Murtaza, Deasy (2024) Pengaruh Suhu dan Waktu Pemanggangan Terhadap Sifat Fisikokimia dan Organoleptik Cookies Tepung Buah Nipah (Nypa fruticans wumb) dan Puree Labu Kuning (Cucurbita moschata duch). S1 thesis, UNIVERSITAS JAMBI.
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Abstract
Abstrak – Penelitian ini bertujuan untuk mengetahui pengaruh dan perlakuan terbaik dari suhu dan waktu pemanggangan terhadap sifat fisik, kimia dan organoleptik cookies berbahan tepung buah nipah dan puree labu kuning. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dua faktor. Faktor I suhu pemanggangan terdiri dari 3 taraf yaitu, S1, 140ͦ C ; S2, 150ͦ C ; S3, 160ͦ C. Faktor II waktu pemanggangan terdiri dari 2 taraf yaitu, W1, 20 menit ; W2, 30 menit. Banyaknya kombinasi perlakuan adalah 6 dan dilakukan 3 ulangan sehingga diperoleh 18 satuan percobaan. Data yang diperoleh dianalisis menggunakan ANOVA taraf 1% dan 5%, apabila data yang diperoleh berpengaruh nyata maka dilanjutkan uji Duncan’s Multriple Range Test (DNMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa faktor suhu dan waktu pemanggangan cookies berbahan tepung buah nipah dan puree labu kuning berpengaruh nyata terhadap kadar air, warna b*, tekstur, dan uji hedonik, serta terdapat interaksi pada warna L* dan a*, namun tidak berpengaruh nyata terhadap kadar serat kasar dan kadar karbohidrat. Perlakuan terbaik terdapat pada suhu pemanggangan 150ͦ C dan waktu pemanggangan 30 menit dengan kadar air 3,80%, kadar serat kasar 2,84%, kadar karbohidrat 56,81%, nilai L*74,7; nilai a*8,8; nilai b*40,0; tekstur 804,44 gf dan nilai hedonik warna 4,36 (suka), aroma 4,28 (suka), tekstur 4,24 (suka), rasa 4,48 (suka) dan penerimaan keseluruhan 4,32 (suka). Abstract – The purpose of this study is to investigate the effects and optimal treatments of temperature and baking time on the physical, chemical, and organoleptic properties of cookies made from coconut flour and yellow squash puree. This research employs a Two-Factor Complete Randomized Design (2F-CRD). The first factor, temperature, consists of three levels: S1, 140°C; S2, 150°C; and S3, 160°C. The second factor, baking time, consists of two levels: W1, 20 minutes; and W2, 30 minutes. There are six combinations of treatments, each repeated three times, resulting in 18 experimental units. The data obtained were analyzed using ANOVA at 1% and 5% significance levels. If the data show significant effects, further analysis using Duncan’s Multiple Range Test (DMRT) at 5% significance level is conducted. The results indicate that both temperature and baking time significantly affect the moisture content, color (L*, a*, b*), texture, and hedonic test of the cookies, with an interaction observed in the L* and a* color values. However, they do not significantly affect the coarse fiber content and carbohydrate levels. The optimal treatment is found at a temperature of 150°C and a baking time of 30 minutes, resulting in a moisture content of 3.80%, coarse fiber content of 2.84%, carbohydrate content of 56.81%, L* value of 74.7, a* value of 8.8, b* value of 40.0, texture of 804,44 gf, and hedonic values for color (4.36), aroma (4.28), texture (4.24), taste (4.48), and overall acceptance (4.32).
| Type: | Thesis (S1) |
|---|---|
| Uncontrolled Keywords: | Cookies, Puree Labu Kuning, Suhu dan Waktu Pemanggangan, Tepung Buah Nipah |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Murtaza |
| Date Deposited: | 08 Jan 2025 03:01 |
| Last Modified: | 08 Jan 2025 03:01 |
| URI: | https://repository.unja.ac.id/id/eprint/73629 |
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