| NIM | A1F020009 |
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| Namamhs | TITANIA NURI AMELIA |
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| Judul Artikel | Pengaruh Fermentasi Tepung Beras Protani dan Variasi Jenis Pemanis Terhadap Karakteristik Kimia dan Sensori Cookies |
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| Abstrak (Bhs. Indonesia) | Indonesia merupakan salah satu negara yang masih melakukan impor terigu dan gula tebu. Oleh karena itu, cookies dapat dibuat dengan pangan lokal menggunakan beras protani dan gula kelapa kristal. Penelitian ini bertujuan untuk mengetahui pengaruh jenis fermentasi tepung beras, variasi proporsi jenis pemanis, dan menentukan kombinasi perlakuan terbaik terhadap karakteristik kimia dan sensori cookies. Prinssip pembuatan cookies beras protani yaitu penepungan dan pembuatan cookies. Hasil penelitian menunjukkan cookies terbaik dari segi karakteristik kimia diperoleh pada perlakuan tepung beras fermentasi spontan dengan penambahan gula kelapa kristal sebesar 100% dengan nilai kadar air 3.03%, kadar abu 1.55%, kadar protein 13.16%, kadar lemak 20.42%, kadar karbohidrat 61.84%, dan kadar gula reduksi 1.24%, sedangkan cookies terbaik dari segi karakteristik sensorinya diperoleh pada perlakuan tepung beras fermentasi dengan ragi tape 2% dan penambahan 100% gula tebu halus yang memiliki skor kesukaan terhadap warna 3.68 (kuning kecoklatan), aroma 2.80 (agak khas), tekstur 3.80 (remah), citarasa 3.80 (enak), dan penerimaan keseluruhan 3.63 (suka). |
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| Abtrak (Bhs. Inggris) | Indonesia is one of the countries that still imports wheat and cane sugar. Therefore, cookies can be made with local food using protani rice and crystal coconut sugar. This study aims to determine the effect of the type of rice flour fermentation, variations in the proportion of sweetener types, and the best combination of treatments on the chemical and sensory characteristic of cookies. The principle of making protani rice cookies is flouring and making cookies. The results of the study showed that the best cookies in terms of chemical characteristic were obtained from the spontaneous fermentation of rice flour with the addition of 100% crystal coconut sugar with a water content of 3.03%, ash content of 1.55%, protein content of 13.16%, fat content of 20.42%, carbohydrate content of 61.84%, and reducing sugar content of 1.24%. In comparison, the best cookies in terms of sensory characteristic were obtained from the fermentation of rice flour with 2% tape yeast and the addition of 100% fine cane sugar which had a preference score for color of 3.68 (brownish yellow), aroma of 2.80 (slightly distinctive), texture of 3.80 (crumbly), taste of 3.80 (delicious), and overall acceptance of 3.63 (like). |
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| Kata kunci | cookies, tepung beras protani, gula tebu halus, gula kelapa kristal |
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| Pembimbing 1 | Prof. Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 2 | Ir. Retno Setyawati, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2024 |
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| Jumlah Halaman | 78 |
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| Tgl. Entri | 2024-08-12 10:52:32.428454 |
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