KAJIAN PENAMBAHAN BUBUR BUAH NAGA MERAH UTUH (Hylocereus sp.) DENGAN PERBEDAAN JENIS TEPUNG TERHADAP KARAKTERISTIK FISIOKIMIA DAN ORGANOLEPTIK COOKIES
| Main Author: | Hasdi, Muhammad Ilham |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/43302/1/Pendahuluan.pdf http://eprints.umm.ac.id/43302/2/BAB%20I.pdf http://eprints.umm.ac.id/43302/3/BAB%20II.pdf http://eprints.umm.ac.id/43302/4/BAB%20III.pdf http://eprints.umm.ac.id/43302/5/BAB%20IV.pdf http://eprints.umm.ac.id/43302/6/BAB%20V.pdf http://eprints.umm.ac.id/43302/7/LAMPIRAN.pdf http://eprints.umm.ac.id/43302/ |
Daftar Isi:
- Cookies usually use wheat flour with low protein, that makes the wheat flour in the ingredients can be replaced with other kinds of flour, one of them being mocaf flour. Mocaf can also be used for ingredients for foods like cookies. Cookies with mocaf flour as ingredient substitute can be enhanced functionally using dragon fruit. The fruit and skin of dragon fruit have really high level of nutrition especially antioxidant which is very good in fighting free radicals. The purpose for this research is to know the activities of antioxidant and physical and chemical characteristics, also the organoleptic of cookies with mocaf flour as ingredient substitute and added with dragon fruit porridge. The layout used for this research is nested pattern with two factors. Factor one consists of two levels which are wheat flour and mocaf flour, and factor two consists of 10%, 15%, 20%, and 25% of whole dragon fruit porridge concentration. Our research's parameter include chemical quality, physical quality, and organoleptic test. The physical quality is measured by way of observing the colour and texture, while the chemical quality measured by observing the levels of water, ash, protein, fat, coarse fiber, and antioxidant activities. The result of our research shows that adding dragon fruit porridge concentration has influence over antioxidant activities (39,44%-55,66%), level of water (2,99%-5,52%), level of ash (0,75%-1,22%), level of protein (6,05%-11,54%), level of coarse fiber (0,93%-1,40%), colour (L(42,57%-52,17%), a(8,80%-15,40%), and favoured organoleptic (2,48%-3,20%), colour (2,48%-3,36%), taste2%-3,47%) and the difference with the many types of flour influence the level of ash (0,87%-1,09%), level of protein (6,10%-9,87%), level of fat (14,02%-15,767%), level of coarse fiber (1,07%-1,26%).