Subagio, Maya Regina (2021) Pengaruh Bubuk Daun Stevia dan Sirup Fruktosa Terhadap Karakteristik Fisikokimia dan Organoleptik Biskuit Mocaf-Pedada. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Mocaf pedada biscuit is a variety of biscuits made using the proportions of mocaf and pedada flour to maximize the potential of the two flours. The problem in making biscuits is the use of granulated sugar which has a high glycemic index and calorific value, so a safe sugar substitute is needed, namely stevia and fructose syrup. This study aims to determine the effect of the concentration of stevia leaf powder and fructose syrup on the physicochemical and organoleptic characteristics of the resulting biscuits and to determine the proportion of the best stevia leaf powder and fructose syrup to produce biscuits with the best characteristics. This study used a completely randomized design (CRD) with 2 factors. The first factor is the concentration of stevia leaf powder (1.5%, 2% and 2.5%) and the second factor is the concentration of fructose syrup (10%, 15% and 20%). The data obtained were analyzed using ANOVA and continued with the DMRT test at 5% level. Mocaf-pedada biscuits with a concentration of 1.5% stevia leaf powder and a concentration of 10% fructose syrup were the best treatments, which resulted in biscuits with the following characteristics: yield 81.55%, water content 3.32%, ash 2.13, fat 9, 94, protein 10.28%, carbohydrates 74.33% and texture 4.338 N. With organoleptic characteristics of taste 3.08 (slightly like), color 3.80 (like), aroma 3.68 (like) and texture 4.56 (really like). Keywords: biscuit, stevia, fructose
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | MAYA REGINA SUBAGIO | ||||||||||||
| Date Deposited: | 18 Jan 2022 02:00 | ||||||||||||
| Last Modified: | 04 Mar 2024 05:10 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/4334 |
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