Sulaiman, Natasya Gloria (2021) Karakteristik fisikokimia dan organoleptik cookies dengan substitusi bahan pangan sumber serat dan kalsium = Physicochemical and organoleptic characteristics of cookies with substitution food ingredients sources in fiber and calcium. Bachelor thesis, Universitas Pelita Harapan.
![]() |
Text (Title)
Title.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (16kB) |
|
|
Text (Abstract)
Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (27kB) | Preview |
|
|
Text (ToC)
ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (216kB) | Preview |
|
![]() |
Text (Chapter1)
Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (33kB) |
|
![]() |
Text (Chapter2)
Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (324kB) |
|
![]() |
Text (Chapter3)
Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (27kB) |
|
![]() |
Text (Bibliography)
Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (106kB) |
|
![]() |
Text (Appendices)
Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB) |
Abstract
Cookies merupakan produk pangan yang umumnya dibuat menggunakan tepung terigu dan memiliki tekstur yang kurang padat dan renyah. Beberapa bahan pangan dapat disubstitusi pada produk cookies untuk meningkatkan kandungan serat atau kalsium untuk menggantikan tepung terigu yang dapat berpengaruh terhadap karakteristik cookies. Tujuan dari literature review ini adalah mengetahui pengaruh substitusi bahan pangan sumber serat atau kalsium dalam pembuatan cookies terhadap karakteristik fisikokimia dan organoleptik cookies. Bahan pangan sumber serat yang berasal dari bahan pangan nabati dalam pembuatan cookies adalah papaya pulp, pisang nangka mentah, chia seed, quinoa, dan kulit pisang. Bahan pangan sumber kalsium yang berasal dari bahan pangan hewani dalam pembuatan cookies adalah ikan teri, tulang ikan nila, dan tulang ayam. Bahan pangan sumber serat dan kalsium yang disubstitusi pada cookies dapat meningkatkan kandungan serat pangan dan kalsium pada cookies. Cookies yang disubstitusi dengan bahan sumber serat menghasilkan tekstur cookies yang lebih lunak dan memiliki spread ratio yang lebih rendah dibandingkan cookies yang disubstitusi bahan sumber kalsium seiring bertambahnya substitusi bahan pangan. Substitusi bahan pangan sumber serat dan kalsium pada cookies akan menghasilkan warna cookies yang lebih gelap. Bahan pangan sumber serat dan kalsium secara keseluruhan dapat memengaruhi karakteristik kimia, sifat fisik, dan organoleptik pada cookies. / Cookies are food product that are generally made using wheat flour and have a less dense and crunchy texture. Some food ingredients can be substituted in cookie product to increase fiber or calcium to replace wheat flour which can affect the characteristics of cookies. This literature review aims to determine the effect of substitution of food ingredient sources of fiber or calcium in cookies making on the physicochemical and organoleptic characteristics of cookies. Food ingredients sources of fiber derived from plants based in making cookies are papaya pulp, unripe nangka banana, chia seed, quinoa, and banana peel. Food ingredients sources of calcium derived from animals based in making cookies are anchovies, tilapia bones, and chicken bones. Food ingredients sources of fiber and calcium that are substituted in cookies can increase dietary fiber or calcium content in cookies. Cookies that are substituted with food ingredients source fiber produce softer texture and have a lower spread ratio than cookies that are substituted with food ingredients source of calcium. Substitution food ingredients source of fiber and calcium produce darker color. Food ingredients sources of fiber or calcium overall can affect the chemical characteristics, physical properties, and organoleptic properties in cookies.
Item Type: | Thesis (Bachelor) | ||||||||
---|---|---|---|---|---|---|---|---|---|
Creators: |
|
||||||||
Contributors: |
|
||||||||
Uncontrolled Keywords: | Cookies; Kalsium; Serat pangan | ||||||||
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: | Users 6880 not found. | ||||||||
Date Deposited: | 09 Feb 2022 08:06 | ||||||||
Last Modified: | 23 Mar 2022 06:55 | ||||||||
URI: | http://repository.uph.edu/id/eprint/45675 |
Actions (login required)
![]() |
View Item |