PENGARUH KOMPOSISI TEPUNG UBI KAYU FERMENTASI DAN TEPUNG JAGUNG (Zea mays L) TERHADAP NILAI GIZI DAN PENILAIAN ORGANOLEPTIK COOKIES

Siti Ngaropa, Tamrin Tamrin, abdu rahman baco

Abstract


ABSTRACT  
The purpose of this study was to determine the effect of composition of fermented cassava flour and corn flour on
organoleptic characteristics and nutritional value of cookies. This research used Completely Randomized Design with the
composition of cassava starch and fermentation of corn flour namely (85:15), (80:20), (75:25), and 100 fermented cassava
flour (control). The results showed that the selected organoleptic assessment by panelists was found in cookies with the
composition of 80g of fermented cassava flour and 20g of corn flour. The nutritional value of selected cookies including
water, ash, protein, fat, carbohydrate and fiber contents were 0.87%, 1.71%, 11.71%, 12.07%, 73.64% and 1.78%,
respectively. Based on the organoleptic analysis of cookies, cookies based fermented cassava flour and corn flour was
accepted by panelists and had higher nutritional value than SNI.
Keywords: Cookies, fermented cassava flour, corn flour, organoleptic, nutritional value.
 
ABSTRAK
Tujuan dari penelitian ini untuk menentukan pengaruh komposisi tepung ubi kayu fermentasi dan tepung jagung
terhadap karakteristik organoleptik dan nilai gizi cookies. Penelitian ini menggunakan Rancangan Acak Lengkap
dengan komposisi tepung ubi kayu fermentasi dan tepung jagung yaitu (85:15), (80:20), (75:25), serta 100 tepung
ubi kayu fermentasi (kontrol). Hasil penelitian menunjukkan bahwa penilaian organoleptik terpilih oleh panelis
terdapat pada cookies dengan formulasi 80g tepung ubi kayu fermentasi dan 20g tepung jagung. Nilai gizi dari
produk cookies terpilih meliputi  kadar air, abu, protein, lemak, karbohidrat dan serat berturut-turut yakni 0,87%,
1,71%, 11,71%, 12,07%, 73.64% dan 1.78%. Berdasarkan analisis organoleptik cookies basis tepung ubi kayu
fermentasi dan tepung jagung dapat diterima panelis dan memiliki kadar  gizi yang lebih tinggi dari SNI.
Kata kunci: Cookies, tepung ubi kayu fermentasi, tepung jagung, organoleptik, nilai gizi.


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