Pemanfaatan ampas kelapa dan bekatul sebagai sumber serat pada pembuatan cookies = Utilization of coconut pulp and rice bran as source of fiber in the making of cookies

Setiawan, Marcella (2018) Pemanfaatan ampas kelapa dan bekatul sebagai sumber serat pada pembuatan cookies = Utilization of coconut pulp and rice bran as source of fiber in the making of cookies. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (40kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (317kB) | Preview
[img]
Preview
Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (179kB) | Preview
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (237kB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (506kB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (613kB)
[img] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (173kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (326kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)

Abstract

Ampas kelapa merupakan hasil samping dari produksi santan yang memiliki kandungan serat pangan yang tinggi. Bekatul juga merupakan limbah dari produksi beras yang kaya akan serat dan protein. Namun, kedua limbah tersebut belum banyak dimanfaatkan dalam bidang pangan. Tujuan dari penelitian ini adalah untuk mengembangkan pemanfaatan ampas kelapa dan bekatul sebagai sumber serat pada pembuatan cookies. Ampas kelapa kering dibuat dengan menggunakan waktu blansir (5 menit dan 10 menit) dan suhu pengeringan (40oC dan 60oC) yang berbeda kemudian dilakukan analisis terhadap rendemen, kadar air, densitas kamba, kapasitas penyerapan air, derajat putih, dan kandungan serat pangan. Perlakuan blansir 5 menit, pengeringan 40oC dipilih sebagai perlakuan yang terbaik. Cookies dibuat dengan menggunakan konsentrasi substitusi terhadap tepung terigu (20%, 30%, dan 40%) dan rasio ampas kelapa kering:tepung bekatul (80:20, 70:30, dan 60:40) yang berbeda. Setiap formula dianalisis sifat fisikokimia (warna, tekstur, spread ratio, dan kadar air) dan kualitas sensori (warna, tekstur, aroma, rasa, dan keseluruan). Konsentrasi substitusi 30% dan rasio ampas kelapa kering:tepung bekatul 60:40 terpilih sebagai formula cookies terbaik. Cookies formula terbaik memiliki nilai lightness 66.26, oHue 81.70, spread ratio 5.61, dan hardness 2729.86 g. Kandungan gizi dari cookies tersebut adalah karbohidrat 60.34%, protein 7.76%, lemak 26.44%, abu 2.14%, kadar air 3.32%, dan serat pangan sebesar 18.17%. Oleh karena itu, produk ini dapat dinyatakan tinggi serat menurut FDA / Coconut pulp is a waste from coconut milk production that contains high amount of dietary fiber. Rice bran is also a by-product of rice production, which has high content of dietary fiber and protein. Both waste products have not commonly utilized. The aim of this research is to develop the utilization of coconut pulp and rice bran as source of fiber in the making of cookies. Dried coconut pulps were made with different blanching time (5 min and 10 min) and drying temperature (40oC and 60oC). Samples are subjected to analyze in term of the yield, moisture content, bulk density, water absorption, degree of whiteness, and dietary fiber content. 5 minutes 40oC was selected as the best treatment. Cookies were made with different concentration of substitution towards wheat flour (20%, 30%, and 40%) and ratio of dried coconut pulp:rice bran powder (80:20, 70:30, and 60:40). Each formulation was analyzed for physicochemical characteristics (color, texture, spread ratio, moisture content) and sensory quality (color, texture, aroma, taste and overall). 30% concentration of substitution and ratio of dried coconut pulp:rice bran 60:40 was selected as the best cookies formula. The best formula has lightness value of 66.26, oHue of 81.70, spread ratio of 5.61, and hardness of 2729.86 g. The nutritional compositions of the cookies are carbohydrate 60.34%, protein 7.76%, fat 26.44%, ash 2.14%, moisture content 3.32%, and dietary fiber 18.17%. Therefore the product could be claimed as high in fiber according to FDA.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Setiawan, MarcellaNIM0000005863UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiNIDN0304105704UNSPECIFIED
Uncontrolled Keywords: coconut pulp; cookies; dietary fiber; rice bran
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: 09 Feb 2021 03:51
Last Modified: 09 Feb 2021 03:51
URI: http://repository.uph.edu/id/eprint/14232

Actions (login required)

View Item View Item