Penggunaan tepung sorgum sebagai substitusi tepung terigu di dalam pembuatan cookies = The Use of Sorghum Flour as a Substitute for Wheat Flour in the Making of Cookies

Sherlia, Christine and Lionita, Lionita (2022) Penggunaan tepung sorgum sebagai substitusi tepung terigu di dalam pembuatan cookies = The Use of Sorghum Flour as a Substitute for Wheat Flour in the Making of Cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies adalah makanan ringan yang disukai oleh setiap golongan masyarakat. Bahan dasar dalam pembuatan cookies menggunakan tepung terigu. Tepung terigu mengandung gluten dan terdapat orang yang tidak dapat mengonsumsi gluten. Impor gandum Indonesia yang tinggi menyebabkan ketergantungan terhadap negara lain, oleh karena itu diperlukan diversifikasi pangan. Penelitian ini membahas mengenai penggunaan tepung sorgum sebagai substitusi tepung terigu dalam pembuatan cookies untuk melihat tingkat kesukaan dan kualitas yang dihasilkan berdasarkan persentase penggunaan tepung sorgum sebanyak 100%, 75%, dan 50%. Jenis penelitian yang digunakan adalah penelitian research & development. Pengumpulan data dilakukan dengan uji organoleptik yang dibagi menjadi uji hedonik dan uji mutu hedonik pada panelis. Indikator penilaian yang digunakan adalah dari aspek tampilan keseluruhan, aroma, rasa, dan tekstur. Hasil uji organoleptik menunjukkan bahwa tepung sorgum dapat digunakan sebagai substitusi tepung terigu dalam pembuatan cookies dengan kombinasi bahan yang dapat melengkapi karakteristik tepung sorgum./Cookies are a snack which is favourable in every class of society. The main ingredient in the making of cookies uses wheat flour. Wheat flour contains gluten that can irritate certain individuals who can’t consume gluten. Indonesia’s high wheat imports lead to dependence on other countries, therefore food diversification is needed. This study discusses the use of sorghum flour as a substitute for wheat flour in the making of cookies to see the level of preference and quality of the product based on the percentages of using sorghum flour as much as 100%, 75%, and 50%. The type of research used is research & development research. Data was collected by organoleptic test which was divided into hedonic test and hedonic quality test on panellists. The assessment indicators used are aspects of overall appearance, aroma, taste, and texture. The organoleptic test results showed that sorghum flour can be used as a substitute for wheat flour in the making of cookies with a combination of ingredients that can complement the characteristics of sorghum flour.

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