Pemanfaatan tepung singkong (Manihot esculenta crantz) dan tepung kacang tolo (Vigna unguiculata (L.) Walp) sebagai sumber serat dalam pembuatan biskuit bebas gluten = Utilization of cassava flour (Manihot esculenta crantz) and cowpea flour (Vigna unguiculata (L.) Walp) as source of fiber in the making of gluten-free biscuit

Vania, Vania (2018) Pemanfaatan tepung singkong (Manihot esculenta crantz) dan tepung kacang tolo (Vigna unguiculata (L.) Walp) sebagai sumber serat dalam pembuatan biskuit bebas gluten = Utilization of cassava flour (Manihot esculenta crantz) and cowpea flour (Vigna unguiculata (L.) Walp) as source of fiber in the making of gluten-free biscuit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tepung singkong merupakan salah satu alternatif tepung lokal yang dapat dipakai untuk menggantikan tepung terigu, serta dapat dikonsumsi oleh orang dengan intoleransi gluten seperti penderita celiac dan sindrom autisme. Kacang tolo memiliki kandungan serat pangan yang relatif lebih tinggi bila dibandingkan dengan tepung terigu sehingga tepung kacang tolo dapat dimanfaatkan untuk meningkatkan kandungan serat pangan pada produk. Pemanfaatan tepung singkong dan tepung kacang tolo dilakukan untuk membuat biskuit bebas gluten dengan kandungan serat pangan yang tinggi. Tepung singkong dibuat dengan berbagai metode pengeringan (pengering cabinet, oven, dan microwave oven) untuk memperoleh kandungan serat pangan yang lebih tinggi. Tepung singkong dan tepung kacang tolo yang diperoleh memiliki kandungan serat pangan sebesar 13.72% dan 21.87%. Biskuit bebas gluten dibuat dengan formulasi rasio tepung singkong dan tepung kacang tolo yang berbeda (90:10, 80:20, dan 70:30). Berdasarkan kandungan serat pangan, kadar air, dan protein, serta hasil uji sensori, formulasi biskuit terbaik yang diperoleh merupakan biskuit yang dibuat dengan formulasi 70 gram tepung singkong dan 30 gram tepung kacang tolo. Biskuit dengan formulasi rasio tepung singkong dan tepung kacang tolo 70:30 memiliki hasil uji skoring dan hedonik yang cukup disukai oleh panelis, serta mengandung kadar air sebesar 4.13%, serat pangan 20.54%, protein 9.41%, lemak 19.65%, abu 1.28%, dan karbohidrat 65.53%. / Cassava flour is one of the local flour alternatives that can be used to replace wheat flour, and can be consumed by people with gluten intolerance such as celiac and autism syndrome. Cowpea have a relatively higher dietary fiber content compared to wheat flour so that cowpea flour can be utilized to increase the dietary fiber content of food product. Utilization of cassava flour and cowpea flour is to make gluten-free biscuit with high dietary fiber content. Cassava flour is made with various methods of drying (cabinet dryer, oven, and microwave oven) to obtain a higher dietary fiber content. Cassava flour and cowpea flour that have been obtained, contain 13.72% and 21.87% dietary fiber. Formulation of gluten-free biscuit is made by cassava flour and cowpea flour with different ratio (90:10, 80:20, and 70:30). Based on dietary fiber, moisture, protein, and result of sensory test, the best formulation that have been obtained is biscuit which made by the formulation 70 gram of cassava flour and 30 gram of cowpea flour. Based on the result of scoring and hedonic test, biscuit with formulation 70:30 is quite liked by panelists, and contain 4.13% moisture, 20.54% dietary fiber, 9.41% protein, 19.65% fat, 1.28% ash, and 65.53% carbohydrate.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Vania, VaniaNIM00000007265BIRGITA_VANIA@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Uncontrolled Keywords: gluten-free; biscuit; cowpea; dietary fiber; cassava; bebas gluten; biskuit; kacang tolo; serat pangan; singkong
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 22 Jun 2020 04:05
Last Modified: 14 Jul 2020 08:18
URI: http://repository.uph.edu/id/eprint/8883

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