KAJIAN FISIKOKIMIA DAN ORGANOLEPTIK COOKIES FUNGSIONAL PATI GARUT (Maranta arundinacea L.) TERMODIFIKASI DENGAN SUBSTITUSI TEPUNG PULP KOPI
| Main Author: | Rosida, Devi Ainur |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40566/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40566/2/BAB%20I.pdf http://eprints.umm.ac.id/40566/3/BAB%20II.pdf http://eprints.umm.ac.id/40566/4/BAB%20III.pdf http://eprints.umm.ac.id/40566/5/BAB%20IV.pdf http://eprints.umm.ac.id/40566/7/BAB%20V.pdf http://eprints.umm.ac.id/40566/8/LAMPIRAN.pdf http://eprints.umm.ac.id/40566/ |
Daftar Isi:
- Cookies is one type of pastry which uses the toastering process of various solid and liquid doughs, which usually have small size and sweet taste. one of the raw materials can be used is starch arrowroot. Starch arrowroot contains high starch with low glikemic index, so good sonsumed by degenerative deseases. For getting functional food, value of RS must be increased. Starch arrowroot can be increased to through the modification process. Modified of starch arrowroot was done with autoclaving-cooling one cycle. Cookies from modified arrowroot starch can increased again its functional properties with add coffee pulp flour. Coffee pulp flour contains secondary metabolite compounds like kafein and pholifenol which can be antioxsidan. The purpose of this research was knowing activity of antioxsidan and characteristics of physic, chemist and organoleptik cookies from modified arrowroot starch with substituted coffee pulp flour. This research used simple Randomized Block Design (RABD) with one factor ie , composition of flour. treatment was modified arrowroot starch: coffee pulp flour (80%:0%; 75%:5%; 70%:10%; 65%:15%; 60%:20%). This parameter was chemical, physical and organoleptic properties. The research result that add concentration of coffee pulp flour can influential to antioxidant activity, color intensity, moisture content, ash, protein, fat, carbohydrate, dietary fiber, taste, aroma, texture, color and preference.