Pengaruh Substitusi Tepung Terigu dengan Tepung Ampas Kelapa (Cocos nucifera.L) Terhadap Sifat Fisikokimia dan Organoleptik Chiffon Cake

Shauma, Allfira Rahmawati (2023) Pengaruh Substitusi Tepung Terigu dengan Tepung Ampas Kelapa (Cocos nucifera.L) Terhadap Sifat Fisikokimia dan Organoleptik Chiffon Cake. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung terigu dengan tepung ampas kelapa (Cocos nucifera L.) terhadap sifat fisikokimia dan organoleptik Chiffon cake dan mengetahui substitusi tepung terigu dengan tepung ampas kelapa (Cocos Nucifera L.) terbaik terhadap sifat fisikokimia dan organoleptik Chiffon cake. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 taraf yaitu 0% (kontrol), 5%, 10%, 15%, dan 20% dengan pengulangan sebanyak 4 kali sehingga didapatkan 20 satuan percobaan. Parameter yang diamati meliputi daya kembang, kadar protein, kadar lemak, kadar serat dan sifat organoleptik Data yang diperoleh akan dianalisis menggunakan ANOVA taraf 1% dan 5%. Bila hasil yang diperoleh berpengaruh pada perlakuan, maka dilanjutkan dengan uji DMRT pada taraf 5%. Substitusi Tepung Terigu dengan Tepung Ampas Kelapa pada Chiffon cake berpengaruh sangat nyata terhadap daya kembang, kadar protein dan kadar lemak serta berpengaruh nyata pada sifat organoleptik yaitu Aroma. Namun tidak berpengaruh nyata terhadap kadar serat dan sifat organoleptik warna, pori-pori, kelenturan, tekstur, rasa dan penilaian keseluruhan. Substitusi Tepung Terigu dengan Tepung Ampas Kelapa pada Chiffon cake terbaik adalah 5%, dengan nilai daya kembang 49,15%, kadar protein 13,10%, kadar lemak 20,15%, kadar serat 5,72%, serta sifat organoleptik yaitu warna (4,12) Kuning muda, pori-pori (3,28) Agak banyak pori-pori, kelenturan (4) Lentur dan tidak mudah robek, tekstur (4,36) Lembut, aroma (2,4) tidak beraroma khas kelapa, rasa (3,56) Agak manis, dan penilaian keseluruhan (4,24) Suka. This study aims to determine the effect of substitution of wheat flour with coconut dregs flour (Cocos nucifera L.) on the physicochemical and organoleptic properties of Chiffon cake and to determine the best substitution of wheat flour with coconut dregs flour (Cocos Nucifera L.) on the physicochemical and organoleptic properties of Chiffon cake. This study used a completely randomized design (CRD) which consisted of 5 levels, namely 0% (control), 5%, 10%, 15%, and 20% with 4 repetitions to obtain 20 experimental units. Parameters considered include swelling power, protein content, fat content, fiber content and organoleptic properties. The data obtained will be analyzed using ANOVA levels of 1% and 5%. If it is significantly different it is continued with DMRT test at the 5% level. Substitution of Wheat Flour with Coconut Dregs Flour in Chiffon Cake had a very significant effect on swelling power, protein content and fat content and also had a significant effect on organoleptic properties, namely Aroma. However, it did not significantly affect fiber content and organoleptic properties of color, pores, flexibility, texture, taste and overall rating. The best substitution of Wheat Flour with Coconut Dregs Flour in Chiffon cake is 5%, with a swelling value of 49.15%, protein content of 13.10%, fat content of 20.15%, fiber content of 5.72%, and organoleptic properties namely color (4.12) Light yellow, pores ( 3.28) Quite a lot of pores, flexibility (4) Flexible and not easy to tear, texture (4.36) Soft, aroma (2.4) not typical of coconut, taste (3.56) Slightly sweet, and overall acceptance of panelists (4.24).

Type:	Thesis (S1)
Uncontrolled Keywords:	Ampas Kelapa, Chiffon Cake, Tepung Ampas Kelapa
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Shauma
Date Deposited:	08 Mar 2023 02:02
Last Modified:	08 Mar 2023 02:02
URI:	https://repository.unja.ac.id/id/eprint/45589

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