KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK
COOKIES DENGAN PENAMBAHAN TEPUNG KULIT
BUAH NAGA MERAH (Hylocereus polyrhizus)
DAN PATI JAGUNG
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Institusion
Universitas Djuanda
Author
Salbiyah, Salbiyah
Subject
Q Science (General)
Datestamp
2022-03-29 06:30:24
Abstract :
ABSTRACT SALBIYAH. B.1611025. Physicochemical and Organoleptic Characteristic of Cookies with the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Skin Flour and Corn Starch. Under the guidance of Intan Kusumaningrum and Titi Rohmayanti. Cookies are a type of biscuits made with soft dough, high fat content, crunchy and when broken the cross section has a less dense texture. The purpose of this study was to determine the effect of adding red dragon fruit peel flour and corn starch flour with differences in thickness of cookies on physicochemical and organoleptic characteristics of cookies, as well as knowing the chemical properties of selected products. This study uses a two factorial Complete Randomized Design (CRD). The first factor is the ratio of red dragon fruit peel flour and corn starch flour which consists of three levels of treatment namely 20: 30%, 25: 25%, 30: 20%, and the second factor is the thickness of cookies consisting of three treatment levels namely 0.5 cm, 1.0 cm and 1.5 cm. Product analysis includes physical tests (developmental strength), chemical tests (water content), and organoleptics (sensory and hedonic), then the selected products are analyzed for their chemical properties. The results showed that the interaction with the ratio of flour of red dragon fruit peel flour and corn starch to the thickness of the cookies gave a significant effect on water content, bloomability, sensory (aroma and overall) and hedonic (color, aroma, taste, texture and overall), and has no real effect on sensory (color, taste and texture). The selected products are cookies with the treatment ratio of red dragon fruit peel flour and corn starch 20: 30% with a thickness of 0.5 cm which has a ash content of 3.17%, fat content, 28.76%, protein content 5.24%, crude fiber content 16.59%, carbohydrate content by different 43.62%, total calories 454.20 kcal, and antioxidant activity 27.62% inhibition at 5 ppm sample concentration. Keyword: cookies, physicochemical, organoleptic, red dragon fruit peel, corn starch
ABSTRACT SALBIYAH. B.1611025. Physicochemical and Organoleptic Characteristic of Cookies with the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Skin Flour and Corn Starch. Under the guidance of Intan Kusumaningrum and Titi Rohmayanti. Cookies are a type of biscuits made with soft dough, high fat content, crunchy and when broken the cross section has a less dense texture. The purpose of this study was to determine the effect of adding red dragon fruit peel flour and corn starch flour with differences in thickness of cookies on physicochemical and organoleptic characteristics of cookies, as well as knowing the chemical properties of selected products. This study uses a two factorial Complete Randomized Design (CRD). The first factor is the ratio of red dragon fruit peel flour and corn starch flour which consists of three levels of treatment namely 20: 30%, 25: 25%, 30: 20%, and the second factor is the thickness of cookies consisting of three treatment levels namely 0.5 cm, 1.0 cm and 1.5 cm. Product analysis includes physical tests (developmental strength), chemical tests (water content), and organoleptics (sensory and hedonic), then the selected products are analyzed for their chemical properties. The results showed that the interaction with the ratio of flour of red dragon fruit peel flour and corn starch to the thickness of the cookies gave a significant effect on water content, bloomability, sensory (aroma and overall) and hedonic (color, aroma, taste, texture and overall), and has no real effect on sensory (color, taste and texture). The selected products are cookies with the treatment ratio of red dragon fruit peel flour and corn starch 20: 30% with a thickness of 0.5 cm which has a ash content of 3.17%, fat content, 28.76%, protein content 5.24%, crude fiber content 16.59%, carbohydrate content by different 43.62%, total calories 454.20 kcal, and antioxidant activity 27.62% inhibition at 5 ppm sample concentration. Keyword: cookies, physicochemical, organoleptic, red dragon fruit peel, corn starch
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