NUR AINI, Atria (2022) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES BERBAHAN DASAR TEPUNG UBI JALAR UNGU DENGAN SUBSTITUSI TEPUNG KULIT ARI KEDELAI. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

Preview	Text PENDAHULUAN.pdf Download (2MB) | Preview
Preview	Text BAB 1.pdf Download (659kB) | Preview
Preview	Text bab 2.pdf Download (780kB) | Preview
Preview	Text bab 3.pdf Download (971kB) | Preview
	Text bab 4.pdf Restricted to Registered users only Download (697kB) | Request a copy
	Text bab 5.pdf Restricted to Registered users only Download (625kB) | Request a copy

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).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311270
Thesis Advisors:	Noor Harini (0021046105), Hanif Alamudin (0729129003)
Keywords:	cookies, purple sweet potato flour, soybean husk flour, gluten-free cookies
Subjects:	Q Science > QD Chemistry
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311270 atriadewinuraini
Date Deposited:	24 Nov 2022 02:58
Last Modified:	24 Nov 2022 02:58
URI :	http://eprints.umm.ac.id/id/eprint/97183

Actions (login required)

View Item