Pengaruh Proporsi Tepung Mocaf Dan Tepung Edamame Dengan Penambahan Bekatul Beras Merah Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Cookies

Dewayanti, Iffa Soraya Ratna (2019) Pengaruh Proporsi Tepung Mocaf Dan Tepung Edamame Dengan Penambahan Bekatul Beras Merah Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.

Abstract

Cookies merupakan produk berbahan tepung terigu, untuk mengurangi impor gandum perlu pengembangan bahan lokal. Penelitian ini bertujuan untuk mengetahui proporsi mocaf dan tepung edamame dengan penambahan bekatul beras merah serta interaksi kedua perlakuan tersebut terhadap karakteristrik fisik, kimia, serta organoleptik cookies. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok (RAK) dua faktor. Faktor pertama yaitu proporsi mocaf dan tepung edamame (80:20 ; 70:30; 60:40). Faktor kedua adalah penambahan bekatul beras merah (5% dan 10%). Cookies terbaik diperoleh dari perlakuan proporsi mocaf dan tepung edamame (60%:40%) dengan penambahan bekatul beras merah 10%. Cookies tersebut memiliki karakteristik kadar air 3,37% ; kadar protein 7,50% ; kadar lemak 25,58% ; kecerahan 53,31 ; kemerahan 2,56 ; kekuningan 18,77 ; hardness 133,80 g ; fracturability 399,67 g; adhesiveness 0,33 mJ. Skor kesukaan panelis terhadap rasa 3,03 (agak suka) ; warna 2,775 (tidak suka) ; aroma 3,025 (agak suka) ; tekstur 2,875 (tidak suka).

English Abstract

ookies was made from wheat flour, to reduce our dependence of wheat we need local materials development. The aims of this research are to determine the effect of proportion of mocaf and edamame flour with red rice bran addition and the interaction on physical, chemical, and organoleptic characteristics of cookies. Randomized Block Design with two factor was used. The first factor was the proportions of mocaf and edamame fLour (80:20; 70:30; 60:40). The second factor was additional of red rice bran (5% and 10%). The result showed that the proportion of mocaf and edamame flour (60% : 40%) with 10% addition of red rice bran produced the best cookies with moisture content of 3.37%; protein 7.50%; fat 25.58%; brightness 53.31%; redness 2.56%; yellowness 18.77%; hardness 133.80; fracturability 399.67; and adhesiveness 0.33. Panelist preferency score to taste was 3.03; colour 2.775; aroma 3.025; texture 2.875

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/570/052002518
Uncontrolled Keywords:	Bekatul, cookies, edamame, mocaf, Cookies, edamame, mocaf, rice bran
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nur Cholis
Date Deposited:	10 Sep 2020 07:11
Last Modified:	24 Oct 2021 02:16
URI:	http://repository.ub.ac.id/id/eprint/181629

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