SETIA HARVIANTI, RIFA (2024) PENGEMBANGAN BUTTER COOKIES BERBASIS TAPAI TALAS BENENG DAN TEPUNG DAUN KELOR SEBAGAI PANGAN FUNGSIONAL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Butter cookies are a type of cookies with soft dough made by stirring sugar and fat first and then molded into certain shapes. Increasing the nutritional content of butter cookies needs to be done by adding certain foods that have high nutritional content so that butter cookies can be an alternative snack that can contribute to meeting daily nutritional needs. The purpose of this study was to determine the physicochemical and organoleptic characteristics of butter cookies with a comparison of moringa leaf flour : wheat flour and beneng taro tapai : refined sugar. This research used the Randomized Complete Block Design (RCBD) method which consisted of two factors. The firs factor was moringa leaf flour and wheat flour (5:95; 10:90; 15:85). The second factor was beneng taro tapai and refined sugar (40:60; 50:50; 60:40). The research showed that the average value of each analysis was as follow: texture 12.73-62.88, L* 38.25-65.11, a* 0.14-5.69, b* 22.18-35.37, ⁰hue 80.87-89.64, chroma 22.18-35.82, volume development 5.89-39.38%, water activity 0.36-0.58, moisture content 3.75-7.02%, ash 0.22-2.27%, iron levels 5.41-7.43%, reducing sugar 3.33-11.73%. Organoleptic result with color parameter 2,48- 5,08 (dislike-somewhat like), aroma parameters 3,60-5,22 (somewhat dislike-somewhat like), tasted parameters 3,11-5,25 (somewhat dislike-somewhat like), texture parameters 2,77-4,54 (dislike-neutral), and overall parameters 3,34-5,02 (somewhat dislike-somewhat like). The method of determining selected butter cookies are the zeleny method. The results obtained protein content of 7.41%; fat content 28.26%; crude fiber 0.41%; carbohydrates 59.41%; and total energy of 521.62 kcal/7gram.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Butter cookies merupakan jenis kue kering dengan adonan lembut yang dibuat dengan cara mengaduk gula dan lemak terlebih dahulu kemudian dicetak menjadi bentuk tertentu. Peningkatan kandungan gizi pada butter cookies perlu dilakukan dengan cara menambahkan bahan pangan tertentu yang memiliki kandungan gizi yang tinggi sehingga butter cookies dapat menjadi alternatif kudapan yang dapat memberikan kontribusi dalam memenuhi kebutuhan gizi sehari-hari. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisikokimia dan organoleptik butter cookies dengan perbandingan tepung daun kelor : tepung terigu dan tapai talas beneng : gula halus. Penelitian ini menggunakan metode Rancangan Acak Kelompok Lengkap (RAKL) yang terdiri dari dua faktor. Faktor pertama adalah perbandingan tepung daun kelor : tepung terigu terdiri dari tiga taraf yaitu 5:95; 10:90; 15:85. Faktor kedua adalah perbandingan tapai talas beneng : gula halus terdiri dari tiga taraf yaitu 40:60; 50:50; 60:40. Hasil penelitian menunjukkan bahwa nilai rata-rata dari setiap analisis adalah sebagai berikut: tekstur 12,73-62,88, L* 38,25-65,11, a* 0,14-5,69, b* 22,18-35,37, rona 80,87-89,64, kroma 22. 18-35,82, pengembangan volume 5,89-39,38%, aktivitas air 0,36-0,58, kadar air 3,75-7,02%, abu 0,22-2,27%, kadar zat besi 5,41-7,43%, kadar gula reduksi 3,33-11,73%. Hasil organoleptik dengan parameter warna 2,48-5,08 (tidak suka-agak suka), parameter aroma 3,60-5,22 (agak tidak suka-agak suka), parameter rasa 3,11-5,25 (agak tidak suka-agak suka), parameter tekstur 2,77-4,54 (tidak suka-netral), dan parameter overall 3,34-5,02 (agak tidak suka-agak suka). Metode penentuan butter cookies terpilih adalah metode zeleny. Hasil penelitian diperoleh kadar protein 7,41%; kadar lemak 28,26%; serat kasar 0,41%; karbohidrat 59,41%; dan energi total 521,62 kkal/7gram. | |||||||||
| Uncontrolled Keywords: | Beneng Taro Tapai, Butter Cookies, Moringa Flour, Refined Sugar, Wheat Flour | |||||||||
| Subjects: | Q Science > Q Science (General) S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Rifa Rifa Setia Harvianti Setia | |||||||||
| Date Deposited: | 19 Aug 2024 09:17 | |||||||||
| Last Modified: | 19 Aug 2024 09:17 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/40754 |
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