PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG BIT (Beta Vulgaris L.) TERHADAP KARAKTERISTIK COOKIES

Maulidiya, Najla (2025) PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG BIT (Beta Vulgaris L.) TERHADAP KARAKTERISTIK COOKIES. Diploma thesis, Poltekkes Kemenkes Denpasar Jurusan Gizi 2025.

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Abstract

PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG BIT (Beta Vulgaris L.) TERHADAP KARAKTERISTIK COOKIES Cookies adalah sejenis kue kering yang terbuat dari adonan lunak dan umumnya memiliki rasa manis, serta tekstur yang renyah. Cookies termasuk ke dalam kategori cemilan atau kudapan yang populer dan banyak disukai oleh semua kalangan usia. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung bit (Beta vulgaris L.) terhadap karakteristik cookies. Jenis penelitian yang digunakan adalah eksperimental dengan menggunakan rancangan yaitu Rancangan Acak Kelompok (RAK). Penelitian ini dilakukan dengan 5 jenis perlakuan subtitusi tepung bit: 3%, 6%, 9%, 12%, dan 15% dari total tepung dan 3 kali pengulangan dengan menggunakan metode penilaian analisis subjektif (organoleptik) uji hedonik meliputi warna, aroma, rasa, tekstur, penerimaan keseluruhan dan uji mutu hedonik meliputi warna, rasa dan tekstur. Adapun metode analisis objektif meliputi kadar kapasitas antioksidan, kadar air dan kadar serat kasar. Analisis subjektif (uji hedonik dan uji mutu hedonik): cookies menunjukkan tingkat kesukaan yang baik (suka) pada aspek warna, aroma, tekstur, rasa dan penerimaan secara keseluruhan. Mutu warna berkisar merah muda hingga merah, mutu tekstur berkisar renyah hingga agak renyah dan mutu rasa berkisar manis hingga manis agak pahit. Analisis objektif: Kandungan gizi cookies meliputi kapasitas antioksidan 0,13 – 0,152 mg AAE/Kg, Kadar air 7,38% - 10,95%, serat kasar 9,74% - 19,35%. Perlakuan terbaik diperoleh pada subtitusi P3 (91% tepung terigu : 9% tepung bit) dengan rasa manis tekstur renyah, dan penerimaan keseluruhan disukai penelis. Kata kunci: Cookies bit, Tepung terigu, Tepung bit THE EFFECT OF WHEAT FLOUR SUBTITUTION WITH BEET FLOUR (Beta Vulgaris L.) ON THE CHARACTERISTICS OF COOKIES Cookies are a type of dry pastry made from soft dough, typically characterized by a sweet taste and a crunchy texture. They fall into the category of snacks that are popular and widely enjoyed by people of all ages. This study aims to examine the effect of substituting wheat flour with beet flour (Beta vulgaris L.) on the characteristics of cookies. The type of research used is experimental, employing a Randomized Block Design (RBD). The study was conducted with five levels of beet flour substitution: 3%, 6%, 9%, 12%, and 15% of the total flour content, each with three replications. The evaluation methods included subjective (organoleptic) assessments through hedonic tests covering color, aroma, taste, texture, and overall acceptability, as well as hedonic quality tests for color, taste, and texture. Objective analysis methods were also used, including measurements of antioxidant capacity, moisture content, and crude fiber content. Subjective analysis (hedonic and hedonic quality tests) showed a favorable level of preference (liked) for color, aroma, texture, taste, and overall acceptance. The color quality ranged from pink to red, the texture from crunchy to slightly crunchy, and the taste from sweet to slightly bitter. Objective analysis revealed that the nutritional content of the cookies included an antioxidant capacity of 0.13 – 0.152 mg AAE/kg, moisture content of 7.38% – 10.95%, and crude fiber content of 9.74% – 19.35%. The best formulation was found at the 9% beet flour substitution (P3), which produced cookies with a sweet taste, crunchy texture, and an overall acceptance favored by the panelists. Keywords: beet cookies, wheat flour, beet flour

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