Aulia, Fitrian and Wenny Bekti Sunarharum,, STP, M. Food, St, Ph.D (2019) Pengaruh Suplementasi Tepung Bit Merah (Beta Vulgaris L. Var. Rubra L.) Dan Suhu Pengovenan Terhadap Karakteristik Fisikokimia Dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Bit merah (Beta vulgaris L. Var. Rubra L.) merupakan komoditas pangan hasil pertanian yang bermanfaat bagi kesehatan manusia. Namun, pemanfaatan komoditas bit merah masih sangat minim, khususnya di Indonesia. Untuk itu penelitian ini, bertujuan untuk mengembangkan pemanfaatan umbi bit merah melalui suplementasi tepung bit merah ke dalam cookies. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok Faktorial yang terdiri dari 2 faktor perlakuan yaitu proporsi tepung bit (10%, 15%, dan 20%) dan suhu pengovenan (160 ̊C, 170 ̊C, dan 180 ̊C) dengan dilakukan tiga kali pengulangan. Hasil penelitian dianalisis dengan ANOVA, apabila hasil menunjukkan adanya perbedaan nyata, akan diuji lanjut dengan Beda Nyata Terkecil dan Bonferroni Correction Test pada level signifikasi 5% menggunakan Minitab 17. Pemilihan perlakuan terbaik dilakukan menggunakan Multiple Attribute dan diperoleh cookies pada proporsi tepung terigu dan tepung bit 85:15 dan suhu pengovenan 180 ̊C dengan kalium sebesar 476,16 mg/kg, magnesium sebesar 2045,76 mg/kg, dan fosfor sebesar 2801,6 mg/kg.
English Abstract
Red beet (Beta vulgaris L. Var. Rubra L.) is a food commodity of agricultural products that is beneficial to human health. However, the utilization of red beet commodities is still very minimal, especially in Indonesia. Therefore, this study aims to develop the use of red beet tuber through supplementation of red beet flour into cookies. The method used in this study was Factorial Randomized Group Design consisting of 2 treatment factors, namely the proportion of beet flour (10%, 15%, and 20%) and oven temperature (160 ̊C, 170 ̊C, and 180 ̊C) with repeated three times. The results of the study were analyzed by ANOVA, if the results showed significant differences, they would be tested further with the Smallest Significant Difference and Bonferroni Correction Test at the 5% significance level using Minitab 17. The best treatment selection was using Multiple Attributes and obtained cookies in the proportion of wheat flour and beet flour 85:15 and oven temperature of 180 ̊C with potassium of 476.16 mg/kg, magnesium of 2045.76 mg/kg, and phosphorus of 2801.6 mg/kg.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/462/052002442 |
| Uncontrolled Keywords: | Bit merah, Cookies, Proporsi tepung, Suhu pengovenan,Red beetroot, Cookies, Proportion of powder, Oven Temperature |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 20 Dec 2021 07:35 |
| Last Modified: | 29 Mar 2022 03:21 |
| URI: | http://repository.ub.ac.id/id/eprint/187528 |
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