Pemanfaatan limbah biji durian substitusi tepung terigu dalam pembuatan peanut butter cookies dan chocolate cheese cookies

Harsono, Melisa Putri and Angelyn, Ferren (2024) Pemanfaatan limbah biji durian substitusi tepung terigu dalam pembuatan peanut butter cookies dan chocolate cheese cookies. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (26kB)
	Text (Abstract) Abstract.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (206kB)
	Text (ToC) ToC.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (552kB)
	Text (Chapter1) Chapter1.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (921kB)
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapetr3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (206kB)
	Text (Bibliography) Bibliography.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (267kB)
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB)

Abstract

Durian merupakan salah satu buah yang cukup populer dan banyak ditemui di daratan benua Asia Selatan dan Tenggara seperti Thailand dan Indonesia. Tetapi pemanfaatan durian di Indonesia masih terbatas, persentase daging buah durian yang dimanfaatkan hanya 20% - 30% dari buah nya. Selain daging buahnya, bijinya masih belum termanfaatkan secara maksimal dan hanya menjadi limbah. Biji durian memiliki begitu banyak nutrisi yang baik bagi kesehatan, sehingga jika diolah dengan baik, biji durian sangat berpotensi menjadi alternatif bahan pangan pengganti. Biji durian dapat diolah kembali menjadi berbagai bahan pangan yang bernutrisi, salah satunya diolah menjadi tepung biji durian. Penelitian dilakukan dengan menggunakan metode purposive sampling kepada dua jenis sampel yaitu panelis ahli dan panelis awam dengan melakukan uji mutu hedonik dan uji hedonik melalui uji organoleptik dengan menggunakan kuesioner. Penelitian diawali dengan mencoba mengolah biji durian menjadi tepung dengan melewati beberapa proses. Lalu mencoba untuk membuat hidangan yang menggunakan tepung biji durian sebagai pengganti tepung terigu yang terkandung di dalamnya. Setelah melalui beberapa food trial, diketahui bahwa Tepung biji durian memiliki karakteristik organoleptik yang cocok untuk dijadikan olahan kue kering Maka dari itu, salah satu produk olahan yang cocok dibuat dari bahan tepung biji durian adalah Peanut Butter Cookies dan Chocolate Cheese Cookies. / Durian is a fruit that is quite popular and is often found in mainland South and Southeast Asia such as Thailand and Indonesia. However, the use of durian in Indonesia is still limited, the percentage of durian flesh used is only 20% - 30% of the fruit. Apart from the flesh, the seeds are still not utilized optimally and are just waste. Durian seeds have so many nutrients that are good for health, so if processed properly, durian seeds have the potential to become an alternative food substitute. Durian seeds can be reprocessed into various nutritious food ingredients, one of which is processed into durian seed flour. The research was carried out using a purposive sampling method on two types of samples, namely expert panelists and lay panelists by carrying out hedonic quality tests and hedonic tests through organoleptic tests using questionnaires. The research began by trying to process durian seeds into flour by going through several processes. Then try to make a dish that uses durian seed flour as a substitute for the wheat flour contained in it. After going through several food trials, it was discovered that durian seed flour has organoleptic characteristics that are suitable for making dry cakes. Therefore, one of the processed products that is suitable to be made from durian seed flour is Peanut Butter Cookies and Chocolate Cheese Cookies.

Actions (login required)

View Item