Arifah, Anida Salma and Prof. Dr. Ir. Harijono,, M.App.Sc and Dr. Ir. Sri Satya Antarlina,, M.S. (2022) Evaluasi Mutu Cookies Dari Bahan Dasar Terigu, Padatan Sisa Ekstraksi Hidrokoloid Polisakarida Biji Asam (Tamarindus Indica L.), Tepung Kacang Merah (Phaseolus vulgaris L.) Dan Cokelat Bubuk. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies umumnya berbahan dasar terigu yang dikombinasikan dengan bahan tambahan lain hingga menghasilkan produk dengan sifat dan tekstur tertentu. Formula cookies menyediakan kandungan gizi yang masih terbatas sehingga dapat dikombinasikan dengan bahan pangan yang kaya akan kandungan gizi seperti biji dan kacang-kacangan. Biji asam kaya karbohidrat komplek dan serat. Pemanfaatan biji asam salah satunya yaitu diambil ekstrak hidrokoloid, tetapi padatan sisa ekstraksi hidrokoloid polisakarida (PSE HP) belum dimanfaatkan sama sekali dan seringkali menjadi limbah yang dibuang begitu saja. Padatan sisa ekstraksi hidrokoloid polisakarida (PSE HP) adalah hasil samping ekstraksi hidrokoloid yang diduga kaya kandungan gizi. Kacang merah juga kaya kandungan gizi, namun pemanfaatannya masih terbatas. Pengaplikasian biji dan kacang-kacangan pada bahan pangan bertujuan untuk menambah nilai gizi serta memiliki harga relatif murah yang dapat meningkatkan nilai ekonominya. Penelitian ini bertujuan untuk mengetahui formulasi cookies dengan penambahan PSE HP biji asam, tepung kacang merah dan cokelat bubuk yang dapat diterima karakteristik fisik dan kimianya serta preferensi konsumen. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor I proporsi PSE HP biji asam:tepung kacang merah (10:40, 20:30, 30:20, 40:10%) dan faktor II konsentrasi cokelat bubuk (0,5%, 1%) dengan tiga kali ulangan. Selain itu, dilakukan uji organoleptik dengan metode hedonic scale dengan atribut warna, aroma, tekstur, rasa dan penerimaan secara keseluruhan. Analisis data kemudian dilanjut dengan ANOVA (Analysis of Variance) dengan selang kepercayaan 95%. Apabila terdapat beda nyata maka dilakukan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 95%. Uji organoleptik diolah menggunakan Friedman test. Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan bahwa penambahan PSE HP biji asam, tepung kacang merah dan cokelat bubuk dengan konsentrasi berbeda pada cookies memberikan perbedaan yang signifikan (p<0,05) pada parameter organoleptik (aroma, tekstur, rasa dan penerimaan secara keseluruhan) dan rendemen, tetapi tidak signifikan (p>0,05) terhadap parameter organoleptik warna dan daya pengembangan. Perbandingan cookies kontrol serta cookies terbaik 1 dan 2 memberikan perbedaan yang signifikan pada komposisi proksimat (kadar air, abu, protein, lemak, serat dan karbohidrat), kecerahan (L+), kemerahan (a+) dan kekuningan (b+), tetapi tidak signifikan terhadap kekerasan (N). Cookies terbaik 1 yaitu cookies yang mengandung PSE HP biji asam:tepung kacang merah 30%:20% dan cokelat 0,5%. Cookies terbaik 2 yaitu cookies yang mengandung PSE HP biji asam:tepung kacang merah 10%:40% dan cokelat 0,5%. Sesuai hasil terbaik 1 dan 2 yang diperoleh sehingga direkomendasikan penambahan PSE HP biji asam pada cookies berkisar antara 10-30%, sedangkan penambahan tepung kacang merah berkisar antara 20-40%. Cookies dengan rata-rata penambahan PSE HP dan tepung kacang merah dengan konsentrasi tersebut mengandung protein dan serat tinggi.
English Abstract
Cookies are generally made from flour combined with other additives to produce products with certain properties and textures. The cookie formula provides a limited nutritional content so that it can be combined with foods rich in nutrients such as seeds and nuts. Tamarind seeds are rich in complex carbohydrates and fiber. One of the uses of tamarind seeds is to take hydrocolloid extract, but the residual solids from the extraction of hydrocolloid polysaccharides (RSE HP) have not been utilized at all and often become waste that is simply thrown away. Residual solids from the extraction of hydrocolloid polysaccharides (RSE HP) are a by-product of hydrocolloid extraction which are thought to be rich in nutrients. Red beans are also rich in nutritional content, but their use is still limited. The application of seeds and nuts to foodstuffs aims to add nutritional value and has a relatively low price that can increase its economic value. This study aims to determine the formulation of cookies with the addition of RSE HP tamarind seeds, red bean flour and chocolate powder that are acceptable for their physical and chemical characteristics and consumer preferences. Randomized block design factorial was performed in this study with two factors, the ratio of RSE HP: red bean flour (10:40, 20:30, 30:20, 40:10%) and the addition of cocoa powder (0.5%, 1 %) with three repetitions. Besides, the organoleptic tests were carried out based on a hedonic scale method with several characteristics such as color, odor, texture, taste, and overall. ANOVA (Analysis of Variance) was performed for data analysis with a 95% level of confidence, where the significant results were furthermore tested using the Least Significance Difference (LSD). The organoleptic test was processed using the Friedman test. The best treatment was chosen based on the Multiple Attribute Zeleny method. The results showed that the addition of RSE HP tamarind seeds, red bean flour and cocoa powder with different concentrations in cookies gave significant differences (p<0.05) on organoleptic parameters (aroma, texture, taste, and overall acceptability) and yield, but not significant (p>0.05) on the organoleptic parameters of color and swelling power. Comparison of control cookies and the best cookies 1 and 2 gave significant differences in the proximate composition (moisture, ash, protein, fat, fiber, and carbohydrate content), brightness (L+), redness (a+) and yellowness (b+), but not significant to hardness (N). The best cookies 1 are cookies containing RSE HP tamarind seeds: red bean flour 30%:20% and chocolate 0.5%. The best 2 cookies are cookies that contain RSE HP tamarind seeds: red bean flour 10%: 40% and chocolate 0.5%. According to the best results 1 and 2 obtained, it is recommended that the addition of RSE HP tamarind seeds in cookies ranges from 10-30%, while the addition of red bean flour ranges from 20-40%. Cookies with an average addition of RSE HP and red bean flour with these concentrations contain high protein and fiber.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100210 |
| Uncontrolled Keywords: | cookies, padatan sisa ekstraksi hidrokoloid polisakarida (PSE HP) biji asam, tepung kacang merah, formulasi,cookies, residual solids from the extraction of hydrocolloid polysaccharides (RSE HP) from tamarind seeds, red bean flour, formulation |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 03 Nov 2022 01:53 |
| Last Modified: | 03 Nov 2022 01:53 |
| URI: | http://repository.ub.ac.id/id/eprint/196059 |
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