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Kembali| NIM (Student Number) | A1F017084 |
|---|---|
| Nama Mahasiswa | SILVANA NUR IKRIMA |
| Judul Artikel | Karakteristik Kimia Dan Sensori Cookies Sorgum Dengan Berbagai Jenis Formula |
| Abstrak | Cookies merupakan salah satu produk makanan yang cukup populer dan tidak memerlukan bahan yang volumenya dapat mengembang besar. Sehingga, pada penelitian ini dapat memanfaatkan bahan dasar pembuatan cookies dari tepung sorgum dan tepung almond karena tepung sorgum memiliki kandungan zat besi yang tinggi sedangkan tepung almond dapat meningkatkan cita rasa pada cookies. Pada pembuatan cookies memerlukan bahan pemanis, bahan pemanis yang digunakan adalah gula pasir dan gula kelapa kristal. Penelitian ini bertujuan untuk: 1) mengetahui pengaruh berbagai jenis formula terhadap sifat kimia cookies yang dihasilkan, 2) mengetahui pengaruh berbagai jenis formula yang paling disukai oleh panelis berdasarkan uji organoleptik. Penelitian ini dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan sehingga didapat 12 unit percobaan. Faktor yang diteliti yaitu (C1) Cookies terigu (100%) gula pasir (100%), (C2) Cookies terigu (100%) gula kelapa kristal (100%), (C3) Cookies sorgum almond (50 : 50) gula pasir (100%), dan (C4) Cookies sorgum almond (50 : 50) gula kelapa kristal (100%). Data kimia dianalisis menggunakan ANOVA pada taraf kepercayaan 95% dan jika terdapat pengaruh nyata dilanjutkan dengan Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Data sensori dianalisis menggunakan Uji Friedman pada taraf kepercayaan 95% dan jika terdapat pengaruh nyata dilanjutkan dengan uji banding ganda taraf kepercayaan 95%. Hasil penelitian menunjukan bahwa perlakuan jenis cookies berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar serat pangan, namun tidak berpengaruh nyata terhadap kadar gula total dan kadar zat besi. Pengujian sensori pada produk cookies menunjukan bahwa perlakuan jenis cookies berpengaruh nyata terhadap parameter warna, aroma, flavor, tekstur dan kesukaan. Cookies yang paling disukai oleh panelis yaitu jenis cookies sorgum almond gula pasir dengan kadar air 4,15%, kadar abu 2,6%, protein 16,5%, lemak 23,41%, karbohidrat 53,29% dan serat pangan 7,5%. |
| Abstrak (Inggris) | Cookies are a food product that is quite popular and does not require large volumes of ingredients. So, in this study, we can use the basic ingredients of making cookies from sorghum flour and almond flour because sorghum flour has a high iron content while almond flour can improve the taste of cookies. In making cookies, a sweetener is needed, the sweetener used is granulated sugar and crystal coconut sugar. This study aims to: 1) determine the effect of various types of formulas on the chemical properties of the cookies produced, 2) determine the effect of various types of formulas that are most preferred by the panelists based on the organoleptic test. This research was conducted experimentally using a completely randomized design (CRD) with 4 treatments and 3 replications to obtain 12 experimental units. The factors studied were (C1) wheat cookies (100%) granulated sugar (100%), (C2) wheat cookies (100%) crystal coconut sugar (100%), (C3) almond sorghum cookies (50: 50) granulated sugar. (100%), and (C4) Almond sorghum cookies (50: 50) crystal coconut sugar (100%). Chemical data were analyzed using ANOVA at the 95% confidence level and if there was a significant effect, it was continued with the Duncan Multiple Range Test (DMRT) at the 95% confidence level. Sensory data were analyzed using the Friedman test at the 95% confidence level and if there was a significant effect, it was continued with multiple comparative tests at the 95% confidence level. The results showed that the treatment of the type of cookies had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, and dietary fiber content, but had no significant effect on total sugar and iron levels. Sensory testing on cookie products shows that the type of cookie treatment has a significant effect on the parameters of color, aroma, flavor, texture, and preferences. The cookies most favored by the panelists were sugar almond sorghum cookies with a water content of 4,15%, an ash content of 2.6%, 16.5% protein, 23.41% fat, 53.29% carbohydrates, and 7.5% dietary fiber. |
| Kata Kunci | tepung sorgum, tepung almond, cookies, gula kelapa kristal, gula pasir, organoleptik |
| Nama Pembimbing 1 | Ir. Budi Sustriawan,M.Si |
| Nama Pembimbing 2 | Dr. Nur Aini, S.TP., MP. |
| Tahun | 2021 |
| Jumlah Halaman | 22 |
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