Jariyah, Jariyah and Sudaryati, Sudaryati and Sari, Meyta Chita (2017) KARAKTERISTIK COOKIES BEBAS GLUTEN DAN KASEIN (KAJIAN PROPORSI TEPUNG JAGUNG : TEPUNG PEDADA DAN PENAMBAHAN KUNING TELUR). In: Seminar Nasional PATPI 2017 : Peran Ahli Teknologi Pangan dalam mewujudkan ketahanan Pangan Nasional, 10-12 November 2017, Lampung.
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Abstract
Cookies gluten-free and casein is a product that can be consumed for autism children, made from corn and pedada flour. Its as the basic ingredients for making cookies because it is an alternative to get gluten-free flour. Utilization pedada flour for food was still limited and less varied so it potential material for cookies product. The addition of egg yolks in the research to improve the texture of the cookies. The aim of this study to determine the effect of proportion corn: pedada flour and egg yolk addition of physicochemical properties of cookies. This study used Completely Randomized Design with two factorials, the first factor proportion corn :pedada flour (90:10, 85:15, 80:20) and the second factor addition of egg yolk (6%, 9%, 12%).The results showed that the proportion of corn: pedada flour (90: 10) and 12% of egg yolk was the preferred cookies product by panelis with 111.5 of color, 117.0 of flavor, 110.0 of aroma, 100.5 of texture, 5,77% of moisture, 2.76% of ash, 27.96% of fat, 12.20% of protein, 4.24% of crude fiber, and 59.07 N breaking strength.. Keywords: egg yolks, Cookies, corn flour, pedada flour
| Item Type: | Conference or Workshop Item (Paper) |
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| Divisions: | Conference/Seminar |
| Depositing User: | Fatchullah Fatchullah |
| Date Deposited: | 29 Aug 2022 02:07 |
| Last Modified: | 29 Aug 2022 02:07 |
| URI: | http://repository.upnjatim.ac.id/id/eprint/8870 |
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