?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUBTITUSI+TEPUNG+DAUN+CHAYA%0D%0A%0D%0A(Cnidoscolus+aconitifolius)+TERHADAP+KARAKTERISTIK+FISIK+KIMIA%0D%0A%0D%0ADAN+SENSORI+COOKIES+MOCAF&rft.creator=MUHAMMAD+%2C+HAFIZ+FADHLURRAHMAN&rft.subject=500+ilmu+pengetahuan+alam+dan+matematika&rft.subject=540+Kimia+dan+ilmu+yang+berhubungan&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Cookies+umumnya+dibuat+dengan+tepung+terigu%2C+yang+memiliki+kandungan+gluten.%0D%0ATetapi+sebagai+alternatif+lain%2C+tepung+mocaf+dapat+digunakan+menggantikan+tepung%0D%0Aterigu.+Penggunaan+tepung+daun+chaya+sebagai+substitusi+dalam+cookies+mocaf%0D%0Adapat+meningkatkan+asupan+mineral+zat+besi+bagi+yang+mengkonsumsi.+Penelitian%0D%0Aini+bertujuan+untuk+memperoleh+formulasi+cookies+mocaf+subtitusi+tepung+daun%0D%0Achaya+yang+menghasilkan+sifat+sensori+terbaik+menurut+panelis+dan+mengetahui%0D%0Akandungan+gizi+cookies+mocaf+subtitusi+tepung+daun+chaya+pada+perlakuan+terbaik.%0D%0APenelitian+ini+disusun+dengan+Rancangan+Acak+Kelompok+Lengkap+(RAKL)%0D%0Adengan+6+perlakuan+dan+4+ulangan.+Perlakuan+yang+digunakan+pada+penelitian+ini%0D%0Aadalah+formulasi+tepung+mocaf+dan+tepung+daun+chaya+pada+pembuatan+cookies%0D%0Ayaitu%3B+P1+(100%3A0)%2C+P2+(96%3A4)%2C+P3+(92%3A8)%2C+P4+(88%3A12)%2C+P5+(84%3A16)%2C+P6+(80%3A20).+Hasil%0D%0Apenelitian+ini+menunjukkan+bahwa+Formulasi+cookies+mocaf+subtitusi+tepung+daun%0D%0Achaya+terbaik+menurut+panelis+adalah+perlakuan+tepung+mocaf+92%25+dan+tepung+daun%0D%0Achaya+8%25.+Cookies+ini+terpilih+sebagai+perlakuan+terbaik+yang+mendapatkan%0D%0Apenilaian+tingkat+kesukaan+terbaik+diantara+perlakuan+lainnya+pada+parameter+warna%2C%0D%0Arasa%2C+aroma%2C+tekstur%2C+dan+keseluruhan.+Kandungan+gizi+cookies+mocaf+subtitusi%0D%0Atepung+daun+chaya+pada+perlakuan+terbaik+(tepung+mocaf+92%25+%3A+tepung+daun+chaya%0D%0A8%25)+meliputi+kadar+zat+besi+47%2C38+mg%2FKg%2C+kadar+protein+5%2C68%25%2C+kadar+lemak%0D%0A28%2C56%25%2C+kadar+karbohidrat+62%2C75%25%2C+kadar+abu+0%2C96%25%2C+dan+kadar+air+2%2C05%25.%0D%0A%0D%0AKata+kunci%3A+cookies%2C+Cnidoscolus+aconitifolius%2C+uji+sensori%2C+tepung+daun+chaya%2C%0D%0A%0D%0Atepung+mocaf.%0D%0A%0D%0ACookies+are+generally+made+with+wheat+flour%2C+which+contains+gluten.+However%2C+as%0D%0Aan+alternative%2C+mocaf+flour+can+be+used+to+replace+wheat+flour.+The+use+of+chaya+leaf%0D%0Aflour+as+a+substitute+in+mocaf+cookies+can+increase+iron+mineral+intake+for+consumers.%0D%0AThis+research+aims+to+obtain+a+formulation+of+mocaf+cookies+with+chaya+leaf+flour%0D%0Asubstitution+that+results+in+the+best+sensory+properties+according+to+panelists+and+to%0D%0Adetermine+the+nutritional+content+of+the+mocaf+cookies+with+chaya+leaf+flour%0D%0Asubstitution+in+the+best+treatment.+The+research+was+designed+using+a+Completely%0D%0ARandomized+Block+Design+(CRBD)+with+6+treatments+and+4+replications.+The%0D%0Atreatments+used+in+this+study+were+the+formulations+of+mocaf+flour+and+chaya+leaf%0D%0Aflour+in+cookie-making%2C+namely%3B+P1+(100%3A0)%2C+P2+(96%3A4)%2C+P3+(92%3A8)%2C+P4+(88%3A12)%2C+P5%0D%0A(84%3A16)%2C+P6+(80%3A20).+The+results+of+this+research+showed+that+the+best+mocaf+cookie%0D%0Aformulation+with+chaya+leaf+flour+substitution+according+to+the+panelists+was+the%0D%0Atreatment+with+92%25+mocaf+flour+and+8%25+chaya+leaf+flour.+This+cookie+was+selected%0D%0Aas+the+best+treatment%2C+receiving+the+highest+preference+scores+among+the+other%0D%0Atreatments+in+terms+of+color%2C+taste%2C+aroma%2C+texture%2C+and+overall.+The+nutritional%0D%0Acontent+of+the+best+mocaf+cookies+with+chaya+leaf+flour+substitution+(92%25+mocaf%0D%0Aflour%3A+8%25+chaya+leaf+flour)+includes+an+iron+content+of+47.38+mg%2Fkg%2C+protein+content%0D%0Aof+5.68%25%2C+fat+content+of+28.56%25%2C+carbohydrate+content+of+62.75%25%2C+ash+content+of%0D%0A0.96%25%2C+and+moisture+content+of+2.05%25.%0D%0AKey+words%3A+cookies%2C+Cnidoscolus+aconitifolius%2C+sensory+test%2C+chaya+leaf+flour%2C+and%0D%0A%0D%0Amocaf+flour.&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-09-25&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84617%2F1%2FABSTRAK%2520-%2520Muhammad%2520Hafiz%2520F.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84617%2F2%2FSKRIPSI%2520FULL%2520-%2520Muhammad%2520Hafiz%2520F.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F84617%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Muhammad%2520Hafiz%2520F.pdf&rft.identifier=++MUHAMMAD+%2C+HAFIZ+FADHLURRAHMAN++(2024)+PENGARUH+SUBTITUSI+TEPUNG+DAUN+CHAYA+(Cnidoscolus+aconitifolius)+TERHADAP+KARAKTERISTIK+FISIK+KIMIA+DAN+SENSORI+COOKIES+MOCAF.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F84617%2F