HANDOYO, IAN ARIEL (2019) THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COMPOSITE FLOUR-BASED COOKIES USING THE ADDITION OF WINGED BEAN FLOUR. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Wheat is an import commodity that always increases from year to year. One of the efforts to reduce wheat use is by using local commodities that can be used as an alternative in flour substitution. Mocaf flour, banana flour, and winged bean (Psophocarpus tetragonolobus) are local commodities that can be used as composite flour. The use of mocaf flour aims to utilize local food that has not been used optimally. The use of banana flour in this study aims to provide additional nutrition in cookies because banana flour has a high carbohydrate content of 70-80% and has a high potassium. Winged bean has a protein content that is almost the same as soybeans, namely 29,8 – 39. Winged bean also has high potassium content. Therefore, winged beans are used as protein supplementation in making cookies. In making these cookies, 10 g, 20 g, 30 g, and 40 g of winged bean flour were supplemented. This study aims to determine the physical, chemical and sensory characteristics of cookies made from mocaf flour and banana flour and to find out the best acceptance of the cookies produced. Chemical testing is carried out by testing water content, ash, fat, protein, carbohydrate, potassium and cyanide. While the physical test carried out color tests with chromameter and hardness test. The cookies produced were also tested in sensory by the panelists to determine the reception of panelists for cookies with various formulations. In sensory testing, the data obtained showed that cookies with the addition of winged ban flour formulations of 20 g and 30 g were the most preferred formulations by the panelists. This shows that the addition of winged bean flour will increase the panelist's preference for cookies, but if too much addition of winged bean flour will reduce the panelist's preference for the resulting cookies, this is because the winged bean has a strong unpleasant taste and aroma that can affect the level of preference panelists for cookies produced. Chemical results show that there is an increase in water content from 2,83 % up to 3,65 %, ash content from 1,70 % up to 1,91, protein from 4,31 % up to 8,81 %, and potassium from 201,5 mg/100g up to 240 mg/100g as more and more bean flour is added. In HCN testing based on the data obtained, with the addition of winged bean flour, the cyanide content in the product is below the safe limit of human consumption of cyanide acid, so the products produced are safe for consumption. While the results of physical tests on the resulting cookies indicate that cookies with the addition of winged flour will increasingly cause the color of the cookies to get darker and the violence on cookies increases. In this study it was known that cookies with the addition of winged flour more and more had higher protein and potassium content. However, the more winged flour added will affect the panelists preference for the taste and aroma of the cookies produced.
| Item Type: | Thesis (Other) |
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| 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 01:48 |
| Last Modified: | 08 Oct 2020 02:41 |
| URI: | http://repository.unika.ac.id/id/eprint/20439 |
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