SIFAT SENSORI DAN KIMIA MOCHI DENGAN SUBSTITUSI TEPUNG KEDELAI

Chairiyati sonjaya, Nabila rizky (2021) SIFAT SENSORI DAN KIMIA MOCHI DENGAN SUBSTITUSI TEPUNG KEDELAI. Thesis thesis, Universitas Djuanda Bogor.

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Abstract

Nabila Rizqi Chairiyati Sonjaya. B1710532. Sensory and Chemical Properties of Mochi with Soy Flour Substitution. Essay. Under the guidance of Distya Riski Hapsari and Titi Rohmayanti. Mochi is a typical Japanese cake made from white glutinous rice flour, round in shape, semi-moist, high in carbohydrates, low in protein. To increase the nutritional value of protein, it is necessary to add ingredients that contain high protein. This study aims to make mochi with soy flour substitution to increase the nutritional value of protein. This study used a completely randomized design (CRD) with two factors, the first factor was the ratio of white glutinous rice flour and soybean flour 95:5, 90:10 and 85:15. The second factor is the difference in steaming time of 10 minutes, 15 minutes and 20 minutes. Analysis of the data used for the organoleptic test is frequency distribution statistics, while for the chemical test using variance (ANOVA) with Duncan's follow-up test, 95% confidence interval. Mochi was selected based on hedonic results and protein content, namely the treatment of white glutinous rice flour 85%: soybean flour 15%, steaming time 20 minutes, with sensory quality test results showing The color of white mochi is slightly yellowish, has a slightly unpleasant aroma, slightly soy taste and chewy texture, the hedonic test has the attribute values of color, aroma, taste, texture and overall towards liking. The results of the chemical test of the selected mochi were 10.72% protein content, 39.44% water content, 0.91% ash content, 1.1% fat content, 47.38% carbohydrate content.

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