Purwadiani, Salsabila Gintari (2024) Optimasi Suhu dan Waktu Pemanggangan Biskuit dari Tepung Pedada dan Mocaf Menggunakan Response Surface Methodology. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Biscuits from pedada flour and mocaf are one of the non-wheat alternative biscuit products. The temperature and time used for the biscuit baking process is something that needs to be considered to get biscuits with good physicochemical characteristics. Therefore, this study aims to determine the optimal temperature and baking time for biscuit products from pedada flour and mocaf using Response Surface Methodology with Design Expert Version 13 software on moisture content (%), fracture power (N), lightness (L*), redness (a*), and yellowness (b*). Preliminary research is through a literature study from previous research that the best temperature and time to bake biscuits is 160oC for 20 minutes, so that the baking conditions are the midpoint in this study. The optimization process is carried out using Central Composite Design (CCD). The results showed that the optimal treatment selected based on the Design Expert Version 13 software was a roasting temperature of 170 oC and a roasting time of 25 minutes with a desirability value of 0.799 (79.9%), which resulted in a moisture content value of 3.164%; breaking force 14.29 N; lightness (L*) 60.05; redness (a*) 7.4; and yellowness (b*) 20.9. Pedada flour biscuits and mocaf optimal treatment then carried out physicochemical analysis and obtained results including ash content of 3.55%; protein content 5.62%; fat content 6.96%; carbohydrate content 80.71%; starch content 66.91%; and a total dietary fiber content of 9.195% consisting of 0.495% soluble dietary fiber and 8.7% insoluble dietary fiber.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Salsabila Gintari Purwadiani | ||||||||||||
| Date Deposited: | 03 Jun 2024 03:50 | ||||||||||||
| Last Modified: | 03 Jun 2024 03:50 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/23831 |
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