APRIYANDI, RICO (2024) PENGARUH PERBANDINGAN TEPUNG UBI JALAR UNGU (IPOMEA BATATAS L.POIR) DAN PASTA KACANG TANAH TERHADAP KARAKTERISTIK FISIK KIMIA DAN ORGANOLEPTIK COOKIES. S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Pemanfaatan ubi jalar ungu (Ipomoea batatas L. Poir) masih terbatas untuk bahan pangan dan sedikit untuk bahan baku industri pangan. Kendala dalam pengolahan ubi jalar ungu yaitu umur simpan nya yang terbatas, oleh karena itu ubi jalar ungu perlu dilakukan pengolahan lebih lanjut salah satunya menjadi tepung. Cookies atau dikenal sebagai biskuit berbahan dasar tepung terigu. Tepung terigu merupakan tepung yang berasal dari biji gandum. Gandum bukan tanaman asli dari Indonesia dan tidak bisa ditanam di Indonesia, sehingga untuk memperolehnya dilakukan impor dari luar negeri. Sehingga perlu pemanfaatan tepung yang terbuat dari bahan baku lokal untuk menggali potensi-potensi pangan lokal yang berada di Indonesia. Salah satu alternatif untuk menggali potensi pangan lokal tersebut dengan mengganti bahan dasar tepung terigu dengan bahan yang lain yaitu tepung ubi jalar ungu. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan perlakuan perbandingan tepung ubi ungu dan pasta kacang tanah, yang terdiri dari 6 perlakuan yaitu: (100%:0%), (90%:10%), (80%:20%), (70% :30%), (60%:40%), (50%:50%) dan diulang sebanyak 3 kali sehingga didapat 18 satuan percobaan. Parameter yang diamati adalah kadar air, kadar abu, protein, tekstur, struktur penampang dan organoleptik. Hasil penelitian menunjukkan bahwa perbandingan tepung ubi ungu dan pasta kacang tanah berpengaruh nyata terhadap karakteristik fisik kimia dan organoleptik cookies. Perlakuan terbaik perbandingan tepung ubi jalar ungu dan pasta kacang tanah dalam pembuatan cookies adalah perlakuan 3 yaitu 80%:20% dimana menghasilkan cookies dengan karakteristik nilai kadar air 3,35%, kadar abu 2,97%, kadar protein 6,14%, tekstur 115,18 gF, skor uji organoleptik hedonik parameter warna 3,85 (agak suka), aroma 3,60 (agak suka), rasa 4,05 (suka), tekstur 4,00 (suka) dan skor uji organoleptik mutu hedonik parameter tekstur 3,20 (agak keras) dan warna 2,20 (coklat). The use of purple sweet potato (Ipomoea batatas L. Poir) is still limited as food and little as raw material for the food industry. The obstacle in processing purple sweet potatoes is their limited shelf life, therefore purple sweet potatoes need to be processed further, one of which is to make flour. Cookies or known as biscuits are made from wheat flour. Wheat flour is flour that comes from wheat seeds. Wheat is not a native plant from Indonesia and cannot be grown in Indonesia, so it is imported from abroad to obtain it. So it is necessary to use flour made from local raw materials to explore the potential of local food in Indonesia. One alternative to explore the potential of local food is to replace the basic ingredient of wheat flour with another ingredient, namely purple sweet potato flour. This research used a Completely Randomized Design (CRD) method with a comparison treatment of purple sweet potato flour and peanut paste, consisting of 6 treatments, namely: (100%:0%), (90%:10%), (80%:20% ), (70%:30%), (60%:40%), (50%:50%) and repeated 3 times to obtain 18 experimental units. The parameters observed were water content, ash content, protein, texture, cross-sectional structure and organoleptics. The research results showed that the ratio of purple sweet potato flour and peanut paste had a significant effect on the physical, chemical and organoleptic characteristics of cookies. The best treatment for the comparison of purple sweet potato flour and peanut paste in making cookies is treatment 3, namely 80%:20%, which produces cookies with characteristic values of 3.35% water content, 2.97% ash content, 6.14% protein content, texture 115.18 gF, hedonic organoleptic test score for color parameters 3.85 (somewhat like), aroma 3.60 (somewhat like), taste 4.05 (like), texture 4.00 (like) and hedonic quality organoleptic test score texture parameters 3.20 (rather hard) and color 2.20 (brown).
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | cookies, tepung ubi ungu, pasta kacang tanah. |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pertanian |
| Depositing User: | APRIYANDI |
| Date Deposited: | 16 Jul 2024 02:19 |
| Last Modified: | 16 Jul 2024 02:19 |
| URI: | https://repository.unja.ac.id/id/eprint/67294 |
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