Update Artikelilmiah: 31404

MAWAR YUNIAR LESTARI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Cookies biasanya terbuat dari bahan dasar tepung terigu. Pada penelitian ini dilakukan pemanfaatan tepung sorgum sebagai bahan baku pembuatan cookies dengan variasi pemanis yaitu gula pasir dan gula kelapa kristal. Tujuan penelitian ini adalah untuk mengetahui deskripsi atribut sensori cookies sorgum dengan variasi pemanis, mengkaji profil intensitas dari masing-masing atribut sensori cookies sorgum dengan variasi pemanis dengan metode QDA, mengkaji tingkat kesukaan panelis terhadap cookies sorgum, mengkaji kandungan gizi cookies sorgum dengan variasi pemanis. Pada penelitian ini dilakukan analisis deskriptif kuantitatif atau Quantitative Descriptive Analysis (QDA) yang terdiri dari seleksi panelis, pengenalan atribut cookies komersil, uji kualitatif, pelatihan panelis dan uji kuantitatif. Sedangkan sifat sensori diuji dengan menggunakan uji hedonik dengan 30 panelis semi-terlatih dan analisis kandungan gizi berupa kadar air, kadar abu, kadar lemak, kadar protein total, kadar karbohidrat (by difference), kadar serat pangan, gula reduksi dan nilai energi. Hasil dari penetapan atribut  cookies berjumlah 11 atribut yang diperoleh dari focus group discussion. Atribut yang teridentifikasi yaitu warna crust, warna crumb, keremahan, sandy, aroma caramel, aroma butter, aroma milky, aroma vanili, rasa sorgum, rasa manis dan rasa bitter. Hasil ANOVA menunjukkan atribut keremahan, sandy dan aroma vanili tidak berbeda nyata. Sedangkan hasil uji hedonik menunjukkan bahwa cookies sorgum pemanis gula pasir maupun pemanis gula kelapa kristal tidak berbeda nyata. Pada kandungan gizi cookies sorgum dengan pemanis gula kelapa memiliki nilai lebih tinggi dibandingkan cookies sorgum dengan pemanis gula pasir pada analisis kadar air, kadar abu, kadar lemak, gula reduksi, protein total dan nilai energi. Sedangkan cookies sorgum dengan pemanis gula pasir memiliki kadar serat pangan dan kadar karbohidrat lebih tinggi.

Abtrak (Bhs. Inggris)

In general cookies made from wheat flour. In this research, we used  sorghum flour as raw material for making cookies with a variety of sweeteners, namely sucrose and granulated palm sugar. The purpose of this research is to find out the description of the sensory attributes of sorghum cookies with various sweeteners, examined the intensity profile of each sensory attribute of sorghum cookies with various sweeteners by the Quantitative Descriptive Analysis method, examined the level of preference for panelists to sorghum cookies, examined the nutritional content of sorghum cookies with various sweeteners. In this research, Quantitative Descriptive Analysis (QDA) was carried out which consisted of panelist selection, introduction to commercial cookie attributes, qualitative testing, panelist training and quantitative testing. While the sensory properties were tested using a scoring test with 30 semi-trained panellists and analysis of nutritional content in the form of water content, ash content, fat content, total protein content, carbohydrate content (by difference), dietary fiber content, reducing sugar and energy value. The results of the determination of the cookies attribute totaled 11 attributes obtained from the focus group discussion. The attributes identified were crust color, crumb color, weakness, sandy, caramel aroma, butter aroma, milky aroma, vanilla aroma, sorghum taste, sweet taste and bitter taste. ANOVA results showed that the attributes of weakness, sandy and vanilla aroma were not significantly different. Meanwhile, the hedonic test results showed that the sorghum cookies sweetened sucrose and granulated palm suger sweeteners were not significantly different. The nutritional content of sorghum cookies sweetened with granulated palm sugar has a higher value than sorghum cookies sweetened with sucrose in the analysis of water content, ash content, fat content, reducing sugar, total protein and energy value. Meanwhile, sorghum cookies sweetened with sucrose have higher levels of dietary fiber and carbohydrates.

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