Pengaruh proporsi sukrosa dan high fructose corn syrup (HFCS) terhadap sifat fisikokimia dan organoleptik snack bar okara

Basanta, Davin (2020) Pengaruh proporsi sukrosa dan high fructose corn syrup (HFCS) terhadap sifat fisikokimia dan organoleptik snack bar okara. Undergraduate thesis, Widya Mandala Catholic University Surabaya.

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Abstract

Okara is a solid waste that does not dissolve during the manufacturing process of the tofu and soy milk industry. Okara has a high nutrient content, especially fiber but it is still lack of utilization. One of the appropriate uses is to be made into a food product that can delay hunger. In its manufacture, other ingredients such as wheat flour and fillers such as sugar, almonds, and raisins. This study aims to determine the effect of differences in the proportion of sucrose with High Fructose Corn Syrup (HFCS) on the physicochemical and organoleptic properties of okara snack bars. The proportion of sucrose and High Fructose Corn Syrup (HFCS) used was 80:20; 70:30; 60:40; 50:50; 40:60; 30:70; and 20:80. The research design used was a Randomized Block Design (RBD). The parameters that tested were water content, water activity, texture (hardness), total dietary fiber, and organoleptics which included taste, texture, and swallowing power. The test results were analyzed with the ANOVA test at α = 5%, if it showed a real difference between treatments it would be continued with the DMRT test at α = 5%. The best treatment is determined based on organoleptic testing with the spider web method. Based on the ANOVA test at α = 5%, there is a real difference from the difference in the proportion of sucrose and High Fructose Corn Syrup (HFCS) on the value of water content, water activity, texture (hardness), total dietary fiber, and organoleptic properties of okara snack bars. The okara snack bar has a moisture content value ranging from 16.31-25.85%, a value of water activity 0.371-0.563, hardness 12.451-21.009 N and total food fiber (50 sucrose: 50 HFCS) 14.34%. The panelists preference for taste is in the range of 4-5.55, textures from 3.4 to 4.9, and power from 3.65 to 4.85. The results of the spider web test shows that okara snack bars with the proportion of 50 sucrose: 50 HFCS is the panelists is the best treatment.

Item Type:	Thesis (Undergraduate)
Department:	S1 - Teknologi Pangan
Contributors:	Contribution Contributors NIDN / NIDK Email Thesis advisor Jati, Ignasius Radix Astadi Praptono NIDN0719068110 UNSPECIFIED Thesis advisor Suseno, Thomas Indarto Putut NIDN0707036201 UNSPECIFIED
Uncontrolled Keywords:	Okara, snack bar
Subjects:	Agriculture and Food Technology
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Users 8817 not found.
Date Deposited:	07 Aug 2020 04:25
Last Modified:	07 Aug 2020 04:25
URI:	http://repository.ukwms.ac.id/id/eprint/23025

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