PENGARUH PERBANDINGAN TEPUNG KACANG KORO (Canavalia ensiformis L.) DENGAN PUREE LABU KUNING (Cucurbita moshata) TERHADAP KARAKTERISTIK COOKIES KORO

Komalasari, 09.30.20018 and Sumartini, DS and Tantan Widiantara, DS (2016) PENGARUH PERBANDINGAN TEPUNG KACANG KORO (Canavalia ensiformis L.) DENGAN PUREE LABU KUNING (Cucurbita moshata) TERHADAP KARAKTERISTIK COOKIES KORO. Skripsi(S1) thesis, UNSPECIFIED.

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Abstract

Tujuan dari penelitian yang dilakukan yaitu, untuk menentukan apakah perbandingan tepung kacang koro dengan puree labu kuning berpengaruh terhadap karakteristik cookies koro. Manfaat dari penelitian yang dilakukan adalah Penelitian ini diharapkan dapat mengetahui pengaruh perbandingan tepung kacang koro dengan puree labu kuning terhadap karakteristi cookies, sebagai diversifikasi produk olahan kacang koro pedang dan labu kuning dengan pemanfaatan bahan pangan secara optimal dan meningkatkan nilai ekonomis kacang koro pedang dan labu kuning. Metode penelitian yang dilakukan meliputi penelitian pendahuluan dan utama. Penelitian pendahuluan yang meliputi analisis kadar protein dan kadar HCN dari kacang koro, Pembuatan tepung kacang koro pedang yang kemudian dilakukan analisis kadar HCN, kadar protein, kadar gula reduksi dan kadar air, pembuatan puree labu kuning yang kemudian dilakukan analisis kadar protein, air, gula reduksi dan karoten total. Penelitian utama merupakan kelanjutan dari penelitian pendahuluan yaitu pembuatan cookies labu kuning, kemudian dilakukan analisis kadar protein, kadar air, dan kadar karbohidtrat. Pada sampel terpilih dilakukan uji kadar karoten, kadar lemak dan kadar HCN. Hasil penelitian pendahuluan menunjukan kadar HCN 40,42 mg/Kg dan kadar protein 27,74%. Sedangkan pada analisis tepung kacang koro pedang kadar HCN 20,20 mg/Kg, kadar air 8,29 %, kadar protein 23,19%, dan kadar gula reduksi 25%. Sedangkan pada puree labu kuning kadar air 35,5%, kadar protein 0%, kadar gula reduksi 3,64% dan kadar karoten 47,35 mg/Kg. Penelitian uji organoleptik penelitian utama terhadap warna dan rasa tidak ada perbedaan yang nyata. Aroma yang paling disukai adalah a5 (perbandingan tepung kacang koro pedang dan puree labu kuning 1:5), sedangkan untuk tekstur adalah a5 (perbandingan tepung kacang koro pedang dan puree labu kuning 1:5. Hasil analisis pada cookies kacang koro pedang untuk sampel terpilih yaitu a5 (perbandingan tepung kacang koro pedang dan puree labu kuning 1:5) memiliki kadar air sebesar 3,11%, kadar protein sebesar 8,53%, kadar gula reduksi sebesar 6,12%, kadar lemak sebesar 35,68%, kadar HCN 10,10 mg/Kg dan kadar karoten total sebesar 70,26 mg/Kg. The purpose of the research which done is, to determine whether the ratio of lentils(koro beans) flour with pumpkin puree cookies affect the characteristics of lentils cookies. Benefits of this research is expected to determine the effect of flour ratio lentils with pumpkin puree to the characteristics of cookies, a processed product diversification a koro pedang beans and pumpkin with foodstuffs in an optimal utilization and increase economic value of lentils and pumpkin. Research methodology includes a preliminary and a main the research. The preliminary research includes the analysis of protein content and HCN content of lentils, manufacture of of flour lentils then analysis HCN content, protein content, reducing sugar content and water content, the manufacture of pumpkin puree and then analyzed the levels of protein, water, reducing sugar and total of carotene. The main research is a continuation of the preliminary the research that is making pumpkin cookies, then performed the analysis of protein content, moisture content, and the content of karbohidtrat. On a selected sample test of carotene content, fat content and HCN levels. Preliminary research results indicate that content HCN is 40.42 mg / kg and 27.74% of protein content. While the analysis of lentils of flour a sword HCN content is 20.20 mg / kg, moisture is 8.29%, 23.19% of protein content and reducing sugar content is 25%. While the pumpkin puree has 35.5% of moisture content, protein content is 0%, reduction sugar is 3.64% and carotene content is 47.35 mg / Kg. organoleptic testing on main research that is to color and flavor no real difference. The most preferred aroma is a5 (ratio of flour koro pedang beans and pumpkin puree 1: 5), while for texture is a5 (ratio of flour koro pedang beans and pumpkin puree 1: 5. Results of analysis on cookies koro pedang beans for selected sample that is a5 (ratio of flour koro pedang and pumpkin puree 1: 5) has a water content of 3.11%, protein content of 8.53%, reducing sugar content by 6.12 %, fat content of 35.68%, 10.10 mg / Kg HCN content and total of carotene content of 70.26 mg / Kg.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	21 Apr 2016 06:49
Last Modified:	21 Apr 2016 06:49
URI:	http://repository.unpas.ac.id/id/eprint/3624

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