creators_name: Asqiatul , Hasanah
creators_id: 2014051047
type: other
datestamp: 2025-02-10 13:46:54
lastmod: 2025-02-10 13:46:54
metadata_visibility: show
title: KAJIAN MUTU SENSORI DAN KIMIA KUE KERING (NASTAR)
DENGAN FORMULASI TEPUNG MOCAF DAN TEPUNG KACANG

HIJAU
ispublished: pub
subjects: 620
full_text_status: restricted
abstract: Salah satu produk turunan tepung ubi kayu yang digunakan dalam industri
pengolahan pangan pengganti terigu adalah Modified Cassava Flour (MOCAF).
Penambahan kacang hijau yang memiliki kandungan protein cukup tinggi yakni
sekitar 24% bermanfaat bagi penguatan tulang. pemanfaatan tepung MOCAF dan
tepung kacang hijau antara lain pembuatan kue kering yaitu kue nastar. Kue
nastar merupakan kue dengan isian selai yang umumnya dibuat dengan tepung
terigu dan bahan tambahan lain kemudian dipanggang pada oven. Penelitian
dilakukan secara non faktorial dalam Rancangan Acak Kelompok Lengkap
(RAKL) dengan lima taraf dan lima kali ulangan. formulasi tepung MOCAF dan
tepung kacang hijau yaitu 100%:0% (K1), 75%:25% (K2), 50%:50% (K3),
25%:75% (K4), 0%:100% (K5).Data diuji kesamaan ragam dengan uji Bartlett
dan kemenambahan data dengan uji Tuckey. Data dianalisis ragam selanjutnya
uji lanjut dengan uji BNJ pada taraf 5%. Formulasi tepung MOCAF dan tepung
kacang hijau dalam pembuatan nastar berpengaruh terhadap karakteristik sifat
sensori berupa warna, aroma, rasa dan tekstur, dan menghasilkan karakteristik
sensori terbaik pada formulasi 25%:75%. Karakteristik mutu kimia perlakuan
terbaik yang dihasilkan yaitu kadar air memperoleh rata-rata skor 6,61%, kadar
protein sebesar 8,62% dan kadar abu tidak larut dalam asam memperoleh skor
sebesar 0,125%.

Kata kunci : Modified Cassava Flour (MOCAF), tepung kacang hijau, nastar
One of the cassava flour derivative products used in the food processing industry
as a substitute for wheat is Modified Cassava Flour (MOCAF). The addition of
green beans which have a fairly high protein content, namely around 24%, is
beneficial for strengthening bones. The use of MOCAF flour and green bean
flour includes making dry cakes, namely nastar cakes. Nastar cake is a cake with
jam filling which is generally made with wheat flour and other additional
ingredients then baked in the oven. The research was conducted non-factorial in a
Complete Randomized Block Design (RAKL) with five levels and five
replications. MOCAF flour and green bean flour formulations are 100%:0% (K1),
75%:25% (K2), 50%:50% (K3), 25%:75% (K4), 0%:100% ( K5). Data were
tested for equality of variance using the Bartlett test and additional data using the
Tuckey test. The data was analyzed for variance and then further tested with the
BNJ test at the 5% level. The formulation of MOCAF flour and green bean flour
in making dry cakes (nastar) affects the sensory characteristics in the form of
color, aroma, taste and texture, and produces the best sensory characteristics in the
25%:75% formulation. The best chemical quality characteristics of the treatment
produced were water content with an average score of 6.61%, protein content of
8.62% and acid insoluble ash content with a score of 0.125%.

Keywords: Modified Cassava Flour (MOCAF), mungbean flour, nastar
date: 2024-05-30
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
citation:   Asqiatul , Hasanah  (2024) KAJIAN MUTU SENSORI DAN KIMIA KUE KERING (NASTAR) DENGAN FORMULASI TEPUNG MOCAF DAN TEPUNG KACANG HIJAU.  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/82776/1/ABSTRAK-Asqiatul%20Hasanah%20-%20asqiatul%20asqiatul.pdf
document_url: http://digilib.unila.ac.id/82776/2/SKRIPSI%20FULL-Asqiatul%20Hasanah%20-%20asqiatul%20asqiatul.pdf
document_url: http://digilib.unila.ac.id/82776/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN-Asqiatul%20Hasanah%20-%20asqiatul%20asqiatul.pdf