PENGARUH SUBSTITUSI TEPUNG JALI (Coix lacryma-jobi L.) & PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KUALITAS FISIKOKIMIA & SENSORI BOLU KUKUS

HADIPRANOTO, FLORENTINA SONIA (2018) PENGARUH SUBSTITUSI TEPUNG JALI (Coix lacryma-jobi L.) & PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KUALITAS FISIKOKIMIA & SENSORI BOLU KUKUS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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14.I1.0024 FLORENTINA SONIA HADIPRANOTO (8.01)..pdf COVER.pdf
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14.I1.0024 FLORENTINA SONIA HADIPRANOTO (8.01)..pdf BAB I.pdf
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14.I1.0024 FLORENTINA SONIA HADIPRANOTO (8.01)..pdf BAB II.pdf
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14.I1.0024 FLORENTINA SONIA HADIPRANOTO (8.01)..pdf BAB IV.pdf
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Abstract

Coix lacryma-jobi L. (Jali) is a kind of cereal that can grow in tropical area, including in Indonesia. However, Coix lacryma-jobi L. has not commonly known by people in Indonesia, even though it has higher protein, fat, calcium, and vitamin B1 than other cereals. Moringa oleifera (Kelor) consist of antioxidant, protein, calcium that can provide added functional value in steamed cake. The aim of this research is to find out the effect of substitution of Coix lacryma-jobi L. flour and addition of Moringa oleifera flour on the physicochemical and sensory qualities of steamed cake. Preparation of Coix lacryma-jobi L. and Moringa oleifera was done by drying and flouring. Steamed cakes were made with different substitution of Coix lacryma-jobi L. (Jali) flour and Moringa oleifera flour (kelor) (Jali 40% Kelor 3%, Jali 40% Kelor 7%, Jali 80% Kelor 3%, Jali 80% Kelor 7%). Physical analysis conducted were measurement of volume expansion, texture, and color. The chemical analysis perfomed on steamed cakes were water content, calcium content, antioxidant content, crude fiber content, and protein content. The results showed that wheat flour steamed cake had significant differences in some parameters such as volume expansion, texture, color, calcium content, and antioxidant activity. Color, aroma, texture, taste, and overall were the parametres that tested in sensory analysis. The results showed that color and aroma did not differ significantly between treatments and became significantly different in terms of texture, taste, and overall. Steamed cake that substitute with 80% Coix lacryma-jobi L. flour and 3% Moringa oleifera flour was the most preferred.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 30 Apr 2019 08:07
Last Modified: 02 Feb 2021 08:54
URI: http://repository.unika.ac.id/id/eprint/19113

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