Artikel Ilmiah : A1F020069 a.n. NURISTA RISKI RAMADANI
| NIM | A1F020069 |
|---|---|
| Namamhs | NURISTA RISKI RAMADANI |
| Judul Artikel | PENGARUH PROPORSI JENIS LEMAK DAN PENAMBAHAN BUBUK WHEY TERHADAP KARAKTERISTIK KIMIA DAN SENSORI COOKIES TEPUNG BERAS PROTANI TERMODIFIKASI |
| Abstrak (Bhs. Indonesia) | Cookies berbahan dasar tepung beras merupakan salah satu makanan alternatif bagi penderita autis dan celiac disease, juga dapat mengurani tingginya nilai impor gandum di Indonesia. Penggunaan tepung beras sebagai bahan utama pembuatan cookies memiliki kelemahan yaitu memiliki tekstur yang keras dan kurang remah. Oleh karena itu perlu adanya penambahan proporsi lemak yang cukup banyak untuk memperbaiki tekstur cookies. Penggunaan proporsi lemak yang cukup banyak pada pembuatan cookies dapat memperbaiki tekstur cookies namum dapat mempersingkat ketahanan cookies karena mudah menyerap air sehingga tekstur cookies lebih remah dari cookies biasanya sehingga diperlukan bahan tambahan berupa bubuk whey untuk mencegah kelembapan dan mempertahankan kekokohan tekstur serta memperbaiki flavour pada cookies. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang diteliti meliputi proporsi jenis lemak yaitu Margarin (L1), Margarin : VCO (L2), VCO (L3), serta penambahan bubuk whey yang terdiri dari 5% (W1), 10% (W2), 15% (W3). Variabel yang diamati berupa variabel kimia kadar air, kadar abu, kadar lemak, kadar protein, kadar gula reduksi dan kadar karbohidrat (by difference) dan variabel sensori meliputi warna, aroma, tekstur, citarasa, dan kesukaan. Data variabel kimia dan sensori dianalisi menggunakan uji ragam ANOVA dan diuji lanjut menggunakan DMRT pada taraf 95% . Hasil penelitian menunjukan bahwa proporsi jenis lemak dan penambahan bubuk whey mempengaruhi karakteristik kimia. Sedangkan interaksi antara kedua faktor tidak memberikan pengaruh terhadap semua variabel kimia. Penggunaan jenis lemak margarin dapat meningkatkan kadar air(3,7475), abu(0,772%), protein(12,242%), dan gula reduksi(4,709%) sedangkan penggunaan jenis lemak virgin coconut oil (VCO) dapat meningkatkan kadar lemak (21,748%) dan karbohidrat(63,887%). Semakin banyak konsentrasi bubuk whey yang ditambahkan semakin meningkatkan kadar air, abu, lemak, protein dan gula reduksi. Perlakuan terbaik pada variabel kimia dan sensori didapatkan pada perlakuan LIW3 dengan warna kuning kecoklatan (4,217), aroma khas cookies (4,417), tekstur agak remah– remah (3,667), citarasa agak enak-enak (3,717) dan kesukaan (4,217). |
| Abtrak (Bhs. Inggris) | Cookies made from rice flour are an alternative food for people with autism and celiac disease, and can also reduce the high value of wheat imports in Indonesia. Using rice flour as the main ingredient for making cookies has the disadvantage of having a hard texture and not crumbly. Therefore, it is necessary to increase the proportion of fat quite a lot to improve the texture of the cookies. Using a large proportion of fat in making cookies can improve the texture of the cookies, but can shorten the durability of the cookies because they easily absorb water, so the texture of the cookies is more crumbly than normal cookies, so additional ingredients are needed in the form of whey powder to prevent moisture and maintain the firmness of the texture and improve the flavor of the cookies. This research used a Randomized Group Design (RAK). The factors studied included the proportion of fat types, namely Margarine (L1), Margarine: VCO (L2), VCO (L3), as well as the addition of whey powder consisting of 5% (W1), 10% (W2), 15% (W3). The variables observed were chemical variables water content, ash content, fat content, protein content, reducing sugar content and carbohydrate content (by difference) and sensory variables included color, aroma, texture, taste and preferences. Chemical and sensory variable data were analyzed using the ANOVA test of variance and further tested using DMRT at the 95% level. This results showed that the proportion of fat types and the addition of whey powder influenced the chemical characteristics. Meanwhile, the interaction between the two factors does not have an influence on all chemical variables. The use of margarine fat can increase the water content (3.7475), ash (0.772%), protein (12.242%), and reducing sugar (4.709%) while the use of virgin coconut oil (VCO) fat can increase the fat content (21.748%) and carbohydrates (63.887%). The more concentration of whey powder added, the more the water, ash, fat, protein and reducing sugar content increases. The more concentration of whey powder added, the more the water, ash, fat, protein and reducing sugar content increases. The best treatment for chemical and sensory variables was obtained in the LIW3 treatment with brownish yellow color (4.217), typical cookie aroma (4.417), slightly crumbly texture (3.667), slightly delicious taste (3.717) and liking 4.217 ( Like). |
| Kata kunci | Cookies, Tepung Beras Protani, Jenis Lemak, Penambahan bubuk whey. |
| Pembimbing 1 | Prof. Dr. Nur Aini, S.TP.,M.P. |
| Pembimbing 2 | Ir. Budi Sustriawan, M.Si. |
| Pembimbing 3 | |
| Tahun | 2024 |
| Jumlah Halaman | 86 |
| Tgl. Entri | 2024-08-12 11:03:53.262403 |