Winata, Ardelia (2019) Pengaruh Substitusi Tepung Terigu Dengan Tepung Umbi Dahlia (Dahlia Sp.) Dan Penambahan Baking Powder Dalam Pembuatan Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies merupakan salah satu produk pangan yang digemari oleh masyarakat dari berbagai kalangan usia, namun cookies memiliki kadar serat yang rendah. Salah satu sumber serat yang dapat ditambahkan pada cookies adalah tepung umbi dahlia yang berasal dari umbi dahlia. Selain itu, penambahan baking powder akan mempengaruhi tekstur produk akhir cookies.Tujuan dari penelitian ini adalah untuk mengetahui pengaruh berberapa tingkat substitusi tepung umbi dahlia dan konsentrasi baking powder terhadap karateristik fisik, kimia, dan organoleptik cookies. Penelitian menggunakan metode Rancangan Acak Kelompok (RAK) dengan dua factor. Faktor pertama yaitu tingkat substitusi tepung umbi dahlia terhadap tepung terigu dengan rasio 15%:85%, 30%:70%, dan 45%:55%. Faktor kedua adalah konsentrasi baking powder sebanyak 1%, 2%, dan 3%. Penelitian dilakukan dengan tiga kali ulangan. Dilakukan uji fisik meliputi daya patah, kekerasan, daya pengembangan, dan kecerahan. Setelah dilakukan uji fisik, didapatkan bahwa kombinasi dua faktor terbaik dalam pembuatan cookies adalah proporsi tepung umbi dahlia 30% : tepung terigu 70%, dengan konsentrasi baking powder sebesar 3% yang memiliki nilai daya patah senilai 4,2±1,3 N, kekerasan senilai 6,8±0,3 N, daya pengembangan senilai 135,3%±2,01, dan kecerahan (L) senilai 59,3±2,24. Setelah itu, dilakukan uji proksimat pada cookies terbaik berdasarkan uji fisik, dan didapatkan nilai kadar air 3,7%±0,2; kadar protein 6,8%±0,3; kadar lemak 22,2±0,6; kadar abu 2,03%±0,12; kadar karbohidrat 65,3%±0,8, dan kadar serat kasar 8,8%±0,2. Pada uji organoleptik menggunakan metode hedonic scale scorring skala 1-7 didapatkan bahwa cookies terbaik substitusi tepung umbi dahlia mendapatkan nilai 5 pada parameter aroma dan tekstur, dan mendapatkan nilai 6 pada parameter warna, rasa, dan keseluruhan
English Abstract
Cookies are one of food products favored by people of various ages, but it has low value of fiber in it. Dahlia tuber flour is a source of fiber that can be added to the cookies, so it will add the fiber value. Other ingredient that effects cookies’texture is baking powder. The purpose of the study is to determine the effect of proportion level of flour substitution and baking powder concentration on the physical, chemical, and organoleptic charateristics of cookies. The study used a randomized block design (RBD) method with two factors. The first factor is the level of substitution of dahlia tubers flour in wheat flour with a ratio of 15%:85%, 30%:70%, and 45%:55%. The second factor is the concentration of baking powder which is 1%, 2%, and 3%. This study was conducted in three replications. Physical tests were carried out such as fracture, hardness, dough development, and cookies brightness. Using physical tests, it was found that the combination of the two best factors in cookies making was the proportion of 30% dahlia tuber flour: 70% wheat flour, with concentration of baking powder 3% which had a value of fracture 4,2 ± 1,3 N, hardness valued at 6,8 ± 0,3 N, dough development 135,3% ± 2.01, and brightness (L) 59,3 ± 2,24. After that, the chemical charateristics test for the best cookies based on the physical test was carried out, and the water content value was 3.7% ± 0.2; protein content 6.8% ± 0.3; fat content 22.2 ± 0.6; ash content 2.03% ± 0.12; carbohydrate levels 65.3% ± 0.8, and crude fiber content 8.8% ± 0.2. In the organoleptic test using a 1-7 hedonic scale scorring method, it was found that the best cookies substituted for dahlia tuber flour got a value of 5 in the aroma and texture parameters, and got a value of 6 in the color, taste, and overall parameters
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/637/052002513 |
| Uncontrolled Keywords: | Baking Powder, Cookies, Serat Pangan, Tepung Umbi Dahlia, Baking Powder, Cookies, Dahlia tubers flour, High dietary fiber, |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.631 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 08 Sep 2020 08:19 |
| Last Modified: | 24 Oct 2021 02:13 |
| URI: | http://repository.ub.ac.id/id/eprint/181615 |
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