PENGARUH PENAMBAHAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KACANG MERAH SERTA LAMA WAKTU PEMANGGANGAN TERHADAP KARAKTERISTIK COOKIES

PURNAMASARI, AYU and Rosidah, Umi (2023) PENGARUH PENAMBAHAN TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN TEPUNG KACANG MERAH SERTA LAMA WAKTU PEMANGGANGAN TERHADAP KARAKTERISTIK COOKIES. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of the percentage of mocaf flour and red bean flour and baking temperature on the physical and chemical characteristics of cookies. This research was conducted from October 2022 to November 2022.This study used a Completely Randomized Factorial Design (RALF) with two treatment factors and each treatment was repeated three times. The first factor is the composition of mocaf flour and red bean flour (A1 = 75% : 25% where, A2 = 50% : 50%, and A3 = 25% : 75%), the second factor is the baking time (10 minutes, 15 minutes and 20 minutes). Parameters analyzed included physical characteristics (hardness and color), chemical characteristics (moisture content, protein and fat). The results of this study indicate that the addition of mocaf flour and red bean flour has a significant effect on hardness and color (lightness, redness, yellowness). Baking time has a significant effect on hardness, color (lightness, redness, yellowness), moisture content, fat content, and protein content. The interaction between factors A and B has a significant effect on hardness and color (lightness, readness, yellowness).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cookies, tepung mocaf, tepung kacang merah, dan lama waktu pemanggangan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ayu Purnamasari
Date Deposited:	28 Mar 2023 04:16
Last Modified:	28 Mar 2023 04:17
URI:	http://repository.unsri.ac.id/id/eprint/91675

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