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) |
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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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