Choirunissa, Maulidina (2023) PENGGUNAAN TEPUNG RUMPUT LAUT (Kappaphycus alvarezii) DAN TEPUNG OAT PADA PEMBUATAN BROWNIES PANGGANG TINGGI SERAT PANGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Brownies a type of cake, have a chocolate aroma and taste. However, the use of wheat flour in making brownies can be substituted with other ingredients like seaweed (Kappaphycus alvarezii) flour and oat flour. Seaweed is a type of red seaweed which has a high dietary fiber. The both of flours is expected to increase the functional value of baked brownies. The aim of this research was to characterize and determine selected concentrations of baked brownies combined with seaweed flour and oat flour. The method was experimental method using a completely randomized design (CRD), with a combination of oat flour and seaweed flour consisting of four treatment levels and two replications. The treatment in this study was a combination of concentrations of oat flour and seaweed flour {P0(100;0), P1(95;5), P2(90;10), P3(85;15)}. The selected treatment was P2 with a combination of 10 g seaweed flour and 90 g oat flour. P2 has an organoleptic value of appearance 6.97, smell 7.2, taste 7, and texture 6.97. The chemical test obtained in P2 was 16.26% water content, 6.62% protein content, fat content 29.71%, ash content 1.79%, carbohydrate content 45.62% and food fiber test results of 6.08%. The quality requirements for brownies can refer to the semi-wet cake product standards set out in SNI 01.3840-1995. The resulting baked brownies comply the SNI quality requirements on all parameters.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Brownies merupakan salah satu jenis kue, yang mempunyai aroma dan rasa coklat. Namun penggunaan tepung terigu dalam pembuatan brownies dapat disubstitusi dengan bahan lain seperti tepung rumput laut (Kappaphycus alvarezii) dan tepung oat. Rumput laut merupakan salah satu jenis rumput laut merah yang memiliki serat pangan tinggi. Kedua jenis tepung tersebut diharapkan dapat meningkatkan nilai fungsional brownies panggang. Tujuan dari penelitian ini adalah untuk mengkarakterisasi dan menentukan konsentrasi terpilih brownies panggang yang dikombinasikan dengan tepung rumput laut dan tepung oat. Metode yang digunakan adalah metode eksperimen dengan menggunakan rancangan acak lengkap (RAL), dengan kombinasi tepung rumput laut dan tepung oat yang terdiri dari empat taraf perlakuan dan dua ulangan. Perlakuan pada penelitian ini adalah kombinasi konsentrasi tepung oat dan tepung rumput laut {P0(100;0), P1(95;5), P2(90;10), P3(85;15)}. Perlakuan terpilih adalah P2 dengan kombinasi 10 g tepung rumput laut dan 90 g tepung oat. P2 mempunyai nilai organoleptik kenampakan 6,97, bau 7,2, rasa 7, dan tekstur 6,97. Uji kimia diperoleh pada P2 kadar air 16,26%, kadar protein 6,62%, kadar lemak 29,71%, kadar abu 1,79%, kadar karbohidrat 45,62% dan hasil uji serat pangan 6,08%. Persyaratan mutu brownies dapat mengacu pada standar produk kue semi basah yang diatur dalam SNI 01.3840-1995. Brownies panggang yang dihasilkan telah memenuhi persyaratan mutu SNI pada semua parameter. | |||||||||
| Uncontrolled Keywords: | Baked brownies, Kappaphycus alvarezii, Oat flour, Dietary fiber | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Maulidina Choirunissa | |||||||||
| Date Deposited: | 08 Dec 2023 09:33 | |||||||||
| Last Modified: | 14 Dec 2023 11:36 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31378 |
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