DEWI, IRENE KUMALA (2018) THE APPLICATON OF PUMPKIN BASED COMPOSITE FLOUR AND MOCAF ON COOKIES PRODUCT. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
The effort to find alternatives to wheat flour is an important undertaking to date. Pumpkin flour is a result of processing of yellow pumpkin that has high durability, aroma, distinctive flavor, and has a high carbohydrate content. After that, mocaf flour is a flour from cassava which is processed by fermentation process. Mocaf flour has a white color, aroma and a distinctive flavor and has a high carbohydrate content. The purpose of this study was to determine the level of substitution of pumpkin flour and mocaf on cookies products assessed in terms of consumer acceptance and physicochemical. The main research includes the substitution of wheat flour substitution with mocaf flour including cookies with pumpkin flour and mocaf composite by 30%, 40%, and 50%. Statistical analysis was performed with ANOVA in one direction for chemical and physical analysis data. For sensory analysis, statistical analysis was performed with Mann-Whitney. Cookies with 50% yellow pumpkin and mocaf composites have the highest hardness of 690,223 ± 90.269 N with the highest baking loss of 29,100 ± 0.01%. For water content, cookies with yellow pumpkin and mocaf composites of 30% have the highest water content of 3.894 ± 0.060 g / 100 g. Cookies with 50% yellow pumpkin and mocaf composites have ash, protein, fat, beta carotene and carbohydrate levels of 2,453 ± 0.073 g / 100 g, respectively; 3,338 ± 0.458 g / 100 g; 33,064 ± 2.040 g / 100 g; 33050,847 ± 1448,136 mg / 100 g; 61,382 ± 2,658 g / 100 g.
| Item Type: | Thesis (Other) |
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| 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: | 16 Apr 2019 10:04 |
| Last Modified: | 20 Jan 2021 08:25 |
| URI: | http://repository.unika.ac.id/id/eprint/18926 |
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