Skripsi

PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG NIPAH (NYPA FRUTICAN WURMB) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK COOKIES

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Penilaian

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Effect of Wheat Flour Substitution with Nipah Flour (Nypa frutican Wurmb) on Chemical and Organoleptic Properties of Cookies (Supervised by INDAH WIDIASTUTI). This study aims to determine the effect of nipah flour as a substitute for wheat flour on chemical (water content, ash content, fat content, protein content, carbohydrate content and dietary fiber) and organoleptic properties of cookies. This study used a non-factorial Randomized Group Design (RAK) method consisting of 5 treatment levels of different flour concentration additions with 3 replications. Chemical parameters observed included moisture content, ash content, fat content, protein content, carbohydrate content and dietary fiber content. Organoleptic parameters observed were hedonic and hedonic quality the hedonic including color, aroma, taste, texture and appearance. While hedonic quality includes color, aroma, taste, texture and crunchiness. The results of chemical analysis showed that different flour concentration treatments had significant effect on moisture content (4.00- 7.00%), fat content (22,21-26,45%), protein content (6,14-7,70%), carbohydrate content (41,24-66,10%), crude dietary fiber content (0,23-1,75%) and total dietary fiber content (2,15-25,61%). The results of hedonic organoleptic analysis showed that different flour concentration treatments had significant effects on color (2,92- 4,64%), aroma (3,56-4,24%), taste (2,68-4,24%), texture (2,16-4,36%), and appearance (2,25-4,56%). While the results of hedonic quality organoleptic analysis showed that different flour concentration treatments had significant effects on color (1,36-4,92%), aroma (1,40-4,76%), taste (1,28-4,92%), texture (1,68- 5,00%) and crispness (1,60-4,88%). The best treatment with the addition of 25% nipah flour in making cookies seen from the results of chemical and organoleptic analysis. Key words: cookies, wheat flour, nipah flour TRISNI DYARMA PUTRI, Pengaruh Substitusi Tepung Terigu Dengan Tepung Nipah (Nypa frutican Wurmb) Terhadap Sifat Kimia Dan Organoleptik Cookies (Dibimbing oleh INDAH WIDIASTUTI). Penelitian ini bertujuan untuk mengetahui pengaruh tepung nipah sebagai subtitusi tepung terigu terhadap sifat kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan serat pangan) dan sifat organoleptik cookies. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) non faktorial yang terdiri dari 5 taraf perlakuan perbedaan penambahan konsentrasi tepung dengan 3 kali ulangan. Parameter kimia yang diamati meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat pangan. Parameter organoleptik yang diamati adalah hedonik dan mutu hedonik, hedonik meliputi warna, aroma, rasa, tekstur dan kenampakan. Sedangkan mutu hedonik meliputi warna, aroma, rasa, tekstur dan kerenyahan. Hasil analisis kimia menunjukkan bahwa perbedaan perlakuan konsentrasi tepung berpengaruh nyata terhadap kadar air (4,00-7,00%), kadar lemak (22,21-26,45%), kadar protein (6,14-7,70%), kadar karbohidrat (41,24-66,10%), kadar serat pangan kasar (0,23-1,75%) dan kadar serat pangan total (2,15-25,61%). Hasil analisis organoleptik hedonik menunjukkan bahwa perbedaan perlakuan konsentrasi tepung berpengaruh nyata terhadap warna (2,92- 4,64%), aroma (3,56-4,24%), rasa (2,68-4,24%), tekstur (2,16-4,36%), dan kenampakan (2,25-4,56%). Sedangkan hasil analisis organoleptik mutu hedonik menunjukkan bahwa perbedaan perlakuan konsentrasi tepung berpengaruh nyata terhadap warna (1,36-4,92%), aroma (1,40-4,76%), rasa (1,28-4,92%), tekstur (1,68-5,00%) dan kerenyahan (1,60-4,88%). Perlakuan terbaik dengan penambahan tepung nipah 25% dalam pembuatan cookies dilihat dari hasil analisis kimia dan organoleptik Kata kunci : cookies, tepung terigu, tepung nipah

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307004729	T128132	T1281322023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1281322023

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xv, 43 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

636.080 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Pemberian pakan hewan ternak
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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