TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints74684
UR  - http://digilib.unila.ac.id/74684/
A1  - Sekar , Kinasih 
Y1  - 2023/07/27/
N2  - Cookies dengan penambahan perbandingan tepung cangkang rajungan dan bubuk
jahe merupakan salah satu olahan pangan yang memanfaatkan limbah cangkang
rajungan. Tepung cangkang rajungan yang kaya akan kalsium dimanfaatkan
dalam memenuhi kebutuhan kalsium harian. Penambahan bubuk jahe ditujukan
untuk menutupi aroma amis pada tepung cangkang rajungan. Penelitian ini
bertujuan untuk mengetahui pengaruh perbandingan tepung cangkang rajungan
dan bubuk jahe terhadap karakteristik sensori dan kimia cookies dan mengetahui
perbandingan terbaik tepung cangkang rajungan dan bubuk jahe pada pembuatan
cookies. Pada penelitian ini tepung cangkang rajungan dan bubuk jahe
disubstitusikan dalam berbagai rasio (10%:0%, 8%:2%, 6%:4%, 4%:6%, 2%:8%,
dan 0%:10%). Cookies dengan penambahan 8% tepung cangkang rajungan dan
2% bubuk jahe merupakan rasio terpilih dalam pembuatan cookies. Cookies
dengan rasio 8%:2% memiliki karakteristik yaitu kadar air sebesar 4,28%, tekstur
renyah (4,43), warna putih kekuningan (4,63), sedikit beraroma dan berasa jahe
(2,40), dan sangat tidak beraroma sangat tidak berasa amis (4,56). Cookies terpilih
memiliki rasa, aroma, warna, flavor, dan penerimaan keseluruhan yang disukai.
Cookies dengan rasio 8% tepung cangkang rajungan dan 2% bubuk jahe
mengandung air, abu, protein, lemak, karbohidrat, dan kalsium secara berturut
turut sebesar 4,28%, 3,24%, 5,44%, 29,65%, 59,39%, dan 210 mg/100 gram
cookies.
Kata kunci: cookies, tepung cangkang rajungan, bubuk jahe, kalsium

Cookies with the addition of the ratio of crab shell flour and ginger powder is one
of the processed foods that utilizes crab shell waste. Crab shell flour which is rich
in calcium is used to meet daily calcium needs. The addition of ginger powder is
intended to cover the fishy smell of crab shell flour. This study aims to determine
the effect of the ratio of crab shell flour and ginger powder on the sensory and
chemical characteristics of cookies and to determine the best ratio of crab shell
flour and ginger powder in making cookies. In this study, crab shell flour and
ginger powder were substituted in various ratios (10%:0%, 8%:2%, 6%:4%,
4%:6%, 2%:8%, and 0%:10% ). Cookies with the addition of 8% crab shell flour
and 2% ginger powder is the ratio chosen in making cookies. Cookies with a ratio
of 8%:2% had the characteristics of a moisture content of 4.28%, crunchy texture
(4.43), yellowish-white color (4.63), slightly scented and tasted of ginger (2.40),
and very unpleasant. very odorless and does not taste fishy (4.56). Selected
cookies have a preferred taste, aroma, color, flavor and overall acceptability.
Cookies with a ratio of 8% crab shell flour and 2% ginger powder contained
water, ash, protein, fat, carbohydrates and calcium respectively of 4.28%, 3.24%,
5.44%, 29.65%, 59.39%, and 210 mg/100 grams of cookies
Keywords: cookies, crab shell flour, ginger powder, calcium
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH PERBANDINGAN KONSENTRASI TEPUNG CANGKANG
RAJUNGAN (PORTUNUS PELAGICUS) DAN BUBUK JAHE TERHADAP
KARAKTERISTIK SENSORI DAN KIMIA COOKIES
AV  - restricted
ER  -