Formulasi Pembuatan Cookies Dengan Metode Linear Programming

Putri, Salsabila Ramadanti Gayu (2020) Formulasi Pembuatan Cookies Dengan Metode Linear Programming. Sarjana thesis, Universitas Brawijaya.

Abstract

Cookies salah satu produk pangan yang cukup populer di Indonesia. Cookies sangat disukai karena rasanya yang enak dan teksturnya yang renyah. Cookies dapat menjadi salah satu jenis pangan yang dapat memenuhi kebutuhan khusus manusia, dikarenakan cookies kaya akan energi terutama karbohidrat dan lemak. Cookies dapat dibuat dari bahan pangan lokal seperti tepung mocaf, tepung biji nangka dan biji labu kuning. Penggunaan bahan lokal ini bertujuan untuk mengurangi penggunaan tepung terigu dan memanfaatkan potensi pangan lokal. Penelitian ini bertujuan untuk memperoleh fomulasi cookies dengan biaya minimal yang dapat memenuhi syarat cookies SNI No. 01-2973-1992 dan dapat diterima oleh masyarakat dari segi organoleptiknya. Formulasi cookies menggunakan perhitungan teknik linear programming. Terdapat tujuh variabel keputusan dalam membuat formula cookies yaitu tepung mocaf, tepung biji nangka, bji labu kuning, telur, margarin, gula halus dan susu skim. Fungsi tujuan berupa minimasi biaya harga bahan baku yang digunakan dan fungsi kendala berupa batasan minimal tiap bahan baku dan kandungan kimia (karbohidrat, protein, lemak, dan total kalori) sesuai dengan syarat mutu cookies dari SNI No. 01-2973-1992. Parameter yang diuji adalah karbohidrat, protein, lemak, kadar air, kadar abu dan total kalori, daya patah dan uji organoleptik yang meliputi warna, rasa, aroma tekstur dan kenampakan. Analisis data menggunakan minitab 19 statistical software dengan taraf kepercayaan 95% Formulasi cookies terpilih memiliki komposisi berupa tepung mocaf 25 g, tepung biji nangka 5 g, biji labu kuning 5 g, telur 20 g, margarin 15 g, gula halus 22 g dan susu skim 8 g dengan biaya paling minimal sebesar Rp. 3.748. Karakteristik kimia cookies yaitu 75,38% karbohidrat, 5,36% protein, 15,65% lemak, 2,89% kadar air, 0,72% kadar abu dan total kalori sebesar 463,81 kkal/gram. Validasi kesesuain model cookies hasil formulasi pada parameter karbohidrat, lemak, kadar air, kadar abu dan total kalori sebesar 100%, sedangkan pada parameter protein kesesuaian model sebesar 89,3% belum memenuhi standar. Cookies pangan darurat memiliki daya patah sebesar 723,31 gram/cm.

English Abstract

Cookies are one of the most popular food products in Indonesia. Cookies are very popular because of their good taste and crispy texture. Cookies can be the type of food that can meet the special needs of humans, because cookies are rich in energy, especially carbohydrates and fats. Cookies can be made from local food ingredients such as mocaf flour, jackfruit seed flour, and pumpkin seeds. The use of local ingredients is aimed at reducing the use of wheat flour and utilizing the potentials of local food. This study aims to obtain the formulation of cookies with a minimum cost that can meet the requirements of SNI No. cookies. 01-2973-1992 and can be accepted by the community in terms of organoleptic. Cookies formulation is calculated using linear programming techniques. There are seven decision variables in making formula cookies, namely mocaf flour, jackfruit seed flour, pumpkin, egg, margarine, refined sugar, and skim milk. The objective function is the minimization of the cost of raw materials used and the constraint function is the minimum limit of each raw material and chemical content (carbohydrates, proteins, fats, and total calories) in accordance with the cookie quality requirements of SNI No. 01-2973-1992. The parameters tested are carbohydrate, protein, fat, water content, ash content and total calories, fracture strength and organoleptic tests which included color, taste, aroma, texture, and appearance. Data are analyzed using Minitab 19 Statistical Software with the significance level of 95%. The selected cookie formulation has a composition of 25 g mocaf flour, 5 g jackfruit seed flour, 5 g pumpkin seeds, 20 g eggs, 15 g margarine, 22 g refined sugar, and 8 g skim milk with the minimum cost of Rp. 3,748. The chemical characteristics of cookies are 75.38% carbohydrates, 5.36% proteins, 15.65% fats, 2.89% water contents, 0.72% ash contents, and the total calories are 463.81 kcal/gram. The suitability validation of the cookie model formulation results on the parameters of carbohydrates, fats, water contents, ash contents, and total calories is 100%, while the suitability of the cookie model on the protein parameter is 89.3%, which does not meet the standart. Emergency food cookies have a breaking power of 723.31 grams / cm.

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2020/56/052003591
Uncontrolled Keywords: Cookies, Linear programming, Cookies, Linear Programming
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.7 Specific cooking processes and techniques
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 10 Aug 2020 06:36
Last Modified: 19 Oct 2021 02:27
URI: http://repository.ub.ac.id/id/eprint/181286
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