KARAKTERISASI SIFAT FISIKO-KIMIA DAN SENSORI COOKIES DARI TEPUNG KOMPOSIT (BERAS MERAH, KACANG MERAH DAN MOCAF) (Characterization of Physico-Chemical and Sensory Properties of Cookies From Composite Flour (Red Rice, Red Bean and Mocaf)) - Juliardo Estefan Purba; Rona J. Nainggolan; Ridwansyah Ridwansyah (Universitas Sumatera Utara, 2017)
ABSTRACT The research was aimed to determine the exact formulation of composite flour in the making of cookies which made from red rice flour, red bean flour, and mocaf flour with good quality. The research had been performed using nonfactorial completely randomized design i.e : the formulation of composite flour (red rice flour, red bean flour, and mocaf flour) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter analyzed were color index (oHue), texture (kg/cm2), expanding power (%), water content (%), ash content (%), protein content (%), fat content (%), crude fiber content (%), carbohydrate content (%), hedonic value of taste, flavor, color, and texture. The result showed that the formulation of red rice flour, red bean flour, and mocaf flour had highly significant effect on color index (oHue), texture (kg/cm2), water content (%), ash content(%), protein content (%), crude fiber content (%), hedonic value of flavor and color, and had significant effect on carbohydrate content (%) and hedonic value of taste. Keywords: composite flour, cookies mocaf, red bean, red rice ABSTRAK Penelitian ini bertujuan untuk menentukan formulasi yang tepat dari tepung komposit dalam pembuatan cookies dari tepung beras merah, tepung kacang merah, dan tepung mocaf dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap nonfaktorial yaitu formulasi tepung komposit (tepung beras merah, tepung kacang merah, dan tepung mocaf) (T): 40%:0%:60%, 35%:5%:60%, 30%:10%:60 %, 25%:15%:60%, 20%:20%:60%, 15%:25%:60%, 10%:30%:60%, 5%:35%:60%, 0%:40%:60%. Parameter yang dianalisa adalah indeks warna (oHue), tekstur (kg/cm2), daya mengembang (%), kadar air (%), kadar abu (%), kadar protein (%), kadar lemak (%), kadar serat kasar (%), kadar karbohidrat (%), hedonik rasa, aroma, warna, dan tekstur. Hasil penelitian menunjukkan bahwa formulasi tepung beras merah, tepung kacang merah, dan tepung mocaf memberikan pengaruh berbeda sangat nyata terhadap indeks warna (ohue), tekstur (kg/cm2), kadar air (%), kadar abu (%), kadar protein (%), kadar serat kasar (%), hedonik aroma dan warna serta memberikan pengaruh berbeda nyata terhadap kadar karbohidrat, dan hedonik rasa. Kata kunci: beras merah, cookies, kacang merah, mocaf, tepung komposit