CD Skripsi

Karakteristik Sifat Fisikokimia Dan Organoleptik Kukis Tepung Ganyong Termodifikasi Heat Moisture Treatment (Hmt) Dan Tepung Kacang Merah

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ABSTRACT
Cookies are baked snacks that are generally small and sweet. Canna flour is a recognized gluten-free carbohydrate alternative to conventional wheat flour. However, its high amylose content typically produces a dense dough that is difficult to mix uniformly, thereby limiting its use in bakery products such as cookies. To address this limitation, physical modification using the heat-moisture treatment (HMT) method may be employed to enhance the flour's inherent functional properties. Additionally, incorporating red kidney bean flour enhances the nutritional profile, specifically the protein content, of the final baked product. This study aimed to evaluate the effect of combining HMT-treated canna flour and red kidney bean flour on the physicochemical and sensory qualities of cookies, ultimately seeking to identify the optimal formulation. The research was conducted experimentally using a completely randomized design featuring four substitution ratios of HMT-canna flour to red kidney bean flour: GM1 (90:10), GM2 (70:30), GM3 (50:50), and GM4 (30:70), with four replications. Data were statistically analyzed using analysis of variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results demonstrated that the formulation ratio significantly influenced the moisture, ash, protein, and crude fiber contents, as well as both descriptive and hedonic sensory attributes (color, flavor, taste, and crispness). The GM2 (70:30) formulation proved to be the optimal ratio, resulting in cookies with 3.65% moisture, 4.40% ash, 9.80% protein, and 6.49% crude fiber. Overall, the hedonic evaluation revealed that panelists highly preferred this formulation, describing the cookies as having an appealing dark brown color, a distinct canna flavor, and a crunchy texture.
Keywords: Heat moisture treatment, canna flour, red kidney bean flour, cookies

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1906155968

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2026

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1906155968

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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