| NIM | A1F017036 |
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| Namamhs | ALYA NURFIRDAUSI |
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| Judul Artikel | KARAKTERISTIK FISIKOKIMIA DAN SENSORI BISKUIT SUBTITUSI TEPUNG SORGUM (Sorghum bicolor L.) DENGAN PENAMBAHAN SARI KACANG KORO PEDANG (Canavalia ensiformis) DAN PEMANIS STEVIA (Stevia rebaudiana) |
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| Abstrak (Bhs. Indonesia) | Biskuit merupakan salah satu produk pangan kering yang memiliki rasa khas manis. Pada penelitian ini dilakukan pemanfaatan tepung sorgum sebagai bahan pensubtitusi tepung terigu, sari kacang koro pedang sebagai sumber protein, dan bubuk daun stevia sebagai bahan pemanis. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung sorgum, dengan penambahan sari kacang koro pedang dan pemanis stevia terhadap sifat sensori dari biskuit, kemudian untuk memilih biskuit subtitusi tepung sorgum dengan penambahan sari kacang koro pedang dan pemanis stevia dengan sifat sensori terbaik, serta untuk mengetahui sifat fisik dan kimia biskuit terbaik. Rancangan percobaan yang digunakan berupa rancangan acak kelompok (RAK), diulang sebanyak dua kali. Faktor yang digunakan berupa proporsi tepung terigu dan tepung sorgum dengan taraf 70:30, 60:40, dan 50:50, faktor penambahan sari kacang koro pedang dengan taraf 30%, 35%, dan 40%, serta faktor penambahan pemanis stevia dengan taraf 26%, 28%, dan 30%. Pada penelitian ini dilakukan pengamatan berupa karakteristik fisik biskuit berupa uji volume pengembangan, karakteristik kimia berupa uji kadar air, kadar abu, kadar lemak, kadar protein total, kadar gula reduksi, dan kadar karbohidrat (by difference). Sedangkan sifat sensori diuji dengan menggunakan uji skoring dengan 30 panelis semi-terlatih. Pengujian diawali dengan dilakukannya uji sensori untuk mengetahui tiga perlakuan terbaik dan adanya pengaruh nyata dari tiap parameter. Parameter aroma berpengaruh nyata dengan adanya penggunaan proporsi tepung sorgum, penambahan sari kacang koro pedang, dan pemanis stevia. Tiga sampel terbaik yang diperoleh yakni sampel T3V3S1, T3V3S2, dan T2V3S3. Ketiga sampel tersebut dilakukan uji fisik dan kimia dengan nilai volume pengembangan yang diperoleh berturut-turut yaitu 42,6%, 37,4%, 55,4%. Nilai kadar air sejumlah 0,471%, 0,467%, 0,481%, nilai kadar abu sejumlah 1,30%, 1,14%, 1,17%, nilai kadar lemak 15,70%, 14,50%, 15,30%, nilai kadar protein total sejumlah 6,71%, 7,27%, 7,43%, nilai kadar gula reduksi sejumlah 0,481%, 0,471%, 0,467%, dan nilai kadar karbohidrat (by difference) sejumlah 72,07%, 73,03%, dan 73,48%.
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| Abtrak (Bhs. Inggris) | Biscuit is known as a bakery product that has a sweet taste and produced from a various ingredients. In this study, we used sorghum flour to substitute the wheat flour. As a source of protein, we used sword jack bean milk and stevia powder as a sweetener. The purpose of this research is to determine the effects of substitution of sorghum flour, with the addition of sword jack bean milk and stevia sweetener on the sensory properties of biscuits, then to select sorghum flour substitution biscuits with the addition of sword jack bean milk and stevia sweetener with the best sensory properties, and to determine the best biscuit’s physical and chemical properties. The experimental design that we used in this study, is a randomized block design (RBD), that repeated in twice. There were three factors that we used in this study, there are the proportions of wheat flour and sorghum flour with a ratio 70:30, 60:40, and 50:50, the factor of sword jack bean milk proportions in three level, there are 30%, 35%, and 40%, and the last factor is the proportion of stevia sweetener with three level, there are 26%, 28%, and 30%. In this study, we observe the physical characteristics of biscuits by using the volume expansion tests, and we observe the chemical characteristics in various method. There are moisture content, ash content, fat content, total protein content, reducing sugar content, and carbohydrate content (by difference). While the sensory properties were tested using a scoring test with 30 semi-trained panelists. The research begins with a sensory test to determine the three best treatments and the significant effect of each parameter. The aroma parameter significantly affected the use of the proportion of sorghum flour, the addition of sword jack bean milk, and stevia sweetener. The three best samples that we obtained, were T3V3S1, T3V3S2, and T2V3S3. Those three sample were tested to physical and chemical tests with the volume expansions values that we obtained were 42.6%, 37.4%, 55.4%. The moisture content value were 0.471%, 0.467%, 0.481%, the value of the ash content were 1.30%, 1.14%, 1.17%, the fat content value were 15.70%, 14.50%, 15.30%, total protein content values were 6.71%, 7.27%, 7.43%, reduced sugar levels of 0.481%, 0.471%, 0.467%, and values of carbohydrate content (by difference) were 72.07%, 73.03%, and 73.48%. |
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| Kata kunci | biskuit, Sorghum bicolor L., Stevia rebaudiana, tepung sorgum, kacang koro pedang, sari kacang koro pedang |
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| Pembimbing 1 | Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 2 | Ir. Budi Sustriawan, M.Si. |
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| Pembimbing 3 | - |
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| Tahun | 2021 |
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| Jumlah Halaman | 21 |
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| Tgl. Entri | 2021-02-08 15:24:10.854193 |
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