Pengaruh Variasi Konsentrasi Tepung Kulit Ari Kopi Pada Tepung Terigu terhadap Mutu Biskuit
DOI:
https://doi.org/10.54367/retipa.v2i1.1493Keywords:
kulit ari kopi, roti biscuit, tepung teriguAbstract
Penelitian ini bertujuan untuk mengetahui perbandingan kulit ari kopi dengan tepung terigu menjadi roti biskuit. Penelitian dilakukan di Laboratorium Pengolahan Hasil Pertanian, Fakultas Pertanian Program Studi Teknologi Hasil Pertanian, Universitas Katolik Santo Thomas, Medan. Penelitian ini dilakukan dengan menggunakan metode ekploratif dengan perbandingan persentase dengan tepung terigu. Penelitian ini dilakukan dengan perbandingan persentase tepung terigu 90% dengan 10% tepung kulit ari kopi, tepung terigu 80% dengan 20% tepung kulit ari kopi, tepung terigu 70% dengan 30% tepung kulit ari kopi, tepung terigu 60% dengan 40% tepung kulit ari kopi, tepung terigu 50% dengan 50% tepung kulit ari kopi, tepung terigu 40% dengan 60% tepung kulit ari kopi, tepung terigu 30% dengan 70% tepung kulit ari kopi, tepung terigu 20% dengan 80% tepung kulit ari kopi, tepung terigu 10% dengan 90% tepung kulit ari kopi. Perbandingan persentase ini bertujuan untuk mengetahui perbandingan konsentrasi yang baik dalam penggunaan tepung kulit ari kopi sebagai bahan dalam pembuatan biskuit. Perbandingan persentase terbaik dalam pembuatan roti biskuit terdapat pada konsentrasi tepung terigu 90% dengan 10% tepung kulit ari kopi.References
Al-Dmoor, H. 2014. Production Sponge Cake From Hard Wheat Flour. Proceeding of the 7th International Congress “Flour-Bread 3” & 9th Croatian Congress of Cereal Technologists “Brašno-Kruh‘13.” Croatia, pp 32-41.
Ana, B. A., Marcondes, V. S., Suzana, C.D., Silva, L. 2018. Lipid Oxidation in Meat: Mechanisms and Protective Factors-A Review. Food Sci. Technol, Vol.38
Asheber, A. 2010. Introduction to Design and Analysis of Experiments with the SAS System (Stat 7010 Lecture Notes) Asheber Abebe Discrete and Statistical Sciences and Statistical Auburn University.
Bunde, M.C., Osundahunsi, O., dan Rahman, A. 2010. Supplementation of Biscuit Using Rice Bran and Soybean Flour. African Journal of Food Agriculture Nutrition and Development, 10(9).
Bogasari, 2011. Seputar Tepung Terigu. http://www.bogasari.com/tentangkami/seputar-tepung-terigu.aspx.
Baraem, P. dan Ismail. 2017. Ash Content Determination. Food Analysis Laboratory Manual (pp.117-119). Copeland dan Robert, A. 1994. Methods for Protein Analysis. A Practical Guide for Laboratory Protocols.
Chinaza G., Igwe S. V. dan AwuchiIgwe S.V. 2019. The Functional Properties of Foods and Flours Food Science, Nutrition, Toxicology, and Biochemistry.
De Melo Pereira, G.V.; de Carvalho Neto, D.P.; Magalhães Júnior, A.I.; do Prado, F.G.; Pagnoncelli, M.G.B.; Karp, S.G.; Soccol, C.R. Chemical composition and health properties of coffee and coffee by-products. Adv. Food Nutr. Res. 2020, 91, 65-96.
Esquivel, P., dan Jiménez, V.M. 2020. Functional Properties Of Coffee And Coffee By-Products. Food Res. Int. 46, 488-495.
Hislop, T.G, Bajdik, C.D., Balneaves, L.G., Holmes, A., Chan, S., dan Wu, E. 2005. Physical and Emotional Health Effects and Social Consequences After Participation In A Low-Fat, High Carbohydrate Dietary Trial for more than 5 Years. J Clin Oncol. 2006;24:2311-7. doi: 10.1200/JCO.2005.04.3042.
Harry, T. Lawless, Hildegarde dan Heymann, 2010. Sensory Evaluation of Food: Principles and Practices (Food Science Text Series) 2nd ed.
Hanee, M. Al-Dmoor, dan Jafar, M. E. 2019. Cake Fluor Chlorination dan Alternatif Treatments. Al-Balqa Applied University, Faculty of Technological Agriculture, Department of Nutrition and Food Processing, Al-Salt, Jordan.
Hatem, S., Ali, Amr F., Mansour M.M., Kamil, Ahmed, M.S. dan Hussein, 2018. Formulation of Nutraceutical Biscuits Based on Dried Spent Coffee Grounds. International Journal of Pharmacology, 14: 584-594.
Iris J. 2019. Protein Digestibility of Cereal Products. Journal food. PMCID: PMC6617089. Johan, H. 2004. Metode Statistika 1. Depok : Gunadarma
Kunlun, L., Ying, L. dan Fusheng, C. 2019. Effect of Storage Temperature on Lipid Oxidation and Changes in Nutrient Contents in Peanuts. J. Food Sci Nutr.
Lachenmeier, D.W.; Teipel, J.; Scharinger, A.; Kuballa, T.; Walch, S.G.; Grosch, F.; Bunzel, M.; Okaru, A.O.; Schwarz, S.. 2020. Fully automated identification of coffee species and simultaneous quantification of furfuryl alcohol using NMR spectroscopy. J. AOAC Int. 2020, 103, 306-314.
María S B.C., María E S., Alberto E.L., Pablo D. and Ribotta, 2017. Effect Of Different Fibers On Dough Properties And Biscuit Quality.
J.Sci Food Agric. Roger G. B., 1973. Determination of pH; theory and practice. New York, Wiley.
Nanditha, B., dan Prabhasankar, P. 2009. Antioxidants in Bakery Products: A Review. Food science and technology concerning human nutrition, diet and disease, additives, nutrients and their bioavailability.
Stanley, P.C.A dan Linda S.Y. 2008. Methods of Determining Moisture Content and Water Activity.
Suzanne, S.N. dan Charles, C. 2017. Fat Content determination in book: Food Analysis Laboratory Manual (pp.121-129).
Yuan, B. Xin, C. Song, W. Guitang C., David J. M., and Liyan Z. 2019. Impact Of Mushroom ( Pleurotus Eryngii) Flour Upon Quality Attributes Of Wheat Dough and Functional Cookies-Baked Products. J. Food Sci Nutritition
