KARAKTERISTIK FISIKO-KIMIA DAN SENSORI MACARON BERBAHAN BAKU TEPUNG BIJI LOTUS (Nelumbo nucifera)

FEBRIYANTI, DWI PUTRI and Widiastuti, Indah and Rinto, Rinto (2021) KARAKTERISTIK FISIKO-KIMIA DAN SENSORI MACARON BERBAHAN BAKU TEPUNG BIJI LOTUS (Nelumbo nucifera). Undergraduate thesis, Sriwijaya University.

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Abstract

South Sumatra has a high potential for swamparia. Among the many swampy plants found are the lotus (Nelumbo nucifera). Making products from lotus seed flour is an effort to optimize swamp plants. This study aims to determine the physico-chemical and sensory characteristics of macarons from lotus seed flour and to determine the best concentration of lotus seed flour in making macarons. This research method used a randomized block design (RBD) with one treatment factor adding lotus seed flour consisting of 5 treatment levels and 3 repetitions. The treatment used was the addition of 0%, 25%, 50%, 75%, 100% lotus seed flour. The parameters of this study include chemical analysis (water, fat, ash, and carbohydrates), physical analysis (texture) and sensory analysis (appearance, color, texture, aroma, and taste). The results showed that macaron with the addition of differend lotus seed flour had a significant effect on water, ash, fat, carbohydrates, texture and color. The moisture content ranged from 9,88% to 71,71%. The value of macaron ash content with the addition of lotus seed flour ranged from 1,67% to 2,23%. The fat content of macarons with the addition of lotus seed flour ranged from 3,43% to 14,2% while the carbohydrate content ranged from 33,58% to 41,71%. Textures ranged from 316,4 g.f to 887 g.f. The sensory test using the hedonic quality test shows that the results of the hedonic quality on the appearance of the macarons obtained an average value ranging from 7,72 to 8,12. Macaron aroma values obtained an average value ranging from 7,16 to 7,56. The average value of macaron flavors ranged from 6,04 to 7,4. Macaron texture values obtained an average range from 7,24 to 7,64. The average value of macaron color ranged from 1 to 7,64. The addition of 0%, 25%, 50%,75%, 100% lotus seed flour to macaron caused an increase in ash and carbohydrate content and physical analysis of appearance, aroma, taste and texture did not have a significant effect. The treatment of adding lotus seed flour did not have a significant effect on sensory.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Macaron, lotus seed flour, almond flour.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	dwi putri febriyanti
Date Deposited:	23 Jul 2021 02:37
Last Modified:	23 Jul 2021 02:37
URI:	http://repository.unsri.ac.id/id/eprint/50216

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