Mocaf flour as a substitution for wheat flour in the making of steamed sponge cake, brownies, and loukoumades (Greek donut)

Reyhan, Reyhan (2023) Mocaf flour as a substitution for wheat flour in the making of steamed sponge cake, brownies, and loukoumades (Greek donut). Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (52kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (79kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (220kB) | Preview
	Text (Chapter 1) Chapter 1.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (205kB)
	Text (Chapter 2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (242kB)
	Text (Chapter 3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (157kB)
	Text (Chapter 4) Chapter 4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (624kB)
	Text (Chapter 5) Chapter 5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (143kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (203kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (644kB)

Abstract

Tujuan dari penelitian ini adalah: (1) membuktikan bahwa tepung mocaf dapat mensubstitusi tepung terigu dalam pembuatan bolu kukus, brownies, dan Loukoumades, (2) menentukan komposisi ideal penggunaan tepung mocaf sebagai pengganti tepung tepung terigu dalam pembuatan kue bolu kukus, brownies, dan Loukoumades dengan rasa, aroma, tekstur, dan tampilan yang tepat, (3) meningkatkan kesadaran akan tepung mocaf sebagai bahan baku lokal yang dapat membantu negara dalam mengurangi ketergantungannya pada impor gandum. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan menggunakan uji organoleptik yang terdiri dari uji mutu hedonik dan uji hedonik terhadap panelis ahli (dosen) dan panelis terlatih (mahasiswa). Hasil uji organoleptik pada bolu kukus menunjukkan skor rata-rata warna 3,37 (suka), aroma 3,33 (suka), tekstur 3,53 (suka), dan rasa 3,53 (suka). Untuk produk Loukoumades (donat Yunani), uji organoleptik menunjukkan skor rata-rata warna 3,7 (suka), aroma 3,4 (suka), tekstur 3,53 (suka), dan rasa 3,7 (suka). Sedangkan uji organoleptik pada brownies menunjukkan skor rata-rata warna 3,86 (suka), aroma 3,6 (suka), tekstur 3,53 (suka), dan rasa 3,83 (suka). Penelitian ini membuktikan bahwa tepung mocaf mampu mensubstitusi tepung terigu dalam pembuatan kue bolu kukus, brownies, dan Loukoumades, dan menghasilkan produk yang disukai dan diterima masyarakat./The objectives of this study are: (1) to prove that mocaf flour can substitute wheat flour in the making of steamed sponge cake, brownies, and Loukoumades (Greek donut), (2) to determine the ideal composition of using mocaf flour to substitute wheat flour in making steamed sponge cake, brownies, and Loukoumades (Greek donut) with the right flavor, aroma, texture, and appearance, (3) to raise awareness of mocaf flour as a means of encouraging the use of locally sourced raw materials, which can assist the country in reducing its reliance on wheat imports. The methods that this study uses is descriptive quantitative using an organoleptic test consisting of a hedonic quality test and a hedonic test on expert panelists (lecturers) and general panelists (students). The organoleptic test result on steamed sponge cake showed an average score of color is 3.37 (liked), aroma 3.33 (liked), texture 3.53 (liked), and taste 3.53 (liked). For Loukoumades (Greek donuts) products, the organoleptic test showed an average score of color 3.7 (liked), aroma 3.4 (liked), texture 3.53 (liked), and taste 3.7 (liked). Meanwhile, the organoleptic test on brownies showed an average score of 3.86 (liked) color, 3.6 (liked) aroma, 3.53 (liked) texture, and 3.83 (liked) taste. As a result, the study proves that mocaf flour is able to substitute wheat flour in the making of steamed sponge cake, brownies, and Loukoumades (Greek donuts), and resulting in a product that was likeable and acceptable to the public.

Actions (login required)

View Item