PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES

FEBRIANI, DWI and Rosidah, Umi (2023) PENGARUH SUBSTITUSI TEPUNG AMPAS KELAPA TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS COOKIES. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine the effect of coconut dregs flour substitution on the physical, chemical and sensory characteristics of cookies. This study used a non-factorial completely randomized design with six treatments. Each treatment repeated 3 times. The factor was the ratio of coconut pulp flour and wheat flour (A0= 0% : 100%, A1= 10% : 90%, A2= 20% : 80%, A3= 30% : 70%, A4= 40% : 60% dan A5= 50% : 50%). Parameters observed included physical (color and hardness), chemical (moisture, ash, crude fiber content and content protein), and sensory characteristics using hedonic test (color, texture and taste). The results showed that the ratio of coconut pulp flour and wheat flour had significant effects on hardness, lightness (L*), yellowness (b*), moisture content, ash content, crude fiber content and protein content. Cookies in treatment A3 (30% coconut dregs flour : 70% wheat flour) was the best treatment based on the values of moisture content, protein content, crude fiber content, hardness value and hedonic test scores. Cookies in the A3 treatment had an average moisture content of 3,18%, ash content of 1,81%, crude fiber content of 15,05%, protein content of 10,88%, hardness value of 87,85 gf and average sensory value. for color, texture and taste that fall into the preferred category.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cookies, Tepung Ampas Kelapa, Serat Kasar
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dwi Febriani
Date Deposited:	26 Jul 2023 03:58
Last Modified:	26 Jul 2023 03:58
URI:	http://repository.unsri.ac.id/id/eprint/121237

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