Ishaq, Abdul Khoiri (2023) Kajian Proporsi Tepung Garut dan Jagung (Termodifikasi) Serta Proporsi Tepung Wortel dan Susu Skim Terhadap Karakteristik Biskuit. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Functional biscuits are currently being developed a lot. Arrowroot and corn flour can be used as alternative carbohydrate sources to replace wheat flour because their starch content is classified as modified starch which is needed in food products to improve texture, improve viscosity, and maintain starch granules at high temperatures. The addition of carrot flour can be a useful additional ingredient in making biscuits, one of which is that it can add nutrition to the biscuits. Starch modification aims to change the chemical and/or physical properties of starch naturally. Starch modification can increase RS 3, a high resistant starch content in a food is thought to have a low glycemic index value. In this research, biscuits were made using a combination of arrowroot and corn flour (modified) with the addition of carrot and skim flour proportions to find out the physico-chemical characteristics and organoleptic properties that consumers like most. This research used a Completely Randomized Design (CRD) with a factorial pattern, factor I was a combination of arrowroot and corn flour (modified) and factor II was the addition of the proportion of carrot flour and skim milk (10%:20%;15%:15%) twice test.The data obtained is then analyzed using ANOVA, if there is a real effect it will be tested further using the Duncan test (DMRT). The results of this research show that the best proportion in terms of physico-chemical properties is a combination of modified arrowroot and corn flour with a proportion of carrot flour and skim milk of 15:15% which has a water content of 4.12%, ash content of 2.63%, fat content of 12. 55%, protein content 6.27%, carbohydrate content 74.87%, breaking strength 6.64 N, starch content 27.95%, resistant starch content 2.44%, hedonic organoleptic test (taste, aroma, color and texture ) shows a taste value of 4.05 (like); fragrance 3.95 (regular); color 4.25 (like); texture 3.15 (normal), dietary fiber test 9.5% and glycemic index 48.26.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Mr. Abdul Khoiri Ishaq | ||||||||||||
| Date Deposited: | 21 Sep 2023 06:29 | ||||||||||||
| Last Modified: | 21 Sep 2023 06:29 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/17873 |
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