MENINGKATKAN DIVERSIFIKASI PANGAN DENGAN PENGOLAHAN JEWAWUT (Setaria italica) SEBAGAI BAHAN DASAR PEMBUATAN COOKIES

YUNITA, SERLY and Rosidah, Umi and Santoso, Budi (2020) MENINGKATKAN DIVERSIFIKASI PANGAN DENGAN PENGOLAHAN JEWAWUT (Setaria italica) SEBAGAI BAHAN DASAR PEMBUATAN COOKIES. Undergraduate thesis, Sriwijaya University.

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Abstract

he objective of the research was to analyze the effect of the physical, chemical, and organoleptic characteristics of cookies made from millet (Setaria italica) that substituted with wheat flour. The research was conducted at Chemical of Agricultural Product and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from April 2019 until November 2020. The research used a Non Factorial Completely Randomized Design with 6 treatments and the treatment was repeated 3 times (i = 1,2,3) with the following details : A = 0% (control), B = 20% (b / b), C = 40% (b / b), D = 60% (b / b), E = 80% (b / b), and F = 100% (b / b ). The parameters observed in this study included physical characteristics (hardness, color, and development volume), chemical characteristics (moisture content and ash content), and organoleptic tests (color, aroma, texture, and taste). Cookies with substitued of 20% millet flour and 80% wheat flour was the best treatment based on sensory test and the fungsional characteristics of all treatment with physical characteristics (L* 65,70%, a* 12,27, b* 28,23, hardness 558,20, and development volume 6), chemical characteristics (water content 10,03% and ash content 2,02%), and hedonic test (color 3,16, aroma 3.16, texture 2.84, taste 3.24) which was categorized as "like".

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Jewawut, tepung jewawut, tepung millet, cookies
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:	Users 10604 not found.
Date Deposited:	03 Aug 2021 03:17
Last Modified:	03 Aug 2021 03:17
URI:	http://repository.unsri.ac.id/id/eprint/46809

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