Jurnal Pangan dan Agroindustri (Apr 2021)

KARAKTERISTIK FISIKOKIMIA COOKIES DENGAN VARIASI TEPUNG SORGUM DAN PATI JAGUNG SERTA VARIASI MARGARIN DAN WHEY

  • Rinda Lestari Rahayu,
  • Ahmad Zaki Mubarok,
  • Nur Istianah

DOI
https://doi.org/10.21776/ub.jpa.2021.009.02.3
Journal volume & issue
Vol. 9, no. 2
pp. 89 – 99

Abstract

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ABSTRAK Cookies dapat diformulasikan dari bahan baku lokal, misalnya tepung sorgum. Cookies sorgum berwarna gelap dan bertekstur keras sehingga perlu ditambahkan pati jagung untuk meningkatkan kecerahan dan kerenyahan. Penelitian bertujuan menganalisis pengaruh proporsi tepung sorgum : pati jagung dan proporsi margarin : whey terhadap karakteristik fisikokimia cookies. Penelitian dirancang dengan Rancangan Acak Kelompok Faktorial. Faktor I proporsi tepung sorgum : pati jagung (70:30; 50:50; 30:70) dan Faktor II proporsi margarin : whey (80:0; 70:10; 60:20 dalam satuan g). Analisis data menggunakan Anova (α=0.05), BNT, DMRT, dan Derringer’s Desirability Function. Hasil penelitian menunjukkan peningkatan proporsi tepung sorgum menyebabkan peningkatan kadar air, ALB, kemerahan, daya patah, dan kekerasan tetapi menyebabkan penurunan kecerahan, kekuningan, dan penyusutan berat. Cookies perlakuan terbaik adalah tepung sorgum 50% dan whey 10g, dengan kecerahan 57.1, kemerahan 7.0, kekuningan 21.57, susut berat 18.0%, daya patah 8.4N, kekerasan 6.7N, kadar air 2.7%, dan ALB 0.2%. Kata kunci: Bubuk whey, Cookies, Pati jagung, Tepung sorgum ABSTRACT Cookies can be formulated from local raw material, such as sorghum flour. Sorghum produced dark and hard cookies, and required corn starch addition to increase lightness and decrease fracturability of cookies. This study aims to analyze the influence of sorghum flour : corn starch proportion and margarine : whey to the physico-chemical characteristics of cookies. This research was conducted by Factorial Randomized Complete Design consist of sorghum flour:corn starch proportion (70:30 ; 50:50 ; 30:70) and margarine:whey proportion (80:0; 70:10; 60:20). The data was analyzed using ANOVA (α=0.05), LSD, DMRT and Derringer’s Desirability Function. The results showed that sorghum flour increase water content, free fatty acid, redness, fracturability and hardness, and decrease lightness, yellowness, and weight loss. The best cookies formulated from sorghum flour 50% and whey powder 10g with water content 2.7%, FFA 0.2%, lightness 57.1, redness 7.0, yellowness 21.57, weight loss 18.0%, fracturability 8.4N, and hardness 6.7N. Keywords: Cookies, Corn starch, Sorghum flour, Whey powder

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