Artikel Ilmiah : A1F022047 a.n. HUSEN ABDULLAH
| NIM | A1F022047 |
|---|---|
| Namamhs | HUSEN ABDULLAH |
| Judul Artikel | Optimasi Pembuatan Cookies Berbasis Tepung Jagung Fermentasi, Isolat Protein Kedelai, dan Tepung Kelapa Menggunakan Metode Optimal Mixture Design |
| Abstrak (Bhs. Indonesia) | Cookies merupakan salah satu camilan yang banyak digemari oleh masyarakat sehingga memiliki potensi untuk dijadikan cemilan sehat pencegah stunting. Pengembangan cookies menjadi camilan sehat dapat dilakukan dengan memanfaatkan bahan pangan lokal yang kayak akan gizi sebagai substitusi tepung terigu, salah satu produk lokal yang dapat digunakan adalah tepung jagung. Untuk meningkatkan karakteristik fisikokimia dan sensoris pada tepung maupun produk olahannya, dilakukan fermentasi pada tepung jagung. Penambahan isolat protein kedelai dalam formulasi cookies sebagai sumber protein yang mampu meningkatkan kadar protein pada cookies. Penambahan tepung kelapa dalam formulasi cookies mampu berperan sebagai sumber serat serta memperbaiki mutu sensori pada produk cookies. Penelitian ini bertujuan untuk 1) mengetahui formula optimum cookies berbasis tepung jagung fermentasi, isolat protein kedelai, dan tepung kelapa 2) mengetahui karaktersitik fisikokimia dan sensori cookies yang dihasilkan dari formula optimum. Penelitian dilaksanakan dengan menggunakan metode Optimal Mixture Design untuk menentukan formula optimum cookies tepung jagung fermentasi dengan penambahan isolat protein kedelai dan tepung kelapa dengan respon protein total, protein terlarut, lemak, dan karbohidrat. Formula optimal yang didapatkan kemudian dilakukan verifikasi serta karakterisasi sifat kimia (protein total, protein terlarut, kadar air, kadar abu, karbohidrat, lemak, serat pangan, dan beta karoten) dan sensori (mutu hedonik dan hedonik). Hasil penelitian menunjukkan bahwa formula optimum diperoleh pada proposi tepung jagung fermentasi 40%, isolat protein kedelai 35%, dan tepung kelapa 25% dengan nilai desirability 1,000. Formula optimum memiliki nilai protein total sebesar 8,65%, protein terlarut 0,30%, lemak 17,76%, serta karbohidrat 71,08%. Formula optimum memiliki nilai karakteristik kimia kadar air 10,35%, kadar abu 2,59% kadar protein total 8,44%, kadar protein terlarut 0,48%, kadar lemak 17,57%, kadar karbohidrat by difference 68,10, kadar serat pangan 6,24%, dan kadar beta karoten 25,51%. Hasil uji mutu hedonik cookies formula optimum menunjukkan warna 4,97 (kuning kecoklatan), aroma IPK 4,23 (agak kuat), rasa khas jagung 4,23 (agak kuat), tekstur (kerenyahan) 3,80 (agak renyah), aftertaste (pahit IPK) 4,43 (agak pahit), dan mouthfeel 3,60 (agak berpasir). Hasil uji hedonik cookies formula optimum menunjukkan nilai parameter warna 5,17 (agak suka), aroma IPK 5,13 (agak suka), rasa khas jagung 4,73 (agak suka), tekstur (kerenyahan) 4,20 (netral), aftertaste (pahit IPK) 4,60 (agak suka), mouthfeel 4,43 (netral), serta nilai kesukaan keseluruhan 4,50 (netral) yang lebih rendah daripada cookies kontrol yaitu 5,47 (agak suka) dan cookies komersial yaitu 6,37 (suka). |
| Abtrak (Bhs. Inggris) | Cookies are a popular snack among the general public and therefore have the potential to be developed into a healthy snack that helps prevent stunting. Cookies can be a developed into a healthy snack by using locally sourced, nutrient-rich ingredients as a subtitute for wheat flour, one such local product is cornflour. To improve the physicochemical and sensory characteristics of the flour and its processed products, fermentation was carried out on the cornflour. The addition of soy protein isolate to the cookie formulation serves as a protein source capable of increasing the protein content of the cookies. The addition of coconut flour to the cookie formulation acts as a source of fibre and improves the sensory quality of the cookies. This study aims to 1) determine the optimal formulation for cookies based on fermented cornflour, soy protein isolate, and coconut flour; and 2) determine the physicochemical and sensory characteristics of the cookies produced from the optimal formulation. The study was conducted using the Optimal Mixture Design method to determine the optimal formulation for fermented maize flour cookies with the addition of soy protein isolate and coconut flour, with total protein, soluble protein, fat, and carbohydrate as response variables. The optimal formula obtained was then verified and characterised in terms of its chemical properties (total protein, soluble protein, moisture content, ash content, carbohydrates, fat, dietary fibre, and beta-carotene) and sensory properties. The results of the study indicate that the optimum formulation was obtained with a composition of 40% fermented maize flour, 35% soya protein isolate and 25% coconut flour, with a desirability value of 1.000. The optimal formula has a total protein content of 8.65%, soluble protein of 0.30%, fat of 17.76%, and carbohydrates of 71.08%. The optimal formula has the following chemical characteristics: moisture content 10.35%, ash content 2.59%, total protein content 8.44%, soluble protein content 0.48%, fat content 17.57%, carbohydrate content by difference 68.10%, dietary fibre content 6.24%, and beta-carotene content 25.51%. The results of the hedonic quality test for the cookies made using the optimal formula showed a colour score of 4.97 (light brown), an ISP aroma score of 4.23 (moderately strong), a characteristic maize flavour score of 4.23 (moderately strong), a texture (crispness) score of 3.80 (moderately crisp), aftertaste (bitter ISP) 4.43 (slightly bitter), and mouthfeel 3.60 (slightly gritty). The results of the hedonic test for the optimal cookie formula showed a colour parameter value of 5.17 (somewhat liked), ISP aroma 5.13 (somewhat liked), characteristic maize flavour 4.73 (somewhat liked), texture (crispness) 4.20 (neutral), aftertaste (bitter ISP) 4.60 (somewhat liked), mouthfeel 4.43 (neutral), and an overall liking score of 4.50 (neutral), which was lower than that of the control cookies (5.47, somewhat liked) and the commercial cookies (6.37, liked). |
| Kata kunci | optimal mixture design, tepung jagung fermentasi, isolat protein kedelai, tepung kelapa, cookies |
| Pembimbing 1 | Prof. Dr. Nur Aini, S.TP., M.P. |
| Pembimbing 2 | Ir Budi Sustriawan, M.Si. |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 94 |
| Tgl. Entri | 2026-07-26 15:28:43.431974 |