KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES BERBAHAN DASAR TEPUNG UBI JALAR UNGU DENGAN SUBSTITUSI TEPUNG KULIT ARI KEDELAI
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Institusion
Universitas Muhammadiyah Malang
Author
NUR AINI, Atria
Subject
QD Chemistry
Datestamp
2022-11-24 02:58:29
Abstract :
Cookies are generally made from low-gluten flour (low protein) or gluten-free flour because this product does not require volume expansion. However, not everyone can consume gluten. One of the potential non-wheat ingredients is purple sweet potato flour. Most cookies that use non-wheat ingredients generally have protein content that does not meet the requirements of SNI cookies. Therefore, it is necessary to substitute other ingredients to increase the protein content of purple sweet potato flour. The results showed that there was an effect of using the ratio of purple sweet potato flour and soybean husk flour on water content, ash content, fat content, crude fiber content, protein content, carbohydrate content, and organoleptic (taste, aroma, texture, color). The best treatment in this study was the K2 treatment (75% purple sweet potato flour: 25% soybean husk flour) which produced quality characteristics according to cookie quality standards which had 2.5% moisture content, 1.6% ash content, 41 fat content. ,5%, fiber content 13,4%, protein content 7,4%, carbohydrate content 47,3%, hedonic score on organoleptic taste 3,2 (like), aroma 3,68 (like), texture 3,2 ( like), and color 3,6 (like).
Cookies are generally made from low-gluten flour (low protein) or gluten-free flour because this product does not require volume expansion. However, not everyone can consume gluten. One of the potential non-wheat ingredients is purple sweet potato flour. Most cookies that use non-wheat ingredients generally have protein content that does not meet the requirements of SNI cookies. Therefore, it is necessary to substitute other ingredients to increase the protein content of purple sweet potato flour. The results showed that there was an effect of using the ratio of purple sweet potato flour and soybean husk flour on water content, ash content, fat content, crude fiber content, protein content, carbohydrate content, and organoleptic (taste, aroma, texture, color). The best treatment in this study was the K2 treatment (75% purple sweet potato flour: 25% soybean husk flour) which produced quality characteristics according to cookie quality standards which had 2.5% moisture content, 1.6% ash content, 41 fat content. ,5%, fiber content 13,4%, protein content 7,4%, carbohydrate content 47,3%, hedonic score on organoleptic taste 3,2 (like), aroma 3,68 (like), texture 3,2 ( like), and color 3,6 (like).
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