics of moisture content 3,26 %, protein content 8,57%, fat content 25,26%, crude fiber content 1,74%, FFA content 1,49 %, separate power 10,28 N / m, expansion power 11,81%, brightness (L *) 67,68, redness (a *) +2,43, yellowness (b *) +22,8.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/78/051702154 |
| Uncontrolled Keywords: | Bekatul, cookies, kecambah kacang gude, Pati Garut, serat |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 08 Mar 2017 11:38 |
| Last Modified: | 23 Nov 2021 04:16 |
| URI: | http://repository.ub.ac.id/id/eprint/151527 |
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