Pengaruh Perbandingan Tepung Mocaf (Modified Cassava Flour) dan Kelapa Parut Kering Terhadap Sifat Fisikokimia dan Organoleptik Cookies

Fronika, Tasya (2025) Pengaruh Perbandingan Tepung Mocaf (Modified Cassava Flour) dan Kelapa Parut Kering Terhadap Sifat Fisikokimia dan Organoleptik Cookies. S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung mocaf dan kelapa parut kering terhadap sifat fisikokimia dan organoleptik cookies dan mendapatkan perbandingan yang tepat antara tepung mocaf dan kelapa parut kering terhadap sifat fisikokimia dan organoleptik cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor perlakuan yaitu perbandingan tepung mocaf dan kelapa parut kering yang terdiri dari 5 taraf yaitu 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40% dan diulang sebanyak 4 kali sehingga diperoleh 20 satuan percobaan. Hasil penelitian ini menunjukkan bahwa perbandingan tepung mocaf dan kelapa parut kering berpengaruh sangat nyata terhadap kadar air, kadar abu, kadar protein, rasa, aroma, warna, tekstur, dan penerimaan keseluruhan. Perlakuan yang terbaik terdapat pada perlakuan tepung mocaf 60% dan kelapa parut kering 40% dengan nilai kadar air 1,50%, kadar abu tidak larut dalam asam 0,06%, kadar protein 10,30%, aroma 4,52 (beraroma khas kelapa), rasa 3,80 (terasa khas kelapa), warna 2,80 (coklat kkekuningan), tekstur 3,80 (renyah) dan penerimaan keseluruhan 3,57 (suka). This research aimed to determine the effect of the ratio of mocaf flour and desiccated coconut on the physicochemical and organoleptic properties of cookies and to obtain the right ratio between mocaf flour and desiccated coconut on the physicochemical and organoleptic properties of cookies. This study used a Completely Randomized Design (CRD) with one treatment factor, namely the ratio of mocaf flour and desiccated coconut consisting of 5 levels, namely 100%: 0%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and repeated 4 times to obtain 20 experimental units. The results of this study indicate that the ratio of mocaf flour and desiccated coconut has a very significant effect on water content, ash content, protein content, taste, aroma, color, texture, and overall acceptance. The best treatment was found in the treatment of 60% mocaf flour and 40% desiccated coconut with a water content of 1.50%, ash content insoluble in acid of 0.06%, protein content of 10.30%, aroma of 4.52 (has a distinctive coconut aroma), taste of 3.80 (tastes typical of coconut), color of 2.80 (yellowish brown), texture of 3.80 (crispy) and overall acceptance of 3.57 (like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Cookies ; Tepung Mocaf ; Kelapa Parut Kering
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Ilmu Budaya > Arkeologi
Depositing User:	Fronika
Date Deposited:	14 Jul 2025 02:27
Last Modified:	01 Aug 2025 08:07
URI:	https://repository.unja.ac.id/id/eprint/83280

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