Indah, Friska Novalia (2022) FORMULASI COOKIES FUNGSIONAL BERBASIS TEPUNG GANYONG (Canna discolor L.) DENGAN PENAMBAHAN BUBUK KOPI ROBUSTA (Coffea canephora P.) DAN KAYU MANIS (Cinnamomum verum J.). Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Cookies are a dry food or snack made from a dought with a high fat content, crunchy, and when broken it has a less dense texture. Cookies generally have a low protein content and do not have functional values such as antioxidants. In making these cookies, it is done by adding a concentration of robusta coffee powder and cinnamon. The advantage of Robusta coffee powder is that it has a high protein and antioxidant content compared to other varieties. The addition of cinnamon in the manufacture of cookies will increase antioxidant activity and provide a pleasant aroma and taste. The purpose of this study was to determine the effect of increasing the concentration of robusta coffee powder and cinnamon on the manufacture of cookies. The research design used in this study was factorial RAK (Randomized Block Design) using 2 factors, namely differences in the concentration of robusta coffee powder (5% and 7%) and differences in cinnamon powder (2%, 3%, and 4%) with 3 repetition times. The data obtained were analyzed using statistical analysis or ANOVA (Analysis of Variance) at a confidence level of = 5%. If the results of the ANOVA test show that the calculated F is greater than the F table at the 5% level and is continued with the DMRT (Duncan's Multiple Range Test) test at = 5%. The results of the study that the addition of the concentration of robusta coffee powder and cinnamon interacted very significantly with respect to moisture, ash, protein, fat, antioxidant, color intensity and organoleptic content. The best formulation for cookies with the addition of a concentration of robusta coffee powder and cinnamon overall the parameters that have been tested were obtained in the K1C3 treatment (5% cinnamon powder 4%) with water content 3,02%, ash content 1,48%, fat content 32%, protein content 15,71% (increased by 120%), carbohydrate content 55,38%, antioxidant activity 79,38%, color intensity L:32%, a:11,37%, b: 13,76, color organoleptic 2,76 (dark), aroma 5,28 (quite fragrance), taste 5,80 (nice), overall preference 5,88 (like).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311145
Thesis Advisors:	Elfi Anis Saati (0021066601), Devi Dwi Siskawardani (0716128903)
Keywords:	Protein, Antioxidant, Colour Intensity, Flavour
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311145 friskanovalia1215
Date Deposited:	19 Nov 2022 03:02
Last Modified:	19 Nov 2022 03:02
URI :	http://eprints.umm.ac.id/id/eprint/96532

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