ESTD PERPUSTAKAAN UNTAD
ESTD PERPUSTAKAAN UNTAD
| JudulKARAKTERTISTIK KIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN TEPUNG BEKATUL, DAUN KELOR DAN SARI BUAH NAGA MERAH |
| Nama: JADE MALISA KONDORURA |
| Tahun: 2023 |
| Abstrak ABSTRACT The objective of this research was to obtain the chemical characteristics and organoleptic cookies with additional rice bran fluor, moringa leaves flour, and red dragon fruit juice. The research was an experimental research, and the research design used Completely Randomized Design (CRD) and Randomized Block Design (RBD). The CRD was applied for chemical analysis while RBD was applied for organoleptic test with 6 treatments and 3 repetitions, resulting in 18 experimental units. The used experiments were C1 = Moringa Leaves Flour, C2 = Red Dragon Fruit Juice, C3 = Rice Bran Flour, C4 = Rice Bran Flour and Moringa Leaves Flour, C5 = Rice Bran Flour and Red Dragon Fruit Juice, and C6 = Rice Bran Flour, Dragon Fruit Juice, and Moringa Leaves Flour. Based on the results of the research, it was found that the treatment of cookies with a combination of the addition of rice bran flour, moringa flour, and dragon fruit juice has a very significant effect on protein content, fat content and vitamin C content as well as the level of favorite of the product. Keywords : Cookies, rice bran, moringa leaves, red dragon fruit juice. ABSTRAK Tujuan dari penelitian untuk mendapatkan karakteristik kimia dan organoleptik cookies dari penambahan tepung bekatul, daun kelor dan sari buah naga merah. Penelitian ini merupakan penelitian eksperimental dan desain penelitian di rancang menggunakan Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK). RAL diterapkan pada analisis kimia sedangkan RAK diterapkan pada uji organoleptik dengan 6 perlakuan 3 kali ulangan sehingga diperoleh 18 unit percobaan. Taraf yang digunakan yaitu C1=Tepung Daun Kelor, C2= Sari Buah Naga Merah, C3= Tepung Bekatul, C4= Tepung Bekatul dan Tepung Daun Kelor, C5=Tepung Bekatul dan Sari Buah Naga Merah, C6= Tepung Bekatul, Sari Buah Naga, dan Tepung Daun Kelor. Berdasarkan hasil penelitian yang telah dilakukan terdapat bahwa perlakuan cookies dengan kombinasi penambahan tepung bekatul, tepung daun kelor, dan sari buah naga memberikan pengaruh sangat nyata terhadap kadar protein, kadar lemak dan kadar vitamin C serta tingkat kesukaan terhadap produk. Kata Kunci : Cookies, bekatul. daun kelor, sari buah naga merah. |