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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES TEPUNG MOCAF DENGAN PENAMBAHAN BUBUR LABU KUNING (Curcubita moschata)

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Penilaian

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This study aims to determine effect of the concentration of mocaf flour and pumpkin porridge on the characteristics of cookies. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repeated 3 times. The first factor is the concentration of mocaf flour (A1 70% and A2 85% and A3 100%) and the second factor is the concentration of pumpkin pulp (B1 30%, B2 40%, and B3 50%). Parameters observed included physical properties (color and hardness), chemical properties (moisture content, ash content and fiber content) and sensory properties using hedonic tests (appearance, texture, taste, and color). The results showed that the concentration of mocaf flour had a significant effect on color (redness (a*) and yellowness (b*)) on hardness, moisture content, ash content, and fiber content, while the concentration of pumpkin pulp had a significant effect. effect on color (lightness (L).*). ), redness (a*) and yellowness (b*)), hardness, moisture content, ash content, and fiber content. The interaction of mocaf flour concentration and pumpkin pulp concentration had a significant effect on color (redness (a*) and yellowness (b*)), hardness, moisture content, ash content and sensory properties (appearance, texture, taste and color). the resulting pumpkin porridge cake. Pumpkin porridge cookies in the A2B3 treatment (85% mocaf flour and 50% pumpkin porridge) were the best treatment based on the highest hedonic test value (appearance, texture, taste and color) of the pumpkin porridge cookies produced. Pumpkin porridge biscuits in treatment A2B3 (85% mocaf flour and 50% pumpkin porridge) had colors (63.1% light (L*), 3.21% reddish (a*) and 38.00% yellowish (b*)), hardness 26.7 gf, moisture content 22.6% bk, ash content 2.149% bk and fiber content 9.5% bk.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207000492	T65835	T658352022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T658352022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xvii, 49hlm.: ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.807

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

teknologi pembuatan makanan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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