KARAKTERISTIK FISIKOKIMIA DAN SENSORI COOKIES NON GLUTEN BERBAHAN BAKU HANJELI (Coix lacryma-jobi L.) DAN KACANG MERAH (Phaseolus vulgaris L.)

Meizita, Denia Noor (2020) KARAKTERISTIK FISIKOKIMIA DAN SENSORI COOKIES NON GLUTEN BERBAHAN BAKU HANJELI (Coix lacryma-jobi L.) DAN KACANG MERAH (Phaseolus vulgaris L.). Skripsi thesis, Universitas Djuanda Bogor.

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Abstract

ABSTRACT DENIA NOOR MEIZITA. B.1510697. Physicochemical and Sensory Characteristic of Gluten Free Cookies made by Job’s tear (Coix lacryma-jobi L.) and Red Bean (Phaseolus Vulgaris L.). Supervised by Rosy Hutami and Lia Amalia. For some people, gluten may trigger some problems such as Celliac Disease, allergy, and/or hyperactive. Where, Indonesia has a lot of potential natural food resources that not only nutricious, but also gluten free. Even, those resources were not utilized optimally, for example job’s tears and red bean. The research aims were to study the effect of Job’s tear flour and red bean flour ratio to the physicochemical and sensory properties of gluten free cookies made from Job’s tear flour and red bean flour, and to analyze the calcium and crude fiber contents in the selected gluten free cookies. This research used Completely Randomized Design (CRD) with ratio of Job’s tear flour and red bean flour as the single treatment factor with three levels of treatment those were 60:40, 50:50, 40:60. The products analysis for determining the chosen treatment of product were including proximate analysis and physical tests (hardness). After the chosen treatment of product has been obtained, there were some analysis into the selected gluten free cookies including crude fiber content test, calcium test, and sensory evaluation. The used data analysis methods were ANOVA and Duncan test. The selected gluten free cookies treatment was the 40:60 Job’s tear flour and red bean flour ratio. It had water content 4.26%, ash content 1.58%, protein content 9.50%, fat content 29.02%, carbohydrate content 55.65%, physical test (hardness) 978 gf, crude fiber 5.98%, calcium content 648.85 mg/kg. Based on the sensory quality evaluation, the selected cookies treatment has 5.98 hardness value (crispy), 7.71 colour value (brownish white), 6.54 taste value (sweet), 6.15 aroma value (red beans aroma), 6.41 aftertaste value ( red bean flavor), while the hedonic test of the selected product was tend to be like by the panelists (5.8-6.9 in 0-10 hedonic scale). Keyword: cookies, Job’s tear, red bean, physicochemical, sensory

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