?url_ver=Z39.88-2004&rft_id=1754051010&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=SUBSTITUSI+TEPUNG+LABU+KUNING+(Cucurbita+Moschata+Duschenes)%0D%0ADALAM+PEMBUATAN+COOKIES+SEBAGAI+PANGAN+FUNGSIONAL%0D%0ADAN+KAYA+SERAT&rft.creator=EKA+AYU+LIDYAWATI+%2C+1754051010&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+penelitian+untuk+mengetahui+substitusi+terbaik+dari+tepung+labu+kuning%0D%0A(cucurbita+moshata+dusches)+dalam+pembuatan+cookies+sebagai+pangan+fungsional%0D%0Adan+kaya+serat+sesuai+dengan+syarat+SNI+2973-2011+tentang+syarat+mutu+cookies.%0D%0AMetode+penelitian+yang+digunakan+adalah+RAKL+dengan+faktor+tunggal+yaitu%0D%0Asubstitusi+tepung+terigu+dan+tepung+labu+kuning.+Perlakuan+pada+penelitian+ini%0D%0Amenggunakan+6+tahap+substitusi+tepung+terigu+dan+tepung+labu+kuning+yaitu+A0%0D%0A(tepung+terigu+100%25+%3A+tepung+labu+kuning+0%25)%2C+A1+(tepung+terigu+90%25+%3A+tepung%0D%0Alabu+kuning+10%25)%2C+A2+(tepung+terigu+80%25+%3A+tepung+labu+kuning+20%25)%2C+A3+(tepung%0D%0Aterigu+70%25+%3A+tepung+labu+kuning+30%25)%2C+A4+(tepung+terigu+60%25+%3A+tepung+labu%0D%0Akuning+40%25)+dan+A5+(tepung+terigu+50%25+%3A+tepung+labu+kuning+50%25).+Data+yang%0D%0Adiperoleh+dianalisis+secara+statistik+dengan+uji+barlett+dan+tuckey+lalu+di+uji+lanjut%0D%0Adengan+uji+anova+dan+BNT+pada+taraf+5%25.+Hasil+penelitian+ini+menunjukan+bahwa%0D%0Asubstitusi+terbaik+adalah+pada+perlakuan+A1+(tepung+terigu+90%25+%3A+tepung+labu%0D%0Akuning+10%25)+yang+memiliki+menghasilkan+cookies+berwarna+agak+kuning%0D%0Akecoklatan+dengan+skor+sebesar+4%2C07%3B+aroma+cookies+khas+labu+dengan+skor%0D%0Asebesar+4%2C03%3B+rasa+cookies+agak+khas+labu+dengan+skor+sebesar+3%2C97%3B+tekstur%0D%0Acookies+renyah+dengan+skor+sebesar+4%2C10%3B+penerimaan+keseluruhan+cookies+suka%0D%0Adengan+skor+sebesar+4%2C15%3B+kadar+air+cookies+dengan+skor+sebesar+3%2C89%25%3B+kadar+abu%0D%0Acookies+dengan+skor+sebesar+2%2C41%25%3B+kadar+protein+cookies+dengan+skor+sebesar%0D%0A5%2C11%25%3B+kadar+lemak+cookies+dengan+skor+sebesar+23%2C08%25%3B+kadar+karbohidrat%0D%0Acookies+dengan+skor+sebesar+63%2C19%25%3B+kadar+serat+kasar+cookies+dengan+skor%0D%0Asebesar+4%2C86%25%2C+pembuatan+cookies+labu+kuning+sudah+memenuhi+syarat+SNI%0D%0A2973-2011+tentang+syarat+mutu+cookies.%0D%0AKata+kunci%3A+cookies%2C+labu+kuning%2C+tepung+terigu%2Cpangan+fungsional+dan+serat.%0D%0A%0D%0AThe+purpose+of+this+study+was+to+determine+the+best+substitution+of+pumpkin+flour%0D%0A(cucurbita+moshata+dusches+.)+in+the+manufacture+of+cookies+as+a+functional+food%0D%0Arich+and+fiber+in+accordance+with+the+requirements+of+SNI+2973-2011+regarding%0D%0Athe+quality+requirements+of+cookies.+The+research+method+used+is+RAKL+with+a%0D%0Asingle+factor%2C+namely+the+substitution+of+wheat+flour+and+pumpkin+flour.+The%0D%0Atreatment+in+this+study+used+6+stages+of+substitution+of+wheat+flour+and+pumpkin%0D%0Aflour%2C+namely+A0+(100%25+wheat+flour%3A+0%25+pumpkin+flour)%2C+A1+(90%25+wheat+flour%3A%0D%0A10%25+pumpkin+flour)%2C+A2+(80%25+wheat+flour%3A+pumpkin+flour+20%25)%2C+A3+(wheat+flour%0D%0A70%25%3A+pumpkin+flour+30%25)%2C+A4+(wheat+flour+60%25%3A+pumpkin+flour+40%25)+and+A5%0D%0A(wheat+flour+50%25%3A+pumpkin+flour+50%25).+The+data+obtained+were+analyzed%0D%0Astatistically+with+the+Barlett+and+Tuckey+tests+and+then+further+tested+with+the%0D%0AANOVA+and+BNT+tests+at+the+5%25+level.+The+results+of+this+study+indicate+that+the%0D%0Abest+substitution+is+in+treatment+A1+(90%25+wheat+flour%3A+10%25+pumpkin+flour)+which%0D%0Ahas+produced+slightly+brownish+yellow+cookies+with+a+score+of+4.07%3B+pumpkin%0D%0Aflavor+cookies+with+a+score+of+4.03%3B+slightly+pumpkin+taste+cookies+with+a+score+of%0D%0A3.97%3B+cookie+texture+crispy+with+a+score+of+4.10%3B+overall+acceptance+of+cookies%0D%0Alikes+with+a+score+of+4.15%3B+moisture+content+of+cookies+with+a+score+of+3.89%25%3B+ash%0D%0Acontent+of+cookies+with+a+score+of+2.41%25%3B+protein+content+of+cookies+with+a+score%0D%0Aof+5.11%25%3B+fat+content+of+cookies+with+a+score+of+23.08%25%3B+carbohydrate+content+of%0D%0Acookies+with+a+score+of+63.19%25%3B+Crude+fiber+content+of+cookies+with+a+score+of%0D%0A4.86%25%2C+the+manufacture+of+pumpkin+cookies+has+met+the+requirements+of+SNI%0D%0A2973-2011+regarding+the+quality+requirements+of+cookies.%0D%0AKeywords%3A+cookies%2C+pumpkin%2C+flour%2C+functional+food+and+fiber&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2022-07-12&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66229%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66229%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F66229%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++EKA+AYU+LIDYAWATI+%2C+1754051010++(2022)+SUBSTITUSI+TEPUNG+LABU+KUNING+(Cucurbita+Moschata+Duschenes)+DALAM+PEMBUATAN+COOKIES+SEBAGAI+PANGAN+FUNGSIONAL+DAN+KAYA+SERAT.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F66229%2F