Sutedjo, Yosua Nixon (2023) Karakteristik Biskuit dari Proporsi Tepung Jagung Pra-gelatinisasi dan Tepung Kacang Merah dengan Penambahan Putih Telur. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Local raw materials that can be used as a substitute for wheat flour include corn flour and red bean flour. Corn flour contains high levels of dietary fiber. Red bean flour contains very high protein and fiber among other beans. Pre-gelatinization of corn starch can improve the sensory and textural characteristics of biscuits. The use of egg whites is intended to improve the texture by forming a more compact dough. This research analyzes the effect and determines the best biscuit formulation from the proportion of pre-gelatinized corn flour and red beans with the addition of egg white on the characteristics of the biscuit. This research used a completely randomized factorial design with two factors and 2 replications. Factor I is the proportion of pre-gelatinized corn flour and red bean flour (80:20; 75:25; 70:30). Factor II is the addition of egg white (20%, 25%, 30%). Observation data were analyzed using ANOVA with a significance level of 5%. If there was a significant influence or interaction on the two factors, it was continued with the Tukey Test for chemical, physical analysis and Fisher's advanced test for organoleptic results. The best treatment in this study was biscuits with a combination treatment of the proportion of pre-gelatinized corn flour and red bean flour (75:25) with the addition of 30% egg white with the results of a water content of 4.82%, ash content of 3.30%, fat content of 16 .74%, protein content 11.49%, carbohydrate content 63.56%, breaking strength value 8.1 N, antioxidant activity 88.63%, and color organoleptic test result score 3.4 (neutral); aroma 3.3 (neutral); taste 3.3 (neutral); texture 3.6 (neutral).
| 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. Yosua Nixon Sutedjo | ||||||||||||
| Date Deposited: | 21 Sep 2023 06:36 | ||||||||||||
| Last Modified: | 21 Sep 2023 06:36 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/17886 |
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