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<http://digilib.unila.ac.id/id/eprint/74758> <http://purl.org/dc/terms/title> "PENGARUH SUBTITUSI TEPUNG DAUN SINGKONG TERHADAP\r\nKESUKAAN COOKIES MOCAF DAN ANALISIS PERHITUNGAN\r\nHARGA POKOK PRODUKSI (HPP)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/74758> <http://purl.org/ontology/bibo/abstract> "Cookies mocaf substitution of cassava leaf flour is a diversification of processed\r\nfood that utilizes local food ingredients in the form of mocaf and cassava leaf flour\r\nas a good source of nutrition. This study aims to obtain the best ingredient\r\nformulation that produces cookies with the preferred sensory properties and the\r\nright cost of production. In this study, mocaf was substituted with cassava leaf flour\r\nat various ratios (100:0; 97:3; 94:6; 91:9; 88:12; dan 85:15). The results showed\r\nthat the substitution of mocaf with cassava leaf flour at the 96:4 and 91:9 are the\r\nratios chosen in making cookies. Cookies ratio of 94:6 have a characteristic olive\r\ngreen color (2,84); slightly distinctive aroma of cassava leaves (3,06); crunchy\r\ntexture (3,94); and non-bitter aftertaste (3,53). Cookies ratio of 91:9 have a\r\ncharacteristic olive green color (3,38); slightly distinctive aroma of cassava leaves\r\n(3,47); crunchy texture (3,53); and slightly bitter aftertaste (3,09). The two selected\r\ncookies had the preferred color, aroma, texture, aftertaste, and overall. Cookies ratio\r\nof 94:6 contained water, ash, protein, dietary fiber, and iron, respectively, namely\r\n1,94%; 0,77%; 3,34%; 36,13%; and 0,0055%. Cookies ratio of 91:9 contained\r\nwater, protein ash, dietary fiber, and iron, respectively, namely 2,19%; 0,80%;\r\n3,79%; 23,95%; and 0,0074%. The cost of the goods sold of the two cookies is IDR\r\n34.557,40 and IDR 34.643,11 each 220 gram, respectively.\r\nKey words: cookies, mocaf flour, cassava leaf flour, sensory, COGS\r\n\r\nCookies mocaf subtitusi tepung daun singkong merupakan diversifikasi olahan\r\npangan yang memanfaatkan bahan pangan lokal berupa mocaf dan tepung daun\r\nsingkong sebagai sumber gizi yang baik. Penelitian ini bertujuan untuk\r\nmendapatkan formulasi bahan terbaik yang menghasilkan cookies dengan sifat\r\nsensori yang disukai dan harga pokok produksi yang tepat. Pada penelitian ini\r\nmocaf akan disubtitusikan dengan tepung daun singkong pada berbagai rasio\r\n(100:0; 97:3; 94:6; 91:9; 88:12; dan 85:15). Hasil menunjukkan bahwa substitusi\r\nmocaf dengan tepung daun singkong pada rasio 94:6 dan 91:9 merupakan rasio\r\nterpilih dalam pembuatan cookies. Cookies rasio 94:6 memiliki karakteristik warna\r\nhijau olive (2,84); aroma agak khas daun singkong (3,06); tekstur renyah (3,94);\r\ndan aftertaste tidak pahit (3,53). Cookies rasio 91:9 memiliki karakteristik warna\r\nhijau olive (3,38); aroma agak khas daun singkong (3,47); tekstur renyah (3,53);\r\ndan aftertaste agak pahit (3,09). Kedua cookies terpilih memiliki warna, aroma,\r\ntekstur, aftertaste, dan keseluruhan yang disukai. Cookies rasio 94:6 mengandung\r\nair, abu, protein, serat kasar, dan zat besi secara berturut-turut yaitu 1,94%; 0,77%;\r\n3,34%; 36,13%; dan 0,0055%. Cookies rasio 91:9 mengandung air, abu protein,\r\nserat kasar, dan zat besi secara berturut-turut yaitu 2,19%; 0,80%; 3,79%; 23,95%;\r\ndan 0,0074%. Harga pokok produksi kedua cookies tersebut masing-masing adalah\r\nRp 34.557,40 dan Rp 34.643,11 per 220 gram.\r\nKata kunci: cookies, tepung mocaf, tepung daun singkong, sensori, HPP"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/74758> <http://purl.org/dc/terms/date> "2023-07-18" .
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