PEMBUATAN COOKIES BEBAS GLUTEN DARI CAMPURAN PATI GARUT (Maranta arundinacea L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DITINJAU DARI SIFAT FISIK, SIFAT ORGANOLEPTIK, DAN SIFAT KIMIA

Dika Nurkistin, Dika Nurkistin and Agus Wijanarka, Agus Wijanarka and Nugraheni Tri Lestari, Nugraheni Tri Lestari (2018) PEMBUATAN COOKIES BEBAS GLUTEN DARI CAMPURAN PATI GARUT (Maranta arundinacea L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DITINJAU DARI SIFAT FISIK, SIFAT ORGANOLEPTIK, DAN SIFAT KIMIA. skripsi thesis, Poltekkes Kemenkes Yogyakarta.

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Abstract

Background : Children with autism are developmental disorders that occur at the age of under three years causing them to be incapable of forming social relationships. Special diit interventions for children with autism will be very useful to reduce the clinical manifestations that occur. Food diversification of gluten-free products can be done by diversifying local sources of raw materials such as garut and red beans. Productivity and nutritional content of red starch and red bean starch have the potential to replace wheat flour as an alternative food to reduce the symptoms of autism. Objective : To obtain the product of gluten-free cookies from mixture of garut starch and red bean flour in terms of physical properties, organoleptic properties, and chemical properties. Research Methods: This research is a pseudo experimental using Completely Randomized Design (RAL) that is four variations of mixing garut starch and red bean flour. Test Data on physical properties, organoleptic properties, and chemical properties were analyzed using ANOVA followed by Duncan Multiple Range Test (DMRT) test. Results : Treatment A has the highest L * and b * values (65,66 and 26,09) and the highest a * value in treatment D (10,20). The results of statistical test show there are significant differences. Treatment Tx has the highest hardness value (13.21 N) but not significantly different. The most preferred organoleptic test is taste in treatment C (70%), aroma, color, and texture on treatment B (70%, 80%, and 70%). The results of statistical test show that there are significant differences in taste, aroma, color, and texture. Treatment of cookies with highest water ash, protein and fat content were D treatment (2.68), (1.49), (4.68), and (20,33), while treatment A had the highest carbohydrate content (79 , 39). The results of statistical test showed significant differences in ash, protein, and carbohydrate levels, but did not differ significantly to water content, and fat. Conclusion : Variation of mixture of arrowroot starch and red bean flour have influence to physical properties, the nature of orgnoleptic, and the chemical nature of cookies. Keywords: Cookies, Garut Starch, Red Peanut Flour, Physical Properties, Organoleptic Properties, Chemical Properties

Item Type: Thesis (skripsi)
Subjects: R Medicine > R Medicine (General)
Divisions: Faculty of Medicine, Health and Life Sciences > School of Medicine
Depositing User: d4gizi
Date Deposited: 31 Jul 2018 08:22
Last Modified: 31 Jul 2018 08:22
URI: http://eprints.poltekkesjogja.ac.id/id/eprint/569

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