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ABSTRAK
JULIARDO ESTEFAN PURBA: Karakterisasi sifat fisiko-kimia dan sensori
cookies dari tepung komposit (Beras merah, Kacang merah dan Mocaf), dibimbing oleh RONA J. NAINGGOLAN dan RIDWANSYAH.
Penelitian ini bertujuan untuk menentukan formulasi yang tepat dari tepung komposit dalam pembuatan cookies dari tepung beras merah, tepung kacang merah, dan tepung mocaf dengan mutu yang baik. Penelitian ini terdiri dari dua tahap. Tahap I yaitu pembuatan cookies dari tepung komposit (tepung beras merah, tepung kacang merah, dan tepung mocaf) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Tahap II yaitu perbandingan mutu
cookies terbaik dengan cookies kontrol (100% terigu) dengan menggunakan uji t. Parameter yang dianalisa adalah indeks warna (oHue), tekstur (kg/cm2), daya mengembang (%), kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), kadar karbohidrat (%), hedonik rasa, aroma, warna, dan tekstur.
Hasil penelitian tahap I menunjukkan bahwa formulasi 30% tepung beras merah, 10% tepung kacang merah, 60% tepung mocaf adalah perlakuan terbaik. Pada penelitian tahap II diketahui bahwa cookies dari tepung komposit berbeda nyata dengan cookies dengan tepung terigu pada parameter indeks warna, tekstur, daya mengembang, kadar air, kadar abu, kadar lemak, kadar serat kasar, karbohidrat, hedonik rasa dan hedonik warna dan berbeda tidak nyata dengan parameter kadar protein, hedonik aroma, dan hedonik tekstur.
Kata kunci: Cookies, tepung komposit, beras merah, kacang merah, mocaf
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ABSTRACT
JULIARDO ESTEFAN PURBA: Characterization of physico-chemical and sensory properties of cookies from composite flour (red rice, red bean and mocaf), supervised by RONA J. NAINGGOLAN and RIDWANSYAH.
The research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. This study consisted of two steps. Step I was making of cookies from composite flour (red rice flour, red bean flour, and mocaf flour) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Step II was comparing the best treatment cookies with control (100% wheat flour) by using the t test. Parameter analyzed were color index (oHue), texture (kg/cm2), expanding power (%), water content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), carbohydrate content (%), hedonic value of taste, flavor, color, and texture.
The result of the step I showed that the formulation of 30% red rice flour, 10% red bean flour, 60% flour mocaf was the best treatment. In step II, it was known that cookies from composite flour had significantly differ from the cookies made from wheat flour on parameters such as of color index, texture, expanding power, moisture content, ash content, fat content, crude fiber content, carbohydrate content, hedonic value of taste and color and also had no significant effect on protein content, hedonic value of flavor and texture.
Keywords: Cookies, composite flour, red rice, red bean, mocaf
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