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KARAKTERISTIK FISIK – KIMIA BROWNIES COOKIES DARI PATI UMBI GARUT (Maranta arundinaceae Linn.) TERMODIFIKASI

Rusydi, Ahmad (2018) KARAKTERISTIK FISIK – KIMIA BROWNIES COOKIES DARI PATI UMBI GARUT (Maranta arundinaceae Linn.) TERMODIFIKASI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Carbohydrate sources are not only from rice, but also from other crops like tubers. Tubers in Indonesia are very large amount and kinds. One of them is arrowroot (Maranta Arundinaceae Linn.). Many people have known about arrowroot but the research of arrowroot utilization are still lack. Arrowroot is the one of potential tubers to be substitution wheat flour in making cookies if processed into flour. The objective of this research was to make the cookies from modified arrowroot starch which have high resistant starch content. The research consisted of three steps : arrowroot extraction, starch modification, and cookies making. The extraction of arrowroot produced 19.72% starch. Starch modified by autoclaving-cooling that run in 1 cycle with 40 minutes gelatinization period. Then, modified arrowroot starch used as main ingredient in the making of cookies. Cookies from wheat made as comparison. Physical properties analyzed were texture analyzer an dmorphology. Chemical properties analyzed were proximate analysis and organoleptic test with hedonic method. Methods used in this research was Complete Design Random which applied the addition of modified arrowroot starch level stared from 0%, 25%, 50%, 75% and 100%. Data research were analysed use Analysis of Varian (ANOVA) and when there is a difference so continued by BNT with α=1%. Based on research result from the chemical test, the bigger addition of modified arrowroot starch in brownies cookies increasing water and carbohydrate level, but also decreasing ash and protein level. Meanwhile from the physical test, the bigger addition of modified arrowroot cookies from modified arrowroot starch has water level in average 2.3-2.6% and the carbohydrate level between 64.5-67.8 % lower than SNI. Ash level 2.1-2.4% and fat level between 26.18-28.9% higher than SNI. Meanwhile from ranking test, brownies cookies with 50% of modified arrowroot starch was most favored by the panel.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201010220311007
Uncontrolled Keywords: arrowroot, starch, resistance starch, cookies
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 01:45
Last Modified: 22 Nov 2018 01:45
URI : http://eprints.umm.ac.id/id/eprint/40532

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