Dwipayanti, Herry (2020) PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS. Diploma thesis, Poltekkes Denpasar.
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Abstract
PENGARUH RASIO TEPUNG MOCAF DAN TEPUNG TEMPE TERHADAP KARAKTERISTIK BROWNIES KUKUS ABSTRAK Penelitian substitusi tepung mocaf dengan tepung tempe bertujuan untuk mengidentifikasi karakteristik organoleptik, menganalisis kadar protein dan serat kasar, dan menentukan jumlah rasio tepung mocaf dan tepung tempe yang tepat pada pembuatan brownies kukus. Penelitian ini adalah penelitian eksperimental dengan rancangan acak kelompok dengan 5 level perlakuan dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan substitusi tepung mocaf dengan tepung tempe berpengaruh nyata pada mutu organoleptik yang meliputi warna, aroma, tekstur, rasa, penerimaan keseluruhan, mutu aroma, mutu tekstur, kadar serat kasar dan kadar protein. Perlakuan terbaik dari penelitian ini adalah P2 dengan (90% tepung mocaf : 10% tepung tempe) dengan karakteristik mutu warna 4,13 (suka), aroma 3,92 (suka), tekstur 4,12 (suka), rasa 4,14 (suka), dengan mutu aroma 2,80 (tidak langu), mutu rasa 2,37 (agak langu) dan penerimaan keseluruhan 4,06 (suka) dengan kadar protein 9,70%bb dan kadar serat kasar 9,22%bb. Kata Kunci : Tepung Mocaf, Tepung Tempe, Organoleptik, Kandungan Nilai Gizi EFFECT OF MOCAF FLOUR RATE AND TEMPE FLOUR ON CHARACTERISTICS OF STEAMED BROWNIES ABSTRACT The mocaf flour substitution research with tempe flour aims to identify organoleptic characteristics, analyze protein and crude fiber levels, and determine the exact ratio of mocaf flour and tempe flour to making steamed brownies. This study is an experimental study with a randomized block design with 5 levels of treatment and 3 replications. The results showed that differences in mocaf flour substitution with tempe flour significantly affected organoleptic quality which included color, aroma, texture, taste, overall acceptance, aroma quality, texture quality, crude fiber content and protein content. The best treatment of this study was P2 with (90% mocaf flour : 10% tempe flour) with color quality characteristics of 4.13 (likes), aroma of 3.92 (likes), texture 4.12 (likes), taste 4.14 (like), with a quality of aroma 2.80 (not unpleasant), taste quality 2.37 (slightly unpleasant) and overall acceptance of 4.06 (likes) with a protein content of 9.70%bb and a crude fiber content of 9.22%bb . Keywords: Mocaf Flour, Tempe Flour, Organoleptic, Nutritional Value
| Item Type: | Thesis (Diploma) |
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| Additional Information: | Organoleptik, |
| Uncontrolled Keywords: | Kandungan Nilai Gizi |
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine R Medicine > RZ Other systems of medicine |
| Divisions: | Jurusan Gizi > Prodi D4 |
| Depositing User: | DWIPAYANTI HERRY |
| Date Deposited: | 19 Jun 2020 13:56 |
| Last Modified: | 19 Jun 2020 13:56 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/4094 |
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