PENGARUH RASIO TEPUNG KACANG HIJAU (Phaseolus radiatus L.) DAN TEPUNG GARUT (Maranta arundinacea) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUE KERING (Cookies)

P, Dianing (2017) PENGARUH RASIO TEPUNG KACANG HIJAU (Phaseolus radiatus L.) DAN TEPUNG GARUT (Maranta arundinacea) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK KUE KERING (Cookies). Other thesis, Universitas Sebelas Maret.

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    Abstract

    Ketersediaan pangan lokal di Indonesia yang beragam, dapat dimanfaatkan sebagai pengganti bahan makanan dari tepung terigu. Tepung kacang hijau dan tepung garut dapat dijadikan alternatif dalam pembuatan cookies untuk mengurangi ketergantungan terhadap tepung terigu. Tujuan penelitian ini adalah untuk mengetahui karakteristik cookies secara fisik, kimia, dan sensoris. Penelitian menggunakan pola Rancangan Acak Lengkap dengan satu faktor, yaitu perbandingan formula tepung garut : tepung kacang hijau dengan 5 level. F1 (100 : 0), F2 (75 : 25), F3 (50 : 50), F4 (25 :75), dan F5 (0 : 100). Data yang didapat di analisis dengan metode One Way ANOVA apabila terdapat perbedaan maka dilanjutkan dengan uji beda nyata menggunakan analisis DMRT pada taraf signifikansi α = 0.05. Hasil penelitian menunjukkan perbedaan formula tepung garut dan tepung kacang hijau pada cookies memberikan pengaruh yang berbeda nyata terhadap karakteristik fisik cookies, semakin banyak penggunaan tepung kacang hijau maka warna cookies akan semakin gelap, Nilai kemerahan dan intensitas warna kekuningan semakin berkurang. Semakin banyak penambahan tepung kacang hijau maka, nilai pada uji rasio pengembangan semakin besar dan nilai uji tingkat kekerasan akan semakin kecil. Perbedaan formula bahan cookies memberikan terhadap kadar air, kadar abu, kadar protein, dan kadar karbohidrat. Berdasarkan uji sensoris menunjukkan cookies F1, F2 dan F3 lebih disukai panelis. F1 mempunyai kadar air (3.84%), abu (1.49%), lemak (26.58%), protein (5.07%), karbohidrat (67.39%). F2 mempunyai kadar air (4.14%), abu (1.56%), lemak (28.04%), protein (6.53%), karbohidrat (62.25%). F3 mempunyai kadar air (4.32%), abu (1.60%), lemak (28.04%), protein (7.92%), karbohidrat (63.10%). Kata kunci : cookies, tepung garut, tepung kacang hijau 1 Mahasiswa Program Studi Ilmu dan Teknologi Pangan 2 Dosen Program Studi Ilmu dan Teknologi Pangan THE EFFECT OF THE RATIO OF MUNG BEAN FLOUR (Phaseolus radiatus L.) AND ARROWROOUT (Maranta arundinacea) FLOUR TO THE PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES Dianing Prastiandayani 1), Nur Her Riyadi Parnanto 2), Dwi Ishartani 2) SUMMARY Various type of local food in Indonesia can be used as a substitute for another food materials such as flour. The local food contains some substances that has a beneficial effect for the body, one of them is dietary fiber which is good for digestion. Mung bean flour and arrowroot flour can be used as an alternative to produce cookies, this combination can reduce the dependency on wheat flour. The purpose of this study was to determine characteristics cookies on physical, chemical, and sensory aspect. The research used completely randomized design (CRD) with one factor of formula ratio from arrowroot flour : mung bean flour with 5 different levels. Which were F1 (100 : 0), F2 (75 : 25), F3 (50 : 50), F4 (25 :75), and F5 (0 : 100). Those data were analyzed with One Way ANOVA method. If there was a difference, it would be continued by using DMRT at significance level = 0.05. The results showed that the difference of arrowroot flour and mung bean flour formulas on the cookies had significantly different effect on the physical characteristics of cookies, the color of the cookies became darker along with the increasing of the usage of mung bean flour, and nevertheless it reduced the intensity of red and yellow and red color. The more usage of mung bean flour, resulted the higher the value of development ratio however it also resulted to the decrease of the hardness level. Different formulations of cookies also affected the water content, ash content, protein content, and carbohydrate levels. The result of the sensory test showed that F1, F2, and F3 cookies was the most preferred by the panelists. F1 has water content (3.84%), ash (1.49%), fat (26.58%), protein (5.07%), carbohydrate (67.39%). F2 has water content (4.14%), ash (1.56%), fat (28.04%), protein (6.53%), carbohydrate (62.25%). F3 has water content (4.32%), ash (1.60%), fat (28.04%), protein (7.92%), carbohydrate (63.10%). Keywords : cookies, arrowroot flour, mung bean flour 1 Students of Food Science and Technology Program 2 Lecturer of Food Science and Technology Program

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Reni reni
    Date Deposited: 25 Nov 2017 11:09
    Last Modified: 25 Nov 2017 11:09
    URI: https://eprints.uns.ac.id/id/eprint/36424

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