Proporsi Mocaf Dan Tepung Terigu Dengan Penambahan Semanggi Bubuk Pada Pembuatan Cookies

Khoirunnisa', Khoirunnisa' (2023) Proporsi Mocaf Dan Tepung Terigu Dengan Penambahan Semanggi Bubuk Pada Pembuatan Cookies. Bachelor (S1) thesis, Wijaya Kusuma Surabaya University.

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Abstract

Business competition between companies is currently increasingly tight. In every field especially food product processing, competition is getting tougher to create attractive products that can meet customer needs. Cookies are a snack made from wheat flour. Wheat flour is a powder that comes from ground wheat grains. MOCAF (Modified cassafa flour) is tapioca flour that is modified through fermentation from LAB (Lactic Acid Bakteria) to cause changes in functional properties BAL regulates the fermentation process for mocaf production. Mocaf has very high development goals. Both as a bussines opportunity and to maintain Indonesian’s food security. Cookies are quit high in fat and calories, but most of the cookies sold widely have quite low fiber content. With the innovation of adding Clover powder to making cookies, it is hoped that this can increase the source of fiber in cookies. This research aims to determine the correct formulation for using the ratio of Mocaf and wheat flour with the additional of clover powder on the characteristics of cookies, and determine the best alternative cookies processing. This study used RAK (randomized group design) with two treatment factors. The first factor is the proportion of Mocaf and wheat flour with levels (P₁ = 100% : 0%, P₂ = 75% : 25%, P₃ = 50% : 50%) and the second factor is the concentration of clover powder (K) with two levels (K₁ = 2,5%, K₂ = 5%). Each treatment was repeated three times. The indicators tested are chemical test including ash, water, protein, fat, fiber and carbohydrate content. Sensory testing is carried out based on evaluating preferences for aroma, taste, texture, and color. Alternative selection uses the expected value method. The research results show that there is no real influence on the characteristics of cookies, but there is a real influence on organoleptic test. The treatment chosen was P₁K₁ with an expected value of 6,85. Keywords : Cookies, Wheat Flour, Mocaf, Clover Powder Abstrak Persaingan usaha diantara suat perusahaan saat ini makin ketat. Di tiap-tiap bidang terutama pengolahan pangan, persaingan makin ketat guna menciptakan produk-produk menarik yang dapat mencukupi keperluan pelanggan. Cookies merupakan makanan ringan yang terbuat dari tepung terigu. Tepung terigu merupakan bubuk halus yang berasal dari bulir gandum yang dihaluskan. MOCAF (Modified Cassava Flour) yakni tepung tapioka yang dimodifikasi lewat fermentasi dari BAL (bakteri asam laktat) hingga menyebabkan perubahan sifat-sifat fungsional. BAL yang mengatur proses fermentasi produksi mocaf. Mocaf mempunyai tujuan pengembangan yang teramat tinggi, baik menjadi kesempatan usaha maupun guna mempertahankan daya tahan pangan Indonesia. Cookies mempunyai lemak dan kalori yang lumayan tinggi, namun sebagian besar cookies yang dijual meluas mempunyai kandungan serat yang cukup rendah. Dengan adanya inovasi penambahan semanggi bubuk pada pembuatan cookies ini diharapkan bisa menambah sumber serat pada cookies. Penelitian ini guna untuk memahami formulasi yang tepat pada pemakaian perbandingan mocaf dengan tepung terigu yang ditambahkan semanggi bubuk serta menentukan alternatif pemilihan cookies terbaik. Penelitian ini memakai RAK (rancangan acak kelompok) dengan 2 faktor perlakuan. Faktor petama ialah proporsi mocaf : tepung terigu (P) dengan 3 taraf yakni P1 = 100% : 0%, P2 = 75% : 25%, P3 = 50% : 50% dan faktor kedua ialah tambahan semanggi bubuk (K) dengan 2 taraf yakni K1 = 2,5% dan K2 = 5%. Tiap-tiap perlakuan diulangi hingga tiga kali. Indikator yang diujikan ialah uji kimia mencakup kandungan abu, air, protein, lemak, serat dan karbohidrat. Pengujian sensorik dijalankan berdasarkan evaluasi kesukaan aroma, rasa, tekstur dan warna.. Pemilihan alternatif menggunakan metode nilai harapan. Hasil penelitian menunjukkan bahwa tidak terdapat pengaruh nyata pada karakteristik cookies, tetapi berpengaruh nyata terhadap uji organoleptik. Perlakuan yang terpilih adalah P₁K₁ dengan nilai harapan 6,85. Kata Kunci : Cookies, Tepung Terigu, Mocaf, Semanggi Bubuk

Item Type:	Thesis (Bachelor (S1))
Uncontrolled Keywords:	cookies, tepung terigu, mocaf, semanggi bubuk
Subjects:	S Agriculture > S Agriculture (General) T Technology > T Technology (General) T Technology > TS Manufactures
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	23 Khoirunnisa' uwks
Date Deposited:	01 Feb 2024 04:28
Last Modified:	01 Feb 2024 04:28
URI:	http://erepository.uwks.ac.id/id/eprint/16064

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