Effect of ratio of jicama-tuber flour (Pachyrhizus erosus) to rice flour and egg addition on physicochemical and sensory characteristics of gluten-free cookies = Pengaruh rasio tepung umbi bengkuang (Pachyrhizus erosus) dengan tepung beras dan penambahan telur terhadap karakteristik fisikokimia dan sensori dari kukis bebas gluten

Delia, Callista (2020) Effect of ratio of jicama-tuber flour (Pachyrhizus erosus) to rice flour and egg addition on physicochemical and sensory characteristics of gluten-free cookies = Pengaruh rasio tepung umbi bengkuang (Pachyrhizus erosus) dengan tepung beras dan penambahan telur terhadap karakteristik fisikokimia dan sensori dari kukis bebas gluten. 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 (1MB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (244kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (416kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (231kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (699kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (322kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (488kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (199kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (245kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (5MB)

Abstract

Bengkuang (Pachyrhizus erosus) adalah umbi yang mengandung nilai gizi yang cukup untuk meningkatkan kesehatan. Namun, kadar air yang tinggi membuat umbi ini terbatas pada umur simpannya. Penelitian ini dilakukan untuk mengoptimalkan pemanfaatan bengkuang menjadi tepung bengkuang dan menggabungkannya dengan tepung beras untuk kukis bebas gluten bersama dengan konsentrasi telur yang berbeda untuk konsumsi konsumen. Karakteristik fisikokimia dilakukan pada tepung bengkuang termasuk kukis bebas gluten bersama dengan karakteristik sensori. Bengkuang dapat mengalami reaksi pencoklatan karena itu perlakuan pendahuluan dilakukan selama produksi tepung bengkuang dengan rendem 0,1% natrium metabisulfit menghasilkan kadar pati 71,35±0,46%, nilai Lightness (L *) sebesar 74,31±0,73 dan memiliki rendemen 27,66±2,47%. Tepung yang dihasilkan memiliki kadar air 10,25±0,07%, kadar abu 2,34±0,21%, kadar protein 7,55±0,03%, kadar lemak 1,63±0,06% dan kadar karbohidrat 88,49±0,23%. Penggabungan rasio tepung bengkuang dengan tepung beras dengan penambahan telur dalam cookies bebas gluten memiliki hasil yang berbeda pada warna, rasio penyebaran, tekstur, analisis proksimat, serat pangan dan karakteristik sensori dibandingkan dengan kontrol. Semakin tinggi tepung bengkuang dan konsentrasi telur digunakan, semakin keras dan gelap warna kukis bebas gluten. Skor penerimaan keseluruhan dari semua sampel cookie bebas-gluten dengan kisaran 4,40±0,22 hingga 5,61±0,20 lebih rendah dari cookie kontrol, 6,04±0,02, tetapi masih disukai oleh panelis. Rasio tepung bengkuang dengan tepung beras 25:75 dengan penambahan telur 5% dipilih dengan memiliki rasio penyebaran 6,37±0,42, nilai 67,14±2,87 L *, kekerasan 931,442±20,38 g, kelembaban 3,22 .8 0,86%, kelembaban 4,74±0,12% protein, 26,79±0,47% lemak, 2,26±0,25% abu, 66,24±0,95% karbohidrat, dan 8,54±0,07% serat makanan. Oleh karena itu, pemanfaatan bengkuang segar menjadi tepung dapat diterima oleh konsumen dan dapat meningkatkan keragaman tanaman untuk diolah menjadi berbagai makanan untuk mengurangi ketergantungan pada tepung terigu. / Yam bean or jicama (Pachyrhizus erosus) is a tuber that contains a sufficient nutritional value promoting health growth. However, due to high in water content, this tuber is limited to its shelf life. This study was conducted to optimize the utilization of jicama tuber into jicama flour and incorporate it with rice flour to the gluten-free cookies along with different egg concentrations for consumer consumption. The physicochemical characteristics was done on jicama-tuber flour including the gluten-free cookies along with sensory characteristics. Jicama can undergo browning reaction therefore pretreatment was done during jicama flour production. Pretreatment with 0.1 % sodium metabisulfite produced jicama-tuber flour with starch content of 71.35±0.46%, Lightness (L*) value of 74.31±0.73 and had 27.66±2.47% yield. The produced flour had a moisture content of 10.25±0.07%, ash content of 2.34±0.21%, protein content of 7.55±0.03%, fat content of 1.63±0.06% and carbohydrate content of 88.49±0.23%. The incorporation of ratio of jicama-tuber flour to rice flour with egg addition in gluten-free cookies had different results on color, spread ratio, texture, proximate analysis, dietary fiber and sensory characteristics compared to control. The higher the jicama-tuber flour and egg concentration were used, the harder and darker color of gluten-free cookies. The overall acceptance scores of all gluten-free cookies samples with a range of 4.40±0.22 to 5.61±0.20 was lower than the control cookie, 6.04±0.02, but they were still preferable for the panelists. The ratio of jicama-tuber flour to rice flour 25:75 with 5% egg addition was chosen by having 6.37±0.42 for spread ratio, 67.14±2.87 L* value, 931.442±20.38 g hardness, 3.22±0.86% moisture, 4.74±0.12% protein, 26.79±0.47% fat, 2.26±0.25% ash, 66.24±0.95% carbohydrate, and 8.54±0.07% dietary fiber. Therefore, the utilization of fresh jicama-tuber into flour are acceptable to the consumer and this could increase the diversity of plants to be processed into various foods in order to reduce the dependence on wheat flour.

Actions (login required)

View Item