PENGARUH SUBSTITUSI KOMPOSIT TEPUNG KEDELAI DAN TEPUNG MAIZENA TERHADAP KARAKTERISTIK MUTU COOKIES

RASTITI RAHAYU, NI KADEK (2020) PENGARUH SUBSTITUSI KOMPOSIT TEPUNG KEDELAI DAN TEPUNG MAIZENA TERHADAP KARAKTERISTIK MUTU COOKIES. Diploma thesis, Poltekkes Denpasar.

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Abstract

PENGARUH SUBSTITUSI KOMPOSIT TEPUNG KEDELAI DAN TEPUNG MAIZENA TERHADAP KARAKTERISTIK MUTU COOKIES ABSTRAK Cookies merupakan snack dengan tekstur renyah yang terbuat dari tepung kedelai dan tepung maizena. Penelitian ini bertujuan untuk mengetahui pengaruh subsitusi komposit tepung kedelai dan tepung maizena terhadap karakteristik mutu cookies. Penelitian ini merupakan penelitian Eksperimental dengan Rancangan Acak Kelompok (RAK), dengan 5 perlakuan, dan 3 kali ulangan. Hasil pengujian organoleptik menunjukkan bahwa komposit tepung kedelai dan tepung maizena berpengaruh nyata terhadap rasa, aroma, warna, tekstur. peneriman keseluruhan dan mutu tekstur. Pada hasil analisis kimia, kadar air perpengaruh nyata , namun kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat menunjukkan pengaruh yang tidak nyata terhadap mutu cookies. Perlakuan terbaik dalam penelitian ini adalah P1 dengan rasio kedelai 70% dan tepung maizena 30% di peroleh nilai rata – rata terhadap mutu organoleptik yaitu rasa 3.60 (suka), aroma 3,53 (suka), warna 3.79 (suka), tekstur 3.29 (netral) mutu tekstur 2.90 (renyah), penerimaan keseluruhan terhadap cookies 3.59 (suka) dan kadar air sebesar 1.69%. Kandungan kimia cookies P1 yaitu komposisi tepung kedelai 70% dan tepung maizena 30% telah memenuhi syarat mutu cookies SNI 01-2973-1992 untuk kadar air 1.69% (maksimum 5%), kadar protein 15.49%bb (minimum 6%), kadar abu 1.52%bb (maksimum 2%). Kata Kunci : Cookies, Tepung Kedelai, Tepung Maizena EFFECT OF SUBSTITUTION COMPOSITES OF SOY FLOUR AND CORNSTARCH TOWARD THE QUALITY CHARACTERISTICS OF COOKIES ABSTRACT Cookies are snacks with a crispy texture made from soy flour and cornstarch. This study aims to determine the effect of composite substitution of soy flour and cornstarch on the quality characteristics of cookies. This study was an experimental study with a randomized block design (RBD), with 5 treatments, and 3 replications. Organoleptic test results showed that the composite of soybean flour and cornstarch had a significant effect on taste, aroma, color, texture. overall acceptance and texture quality. In the results of chemical analysis, the water content has a significant effect, but the ash content, protein content, fat content, and carbohydrate content show no significant effect on the quality of cookies. The best treatment in this study was P1 with a ratio of 70% soybeans and 30% cornstarch obtained an average value of organoleptic quality of taste 3.60 (likes), aroma 3.53 (likes), color 3.79 (likes), texture 3.29 ( neutral) texture quality 2.90 (crispy), overall acceptance of cookies 3.59 (likes) and moisture content of 1.69%. The chemical content of P1 cookies, namely the composition of 70% soybean flour and 30% cornstarch, has fulfilled the quality requirements of SNI 01-2973-1992 cookies for 1.69% water content (maximum 5%), protein content 15.49% bb (minimum 6%), ash content 1.52% bb (maximum 2%). Keywords: Cookies, Soybean Flour, Cornstarch

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