PUSPITASARI, ERVIRA FADILLAH (2024) Evaluasi Sensoris Biskuit Tepung Mocaf (Modified Cassava Flour) dan Tepung Kulit Ari Kedelai Kuning (Glycine Max) (Kajian Proporsi Tepung dan Kuning Telur) Berdasarkan Metode Just-About-Right. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Mocaf flour and yellow soybean husk flour (TKAK) with egg yolk are alternatives that can be chosen to make biscuits that are high in protein, high in fiber and have a moderate glycemic index, but require sensory optimization to get the most optimal biscuit formula. The aim of this research was to determine the formula for yellow soybean husk flour biscuits with the most optimal egg yolk concentration based on sensory evaluation using the penalty analysis method (JAR scale and hedonic scale). This research used the penalty analysis method on the mocaf flour biscuit formula with yellow soybean bran flour (90:10, 80:20, 70:30, 60:40, 50:50, 60:40 (% b/b)) and yellow eggs (4, 6, and 8 (% v/b)). Penalty analysis data shows that the most optimal soybean husk biscuit formula based on organoleptics is a biscuit formula with treatment (Mocaf flour substitution: TKAK 90%:10% (b/b) with egg yolk concentration of 6% (b/b)) is the most preferred product with test attributes (Brown Color 0.489; Roughness 0.644; Hardness 0.507; Crunchiness 0.944; Sweet Aromatics 0.642; Buttery Aroma 0.903; Sweet 0.268; Salty 0.498; Bitter 0.759; Dry Mouthfeel 0.855; Graininess 0.087; Buttery Flavor 0.973; Burnt Flavor 0.196; Sweet Flavor 0.310) shows that the penalty results are not significant or optimal because the p-value is ≥0.05.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Ervira Fadillah Puspitasari Puspitasari | ||||||||||||
| Date Deposited: | 18 Jul 2024 06:54 | ||||||||||||
| Last Modified: | 18 Jul 2024 06:54 | ||||||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/26302 |
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