KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS COOKIES BEKATUL BERAS

FIRMANSYAH, FIRMANSYAH and Pratama, Filli and Syafutri, Merynda Indriyani (2013) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS COOKIES BEKATUL BERAS. Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian adalah untuk menganalisa karakteristik fisik, kimia dan sensoris cookies bekatul beras dengan konsentrasi penambahan tepung bekatul yang berbeda. Penelitian ini dilaksanakan pada bulan Mei sampai dengan Desember 2013 di Laboratorium Kimia Hasil Pertanian dan Laboratorium Sensoris, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Lengkap non Faktorial (RAL) dengan faktor perlakuan yaitu penambahan tepung bekatul yang terdiri dari enam taraf perlakuan. Masing-masing perlakuan diulang sebanyak 3 (tiga) kali, dengan perlakuan yaitu penambahan tepung bekatul 0% (A), 10% (B), 20% (C), 30% (D), 40% (E), 50% (F). Parameter yang diamati meliputi karakteristik fisik (derajat pengembangan, tekstur dan warna), karakteristik kimia (kadar air, kadar abu, kadar protein, kadar lemak, aktivitas antioksidan dan kadar serat kasar), serta organoleptik (rasa, tekstur, aroma dan warna). Hasil penelitian menunjukkan bahwa penambahan tepung bekatul berpengaruh nyata terhadap derajat pengembangan, tekstur, lightness, hue, chroma, kadar air, kadar abu, aktivitas antioksidan dan sifat sensoris (warna, rasa, tekstur, aroma). Berdasarkan uji sensoris, penambahan 20% tepung bekatul pada pembuatan cookies masih dapat diterima konsumen

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bekatul, Beras, Cook
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	08 Sep 2022 02:40
Last Modified:	08 Sep 2022 02:40
URI:	http://repository.unsri.ac.id/id/eprint/78476

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