Pemanfaatan Tepung Kedelai Sebagai Bahan Substitusi Sus Kering Tepung Mocaf Dengan Variasi Penambahan Jahe

Layla, Noor and , Dr. Nanik Suhartatik, S.TP., M.P. (2015) Pemanfaatan Tepung Kedelai Sebagai Bahan Substitusi Sus Kering Tepung Mocaf Dengan Variasi Penambahan Jahe. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Dry choux pastry is one of choux pastry that originated from a mixture of water, salt, margarine, flour, and eggs that have a crunchy texture. Dry choux pastry not only produced with standard materials from wheat flour, but can be produced from other types of flour such as mocaf flour and soybean flour. Mocaf flour is a cassava flour which is done by fermentation. Soybean flour containing not less than 50 % protein and be a very good source of isoflavon.. Ginger has a main component of essential oil that has a fragrant odor cause by zingiberen and zingiberol. The purpose of this study was to know the protein content and organoleptic quality of dry choux pastry with soybean flour and mocaf flour formulations with additional ginger variations. The study design using completely randomized design with 2 factors: factor 1 : soybean flour : mocaf flour rasio (0 : 100 (T0), 25:75 (T1) , 50:50 (T2), 75:25 (T3), 100 : 0 (T4) and factor 2 : extract of ginger (2 % ( J1 ) and 3 % ( J3 )) with 3 replications from each treatment. The results showed that the highest protein content in the dry choux pastry treatment was T4J2 (formulations 100 % soybean flour: 0 % mocaf flour and ginger extract 3 %) to reach 13.01% protein content. Treatment T2J2 (50 % formulations soybean flour: 50 % mocaf flour and ginger extract 3 %) had no unpleasant aroma, savory flavor, crunchy texture, and most preferred by consumers.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Dry choux pastry, soybean flour, mocaf flour, ginger extract
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	Ari Fatmawati
Date Deposited:	29 Apr 2015 03:50
Last Modified:	12 Oct 2021 07:00
URI:	http://eprints.ums.ac.id/id/eprint/32866

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