Pemanfaatan tepung edamame (glycine max (l.) merr) dan pemanis yang berbeda dalam pembuatan cookies tinggi protein = Utilization of edamame flour (glycine max (l.) merr) and different types of sweetener in making high protein cookies

Lianto, Ignatius Steven (2018) Pemanfaatan tepung edamame (glycine max (l.) merr) dan pemanis yang berbeda dalam pembuatan cookies tinggi protein = Utilization of edamame flour (glycine max (l.) merr) and different types of sweetener in making high protein cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan kue kering yang umumnya dibuat dari tepung terigu, tinggi kandungan lemak dan memiliki tekstur renyah serta padat. Tepung terigu merupakan salah satu produk impor di Indonesia, sedangkan masih banyak bahan pangan lokal yang tersedia untuk dibuat tepung, salah satunya tepung edamame yang dibuat dari kacang edamame. Oleh sebab itu, akan diteliti pengaruh substitusi tepung terigu dengan tepung edamame dalam pembuatan cookies. Gula kelapa yang juga merupakan produk lokal dan jarang dimanfaatkan, akan diteliti sebagai pengganti gula halus dalam pembuatan cookies. Formulasi tepung terigu dan tepung edamame yang digunakan adalah 50%:50%, 33%:67%, 25%:75%, dan 20%:80% yang dikombinasikan dengan gula halus dan gula kelapa. Tujuan dari penelitian ini adalah untuk menentukan karakteristik fisik dan kimia tepung edamame untuk pembuatan cookies dan formulasi perbandingan tepung edamame dan tepung terigu yaitu 50%:50%, 33%:67%, 25%:75%, dan 20%:80% yang dikombinasikan dengan gula halus dan gula kelapa. Tepung edamame memiliki rendemen 23,32% dan berwarna hijau kekuningan dengan kadar air 7,17%, protein 36,15%, lemak 20,14%, abu 3,80%, karbohidrat 32,74%, serta daya serap air 191,57% sedangkan formulasi terbaik adalah cookies yang dibuat dengan presentase tepung edamame dan tepung terigu 50%:50% dengan menggunakan jenis pemanis gula halus. Cookies ini berwarna kuning kemerahan dengan lightness 63,17, hardness 991,46g, spread ratio 9,85, dan memiliki kadar air 4,18%, protein 13,72%, lemak 30,70%, abu 1,26%, serta karbohidrat 50,15%. / Cookies is a pastry made from wheat flour that contains a high amount of fat with firm and crispy texture. Wheat flour is one of many imported products in Indonesia, while there were still a lot of raw foods that can be made into flour, one of them is edamame flour which can be made from edamame beans. Therefore, the subtitution of edamame flour into wheat flour will be examined in the making of cookies. The formulation of edamame flour and wheat flour that will be used are 50%:50%, 33%:67%, 25%:75%, and 20%:80% which will be combined with refined cane sugar and coconut sugar. The aim of this was to determine physical and chemical characteristics of edamame flour that will be used in the making of cookies and also the formulation of edamame flour and wheat flour with 50%:50%, 33%:67%, 25%:75%, and 20%:80% ratio which will be combined with refined cane sugar and coconut sugar. The results showed that the yield of edamame flour was 23,32% with yellowish green color that contains 7,17% water, 36,15% protein, 20,14% fat, 3,80% ash, 32,74% carbohydrates, and 191,57% water absoption ability while the best cookies formulation was made with edamame flour : wheat flour ratio of 50%:50% and refined cane sugar. This cookies have reddish yellow color with 63,17 lightness, 991,46g hardness, 9,85 spread ratio which contains 4,18% water, 13,72% protein, 30,70% fat, 1,26% ash, and 50,15% carbohydrates.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lianto, Ignatius StevenNIM00000004753IGNATIUS.STEVEN25@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Uncontrolled Keywords: coconut sugar; cookies; edamame; glycemic index; protein; edamame; gula kelapa; indeks glikemiks
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: 24 Jun 2020 08:40
Last Modified: 14 Jul 2020 08:12
URI: http://repository.uph.edu/id/eprint/8939

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