Ratnasari, Sonia (2020) Pengaruh proporsi tepung beras merah dan tepung porang terhadap sifat fisikokimia dan organoleptik cookies. Undergraduate thesis, Widya Mandala Catholic University Surabaya.
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Abstract
Red rice is rice without polishing process. Red rice is generally only used as rice. One of the uses of red rice is a practical cookie and can be consumed by all groups. Cookies are expected to have a sturdy and crisp texture, but cookies made from red rice have a fragile texture. One effort to improve the texture of cookies is by adding another ingredient, namely porang flour. Porang flour has high glucomannan content so that it can bind water strongly and form a thin film layer which can improve the texture of the cookies. The purpose of this study was to determine the effect of red rice flour and porang flour proportions on the physicochemical and organoleptic characteristics of red rice cookies, and to determine the proportion of red rice flour and porang flour that produced the most organoleptically preferred red rice cookies. This study uses RCBD with one factor, namely the difference in the proportions of red rice flour and porang flour consisting of six levels of treatment with four replications: 85%: 15%; 80%: 20%; 75%: 25%; 70%: 30%; 65%: 35%; 60%: 40%. Replication is carried out 4 (four) times for each treatment. Analysis of physicochemical properties including moisture content, texture (fracturability), antioxidant activity using DPPH method, color test, and dietary fibre for the best treatment while the organoleptic properties analysis including taste, color, texture and mouthfeel. The data obtained are analyzed statistically using analysis of variance (ANOVA) at α = 5%. If the test results show significant differences, the test will be followed by Duncan's Multiple Range Test (DMRT) to find out the treatments that give significant differences and determining the best treatment using spider web chart. Red rice cookies has water content 2.10-3.140%, fracturability 7.505017.3193 N, antioxidant activity 4.39-16.11%, lightness 47.94-49.08, ohue 52.10-52.64. The best treatment of organoleptic properties is red rice cookies consist of proportions of red rice flour and porang flour 70%:30% which has preference of taste 4.34, texture 4.85, mouthfeel 4.91, dan color 4.09. Result of dietary fibre content is 5.20%
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Department: | S1 - Teknologi Pangan |
| Contributors: | Contribution Contributors NIDN / NIDK Email Thesis advisor Jati, Ignasius Radix Astadi Praptono NIDN0719068110 radix@ukwms.ac.id Thesis advisor Setijawaty, Erni NIDN0711017007 UNSPECIFIED |
| Uncontrolled Keywords: | Kukis, beras merah, tepung porang |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Faculty of Agricultural Technology > Food Technology Study Program |
| Depositing User: | Users 8068 not found. |
| Date Deposited: | 04 Feb 2020 04:22 |
| Last Modified: | 04 Feb 2020 04:22 |
| URI: | http://repository.ukwms.ac.id/id/eprint/21452 |
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