Substitusi Tepung Kulit Ari Kedelai (Glycine Max) dalam Pembuatan Cookies Kaya Serat dan Protein dengan Flavor Kulit Jeruk Manis (Citrus sinensis L.) - Veronica Kenang; Teltje Koapaha; Tineke M. Langi (Jurnal Teknologi Pertanian (Agricultural Technology Journal), 2022)
ABSTRACTThe purposes of this study were to analyze the effect of substitution of soybean hull on the content of dietary fiber and protein in cookies with a sweet orange peel flavor and to increase the panelists' preference. The research method used a completely randomized design (CRD) consisting of 5 treatments and 3 replications. Parameters examined were dietary fiber content, protein content, sensory characteristics (color, aroma, texture, taste). The results showed that the substitution of soybean husk flour in cookies with sweet orange peel flavor had a dietary fiber content of 3.915% -37.9% and a protein content of 9.464%-11.01%. And based on the response of the panelists to the overall parameters examined, it showed that the substitution of 25% soybean husk flour w/w (150 g) was the best treatment compared to other treatments, namely color 4.84 (slightly like), aroma 4.75 (slightly like), texture 4.56 (slightly like while the taste is 4.53 (neutral).Keywords: cookies; soybean husk flour; dietary fiber; protein; organoleptic test.Â ABSTRAKTujuan penelitian ini adalah untuk menganalisis pengaruh substitusi tepung kulit ari kedelai terhadap kandungan serat pangan serta protein cookies berflavor kulit jeruk manis dan mengevaluasi tingkat kesukaan panelis. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 Perlakuan dan 3 ulangan. Parameter yang diperiksa yaitu kadar serat pangan, kadar protein, karakteristik sensoris (warna, aroma, tekstur, rasa) . Hasil penelitian menunjukkan bahwa substitusi tepung kulit ari kedelai pada cookies berflavor kulit jeruk manis memiliki kadar serat pangan 3,915%-37,9% dan memiliki kadar protein 9,464%-11,01%. Dan berdasarkan respon panelis terhadap keseluruhan parameter yang di periksa menunjukkan bahwa substitusi 25% tepung kulit ari kedelai b/b (150 g) merupakan perlakuan terbaik dibandingkan perlakuan lainnya yakni dengan warna 4.84 (agak suka), aroma 4.75 (agak suka), tekstur 4.56 (agak suka) sedangkan rasa 4.53 (netral).Kata kunci : cookies; tepung kulit ari kedelai; serat pangan; protei; organoleptik