Substitusi Tepung Bekatul Terhadap Terigu Pada Pembuatan Cookies

Sudarwati, Kartika Dwi and Agustini,SKM.,M.Si, Ni Putu and Antarini,SST.M.P, Anak Agung (2020) Substitusi Tepung Bekatul Terhadap Terigu Pada Pembuatan Cookies. Diploma thesis, Jurusan Gizi.

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Abstract

Substitusi Tepung Bekatul Terhadap Terigu Pada Pembuatan Cookies Abstract Cookies are types of cookies that are processed by baking, made from flour, sugar, fat, eggs with a moisture content of less than 4% and can be stored for a long time, which is 4-6 months. In this study, the substitution of wheat flour with bran powder to produce cookies that contain higher fiber. Rice bran is the result of rice milling which is actually a core membrane of rice seeds in the form of a powder that is rich in protein, fat and food fiber. overall acceptance. This study uses an experimental method with the type of Randomized Block Design. There are 5 comparisons of flour: bran flour, 80%: 20%; 75%: 25%; 70%: 30%; 65%: 35%; 60%: 40%. Organoleptic quality test results on bran cookies show that the level of preference for taste 1.87 - 2.63 (less sweet-sweet), physical appearance 1.54 - 2.03 (less attractive - interesting), texture 1.51 - 2, 60 (hard - crispy), aroma 2.11 - 2.90 (slightly rancid - not rancid), overall reception 2.33 - 4.02 (like - dislike). The organoleptic test results of bran cookies most favored by panelists were P1 treatment with 20% bran flour substitute and 80% flour, both for taste, color, texture, aroma, and overall acceptance level.

Item Type: Thesis (Diploma)
Uncontrolled Keywords: bran flour substitution, cookies characteristics
Subjects: Q Science > QH Natural history
Q Science > QH Natural history > QH301 Biology
Divisions: Jurusan Gizi > Prodi D3
Depositing User: Dwi Sudarwati Kartika
Date Deposited: 14 Jul 2020 01:00
Last Modified: 14 Jul 2020 01:00
URI: http://repository.poltekkes-denpasar.ac.id/id/eprint/5033

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