ALIVIANA, JUSTIKA (2024) Karakteristik Fisikokimia Tepung Komposit (Tepung Terigu Protein Sedang Dan Tepung Pedada) Serta Aplikasinya Pada Pembuatan Brownies. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Wheat flour contains carbohydrates in the form of starch and gluten protein which play a role in determining the elasticity of food that is not possessed by other flours. Pedada flour has a high dietary fiber content of 63.7%, as well as a high mineral content. This study aims to determine the effect of the proportion of wheat flour and pedada flour on the physicochemical properties and pasting profile of composite flour and the application of the best proportion in brownies products. The first stage used a simple Complete Randomized Design with one factor with 3 replications. Data were analyzed using ANOVA, if there was an effect, it was continued with the Duncan test at the 5% level. The results showed that the best treatment in composite flour treatment B (20:80) which produced composite flour with a moisture 14.223%; ash content 2.29%; protein content 10.95%; fat content 1.968%; carbohydrate content 70.568%; fiber content 3.151%; bulk density 0.525 g/ml; water absorption 1.533 ml/g; oil absorption 2.932 ml/g; swelling power 6.821 g/g; solubility 3.9%. Pasting profile shows initial gelatinization temperature 89.87°C; peak gelatinization time 5.02 minutes; peak viscosity 1242.67 cP; hot viscosity 833.33 cP; breakdown viscosity 409.33 cP; final viscosity 1285.67 cP; setback viscosity 452.67 cP. The second stage of making brownies was analyzed using the t test. The results showed a significant difference between wheat flour brownies and composite flour brownies in terms of protein content 4.84%, expansion volume 113.333%; texture test 924 gf; organoleptic test color 4.36 (like); taste 3.96 (quite like); texture 3.32 (quite like); aroma 4.44 (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: | Justika Aliviana - | ||||||||||||
| Date Deposited: | 03 Jun 2024 03:43 | ||||||||||||
| Last Modified: | 03 Jun 2024 03:43 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23828 |
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