SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF COOKIES MOCAF SUBSTITUTED WITH PIGEON PEA (Cajanus cajan) TEMPEH FLOUR SKRIPSI

JUNIARTI, TALENTEA CEZAR (2018) SENSORY AND PHYSICOCHEMICAL CHARACTERISTICS OF COOKIES MOCAF SUBSTITUTED WITH PIGEON PEA (Cajanus cajan) TEMPEH FLOUR SKRIPSI. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Cookies is kind of food consumed by many people from infants to adults. Generally, the ingredients include wheat flour which is an import commodity. To reduce the import of wheat flour, local raw materials can be used to replace wheat flour to be processed into commercial food products. Local raw materials made from mocaf and pigeon pea tempeh flour were used in this study. The purpose of this study was to determine the level of panelists' preference for the five formulations of cookies made of mocaf and pigeon pea tempeh flour, as well as to know the physicochemical characteristics of the cookies. The method used in this study included making pigeon pea tempeh flour, making cookies made of mocaf and pigeon pea tempeh flour, organoleptic test (taste, color, texture and overall), physical analysis (baking loss, spread factor, hardness, color test) and chemical analysis which includes water content, ash content, protein content, fat content, carbohydrate content and antioxidant activity. The results showed that among on five formulations (F0 (control), F1 (mocaf 95% and tempeh flour pigeon pea 5%), F2 (mocaf 90% and tempe flour pigeon pea 10%), F3 (mocaf 85% and tempeh flour pigeon pea 15%), and F4 (mocaf 80% and tempe pigeon pea flour 20%)), in the parameters of taste, color and overall showed no significant differences between treatments at 95% confidence level (p≤0,05), while the significant difference shows in texture. From the results of organoleptic testing, two best formulations of the cookies on all parameters (F2 and F3) were analyzed by physicochemical test. The highest value of baking loss test was obtained F3 cookie samples (54.03%) The highest value of baking loss test was obtained F3 cookie samples (71.27mm), baking loss significance value and spread factor showed no significant difference between treatments at 95% confidence level (P > 0.05). While for the hardness test the highest value was obtained by F2 cookie samples (1737.50 gf), the significance showed that there was significant difference between treatments at 95% confidence level (P <0.05). The results of the measurement of color L * (Lightness) the highest value obtained sample cookies F2, the significance showed there was a significant difference between treatments at 95% confidence level (P <0.05), while the significance values of a *, b *, hue, and color saturation are not significantly different between treatments. The F3 cookie sample had the highest water content (4,99%), the F3 cookie sample had the highest protein content (7,59%), and the F3 cookie sample had the highest antioxidant activity (21,13%), the significance value showed a significant difference between treatment at a 95% confidence level (P <0.05), while the ash content, fat content and carbohydrate content of the significance value showed no significant difference between treatments.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:35
Last Modified: 16 Apr 2019 09:35
URI: http://repository.unika.ac.id/id/eprint/18841

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