PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF COOKIES MADE FROM VARIOUS CONCENTRATION OF POWDER SURIMI MUJAIR AND JOB TEARS FLOUR

AMANDA, STELLA (2019) PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTIC OF COOKIES MADE FROM VARIOUS CONCENTRATION OF POWDER SURIMI MUJAIR AND JOB TEARS FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Cookies are one type of snack that is liked by young and old people because it is easy to eat, has a long shelf life and also contains nutrients which are needed by the body. At present, many foods made from cereal species have low protein and energy characteristics, as one example is cookies made from wheat flour. Therefore many countries or researchers are trying to fortify or replace flour as a basic ingredient in making cookies with other ingredients with the aim to increasing nutritional value, and they are more concentrated to increase the protein content in it. Surimi powder made from tilapia fish is a fish which has a high protein content of approximately 18.7 grams of protein per 100 grams of fish and has a fairly affordable price, and is a good source of protein for the body. Then jali seeds or job's tears (Coix lacryma - jobi L) are rich in protein and starch and can be used as flour or substitute for wheat flour in food product formulations, where in 100 grams of job tears seeds there are 13.05 grams of protein. Therefore, to produce cookies that are rich in protein, this study was conducted by combining jali flour and surimi mujair powder as raw material for making cookies. The purpose of this study was to produce cookies from the substitute of tilapia surimi powder and job tears flour which has high physicochemical characteristics of protein, and to know its acceptance. The concentration of surimi powder and jali flour are used which is 20% surimi powder: 80% jali flour; 30% surimi powder: 70% job tears flour; 40% surimi powder: 60% job tears flour; 50% surimi powder: 50% job tears flour. Control cookies are also made from 100% flour as ingredients for comparison. Cookies in this study were analyzed chemically, physically, and sensory acceptance. Chemical analysis includes protein content and water content. Physical analysis includes texture test and color test. Then sensory analysis uses the hedonic ranking test method, and uses attributes of color, aroma, taste, texture, and overall. Furthermore, the data is analyzed with the IBM SPSS Statistics version 16.0 program. Chemical and physical data analysis using one way Anova with Duncan New Multiple Range Test, while for sensory data analysis with Kruskal-wallis test. The results of this study indicate that the increasing concentration of surimi powder added to the cookie mixture will result in an increase in protein content in cookies, making the water content increase, causing texture cookies to decrease hardness, decreasing sensory acceptance, and producing a darker color compared controls where controls are brownish yellow, and the control cookies has a low protein content. The best cookies in chemical, physical and sensory characteristics are cookies with a ratio of 20% surimi powder and 80% job tears flour, and cookies with ratio of 30% surimi powder and 80% job tears flour.

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: 28 Nov 2019 01:43
Last Modified: 28 Nov 2019 01:43
URI: http://repository.unika.ac.id/id/eprint/20479

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