Pemanfaatan tepung semi-refined carrageenan dan tepung mocaf sebagai fat replacer dalam pembuatan cookies = Utilization of semi-refined carrageenan flour and mocaf flour as fat replacer in the making of cookies

Shenny, Shenny (2018) Pemanfaatan tepung semi-refined carrageenan dan tepung mocaf sebagai fat replacer dalam pembuatan cookies = Utilization of semi-refined carrageenan flour and mocaf flour as fat replacer in the making of cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies adalah produk formulasi dengan tepung terigu sebagai komponen utama dan mengandung lemak yang tinggi. Dari segi nutrisi, konsumsi produk bakery yang berlebihan tidak disarankan terkait dengan kandungan asam lemak jenuh dan asam lemak trans yang diketahui dapat meningkatkan risiko berbagai macam penyakit. Tujuan dari penelitian ini adalah untuk mengevaluasi substitusi lemak menggunakan tepung semi-refined carrageenan dan tepung Mocaf dengan perbedaan rasio (0:1, 1:0, 1:1, 1:2 dan 2:1) dan konsentrasi (10%, 20% dan 30%) dengan mengevaluasi karakteristik sensori, fisik dan kimia. Hasil menunjukkan bahwa rasio tepung semi-refined carrageenan dan tepung Mocaf sebesar 1:2 dan substitusi sebesar 10% memberikan formulasi terbaik berdasarkan karakteristik sensori. Formulasi terbaik, cookies kontrol dan cookies komersial dianalisis karakteristik kimianya (kadar air, abu, protein, lemak dan karbohidrat) dan karakteristik fisiknya (tekstur dan warna). Formulasi terbaik mengandung kadar air 4.29%, kadar abu 2.01%, kadar protein 6.44%, kadar lemak 17.00% dan kadar karbohidrat 70.27%. Formulasi terbaik telah memenuhi standar SNI kecuali untuk kadar abu dan kadar protein. Formulasi terbaik juga memiliki nilai kekerasan sebesar 2226.15, nilai L* sebesar 76.93, nilai a* sebesar 1.15, nilai b* sebesar 39.65 dan nilai spread ratio sebesar 4.02. / Cookies are formulation product contain wheat flour as main compound and had high fat. From nutritive properties, excessive consumption of bakery product is not recommended for it is linked with the intake of saturated fatty acid and trans fatty acid which are known to increase the risk of many diseases. The aim of this research was to evaluate fat sucbstitution using semi-refined carrageenan flour and Mocaf flour in different proportions (0:1, 1:0, 1:1, 1:2 and 2:1) and concentrations (10%, 20% and 30%) by evaluating sensory, physical and chemical properties. The result shows that using semi-refined carrageenan flour and Mocaf flour proportion 1:2 with 10% fat substitution gave the best formulation based on sensory evaluation. The best formula, cookies with 0% fat substitution and commercial cookies were analyzed for chemical and physical characteristics. The best formula contains 4.29% moisture content, 2.01% ash content, 6.44% protein, 17.00% fat and 70.27% carbohydrate. The best formula has fulfilled SNI standard, excluding the ash and protein content. The hardness value of the best formula is 2226.15, L* value of the best formula is 76.93, a* value of the best formula is 1.15, b* value of the best formula is 39.65 and spread ratio of the best formula is 4.02.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Shenny, ShennyNIM00000005302SHENNYITA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoNIDN0022096706UNSPECIFIED
Thesis advisorSinaga, Wenny Silvia LorenNIDN0314108701UNSPECIFIED
Uncontrolled Keywords: semi-refined carrageenan flour; Mocaf flour; fat replacer; cookies; tepung semi-refined carrageenan; tepung Mocaf
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 02 Nov 2020 03:32
Last Modified: 02 Nov 2020 03:39
URI: http://repository.uph.edu/id/eprint/11869

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