Pemanfaatan ampas sari kacang hijau pada pembuatan cookies berbahan dasar tepung mocaf = Utilization of mung bean dregs in making mocaf based cookies

Laurencia, Valerie Kathleen (2021) Pemanfaatan ampas sari kacang hijau pada pembuatan cookies berbahan dasar tepung mocaf = Utilization of mung bean dregs in making mocaf based cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan makanan ringan yang dibuat melalui proses pemanggangan dengan oven. Penggunaan tepung terigu sebagai bahan utama pembuatan cookies dapat diganti dengan tepung lokal, contohnya tepung mocaf. Namun, kandungan protein dari tepung mocaf cukup rendah. Untuk memperoleh cookies yang tinggi protein maka dilakukan penelitian dengan menambahkan ampas sari kacang hijau yang memiliki kandungan protein yang cukup tinggi. Pada penelitian ini, ampas sari kacang hijau mengandung kadar air sebesar 70,10%, kadar protein sebesar 8,76%. Tujuan dari penelitian ini adalah untuk menentukan rasio terbaik antara tepung mocaf (TM) dengan ampas sari kacang hijau (ASKH) serta konsentrasi ISP untuk menghasilkan cookies dengan karakteristik terbaik. Hasil penelitian menunjukan cookies dengan rasio TM:ASKH 50:50 dengan konsentrasi ISP 15% merupakan cookies dengan perlakuan terbaik dengan zat besi 1,39 ± 1,51 mg/100 g, kadar serat pangan 11,45 ± 0,37 %, kadar air sebesar 3,54 ± 12,92 %, kadar protein 7,43 ± 14,25 %, kadar lemak 21,40 ± 1,54 %, kadar abu 1,76 ± 1,53%, kadar karbohidrat 65,45 ± 0,61, hardness 1418,49 ± 0,39 gf, warna yellow red, densitas kamba 0,31 ± 1,19 g/mL, dalam uji skoring cookies berwarna agak kuning,dan bertekstur agak keras. Pada uji hedonik, panelis menyukai cookies perlakuan terbaik. Perlakuan terbaik dikembangkan kembali yang terdiri dari ampas sari kacang hijau+kuning telur (ASKH-KT), ampas sari kacang hijau+telur utuh (ASKH-TU), tepung ampas sari kacang hijau+kuning telur (TASKH-KT), tepung ampas sari kacang hijau+telur utuh(TASKH-TU), dan tepung ampas sari kacang hijau+telur utuh 50 gram(TASKH-TU 50 gram). Formulasi terpilih dari pengembangan cookies tepung mocaf dengan ampas sari kacang hijau yaitu TASKH-KT yang memiliki kadar air 2,96 ± 0 %, kadar lemak 21,42 ± 0,74 %, kadar abu 1,935 ± 0,37 %, kadar protein 9,48 ± 0,67 %, kadar karbohidrat 64,14 ± 0,34 %, hardness 2044,91 ± 1,98 gf, serat pangan 10,69 ± 0,79 %, zat besi 3,37 ± 0,94 mg/100g, dalam uji skoring, cookies berwarna agak kuning dan bertekstur agak keras. Pada uji hedonik, panelis menyukai cookies formulasi terbaik / Cookies are snacks that are made through the oven roasting process. The use of wheat flour as the main ingredient for making cookies can be replaced with local flour, for example mocaf flour. However, the protein content of mocaf flour is quite low. To obtain high protein in cookies, research is carried out by adding mung bean dregs which has a fairly high protein content. In this study, mung bean dregs contains a water content of 70.10%, a protein content of 8.76%. The purpose of this study was to determine the best ratio between mocaf flour(TM) and mung bean dregs (ASKH) and the concentration of ISP to produce cookies with the best characteristics. The results showed that cookies with a TM:ASKH ratio of 50:50 with an ISP concentration of 15% is the best treatment and contain iron 1.39 ± 1.51 mg/100 g, dietary fiber content 11.45 ± 0.37%, a water content 3.54 ± 12.92%, a protein content 7.43 ± 14.25 %, a fat content 21.40 ± 1.54%, an ash content 1.76 ± 1.53%, a carbohydrate content 65.45 ± 0.61, hardness 1418.49 ± 0.39 gf, the color is yellow red, bulk density 0.31 ± 1.19 g/mL, in the scoring test, cookies are slightly yellow in color and have a slightly hard texture. In the hedonic test, panelists liked the best treatment cookies. The best treatment was redeveloped which consisted of mung bean dregs + egg yolk (ASKH-KT), mung bean dregs + whole egg (ASKH-TU), mung bean dregs flour + egg yolk (TASKH-KT), mung bean dregs flour + whole egg (TASKH-TU), and mung bean dregs flour+ whole egg 50 gram(TASKH-TU 50 gram). The selected formulation from the development of mocaf flour cookies with mung bean dregs is TASKH-KT which has a moisture content 2.96 ± 0%, a fat content 21.42 ± 0.74%, an ash content 1.935 ± 0.37%, a protein content 9 ,48 ± 0.67%, a carbohydrate content 64.14 ± 0.34%, hardness 2044.91 ± 1.98 gf, dietary fiber 10.69 ± 0.79%, iron 3.37 ± 0.94 mg /100g, in the scoring test, cookies are slightly yellow in color and have a slightly hard texture. In the hedonic test, panelists liked the best formulation cookies

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