PENGARUH SUBSTITUSI TERIGU DENGAN TEPUNG TEMPE CAMPURAN KORO PEDANG PUTIH (Canavalia ensiformis L.) DAN KEDELAI (Glycine max L.) TERHADAP KARAKTERISTIK FISIK, KIMIA, SENSORIS DAN FUNGSIONAL PADA COOKIES

NILAMSARI SHINTA D, Dr. Andriati Ningrum, S.TP. M. Agr.; Prof. Dr. Ir. Agnes Murdiati, M.S.

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Tepung tempe mixed grain merupakan tepung yang terbuat dari tempe campuran koro pedang putih (Canavalia ensiformis L.) dan kedelai (Glycine max L.) melalui proses fermentasi dengan Rhizopus oligosporus. Tepung tempe mixed grain dikembangkan ke dalam produk cookies sebagai upaya meningkatkan nilai fungsional cookies seperti sumber antioksidan dan protein, serta alternatif bahan substitusi terigu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung tempe mixed grain terhadap seluruh formula cookies pada uji sensoris, serta menentukan konsentrasi tepung tempe mixed grain terpilih untuk membuat cookies. Setelah itu, cookies tepung tempe mixed grain terpilih dilakukan analisis fisik, kimia, dan fungsional. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan variasi penambahan tepung tempe mixed grain sebesar 0% (kontrol), 25%, 50%, 75%, dan 100%. Uji sensoris seluruh formula cookies pada atribut sensoris warna, aroma, rasa, tekstur, aftertaste, dan keseluruhan dengan metode hedonik untuk mengetahui tingkat kesukaan panelis. Kemudian dilakukan analisis fisik (tekstur dan warna), kimia (kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat by-difference) dan fungsional (aktivitas antioksidan) pada cookies tepung tempe mixed grain terpilih dari hasil uji sensoris. Hasil penelitian menunjukkan jika cookies yang terpilih dari uji sensoris yaitu cookies tepung tempe mixed grain 25% dengan tingkat kesukaan panelis tertinggi dan skala penilaian 4,72 di parameter mendekati agak suka pada atribut sensoris keseluruhan yang meliputi warna, aroma, rasa, tekstur, dan aftertaste. Komposisi kimia cookies tepung tempe mixed grain 25% mengandung kadar air 6,21%wb, kadar abu 3,16%db, kadar protein 9,19%db, kadar lemak 25,09%db, kadar karbohidrat by-difference 62,56%db, dan aktivitas antioksidan 60,11%RSA. Selain itu, tingkat kekerasannya yaitu 32,61 Fmax.N dan warna yang menunjukkan nilai L 58,34; a 11,32 dan b 28,76.

Mixed grain tempeh flour is a flour made from tempeh combination of fermented jack bean (Canavalia ensiformis L.) and soybean (Glycine max L.) using Rhizopus oligosporus as a starter culture. Mixed grain tempeh flour was developed into cookies products as an effort to increase the functional value of cookies such as antioxidant and protein sources, as well as alternative substitute material to wheat flour. The purpose of this study was to determine the effect of adding mixed grain tempeh flour of all cookies formulas to the sensory test, and choose the concentration of selected mixed grain tempeh flour to make cookies. Afterwards to determine physical, chemical, and functional analysis of selected mixed grain tempeh flour-cookies. This research using a Completely Randomized Design (RAL) with the variations in the mixed grain tempeh flour of 0%, 25%, 50%, 75%, and 100%. The sensory test of all cookies formulas on the sensory attributes of color, aroma, taste, texture, aftertaste, and overall with a hedonic method to determine the level of panelist preference. And then physical analysis (texture and color), chemistry (water, ash, protein, fat, and carbohydrate by-difference) contents and functional (antioxidant activity) of selected mixed grain tempeh flour-cookies from sensory analysis results. The results showed that cookies with a substitution of 25% mixed grain tempeh flour has the highest rating scale of 4,72 parameters to moderately like in the overall attributes which include color, aroma, taste, texture, and aftertaste. The chemical composition of cookies with a substitution of 25% mixed grain tempeh flour are 6,21%wb water content, 3,16%db ash content, 9,19%db protein content, 25,09%db fat content, 62,56%db carbohydrate by-difference content, and 60,11%RSA antioxidant activity. Furthermore, the hardness level of this cookies is 32,61 Fmax.N and colors including L 58,34: a 11,32 and b 28,76.

Kata Kunci : cookies, tepung tempe mixed grain, tepung tempe, koro pedang putih, kedelai