Putri, Fina Virly Milenia Arisca (2022) Kajian Karakteristik Fisikokimia dan Sensoris Croffle (Croissant waffle) berbasis Tepung MOCAF (Modified Cassava Flour). Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Croffle is a pastry product that combines two foods, namely croissants and waffles where the dough used is croissant dough printed using waffle molds. The main ingredient in making croffle is wheat flour. The increase in the need for flour will burden the country's foreign exchange, in order to reduce Indonesia's dependence on wheat imports. So that an alternative that can be used to reduce high consumption of wheat flour is to replace the use of wheat flour as a raw material to MOCAF flour as a use of local food sources. The purpose of this study is to determine the interaction between the differences in the ratio of wheat flour to MOCAF flour to the quality of croffle in terms of physicochemical and sensory, and to find out the influence of wheat flour types and the ratio of wheat flour to mocaf on the sensory physicochemical qualities of croffles. This study used the Factorial Randomized Group Design (RAK) method with two factors, namely the difference in the type of wheat flour and the concentration of MOCAF flour with 9 treatments and 3 repeats. The parameters of this study include tests of water content, fat content, protein content, texture, color intensity, as well as descriptive organoleptic tests. Based on the results of Croffle's research, the difference in the type of wheat flour with the addition of different MOCAF concentrations in croffle there is an interaction and it has a significant effect on water content, protein content, texture, color intensity and organoleptic croffle, but on fat content there is no interaction, but it has a significant effect on croffle fat content. Croffles with different types of wheat flour with the addition of different concentrations of MOCAF obtained the highest favorability test, namely in the A1B3 treatment (Low protein flour 20% : MOCAF 80%) had the highest favorability score of 7.00 very likes, with an aroma score of 3.05 somewhat unapparted MOCAF, a taste score of 6.87 very sweet, a color score of 2.95 light brown and a texture score of 4,95 a little crunchy.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311246
Thesis Advisors:	Sukardi, Hanif Alamudin Manshur (180929121990)
Keywords:	Wheat flour, MOCAF, croffle, physicochemical and sensory characteristics
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311246 finavirly04
Date Deposited:	17 Nov 2022 08:12
Last Modified:	17 Nov 2022 08:12
URI :	http://eprints.umm.ac.id/id/eprint/96386

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