SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UMBI LOTUS (Nelumbo nucifera) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK COOKIES

NASEHA, DURROTUN and Herpandi, Herpandi (2021) SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG UMBI LOTUS (Nelumbo nucifera) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK COOKIES. Undergraduate thesis, Sriwijaya University.

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Abstract

This research aimed to determine the effect of using lotus root flour as a substitute for wheat flour on the chemical and organoleptic characteristics of cookies. This study used a non-factorial randomized block design (RBD) method consisting of 5 treatment levels of different flour concentrations with 3 replication. Chemical parameters observed included water content, ash content, fat content, protein content, carbohydrate content, and dietary fiber content. The organoleptic parameters observed included aroma, color, taste, and texture. The results of chemical analysis showed that the treatment of different concentrations of flour has a significant effect on the value of protein content (1.97%-6.30%) and dietary fiber content (4.73%-6.32%). The results of the organoleptic analysis showed that the difference in flour concentration had a significant effect on aroma, color, taste, and texture. Lotus root flour could be substituted 25% of wheat flour in making cookies seen from the results of chemical and organoleptic.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	cookies, tepung terigu, tepung umbi lotus
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 10815 not found.
Date Deposited:	29 Dec 2021 04:57
Last Modified:	29 Dec 2021 04:57
URI:	http://repository.unsri.ac.id/id/eprint/60170

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