PUTRI, DELLA HEMALIA (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES BERBASIS TEPUNG SORGUM (Sorghum bicolor (L.) Moench) DAN PATI JAGUNG (Zea mays L.) DENGAN VARIASI KONSENTRASI XANTHAN GUM. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Cookies are one of popular snacks made from wheat flour. However, wheat grain is not produced in Indonesia, so that wheat flour can be substituted by sorghum flour that is quite abundant in Indonesia. Sorghum flour cookies tended to had poor sensory quality and low dough viscoelasticity. Corn starch was utilized to improve the texture of sorghum flour cookies. Adding other ingredients, such as xanthan gum, improved dough stability. This study aimed to determine effect of the ratio of sorghum flour and corn starch, the variation xanthan gum concentration, and the interaction between these factors on the physicochemical and organoleptic characteristics of cookies, as well as the selected treatments. This research used Completely Randomized Design with two factors namely ratio of sorghum flour and corn starch (80%:20%, 85%:15%, 90%:10%, called as T1, T2,T3 respectively), and the xanthan gum concentration (1%, 2%, 3%, called as X1, X2,X3 respectively). The results showed that the rasio of sorghum flour and corn starch had a significant effect on breaking strength, hardness, L*, a*, b*, oHue, Chroma, water content, ash content, and cookies color. Xanthan gum concentration had a significant effect on breaking strength, hardness, L*, a*, b*, oHue, Chroma, hedonic color, hedonic taste, hedonic aroma, and hedonic overall cookies. The interaction between these factors had a significant effect on L*, a*, b*, oHue, and Chroma cookies. The selected cookies based on Zeleny's analysis were T1X1, T1X2, and T2X1. All selected formulation did not significantly different in fat, carbohidrat, crude fiber content, however protein content showed significantly different.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Cookies merupakan salah satu makanan ringan berbahan dasar tepung terigu yang sangat diminati di Indonesia. Akan tetapi, tingginya penggunaan tepung terigu yang tidak berbanding lurus dengan ketersediaan gandum menyebabkan ketergantungan impor. Alternatif bahan baku lain yang dapat digunakan sebagai pengganti tepung terigu adalah sorgum. Cookies tepung sorgum memiliki kelemahan pada teksturnya seperti rapuh atau tidak merekat. Bahan yang dapat dimanfaatkan untuk memperbaiki tekstur cookies tepung sorgum adalah pati jagung. Cookies tepung sorgum juga memiliki viskoelastisitas adonan yang rendah sehingga sulit dibentuk. Penambahan bahan lain untuk memperbaiki stabilitas adonan dapat dilakukan, salah satunya seperti xanthan gum. Tujuan dari penelitian ini, yaitu untuk mengetahui pengaruh perbandingan tepung sorgum dan pati jagung, variasi konsentrasi xanthan gum, serta interaksi antara kedua faktor terhadap karakteristik fisikokimia dan organoleptik cookies, serta perlakuan terpilihnya. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial. Faktor pertama adalah perbandingan tepung sorgum dan pati jagung yang terdiri atas tiga taraf, yaitu T1 (80% : 20%); T2 (85% : 15%); dan T3 (90% : 10%). Faktor kedua adalah variasi konsentrasi xanthan gum yang terdiri atas tiga taraf, yaitu X1 (1%); X2 (2%); dan X3 (3%). Hasil penelitian menunjukkan bahwa perbandingan tepung sorgum dan pati jagung berpengaruh nyata terhadap daya patah, kekerasan, L*, a*, b*, oHue, Chroma, kadar air, kadar abu, dan warna cookies. Variasi konsentrasi xanthan gum berpengaruh nyata terhadap daya patah, kekerasan, L*, a*, b*, oHue, Chroma, hedonik warna, hedonik rasa, hedonik aroma, dan hedonik overall cookies. Interaksi kedua faktor berpengaruh nyata terhadap terhadap L*, a*, b*, oHue, dan Chroma cookies. Cookies yang menjadi perlakuan terpilih, yaitu T1X1 (80% tepung sorgum : 20% pati jagung : 1% xanthan gum), T1X2 (80% tepung sorgum : 20% pati jagung : 2% xanthan gum), dan T2X1 (85% tepung sorgum : 15% pati jagung : 1% xanthan gum). | ||||||||||||
| Uncontrolled Keywords: | cookies, corn starch, sorghum flour, xanthan gum | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Della Hemalia Putri | ||||||||||||
| Date Deposited: | 19 May 2025 02:14 | ||||||||||||
| Last Modified: | 19 May 2025 02:17 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48792 |
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- KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES BERBASIS TEPUNG SORGUM (Sorghum bicolor (L.) Moench) DAN PATI JAGUNG (Zea mays L.) DENGAN VARIASI KONSENTRASI XANTHAN GUM. (deposited 19 May 2025 02:14) [Currently Displayed]
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