KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO PEDANG (Canavalia ensiformis) DAN TEPUNG TERIGU

Abstract

This research is aimed to determine the effect of white yam, jack bean composite flour and wheat flour formula on physical, chemical, sensory characteristics of cookies and determine the best formula of white yam, jack bean composite flour and wheat flour cookies and determine the precentage of the number Adequacy of Nutrition (AKG) dietary fiber and calories made from cookies based on white yam, jack bean composite flour and wheat flour from the two best formulations. The experimental design used was Completely Randomized Design (CRD) with one factor, namely the variation of white yam and jack bean composite flour with wheat flour. Based on the results of the research showed that the best formula is 20% composite flour (white yam and jack bean) and 80% white flour. The more addition of composite flour (white yam and jack bean) used does not affect fat content, protein content, carbohydrate content, antioxidant activity and total calorie cookies. Addition of composite flour which increasingly the level of hardness, moisture content, ash content, and crude fiber of the cookies, besides that the more composite flour added decreases the level of panelists acceptance for color, taste, texture, aroma and overall. The F2 formula of cookies (20% composite flour and 80% wheat flour) has a precentage of the number Adequacy of Nutrition (AKG) dietary fiber of 10.46 and has a calories of 153.27 kcal / serving while the F3 formula of cookies (40% composite flour and 60% wheat flour) has a precentage of the number Adequacy of Nutrition (AKG) dietary fiber of 12.54 and has a calories of 151.17 kcal / serving. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh formula tepung komposit uwi, koro pedang dan tepung terigu terhadap karakteristik fisik, kimia, sensori cookies dan menentukan formula cookies tepung komposit uwi, koro pedang dan tepung terigu yang terbaik serta menentukan % AKG serat pangan dan kalori cookies berbahan baku tepung komposit uwi, koro pedang dan tepung terigu dari dua formulasi terbaik.. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi tepung komposit uwi dan koro pedang dengan tepung terigu. Berdasarkan hasil penelitian menunjukkan bahwa formula terbaik adalah 20% tepung komposit (uwi dan koro pedang) dan 80% tepung terigu. Semakin banyak penambahan tepung komposit (uwi dan koro pedang) yang digunakan tidak mempengaruhi kadar lemak, kadar protein, kadar karbohidrat, aktivitas antioksidan dan total kalori cookies. Penambahan tepung komposit yang semakin banyak menaikkan tingkat kekerasan, kadar air, kadar abu, dan serat kasar cookies yang dihasilkan, selain itu semakin banyak tepung komposit yang ditambahkan menurunkan tingkat kesukaan panelis terhadap warna, rasa, tekstur, aroma dan overall. Formula cookies F2 (20 % tepung komposit dan 80% tepung terigu) mempunyai % AKG serat pangan sebesar 10,46 dan kalori per sajian sebesar 153,27 kkal/sajian sedangkan formula cookies F3 (40% tepung komposit dan 60% tepung terigu) mempunyai % AKG serat pangan sebesar 12,54 dan kalori per sajian sebesar 151,17 kkal/sajian.