SUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA (Cocos nucifera L.) TERHADAP SIFAT FISIKOKIMIA DAN SENSORI GLUTEN FREE PANCAKE BERBASIS TEPUNG MOCAF (Modified cassava flour)

Amelia, Risca (2023) SUBSTITUSI MENGGUNAKAN TEPUNG AMPAS KELAPA (Cocos nucifera L.) TERHADAP SIFAT FISIKOKIMIA DAN SENSORI GLUTEN FREE PANCAKE BERBASIS TEPUNG MOCAF (Modified cassava flour). S1 thesis, Universitas Jambi.

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Abstract

Penelitian dilakukan untuk mengetahui pengaruh substitusi tepung ampas kelapa terhadap sifat fisikokimia dan sensori pancake serta mengetahui substitusi tepung ampas kelapa terbaik dalam pembuatan pancake berbasis tepung mocaf. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 4 perlakuan substitusi tepung ampas kelapa taraf 0%, 5%, 10% dan 15% dengan 4 kali ulangan sehingga diperoleh 16 satuan percobaan. Parameter yang diamati meliputi kadar air, kadar serat, kadar lemak, kadar protein, rasio pengembangan dan uji sensori. Data dianalisis menggunakan ANOVA taraf 1% dan 5%. Apabila terdapat pengaruh perlakuan, maka dilanjutkan dengan uji DNMRT taraf 5%. Substitusi tepung ampas kelapa berpengaruh sangat nyata terhadap kadar lemak, rasio pengembangan dan hedonik tekstur serta berpengaruh nyata terhadap kadar air, kadar protein dan hedonik penerimaan keseluruhan, namun tidak berpengaruh nyata terhadap kadar serat, hedonik warna, aroma dan rasa. Perlakuan terbaik pada gluten free pancake substitusi 5% tepung ampas kelapa dengan kadar air 41,50%, kadar serat 0,75%, kadar lemak 6,38%, kadar protein 3,72%, rasio pengembangan 157,51%, warna 3,64 (agak suka), aroma 3,76 (agak suka), tekstur 3,60 (agak suka), rasa 3,96 (agak suka) dan penerimaan keseluruhan 4,00 (suka). Research was conducted to determine the effect of substitution of coconut dregs flour on the physicochemical and sensory properties of pancakes and determine the best substitution of coconut pulp flour in making pancakes based on mocaf flour. The study used the Complete Randomized Design (RAL) method with 4 substitution treatments of coconut pulp flour at the level of 0%, 5%, 10% and 15% with 4 repeats so that 16 experimental units were obtained. Parameters observed include water content, fiber content, fat content, protein content, development ratio and sensory test. The data will be analyzed using ANOVA levels of 1% and 5%. If there is an effect of treatment, then proceed with DNMRT test level 5%. Substitution of coconut pulp flour has a very real effect on fat content, development ratio and texture hedonics and has a real effect on water content, protein content and overall hedonic acceptance, but has no real effect on fiber content, color hedonic, aroma and taste. The best treatment on gluten free pancakes is 5% substitution of coconut pulp flour with a moisture content value of 41.50%, fiber content of 0.75%, fat content of 6.38%, protein content of 3.72%, development ratio of 157.51%, color 3.64 (somewhat like), aroma 3.76 (somewhat like), texture 3.60 (somewhat like), taste 3.96 (somewhat like) and overall acceptance 4.00 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	bebas gluten, pancake, tepung ampas kelapa, tepung mocaf
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	AMELIA
Date Deposited:	26 Jul 2023 06:59
Last Modified:	26 Jul 2023 06:59
URI:	https://repository.unja.ac.id/id/eprint/54534

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