PHYSICO-CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC OF COOKIES MADE FROM COMBINATION OF CATFISH (Clarias gariepinus) SURIMI FLOUR AND JOB’S TEARS (Coix lachryma-Jobi L.) FLOUR

MISSHELLA, SUI TANIA (2019) PHYSICO-CHEMICAL CHARACTERISTICS AND ORGANOLEPTIC OF COOKIES MADE FROM COMBINATION OF CATFISH (Clarias gariepinus) SURIMI FLOUR AND JOB’S TEARS (Coix lachryma-Jobi L.) FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Nowadays, the diet of the Indonesian people, especially in urban areas, leads to practical, economical, and ready-to-eat food products, one example of which is healthy snacks in the form of cookies. At present many cookies are high in protein but are rarely used by protein sources from fish and job’s tears (Coix lachryma-Jobi L.) from cereal groups. One of the fish that contains a lot of protein in dumbo catfish (Clarias gariepinus). Fish has advantages over other protein sources including the content of amino acids which are quite high and patterned close to the needs of amino acids in the human body. Jali seeds have an equivalent nutrient content with other cereals and even contain high protein, fat, Vit B1, and calcium but are low in carbohydrate. Jali seeds have many health benefits. The addition of certain food ingredients in the making of cookies could produce cookies with good added value in terms of nutritional quality. Therefore, in this research the development of cookies products made from dumbo catfish surimi flour and job’s tears flour. The resulting cookies refer to the Indonesian National Standard (SNI 01-2973-2011). The purpose of this research is to optimize the formulation of cookies made from dumbo catfish surimi flour and job’s tears flour which have high protein characteristics, then to know the chemical characteristics (protein content and moisture content), physical (hardness and color) and the acceptability of the cookies. This study uses a comparison of surimi flour and job’s tears flour formulations with each concentration of 0%: 0%, 20%: 80%, 30%: 70%, 40%: 60%, and 50%: 50%. The chemical analysis carried out included protein content and moisture content. The physical analysis includes texture (hardness) and color. Sensory analysis carried out by the hedonic ranking test method includes color, taste, texture, aroma, and overall attributes. Analysis of the results of physicochemical analysis data using the parametric One-way ANOVA method with a 95% confidence level using the Duncan test. Data analysis in organoleptic tests on cookies using non-parametric methods, namely Kruskal Wallis test and Mann Whitney test. The results showed that the higher the substitution of surimi flour, it increased the level of protein and moisture of cookies.Then the higher the substitution of surimi flour produces the darker color and the harder texture. The best cookies formula with ratio of surimi flour: job’s tears flour is 30%:70% by having protein content of 10.74 ± 0.63%, water content 1.33 ± 0.32%, color intensity L* 54.34 ± 1.10, a* 8.31 ± 0.49, and b* 22.00 ± 1.20, and texture hardness 438.36 ± 23.08 gf.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	28 Nov 2019 01:44
Last Modified:	21 Oct 2020 03:38
URI:	http://repository.unika.ac.id/id/eprint/20477

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