MOCORIN ( MODIFIKASI TEPUNG JAGUNG KUNING
(Zea mays L.) VARIETAS BISI 2 – BEKATUL) DITELAAH DARI NILAI GIZI DAN UJI ORGANOLEPTIK
MOCORIN (MODIFICATION OF BISI 2 VARIETY YELLOW CORN (Zea mays L.) - RICE BRAND FLOUR) AS REVEALED BY NUTRITIONAL
VALUE AND ORGANOLEPTIC TEST
Oleh,
Silvia Lestyaningrum NIM : 652008016
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna memenuhi sebagian dari persyaratan untuk mencapai gelar
Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika Universitas Kristen Satya Wacana
1
MOCORIN ( Modifikasi Tepung Jagung Kuning (Zea mays L.) Varietas Bisi 2 – Bekatul) Ditelaah dari Nilai Gizi dan Uji Organoleptik
MOCORIN (Modification of Bisi 2 Variety Yellow Corn (Zea mays L.) – Rice Brand Flour) As Revealed by Nutritional Value and Organoleptic Test
Silvia Lestyaningrum*, Lydia Ninan Lestario**, Sri Hartini**
*
Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**
Dosen Program Studi Kimia, Fakultas Sains dan Matematika Universitas Kristen Satya Wacana, Salatiga, Indonesia
Jalan Diponegoro 52-60 Salatiga 50711 ([email protected])
ABSTRACT
The aims of this research were to determined and compared the nutritional value of MOCORIN with the various comparisons of yellow corn variety Bisi 2 and rice bran flour, along with determined the ideal ratio of MOCORIN in making of cat's tongue cookies based on organoleptic value. That methods included the fermentations of corn and bran, making flour of fermentation product and nutritional value MOCORIN measurements that included moisture content, mineral content, protein content by biuret method, fat content, carbohydrate content by anthrone method, fiber content and making of “cat's tongue” cookies. Data were analyzed by the Randomized Completely Block Design (RCBD) with 5 treatments and 5 replications, where as the organoleptic data used 5 treatments and 30 panelist and the Honestly Significance Difference (HSD) at 5% significance level were used. As the treatment were the precentage additions of rice bran flour as many 0%, 12.5%, 25%, 37.5%, and 50% (b/b), as the replications was the time of analyzed.
The result of this research indicated that mineral, protein, and fat content was increased along with the addition of rice bran, while the carbohydrate content was decreased. The highest mineral, protein and fat content in the addition of 50% rice bran, were 6.86%, 31.33% and 8.36% respectively. The highest carbohydrate content in the addition of 0% rice bran was equal to 59.42% and the highest fiber content in the addition of 37.5% rice bran was equal to 4.03%. Based on organoleptic value “cat's tongue” cookies, the most preferred by the panelists was the addition of 12.5% rice bran.
