KAJIAN KUALITAS BISKUIT JAGUNG (The Study of Quality Assessment On Corn Cookies)

• Main Author: Murtiningsih, Latifah dan Andriyani JURNAL TEKNOLOGI PANGAN
• Format: Article
• Language: Indonesian
• Published: Department of Food Technology 2015-12-01
• Series: Jurnal Teknologi Pangan
• Online Access: http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/489
• ISSN: 1978-4163; 2654-5292

<!-- P { margin-bottom: 0.08in; } --> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"><span style="font-family: Times New Roman,serif;"><em><strong>Abstract </strong></em></span></p> <p style="text-indent: 0.5in; margin-bottom: 0in; line-height: 100%;"><span style="font-family: Times New Roman,serif;"><em>Biscuit is a type of baked snacks made of soft dough containing high fat, crisp and when broken fragment of less dense-textured cross section. Wheat flour is the base material of the manufacture of biscuits, to reduce the dependence of wheat flour and add to the content of vitamin A as well as food </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>biodiversity</em></span></span><span style="font-family: Times New Roman,serif;"><em> need the addition of other flours, such as corn </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>flour</em></span></span><span style="font-family: Times New Roman,serif;"><em>, but with the addition of corn flour biscuits will be hard so need the addition of margarine to improve crispness on the biscuits. This research aims to know the influence of proportion of wheat flour: cornmeal and add</em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>ition of</em></span></span><span style="font-family: Times New Roman,serif;"><em> margarine </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>for</em></span></span><span style="font-family: Times New Roman,serif;"><em> </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>the </em></span></span><span style="font-family: Times New Roman,serif;"><em>physical, chemical and organoleptik biscuits. This study used a Randomized Complete Design factorial pattern consisting of 2 factors with 2 times replications, </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>the first</em></span></span><span style="font-family: Times New Roman,serif;"><em> factor is the proportion of wheat flour: cornmeal (25: 75; 50: 50; 75: 25)% and </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>the second </em></span></span><span style="font-family: Times New Roman,serif;"><em>factor is </em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>addition of</em></span></span><span style="font-family: Times New Roman,serif;"><em> margarine (100; 115; 130)%.The results showed that the best treatment is the proportion of wheat flour: cornmeal (25: 75)% and the addition of margarine 130%, which produce corn biscuits with moisture content = 3,780%, fat content = 37,270%, crude fibre content = 3,480%, texture = 0,666 mm/gram</em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>second</em></span></span><span style="font-family: Times New Roman,serif;"><em> and organoleptic flavor 5.45/</em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>like</em></span></span><span style="font-family: Times New Roman,serif;"><em>, color 5.45/</em></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>like</em></span></span><span style="font-family: Times New Roman,serif;"><em>/kinda like 5.15 texture. </em></span></p> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"> </p> <p style="margin-bottom: 0in; line-height: 100%;"><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>Keyword : </em></span></span><span style="font-family: Times New Roman,serif;"><span lang="en-US"><em>biscuit, corn flour, wheat flour, margarine</em></span></span></p> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"> </p> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"><span style="font-family: Times New Roman,serif;"><em><strong>Abstrak </strong></em></span></p> <p style="text-indent: 0.3in; margin-bottom: 0in; line-height: 100%;"><span style="font-family: Times New Roman,serif;"><em>Biskuit merupakan jenis makanan ringan yang dipanggang yang terbuat dari adonan lunak yang berkadar lemak tinggi, renyah dan bila dipatahkan penampang potongannya bertekstur kurang padat. Tepung terigu merupakan bahan dasar dari pembuatan biskuit, untuk mengurangi ketergantungan terhadap tepung terigu dan menambah kandungan vitamin A serta penganekaragaman pangan perlu penambahan tepung lain, misalnya tepung jagung, tetapi dengan adanya penambahan tepung jagung biskuit akan menjadi keras sehingga perlu penambahan margarine </em></span><span style="font-family: Times New Roman,serif;"><em>untuk</em></span><span style="font-family: Times New Roman,serif;"><em> meningkatkan kerenyahan pada biskuit.Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu:tepung jagung dan penambahan </em></span><span style="font-family: Times New Roman,serif;"><em>margarine</em></span><span style="font-family: Times New Roman,serif;"><em> terhadap sifat fisik, kimia dan organoleptik biskuit.Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dengan 2 kali ulangan, faktor I adalah proporsi tepung terigu:tepung jagung (25:75; 50:50; 75:25)% dan faktor II adalah penembahan margarine (100; 115; 130)%.Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah proporsi tepung terigu:tepung jagung (25:75)% dan penambahan margarine 130%, yang menghasilkan biskuit jagung dengan kadar air = 3,</em></span><span style="font-family: Times New Roman,serif;"><em>780</em></span><span style="font-family: Times New Roman,serif;"><em>%, kadar lemak = 37,270%, kadar serat kasar = 3,480%, tekstur = 0,666 mm/gramdetik dan uji organoleptik rasa 5,45/suka, warna 5,45/suka tekstur 5,15/agak suka.</em></span></p> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"> </p> <p style="margin-bottom: 0in; line-height: 100%;" lang="en-US"><span style="font-family: Times New Roman,serif;"><em>Kata kunci : biskuit, tepung jagung, tepung gandum, margarine</em></span></p>