Harmayu, Sela Lorensia (2023) Kajian Formulasi Biskuit dari Tepung Umbi Garut, Sorgum, Kacang Merah, serta Bekatul Terhadap Sifat Fisikokimia, Organoleptik dan Nilai Indeks Glikemik. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Local food ingredients such as arrowroot tubers, sorghum, red beans and rice bran can be used as basic ingredients for making biscuits instead of wheat flour and have a low glycemic index. Arrowroot tubers which contain starch, sorghum and red beans with high protein content, and rice bran which are rich in dietary fiber are expected to make biscuits that are rich in nutrients and form a compact biscuit texture. This research aims to determine the effect of formulation treatment and determine the best biscuit formulation from arrowroot tuber flour, sorghum flour, red bean flour, and rice bran flour on physicochemical, organoleptic properties and glycemic index values. This research used a completely randomized design with two replications. The factors used were the proportions of arrowroot tuber flour, sorghum flour, red bean flour, and rice bran flour (60:5:15:20; 60:5:20:15; 60:5:25:10; 50:10:15: 25; 50:10:20:20; 50:10:25:15; 40:15:15:30; 40:15:20:25; 40:15:25:20). The observation data were analyzed using ANOVA with a significance level of 5%. If there was a significant effect on the treatment, a further 5% DMRT test was carried out. The results of the research showed that the proportion of arrowroot flour, sorghum flour, red bean flour and rice bran flour had a significant effect on water content, ash, fat, protein, carbohydrates, starch, amylose, amylopectin and fracture strength. The best treatment was obtained with biscuit formulations of arrowroot tuber flour, sorghum flour, red bean flour and rice bran flour in proportions of 60:5:25:10 which obtained a water content of 4.49%; ash 2.81%; fat 14.53%; protein 8.36%; carbohydrates 69.81%; starch 33.30%; amylose 9.22%; amylopectin 24.08%; breaking force 22.3N; free fatty acids 0.75%; dietary fiber 10.82%; glycemic index 41.76 (low); and hedonic color 3.65 (neutral), aroma 3.25 (neutral), taste 4.25 (like), and texture 4.00 (like).
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Sela Lorensia Harmayu | ||||||||||||
| Date Deposited: | 21 Sep 2023 06:33 | ||||||||||||
| Last Modified: | 21 Sep 2023 06:33 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/17881 |
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