PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA (Cocos nucifera) PADA PEMBUATAN CHURROS TERHADAP SIFAT KIMIA DAN DAYA TERIMA KONSUMEN

Putri, Regita Ayuniza (2025) PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA (Cocos nucifera) PADA PEMBUATAN CHURROS TERHADAP SIFAT KIMIA DAN DAYA TERIMA KONSUMEN. S1 thesis, UNIVERSITAS JAMBI.

	Text COVER.pdf Download (151kB)
	Text HALAMAN PENGESAHAN.pdf Download (713kB)
	Text ABSTRAK.pdf Download (209kB)
	Text ABSTRAK.pdf Download (209kB)
	Text BAB I.pdf Download (280kB)
	Text BAB V.pdf Download (214kB)
	Text DAFTAR PUSTAKA.pdf Download (225kB)
	Text FULL SKRIPSI.pdf Download (4MB)

Abstract

Penelitian dilakukan untuk mengetahui pengaruh serta perlakuan terbaik substitusi tepung terigu dengan tepung ampas kelapa (Cocos nucifera) pada pembuatan churros terhadap sifat kimia dan daya terima konsumen. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan tepung ampas kelapa (0%, 5%, 10%, 15%, 20%, 25%) yang terdiri dari 6 taraf perlakuan, dan diulang 3 kali, sehingga diperoleh 18 satuan percobaan. Parameter yang diamati, yaitu kadar serat kasar, air, lemak, protein dan organoleptik. Analisis data menggunakan ANOVA taraf 5% dan 1%. Jika berpengaruh nyata, akan dilakukan uji lanjut DNMRT taraf 5%. Hasil penelitian ini berpengaruh nyata terhadap kadar lemak, protein, dan organoleptik (kenampakan, serta mutu tekstur). Namun tidak berpengaruh nyata terhadap kadar serat kasar, air, dan organoleptik (aroma, rasa, hedonik tekstur, serta penilaian keseluruhan). Perlakuan terbaik berdasarkan penilaian keseluruhan oleh panelis adalah substitusi tepung terigu 90% : tepung ampas kelapa 10%, memiliki kadar serat kasar 11,37%, air 31,01%, lemak 25,38%, dan protein 7,58%, dengan deskirpsi churros kenampakan (bentuk utuh, kulit kuning kecoklatan, banyak rongga, isi cream kekuningan), aroma (sedikit harum spesifik jenis pastry), rasa (agak gurih, sedikit manis), dan tekstur (kulit luar renyah, bagian dalam lembut, sedikit berserat kelapa). The study was conducted to determine the effect and best treatment of substituting wheat flour with coconut pulp flour (Cocos nucifera) in the manufacture of churros on the chemical properties and consumer acceptance. The study used the Complete Random Design (RAL) method with coconut pulp flour (0%, 5%, 10%, 15%, 20%, 25%) consisting of 6 treatment levels, and repeated 3 times, so that 18 experimental units were obtained. The observed parameters were crude fiber, water, fat, protein and organoleptic levels. Data analysis used ANOVA levels of 5% and 1%. If it has a real effect, a follow-up test of DNMRT level 5% will be carried out. The results of this study had a real effect on fat, protein, and organoleptic content (appearance, and texture quality). However, there was no real effect on crude fiber, water, and organoleptic levels (aroma, taste, hedonic texture, and overall assessment). The best treatment based on the overall assessment by the panelists was 90% wheat flour substitution: 10% coconut pulp flour, 11.37% crude fiber content, 31.01% water, 25.38% fat, and 7.58% protein, with churros description appearance (whole shape, brownish-yellow skin, lots of cavities, yellowish cream filling), aroma (slightly fragrant specific type of pastry), taste (slightly savory, slightly sweet), and texture (crispy outer skin, soft inside, slightly coconut fibrous).

Type:	Thesis (S1)
Uncontrolled Keywords:	churros, tepung terigu, ampas kelapa, tepung ampas kelapa
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Putri
Date Deposited:	14 Jul 2025 04:22
Last Modified:	14 Jul 2025 04:22
URI:	https://repository.unja.ac.id/id/eprint/83856

Actions (login required)

View Item