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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Tata Boga dan Teknologi Indonesian Journal of Agriculture and Environmental Analytics Food Science and Culinary Education Journal
Muhammad Ansori
Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Perbedaan Kualitas Inderawi, Kesukaan Masyrakat dan Kandungan Gizi Cookies Substitusi Tepun Ampas Susu Almond Putri Hammidha; Rosidah Rosidah; Paramita Oktavianti; Muhammad Ansori
Food Science and Culinary Education Journal Vol. 14 No. 1 (2025)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v14i1.11833

Abstract

Cookies merupakan jenis biscuit yang terbuat dari adonan lunak yaitu campuran dari tepung, mentega, telur, gula, dan bahan tambahan lainnya, bertekstur renyah dan apabila dipatahkan tampak berteksture berongga, cookies banyak digemari oleh masyarakat dari mulai anak-anak, remaja dan dewasa. Pada penelitian ini cookies disubstitusikan dengan tepung ampas almond. Ampas susu almond merupakan hasil samping setelah proses pengambilan sari dari kacang almond pada pembuatan susu almond yang kemudian diolah menjadi tepung. Kacang almond mengandung nutrisi penting bagi tubuh karena terdapat vitamin E yang tidak larut dalam pembuatan susu almond, hal tersebut diketahui dari hasil laboratorium tepung ampas susu almond mengandung vitamin E sebesar 15,6% dari 100 g.Tujuan penelitian untuk mengetahui (1) kualitas inderawi (warna, aroma, rasa, teksture) terhadap cookies substitusi tepung ampas susu almond (0%, 20%, 30%,40%), (2) Kesukaan masyarakat (warna, aroma, rasa, teksture) terhadap cookies substitusi tepung ampas susu almond (0%, 20%, 30%,40%), (3) kandungan vitamin E dan Kandungan  Kadar Air terhadap cookies substitusi tepung ampas susu almond.Desain eksperimen yang digunakan rancangan acak lengkap (RAL). Pengumpulan data pada uji inderawi yaitu dengan panelis agak terlatih 17 panelis dan untuk uji kesukaan 80 panelis tidak terlatih yang di ambil dari masyarakat sekitar domisili penulis dan masyarakat Gunung Pati, Semarang. Uji kandungan gizi vitamin E dan kandungan kadar air dilakukan uji laboratorium Balai Besar Industri Argo (BBIA Bogor). Hasil uji inderawi terdapat perbedaan nyata pada masing-masing sampel. Berdasarkan hasil dari uji kesukaan  yaitu meliputi aspek warna, aroma, rasa, teksture yaitu dengan metode rerata didapatkan hasil sampel A memiliki rerata sebesar 3,79 (Cukup Suka), sampel B memiliki nilai 3,84 Cukup Suka), sampel C 4,08 (Cukup Suka), dan sampel D 4,39 (Suka). Berdasarkan hasil uji laboratorium kandungan vitamin E dan kadar air  yang dilaksanakan di Balai Besar Industri Argo dapat disimpulkan bahwa pada sampel A (kontrol) 2,14 mg vitamin E dan 4,93 % kadar air , sampel B (20%) 4,96 mg dan 4,25%  kadar air, sampel C (30%) 5,06 mg dan 3,09 % kadar air, sampel D (40%) 5,59 mg vitamin E dan 4,17 % kadar air. Dengan mengonsumsi 2-3 keping cookies tepung ampas susu almond dapat memenuhi kebutuhan vitamin E dalam tubuh hal tersebut dikarenakan tubuh memerlukan vitam E 11-15 mg perhari, sedangkan pada kandungan air semua sampel memenuhi syarat SNI, yaitu kandunga air yang terdapat pada cookies itu tidak lebih dari 5%, pada hasil sampel yang memiliki nilai tertinggi yaitu 4,93%.
The Effect of Replacing Wheat Flour with Quinoa Flour (Chenopodium quinoa) in the Production of Odading on Acceptability, Protein Content, and Moisture Content Diel Piero Junior; Muhammad Ansori
Indonesian Journal of Agriculture and Environmental Analytics Vol. 5 No. 2 (2026): July 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijaea.v5i2.16965

Abstract

This research investigated how replacing wheat flour with quinoa flour influenced the sensory acceptance, protein concentration, and moisture level of odading. The experiment applied a single-factor completely randomized design consisting of four formulations. The formulations were F1 without quinoa flour, F2 with 10% quinoa flour, F3 with 20% quinoa flour, and F4 with 30% quinoa flour. Sensory evaluation was performed through a hedonic test involving 40 untrained panelists. Each panelist assessed the appearance, aroma, flavor, and texture of the products using a nine-point preference scale. Differences in sensory scores among the formulations were examined using the Kruskal–Wallis test. When significant differences were identified, further comparisons were conducted using the Mann–Whitney test at a significance level of p<0.05. Laboratory measurements of protein and moisture were performed at the SIG Laboratory in Semarang. The findings indicated that the proportion of quinoa flour significantly influenced product appearance (p<0.001) and aroma (p=0.005). In contrast, no statistically significant differences were found in flavor (p=0.620) or texture (p=0.368). A gradual increase in protein was observed as more quinoa flour was incorporated. Protein content rose from 7.90% in the control formulation to 9.20% in the formulation containing 30% quinoa flour. The moisture values varied between 23.13% and 30.42%, with F2 showing the highest moisture content. These findings demonstrate that incorporating quinoa flour at levels of up to 30% can improve the protein content of odading while maintaining consumer acceptance of its flavor and texture. Nevertheless, higher quinoa flour proportions may produce noticeable changes in appearance and aroma.  
Co-Authors Ari Dwi Nur Indriawan Musyono Bambang Sugeng Suryatna Dhini Alfiani Mursidi Dian Lorenza Diel Piero Junior Irma Winari Khansa Sofriana Laode Natalia Meutia Jeihan Ardi Fariera Moch Faizal Rachmadi Najla Khairunnisa Salsabila Octavianti Paramita Paramita Oktavianti Pudji Astuti Putri Hammidha Rosidah Rosidah Shinta Rizqoh Iktavia Siti Fathonah Siti Fatonah Valeria Zebua Wahyuningsih Wahyuningsih