EVALUASI KADAR β-KAROTEN DAN UJI TINGKAT KESUKAAN COOKIES RASIO TEPUNG JAGUNG KUNING (Zea mays) DENGAN MAIZENA

Sulikhah, Nasrohtin (2017) EVALUASI KADAR β-KAROTEN DAN UJI TINGKAT KESUKAAN COOKIES RASIO TEPUNG JAGUNG KUNING (Zea mays) DENGAN MAIZENA. Skripsi thesis, Universitas Mecu Buana Yogyakarta.

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Abstract

EVALUASI KADAR β-KAROTEN DAN UJI TINGKAT KESUKAAN COOKIES RASIO TEPUNG JAGUNG KUNING (Zea mays) DENGAN MAIZENA INTISARI Konsumsi tepung terigu di Indonesia dapat dikurangi dengan upaya diversifikasi pangan. Pemanfaatan tanaman hasil industri pertanian yang ada di Indonesia salah satunya jagung kuning sumber β-karoten dapat digunakan sebagai alternatif pengganti terigu. Salah satu pengembangan yang dapat dilakukan dari tepung jagung kuning yaitu pembuatan cookies. Penelitan ini bertujuan mengetahui tingkat kesukaan panelis terhadap cookies jagung kuning dan berbagai formulasinya dibandingkan dengan cookies berbahan dasar tepung terigu. Pengujian yang dilakukan pada penelitian ini yaitu pengujian kesukaan, pengujian proksimat yang meliputi kadar air, protein, lemak, abu, dan karbohidrat. Selain itu dilakukan pengujian β-karoten dengan menggunakan spektroskopi Uv-vis dengan panjang gelombang 450nm. Data yang diperoleh dianalisis menggunakan analisis sidik ragam anova dan analisis DMRT. Rancangan percobaan dilakukan dengan metode Rancangan Acak Lengkap (RAL) Faktorial, dengan menggunakan dua faktor yaitu jenis tepung dan konsentrasi tepung. Hasil penelitian menunjukkan bahwa tingkat kesukaan cookies tertinggi terdapat pada cookies jagung kuning dengan rasio tepung jagung kuning dengan pati jagung 55:45. Kadar β-karoten paling tinggi didapatkan pada cookies dengan rasio tepung jagung kuning dengan pati jagung 100:0 dengan kadar β-karoten 3,82 mg /100 g. Kadar proksimat pada cookies jagung kning dengan rasio tepung jagung kuning dengan pati jagung 55:45 sudah memenuhi SNI cookies. Kata kunci : Tepung jagung kuning, tepung terigu, cookies, β-karoten xiii THE EVALUATION OF β-CAROTENE AND TEST COOKIES PREFERENCE LEVEL OF YELLOW CORN (Zea mays) WITH MAIZENA RATIO ABSTRACT The consumption of wheat flour in Indonesia can be reduced by diversification of food. Utilization of agricultural crops produced in Indonesia one of yellow β-carotene source can be used as an alternative to wheat flour. One development that can be done from yellow corn flour is making cookies. This research is aimed to find out the panelist's favorite level of yellow corn cookies and its various formulations compared to cookies based on wheat flour. Tests conducted on this research are favorite test, proximate test which includes water content, protein, fat, ash, and carbohydrate. In addition, β-carotene was tested using Uv-vis spectroscopy with a wavelength of 450nm. The data obtained were analyzed using anova variance analysis and DMRT analysis. The experimental design was done by Factorial Randomized Complete Design (RAL), using two factors, namely flour and flour concentration. The results showed that the highest cookies preferences were found in yellow corn cookies with yellow corn flour ratio with 55:45 corn starch. The highest levels of β-carotene were found in cookies with a ratio of yellow corn starch with 100: 0 maize starch with β-carotene content of 3,82 mg / 100 g. The proximate level on cookies of corn kning with yellow corn starch ratio with 55:45 maize star already meets the SNI cookies. Keywords: Yellow cornmeal, wheat flour, cookies, β-carotene

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Prof. Dr. Ir. Dwiyati Pujimulyani, MP.
Subjects: T Technology > T Technology (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 24 Jan 2018 04:35
Last Modified: 19 Aug 2022 02:38
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1341

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