KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK COOKIES BERBASIS NON TERIGU DARI TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG TEMPE

ANGGELA, MAYA and Wijaya, Agus and Widowati, Tri Wardani (2018) KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK COOKIES BERBASIS NON TERIGU DARI TEPUNG BERAS MERAH (Oryza nivara) DAN TEPUNG TEMPE. Undergraduate thesis, Sriwijaya University.

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Abstract

The research objective was to determine the physical, chemical, and organoleptic characteristics of cookies based on non wheat of red rice (Oryza nivara) and tempe flour. It was carried out at Agriculture Product Chemistry Laboratory and Sensory Evaluation, Agriculture Technology Department, Faculty of Agriculture, Sriwijaya University, from August 2017 until May 2018. One factor was studied, namely red rice flour (Oryza nivara) and tempe flour addition (A factor) and consisted of 5 levels (A1= 40 %, 40 %, 15%, 5%, A2 = 45 %, 35 %, 15 %, 5%; A3 = 50 %, 30 %, 15 %, 5%, A4 = 55 %, 25 %, 15 %, 5%, A5 = 60 %, 20%, 15 %, 5% for red rice flour, tempe flour, sweet potato, and tapioka, respectively). This research used Compeletely Randomized Design. All experiment was conducted in triplicates. Observed parameters were physical (expansion degree, texture and color), chemical (ash content, moisture content and protein) and sensory characteristics using organoleptic test with the following attributes : color, flavor, crispness and taste. The results showed that red rice flour (Oryza nivara) and tempe flour addition had significant effects on color (lightness, redness and yellowness), texture, expansion degree, ash content, moisture content and organoleptic test (flavor, crispness, and taste). Based on sensory test, the best treatment was A5 sample with the following characteristics : lightness 53.10%, redness 13.80, yellowness 16.60, texture 64.00 gf, expansion degree 54.86, ash content 0.6%, water content 5.9%, protein content 17.59% and hedonic average scores as follows: 3.20, 3.32, 3.24 and 3.04 for flavor, taste, color and texture, respectively.

Item Type: Thesis (Undergraduate)
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Mr. Afrizal Aziz
Date Deposited: 14 Aug 2019 03:38
Last Modified: 15 Aug 2019 00:43
URI: http://repository.unsri.ac.id/id/eprint/4281

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