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PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS(Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk)

Ardianti, Dila Yunita (2019) PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS(Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Cookies are product that have sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover cookies needs to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical chemical and organoleptic cookies substituted with taro flour and fortificated with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, which each study carried out 4 replications. The factor, was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber,activity of antioxidants, and color. While organoleptic test were color, taste,and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311040
Uncontrolled Keywords: Taro flour, Moringa leaf flour, antioxidants, fiber, cookies
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 11 May 2019 02:52
Last Modified: 11 May 2019 02:52
URI : http://eprints.umm.ac.id/id/eprint/46074

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