KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES DENGAN PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) DAN TEPUNG MOCAF

AZIZAH, YOANA AMALIA and Lidiasari, Eka (2025) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES DENGAN PENAMBAHAN TEPUNG KEDELAI (Glycine max L.) DAN TEPUNG MOCAF. Undergraduate thesis, Sriwijaya University.

Preview	Image RAMA_41231_05031282126035_cover.jpg - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (60kB) | Preview
	Text RAMA_41231_05031282126035.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_41231_05031282126035_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (3MB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (668kB)
	Text RAMA_41231_05031282126035_0002097509_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (63kB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (213kB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (106kB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (11kB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (66kB) | Request a copy
	Text RAMA_41231_05031282126035_0002097509_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (626kB) | Request a copy

Abstract

This study aims to determine the physical, chemical and sensory characteristics of cookies with the addition of soy flour and mocaf flour. This study used a non-factorial Completely Randomized Design (CRD) method consisting of 5 treatments, namely T1 (2% soy flour and 38% mocaf flour), T2 (4% soy flour and 36% mocaf flour), T3 (6% soy flour and 34% mocaf flour), T4 (8% soy flour and 32% mocaf flour), and T5 (10% soy flour and 30% mocaf flour). Each treatment was repeated 3 times. The parameters observed were physical characteristics (texture and color), chemical characteristics (water content, ash content and protein content), and sensory characteristics (aroma, color, taste and texture). The results showed that the addition of soy flour and mocaf flour in making cookies had a significant effect on the lightness value and sensory tests (aroma, color, taste and texture). The best treatment was selected using the de Garmo method, namely treatment T3 (addition of 6% soy flour and 34% mocaf flour) with a sensory test value of aroma 3.52 (like), color 3.44 (like), taste 3.52 (like), texture 3.08 (like), texture 317.70 gf, water content value 1.60% and protein content 10.58%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cookies, tepung kedelai, tepung mocaf
Subjects:	S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Yoana Amalia Azizah
Date Deposited:	16 May 2025 03:37
Last Modified:	16 May 2025 03:37
URI:	http://repository.unsri.ac.id/id/eprint/172718

Actions (login required)

View Item