Karakteristik Biskuit Non Terigu Non Susu Berbahan Tepung Komposit (Tepung Beras, Tapioka, Maizena, Kecambah Kacang Tunggak) Dengan Perbedaan Proporsi Santan:Minyak Kelapa

utami, Hanung Dyah (2019) Karakteristik Biskuit Non Terigu Non Susu Berbahan Tepung Komposit (Tepung Beras, Tapioka, Maizena, Kecambah Kacang Tunggak) Dengan Perbedaan Proporsi Santan:Minyak Kelapa. Sarjana thesis, Universitas Brawijaya.

Abstract

Inovasi dan penelitian mengenai makanan untuk autisi telah banyak dilakukan, salah satunya biskuit. Berdasarkan penelitian sebelumnya masih diperlukan pengembangan lebih lanjut agar memenuhi syarat mutu SNI 2973- 2011. Pada penelitian ini, biskuit dibuat dengan bahan baku tepung komposit (tepung beras: tapioka: maizena: kecambah kacang tunggak) dan proporsi santan:minyak kelapa. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung komposit dan proporsi santan:minyak kelapa terhadap karakteristik fisik, kimia dan sensori biskuit. Penelitian ini menggunakan Rancangan Acak Kelompok dengan 2 faktor yaitu proporsi tepung komposit (tepung beras:tapioka: maizena: kecambah kacang tunggak (25:50:20:5);(40:30:20:10);(55:10:20:15) dan proporsi santan: minyak kelapa (2:1);(1:2) dengan 4 kali ulangan. Data dianalisa menggunakan ANOVA dengan selang kepercayaan 95%. Hasil penelitian didapatkan karakteristik biskuit terbaik sebagai berikut kadar air 3,64%; kadar lemak 30,64%; kadar serat 12,68%; kadar protein 6,53%; kadar abu 1,45%; karbohidrat 41,50%; kekerasan biskuit 395,03g; daya patah 225,00 g, dengan hasil sensori warna, rasa, aroma (agak suka) dan tekstur (suka)

English Abstract

Many studies on making foods for autism have been conducted and one of the products is biscuit. In Indonesia the regulation governing the quality of biscuits is SNI 2973-2011. In this research, biscuits were made from composite flour (rice flour:tapioca:cornstarch:dried cowpea sprouts flour) and ratio of coconut milk:coconut oil. The aim of this study was to determine the effect of differences in the proportion of composite flours and ratio of coconut milk:coconut oil on the physical, chemical and sensory characteristics of biscuits. The experimental design used was a Randomized Block Design with 2 factors namely the proportion of composite flour (rice flour: tapioca: cornstarch: dried cowpea spourts flour) consisted of 3 levels : (25:50:20:5);(40:30:20:10);(55:10:20:15) (%w/w of dried ingredients) and the ratio of coconut milk:coconut oil consisted of 2 levels (2:1) and (1:2). Each of combination unit was repeated 4 times and data was analysed by using ANOVA with a confidence level of 95% (α = 0,05). The results showed that characteristic the best treatment biscuit consisted of moisture content of 3,64%; fat content of 30,64%; fiber content of 12,68%; protein content of 6,58%; ash content of 1,45%; carbohydrates of 41,50%; hardness of 395,03 g; fracture strength of 225,00 g. Sensory evaluation showed colour, taste, flavour are rather like and texture is like.

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/511/052002609
Uncontrolled Keywords: Autis, biskuit, nilai gizi, non terigu non susu, Autism, biscuits, non wheat non milk, nutritional
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.86 Desserts > 641.865 Pastries
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Nur Cholis
Date Deposited: 17 Sep 2020 02:54
Last Modified: 24 Oct 2021 02:22
URI: http://repository.ub.ac.id/id/eprint/181647
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