KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES TEPUNG MOCAF DENGAN PENAMBAHAN BUBUR LABU KUNING (CURCUBITA MOSCHATA)

FAHMI, ZUL and Parwiyanti, Parwiyanti (2022) KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES TEPUNG MOCAF DENGAN PENAMBAHAN BUBUR LABU KUNING (CURCUBITA MOSCHATA). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine effect of the concentration of mocaf flour and pumpkin porridge on the characteristics of cookies. This study used a Factorial Completely Randomized Design (RALF) with two treatment factors. The treatment was repeated 3 times. The first factor is the concentration of mocaf flour (A1 70% and A2 85% and A3 100%) and the second factor is the concentration of pumpkin pulp (B1 30%, B2 40%, and B3 50%). Parameters observed included physical properties (color and hardness), chemical properties (moisture content, ash content and fiber content) and sensory properties using hedonic tests (appearance, texture, taste, and color). The results showed that the concentration of mocaf flour had a significant effect on color (redness (a*) and yellowness (b*)) on hardness, moisture content, ash content, and fiber content, while the concentration of pumpkin pulp had a significant effect. effect on color (lightness (L).*). ), redness (a*) and yellowness (b*)), hardness, moisture content, ash content, and fiber content. The interaction of mocaf flour concentration and pumpkin pulp concentration had a significant effect on color (redness (a*) and yellowness (b*)), hardness, moisture content, ash content and sensory properties (appearance, texture, taste and color). the resulting pumpkin porridge cake. Pumpkin porridge cookies in the A2B3 treatment (85% mocaf flour and 50% pumpkin porridge) were the best treatment based on the highest hedonic test value (appearance, texture, taste and color) of the pumpkin porridge cookies produced. Pumpkin porridge biscuits in treatment A2B3 (85% mocaf flour and 50% pumpkin porridge) had colors (63.1% light (L*), 3.21% reddish (a*) and 38.00% yellowish (b*)), hardness 26.7 gf, moisture content 22.6% bk, ash content 2.149% bk and fiber content 9.5% bk.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	bubur labu kuning, cookies, tepung mocaf
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Zul Fahmi
Date Deposited:	04 Mar 2022 04:31
Last Modified:	04 Mar 2022 04:31
URI:	http://repository.unsri.ac.id/id/eprint/65835

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