Pengaruh Subtitusi Tepung Bonggol Pisang Kepok Terhadap Kadar Air Dan Serat Pangan Cookies

Muslim, Ivandi Ismail and , Eni Purwani, S.Si., M.Si (2023) Pengaruh Subtitusi Tepung Bonggol Pisang Kepok Terhadap Kadar Air Dan Serat Pangan Cookies. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The selection of kepok banana weevil flour as a local food ingredient can increase the diversity of food in the community. The amount of substitution of kepok Banana weevil flour in making cookies will affect the quality of cookies including moisture content and dietary fiber content. This research aims to determine the effect of kepok banana weevil flour substitution on the moisture content and dietary fiber content of cookies. The completely randomized control trial was used in this study. The percentage of substitution of kepok banana weevil flour from four treatments was 0%, 15%, 30% and 45% of the total weight of wheat flour. Measurement of moisture content is carried out using the drying method (thermogravimeri). Total fiber measurement is carried out using the enzymatic gravimetric method. The data from the water content test was analyzed using the Kruskal-Wallis statistical test followed with the Post Hoc T3 test. The data from the dietary fiber content test was analyzed using the One Way Anova statistical test followed with the LSD test. The highest moisture content of cookies was 5.68 N at 30% treatment, while the lowest moisture content value was 3.95 N at 45% treatment. The highest dietary fiber content of cookies was 8.96 N at 45% treatment, while the lowest fiber content value was 6.80 N at 15% treatment. The conclusion of this study was that there was an influence on the treatment of differences in the substitution of kepok banana weevil flour on the moisture and dietary fiber content of cookies. The 45% substitution of kepok banana flour was recommended to get high fiber in cookies compared than the other level substitution

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	cookies, substitution, kepok banana weevil flour, moisture content, dietary fiber content
Subjects:	R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	IVANDI ISMAIL MUSLIM
Date Deposited:	14 Feb 2023 21:08
Last Modified:	14 Feb 2023 21:13
URI:	http://eprints.ums.ac.id/id/eprint/109121

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