Karakteristik fisikokimia dan organoleptik cookies tepung mocaf dan tepung lentil coklat dengan puree labu kuning sebagai substitusi lemak = Physicochemical and organoleptic characteristics of mocaf flour and brown lentil flour cookies with pumpkin puree as a fat substitution

Christina, Marvella (2023) Karakteristik fisikokimia dan organoleptik cookies tepung mocaf dan tepung lentil coklat dengan puree labu kuning sebagai substitusi lemak = Physicochemical and organoleptic characteristics of mocaf flour and brown lentil flour cookies with pumpkin puree as a fat substitution. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan produk pangan berbahan baku tepung terigu. Tepung terigu mengandung gluten yang tidak dapat dikonsumsi oleh para penderita penyakit celiac disease dan autism disorder. Tepung mocaf merupakan tepung yang tidak mengandung gluten. Lentil coklat merupakan jenis legum yang kaya akan protein. Puree labu merupakan jenis lemak pengganti. Oleh karena itu, pada penelitian ini tepung mocaf akan disubstitusikan dengan tepung lentil coklat dengan puree labu sebagai substitusi lemak. Tujuan dari penelitian ini adalah menentukan pengaruh antara rasio tepung mocaf dan tepung lentil coklat (100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, dan 30:70) terhadap kadar air, kadar protein, hardness, dan lightness, serta pengaruh substitusi mentega dan puree labu (100:0, 75:25; 50:50, 25:75, dan 0:100) terhadap kadar serat pangan, kadar lemak, spread ratio hardness, warna, dan uji sensori (skoring dan hedonik). Formulasi terbaik pada penelitian tahap satu merupakan cookies dengan rasio 60:40. Cookies formulasi terbaik memiliki kandungan protein (10,89±0,83%), kadar air (5,78±1,06%), hardness (327,06±73,95g), lightness (62,33±1,37). Formulasi terbaik pada penelitian tahap dua merupakan cookies dengan rasio mentega:puree labu 50:50. Cookies formulasi terbaik memiliki hardness (266,57g±43,06), spread ratio (5,35±0,08), kadar lemak (12,42±1,09%), warna (72,30±0,89), dan kadar serat pangan (8,26±0,08%). / Cookies are processed foods made with wheat flour as their primary ingredient. Wheat flour contains gluten which cannot be consumed by people with celiac disease and autism disorder. Mocaf flour is one example of gluten-free flour. Brown lentils are a type of legume that is rich in protein. Pumpkin puree is a type of fat substitute. Therefore, in this study mocaf flour will be substituted with brown lentil flour with pumpkin puree as a fat substitute. The objective of this study is to determine the effect of the ratio of mocaf flour and brown lentil flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, and 30:70) towards the physicochemical properties of cookies, and the effect of butter and pumpkin puree substitution (100:0, 75:25; 50:50, 25:75, and 0:100) towards the physicochemical and organoleptic properties of cookies. The best formulation in the first stage of the research is cookies with a ratio of 60:40. The best formulation of cookies has protein content (10.89 ± 0.83%), water content (5.78 ± 1.06%), hardness (327.06 ± 73.95) lightness (62.33 ± 1.37). The best formulation in the second stage of the research is cookies with a ratio of butter:pumpkin puree 50:50. The best formulation cookies had fat content (12.42±1.09%), hardness (266.57±43.06), spread ratio (5.35±0.08), fat color (72.30±0.89), and dietary fiber content (8.26 ± 0.08%).

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