Pengaruh Penambahan Tepung Wortel Terhadap Sifat Fisik, Kimia, dan Organoleptik Cookies Modifikasi

Utami, Maya (2024) Pengaruh Penambahan Tepung Wortel Terhadap Sifat Fisik, Kimia, dan Organoleptik Cookies Modifikasi. S1 thesis, UNIVERSITAS JAMBI.

	Text ABSTRAK.pdf Download (185kB)
	Text BAB I.pdf Download (405kB)
	Text BAB V.pdf Download (187kB)
	Text COVER.pdf Download (200kB)
	Text DAFTAR PUSTAKA.pdf Download (445kB)
	Text FULL SKRIPSI.pdf Restricted to Repository staff only Download (2MB)
	Text HALAMAN PENGESAHAN.pdf Download (531kB)

Abstract

Abstrak - Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung wortel terhadap sifat fisik, kimia, dan organoleptik cookies modifikasi dan untuk mendapatkan perlakuan terbaik dengan penambahan tepung wortel terhadap sifat fisik, kimia, dan organoleptik cookies modifikasi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan yaitu penambahan tepung wortel pada cookies modifikasi (0%, 15%, 25%, 35%, 45%) dengan pengulangan 4 kali. Data yang diperoleh dianalisis menggunakan ANOVA taraf 5% dan 1%. Apabila berbeda nyata dilanjutkan dengan uji DNMRT pada taraf 5%. Hasil penelitian menunjukkan perlakuan terbaik terdapat pada penambahan tepung wortel 25% dengan nilai rerata warna L 58,2, a* 17,1, b*44,4, nilai tekstur 38,94 gf, nilai daya kembang 38,75%, nilai kadar air 5,50%, warna 3,56 (Marigold orange), nilai tekstur 3,16 (agak renyah), nilai flavor 3,40 (agak langu), nilai penerimaan keseluruhan 3,72 (agak suka), nilai kadar protein 7,42%, nilai kadar lemak 22,74%, nilai kadar abu 1,46%, dan nilai kadar karbohidrat 62,88%. Kata Kunci : Cookies Modifikasi; Tepung Wortel; Wortel Abstract - This study aims to determine the effect of the addition of carrot flour on the physical, chemical, and organoleptic properties of modified cookies and to get the best treatment with the addition of carrot flour on the physical, chemical, and organoleptic properties of modified cookies. This study used a completely randomized design (CRD) with 5 treatment levels, namely the addition of carrot flour to modified cookies (0%, 15%, 25%, 35%, 45%) with 4 repetitions. The data obtained were analyzed using ANOVA at 5% and 1% levels. If significantly different, it was continued with the DNMRT test at the 5% level. The results showed that the best treatment was the addition of 25% carrot flour with an average color value of L 58.2, a* 17.1, b* 44.4, texture value 38.94 gf, expandability value 38.75%, moisture content value 5.50%, color value 3, 56 (Marigold orange), texture value 3.16 (slightly crunchy), flavor value 3.40 (slightly languorous), overall acceptance value 3.72 (slightly like), protein content value 7.42%, fat content value 22.74%, ash content value 1.46%, and carbohydrate content value 62.88%. Keywords : Carrot; Carrot Flour; Modified Cookies

Type:	Thesis (S1)
Uncontrolled Keywords:	Cookies Modifikasi; Tepung Wortel; Wortel
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	M
Date Deposited:	08 Mar 2024 06:46
Last Modified:	26 Jun 2024 03:25
URI:	https://repository.unja.ac.id/id/eprint/61780

Actions (login required)

View Item