Amelia, Hesty Safa and Dr.Erryana Martati, STP.,MP (2019) Pengaruh Proporsi Tepung Ganyong dan Tepung Edamame dengan Penambahan Bekatul Beras Merah Terhadap Karakteristik Fisik, Kimia dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies merupakan salah satu kue kering yang umumnya dibuat dari tepung terigu. Pemanfaatan bahan pangan lokal pengganti terigu pada penelitian cookies ini yaitu tepung ganyong yang disubstitusikan dengan tepung edamame. Bekatul beras merah juga digunakan untuk menambah nilai gizi cookies. Tujuan penelitian ini adalah untuk mengetahui proporsi tepung ganyong dan tepung edamame serta penambahan bekatul beras merah sehingga mendapatkan karakteristik cookies yang dapat diterima oleh masyarakat. Penelitian ini disusun dalam Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama yaitu proporsi tepung ganyong dan tepung edamame dengan tiga level (80:20, 70:30, 60:40) dan faktor kedua yaitu penambahan bekatul beras merah dengan dua level (5% dan 10%). Hasil perlakuan terbaik diperoleh pada cookies dengan proporsi tepung ganyong dan tepung edamame (60 : 40) dengan penambahan bekatul beras merah 10% yang memiliki nilai kadar air 2.90%; kadar lemak 23.99%; kadar protein 10.46%; hardness 290.87 g; fracturability 900.37 g; adhesiveness 0,70 mJ; tingkat kecerahan 46.60; tingkat kemerahan 4.73; tingkat kekuningan 13.73. Hasil skor kesukaan panelis terhadap rasa 3.55 (agak suka); warna 3.65 (suka); aroma 3.675 (suka); tekstur 3.55 (agak suka).
English Abstract
Cookies is one of the pastries that are generally made from wheat flour. The utilization of local food substitutes for wheat flour in this research of Cookies is Canna flour and Edamame flour. Red Rice Bran is also used to add nutritional value for Cookies. The aim of this research is to determine the proportion of Canna flour and Edamame flour with the addition of Red Rice Bran to obtain the characteristic of Cookies that could be accepted by food consumer. This research was arranged in Randomized Block Design (RBD) with two factors. The first factor is the proportion of Canna flour and Edamame flour with three levels (80:20, 70:30, 60:40) and the second factor is the addition of Red Rice Bran with two levels (5% and 10%). The best result obtained from Cookies with the proportion of Canna flour and Edamame flour (60 : 40) with the addition of 10% Red Rice Bran which has moisture content 2.90%; fat content 23.99%; protein content 10.46%; hardness 290.87 g; fracturability 900.47 g; adhesiveness 0.70 mJ, brightness level 46.60; redness level 4.73; yellowish level 13.73. The results of the panelist preference for taste 3.55 (rather like); color 3.65 (likes); aroma 3.675 (likes); texture 3.55 (rather like)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/634/052002510 |
| Uncontrolled Keywords: | Bekatul, Cookies, Edamame, Ganyong,Canna, Cookies, Edamame, Red Rice Bran |
| 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: | 27 Dec 2021 06:28 |
| Last Modified: | 30 Mar 2022 02:31 |
| URI: | http://repository.ub.ac.id/id/eprint/187638 |
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