Nurmawati, Adelia Arum and Prof.Dr.Ir. Harijono,, M.App.Sc and Dr.Ir. Sri Satya Antarlina,, Ms (2022) Karakteristik Fisikokimia Dan Organoleptik Cookies Dengan Campuran Tepung Endosperm Biji Asam, Tepung Kacang Hijau Dan Cokelat Bubuk. Sarjana thesis, Universitas Brawijaya.
Abstract
Konsumsi buah dan sayuran saat ini mengalami penurunan karena masyarakat lebih memilih fast food, hal tersebut diduga menyebabkan semakin meningkatnya prevalensi obesitas dan penyakit degeneratif lainnya. Upaya mengatasinya dengan menyediakan makanan tinggi protein dan serat yang populer dan terjangkau perlu diperbanyak. Mengubah tepung endosperm dari biji asam jawa, tepung kacang hijau dan cokelat untuk pembuatan cookies yang diminati masyarakat. Tujuan penelitian untuk menganalisis formulasi cookies dengan penambahan tepung endosperm biji asam, tepung kacang hijau dan cokelat bubuk yang dapat diterima karakteristik fisik, kimia dan disukai oleh konsumen. Metode yang digunakan rancangan acak kelompok (RAK) dengan faktor I yaitu proporsi tepung endosperm biji asam dan tepung kacang hijau (10%:40%, 20%:30%, 30%:20%, 40%:10%) dan faktor II yaitu konsentrasi cokelat bubuk (0,5% dan 1%). Uji organoleptik berdasarkan uji tingkat kesukaan menggunakan hedonic scale dengan atribut rasa, tekstur, warna, aroma, dan penerimaan secara keseluruhan. Analisis data dengan analysis of variance (ANOVA) selang kepercayaan 95%, apabila terdapat perbedaan nyata dilakukan uji lanjut Beda Nyata Terkecil (BNT) selang kepercayaan 95%. Pemilihan perlakuan terbaik dengan metode Multiple Criteria Decision Making. Hasil uji organoleptik dianalisis menggunakan uji Friedman dan apabila terdapat perbedaan nyata dilakukan uji lanjut perbandingan berganda. Hasil penentuan perlakuan terbaik menunjukkan bahwa proporsi tepung endosperm biji asam dan tepung kacang hijau memberikan pengaruh nyata (p<0,05) terhadap rendemen dan semua atribut organoleptik. Cookies perlakuan terbaik 1 yaitu cookies proporsi tepung endosperm biji asam 10%, tepung kacang hijau 40% dan cokelat bubuk 0,5%. Hasil analisisnya kadar air (bk) 9,02%, protein (bk) 11,35%, lemak (bk) 22,73%, abu (bk) 1,41%, serat (bk) 2,70%, dan karbohidrat (bk) 55,24%. Karakteristik warna L,a,b yaitu nilainya kecerahan (L) 57,07, kemerahan (a+) 4,92, kekuningan (b+) 19,47. Hasil uji organoleptik semua parameter menunjukkan kriteria agak suka dengan nilai pada rasa, tekstur, warna, aroma dan penerimaan secara keseluruhan adalah 3,93; 4,17; 4,20; 4,22; dan 4,10. Daya kembang 7,51%, rendemen 154,07% dan kekerasan 19,81N. Cookies perlakuan terbaik 2 yaitu cookies proporsi tepung endosperm biji asam 30%, tepung kacang hijau 20% dan cokelat bubuk 1%. Hasil analisisnya kadar air (bk) 8,31%, protein (bk) 10,45%, lemak (bk) 22,24%, abu (bk) 1,57%, serat (bk) 7,74%, karbohidrat (bk) 57,25%. Karakteristik warna L,a,b yaitu nilainya kecerahan (L) 63,14, kemerahan (a+) 4,71, kekuningan (b+) 19,17. Hasil uji organoleptik semua parameter menujukkan kriteria agak suka dengan nilai pada rasa, tekstur, warna, aroma, dan penerimaan secara keseluruhan adalah 4,18; 4,23; 3,97; 3,99 dan 4,20. Daya kembang 3,76%, sementara rendemen 158,1% dan kekerasan 21,24N. Perbandingan cookies kontrol, cookies terbaik 1, dan cookies terbaik 2 memberikan perbedaan yang signifikan terhadap komposisi kadar air, protein, lemak, abu, karbohidrat, serat, dan warna (kemerahan dan kekuningan), namun tidak signifikan dengan kecerahan dan kekerasan.
English Abstract
Consumption of fruits and vegetables is currently decreasing because people prefer fast food, this is thought to cause the increasing prevalence of obesity and other degenerative diseases. Efforts to overcome this by providing foods high in protein and fiber that are popular and affordable need to be increased. Changing endosperm flour from tamarind seeds, mung bean flour and chocolate for the manufacture of cookies that people are interested in. Destination study was conducted to analyze the formulation of cookies with the addition of tamarind seed endosperm flour, mung bean flour and cocoa powder which were acceptable for their physical, chemical characteristics and favored by consumers. The method used was a Randomized Complete Block Design (RCBD) with factor I, namely the proportion of tamarind seed endosperm flour and mung bean flour (10%:40%, 20%:30%, 30%:20%, 40%:10%) and factor II is the concentration of chocolate powder (0.5% and 1%). The organoleptic test is based on the level of preference test using a hedonic scale with attributes of taste, texture, color, aroma, and overall. Data analysis with analysis of variance (ANOVA) 95% confidence interval, if there is a significant difference, further test is carried out with the Least Significant Difference (LSD) 95% confidence interval. Selection of the best treatment with Multiple Criteria Decision Making method. Organoleptic test results are analyzed using Friedman test and if there is a real difference, a further test of multiple comparisons is carried out. The results showed that the proportion of tamarind seed endosperm flour and mung bean flour had a significant effect (p<0.05) on the yield. The results also showed a significant effect on all organoleptic attributes. The 1st best cookies was made from 10% tamarind kernel powder, 40% mung bean flour and 0.5% chocolate powder. It contains 9.02% moisture (db), 11.35% crude protein (db), 22.73% crude fat (db), 1.41% ash (db), 2.70% crude fibre (db), and 55.24% carbohydrates (db). The subsequent L,a,b scores were brightness (L) 57.07, redness (a+) 4.92, yellowness (b+) 19.47. The respective organoleptic all parameters show rather like criteria with a scores for the taste, texture, color, aroma, and overall liking were 3.93; 4.17; 4.20; 4.22, and 4.10. The swellability of the cookies was 7,51%, while the yield was found to be 154,07% and the hardness 19.81N. The 2nd best cookies was made from 30% tamarind kernel powder, 20% mung bean flour and 1% chocolate powder. It contains 8.31% moisture (db), 10.45% crude protein (db), 22.24% crude fat (db), 1.57% ash (db), 7.74% crude fibre (db), and 57.25% carbohydrates (db). The subsequent L,a,b scores were brightness (L) 63.14, redness (a+) 4.71, yellowness (b+) 19.17. The respective organoleptic all parameters show rather like criteria with a scores for the taste, texture, color, aroma, and overall liking were 4.18; 4.23; 3.97; 3.99, and 4.20. The swellability of the cookies was 3.76%, while the yield was found to be 158.1%, and the hardness 21.24N. Comparison of control cookies, 1st best cookies, and 2nd best cookies provide significant differences in the composition of water content, protein, fat, ash, carbohydrates, fiber, and color (redness and yellowness), but not significant with brightness and hardness.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100192 |
| Uncontrolled Keywords: | cokelat bubuk, formulasi cookies, tepung endosperm biji asam, tepung kacang hijau,chocolate powder, formulation cookies, mung bean flour, tamarind seed endosperm flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 31 Oct 2022 07:17 |
| Last Modified: | 31 Oct 2022 07:17 |
| URI: | http://repository.ub.ac.id/id/eprint/196014 |
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