Pemanfaatan tepung mocaf dan tepung bayam merah dalam pembuatan cookies dengan berbagai jenis lemak = Utilization of mocaf flour and red spinach flour in making cookies with various types of fat

Christine, Ririn (2022) Pemanfaatan tepung mocaf dan tepung bayam merah dalam pembuatan cookies dengan berbagai jenis lemak = Utilization of mocaf flour and red spinach flour in making cookies with various types of fat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan pangan olahan dengan bahan baku tepung terigu. Tepung terigu mengandung gluten yang tidak dapat dikonsumsi oleh semua orang seperti pada penderita celiac disease dan autisme. Tepung mocaf merupakan salah satu jenis tepung bebas gluten. Namun, cookies yang dihasilkan mengandung mikronutrien, protein, dan serat yang lebih rendah dibandingkan cookies dengan tepung terigu sehingga pada penelitian ini tepung mocaf akan disubstitusikan dengan tepung bayam merah dengan berbagai jenis lemak dalam pembuatan cookies. Tujuan dari penelitian ini adalah untuk menentukan formulasi terbaik antara tepung mocaf dan tepung bayam merah (100:0, 90:10, 80:20, 70:30, dan 60:40) serta jenis lemak (margarin dan mentega) terhadap kadar Fe, kadar abu, kadar air, kadar lemak, tekstur, spread ratio dan uji sensori (skoring dan hedonik). Formulasi terbaik pada penelitian ini adalah cookies yang dibuat dengan tepung mocaf dan tepung bayam merah pada rasio 90:10 dengan jenis lemak mentega. Cookies formulasi terbaik ini mengandung kadar Fe (15,54±0,05 mg/100g), kadar abu (2,65±0,03%), kadar lemak (17,08±0,09%), kadar air (6,25±0,04%), tekstur hardness (1191,97±45,58 g), dan spread ratio (3,40±1,12). Cookies 90:10 mentega menghasilkan uji skoring dengan intensitas rasa “agak berasa bayam merah” (3,24±1,06), aroma mendekati ”agak tidak beraroma bayam merah” (3,51±0,89), dan tekstur dendekati ”renyah” (4,63±0,91). Selain itu, cookies 90:10 mentega juga menghasilkan uji hedonik dengan kisaran nilai 4 (netral) hingga 5 (agak suka), dimana rasa, aroma, tekstur, dan penerimaan keseluruhan masing-masing bernilai 4,69±1,02, 4,60±1,06, 5,26±0,85, dan 4,86±0,91. / Cookies are processed food made from wheat flour as the raw material. Wheat flour contains gluten which not everyone can tolerate, such as those with celiac disease and autism. Mocaf flour is a type of gluten-free flour. However, the resulting cookies contain lower micronutrients, protein, and fiber compared to cookies with wheat flour. Therefore, in this research, mocaf flour will be substituted with red spinach flour which comes with various types of fat in making cookies. The objective of this study is to determine the best formulation between mocaf flour and red spinach flour (100:0, 90:10, 80:20, 70:30, and 60:40) and the type of fat (margarine and butter) on Fe content, ash content, moisture content, fat content, texture, spread ratio and sensory tests (scoring and hedonic). The best formulation is cookies wich made with mocaf dan red spinach flour at ratio of 90:10 and the type of butter fat. The best formulation produced cookies with Fe content (15.54±0.05 mg/100g), ash content (2.65±0.03%), fat content (17.08±0.09%), moisture content (6.25±0.04%), texture hardness (1191.97±45.58 g), and spread ratio (3.40±1.12). Cookies 90:10 butter resulted in a scoring test with a taste intensity of “slightly red spinach taste” (3.24±1.06), an aroma close to “slightly not have red spinach aroma” (3.51±0.89), and a texture close to “crunchy” (4.63±0.91). In addition, 90:10 butter cookies also resulted in a hedonic test with a value range of 4 (neutral) to 5 (slightly like), where the taste, aroma, texture, and overall acceptance were respectively 4.69±1.02, 4, 60±1.06, 5.26±0.85, and 4.86±0.91.

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