Lestari, Whima (2017) Pembuatan Cookies Kelapa Non Terigu Kajian Proporsi Tepung Komposit (Mocaf : Tepung Tempe) Dengan Penambahan Kelapa Parut Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Pemanfaatan tepung singkong terfermentasi (Mocaf) berpotensi dalam pembuatan Cookies akan tetapi nilai protein yang rendah pada mocaf membutuhkan substitusi dari tepung tempe. Untuk meningkatkan cita rasa pada cookies maka peneliti pun menambahkan kelapa parut kering. Diharapkan hasil penelitian ini akan menghasilkan produk cookies yang mendekati karakteristik cookies yang diterima oleh masyarakat, sehingga mampu mengurangi jumlah impor gandum di Indonesia. Penelitian ini disusun dalam Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor I terdiri dari 3 level, faktor II terdiri dari 2 level sehingga diperoleh 6 kombinasi perlakuan dengan 3 ulangan. Faktor I proporsi komposit (tepung mocaf : tepung tempe) dengan 3 level (85:15, 80:20, 75:25 (% b/b)). Faktor II: Penambahan Kelapa Parut Kering dengan 2 level (10 dan 20 (% b/b total tepung komposit)). Pengamatan dilakukan meliputi analisis organoleptik (warna, aroma, tekstur dan rasa), analisis fisik (warna, daya patah), yang dilanjutkan dengan analisis kimia (kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat by difference). Data yang diperoleh, dianalsiis dengan ANOVA. Jika hasil anova terjadi menunjukkan perbedaan yang nyata antara kedua faktor, maka dilakukan uji DMRT (Duncan Multiple Range Test) 5 %, namun jika tidak terjadi interaksi antar kedua perlakuan maka dilakukan uji BNT (Beda Nyata Terkecil) 5 %. Untuk pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan formulasi cookies terbaik dari segi kimia-fisik dan organoleptik yaitu proporsi tepung tempe 25% dan kelapa parut kering 20%. Kandungan yang terdapat pada formulasi ini yaitu kadar air 2,54%, kadar abu 0,88%, kadar lemak 9,89%, kadar protein 13,98%, kadar karbohidrat 65,32% dengan warna L 55,10, warna a 15,73, warna b 24,23. Dengan skor daya terima cookies terhadap rasa 3,26 ; aroma 3,67 ; warna 3,50 ; tekstur 3,46.
English Abstract
The use of fermented cassava flour (Mocaf) has the potential to make cookies but low protein value in mocaf requires substitution of tempe flour. To improve the taste and fat in cookies, the researchers added dry grated coconut. It is expected that the results of this study will produce cookies products that approach the characteristics of cookies received by the community, thereby reducing the amount of wheat imports in Indonesia. The study was arranged in Completely Randomized Design (CRD) with 2 factors. Factor I consists of 3 levels, factor II consists of 2 levels so that obtained 6 treatment combinations with 3 replications. Factor I of composite proportion (mocaf flour: tempe flour) with 3 levels (85:15, 80:20, 75:25 (% w / w)). Factor II: Increase Dry Grated Coconuts with 2 levels (10 and 20 (% b / b total composite flour) Observations included organoleptic analysis (color, flavor, texture and taste), physical analysis (color, fracture), continued With the chemical analysis (moisture content, ash content, protein content, fat content and carbohydrate content by difference) .The data obtained were analyzed with ANOVA.If the anova results showed a significant difference between the two factors, DMRT (Duncan Multiple Range Test) 5%, but if there is no interaction between the two treatments then the BNT test (Beda Nyata Kecil Kecil) 5% For the best treatment selection using Zeleny method. The results showed the best cookies formulations in terms of chemical-physical and organoleptic namely the proportion of 25% tempe flour and 20% dry grated coconut. The content contained in this formulation is moisture content of 2.54%, ash content 0.88%, fat content 9.89%, protein content 13.98%, carbohydrate 65.32% with color L 55,10, color a 15,73, color b 24,23. With a cookies acceptance score of 3.26; Aroma 3.67; Color 3.50; Texture 3.46.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/621/051710078 |
| Uncontrolled Keywords: | cookies, non terigu, mocaf, tepung tempe |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.23 Cassava arrowroot starches |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Oct 2017 02:19 |
| Last Modified: | 05 Oct 2020 10:53 |
| URI: | http://repository.ub.ac.id/id/eprint/4005 |
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