TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints84617
UR  - http://digilib.unila.ac.id/84617/
A1  - MUHAMMAD , HAFIZ FADHLURRAHMAN
Y1  - 2024/09/25/
N2  - Cookies umumnya dibuat dengan tepung terigu, yang memiliki kandungan gluten.
Tetapi sebagai alternatif lain, tepung mocaf dapat digunakan menggantikan tepung
terigu. Penggunaan tepung daun chaya sebagai substitusi dalam cookies mocaf
dapat meningkatkan asupan mineral zat besi bagi yang mengkonsumsi. Penelitian
ini bertujuan untuk memperoleh formulasi cookies mocaf subtitusi tepung daun
chaya yang menghasilkan sifat sensori terbaik menurut panelis dan mengetahui
kandungan gizi cookies mocaf subtitusi tepung daun chaya pada perlakuan terbaik.
Penelitian ini disusun dengan Rancangan Acak Kelompok Lengkap (RAKL)
dengan 6 perlakuan dan 4 ulangan. Perlakuan yang digunakan pada penelitian ini
adalah formulasi tepung mocaf dan tepung daun chaya pada pembuatan cookies
yaitu; P1 (100:0), P2 (96:4), P3 (92:8), P4 (88:12), P5 (84:16), P6 (80:20). Hasil
penelitian ini menunjukkan bahwa Formulasi cookies mocaf subtitusi tepung daun
chaya terbaik menurut panelis adalah perlakuan tepung mocaf 92% dan tepung daun
chaya 8%. Cookies ini terpilih sebagai perlakuan terbaik yang mendapatkan
penilaian tingkat kesukaan terbaik diantara perlakuan lainnya pada parameter warna,
rasa, aroma, tekstur, dan keseluruhan. Kandungan gizi cookies mocaf subtitusi
tepung daun chaya pada perlakuan terbaik (tepung mocaf 92% : tepung daun chaya
8%) meliputi kadar zat besi 47,38 mg/Kg, kadar protein 5,68%, kadar lemak
28,56%, kadar karbohidrat 62,75%, kadar abu 0,96%, dan kadar air 2,05%.

Kata kunci: cookies, Cnidoscolus aconitifolius, uji sensori, tepung daun chaya,

tepung mocaf.

Cookies are generally made with wheat flour, which contains gluten. However, as
an alternative, mocaf flour can be used to replace wheat flour. The use of chaya leaf
flour as a substitute in mocaf cookies can increase iron mineral intake for consumers.
This research aims to obtain a formulation of mocaf cookies with chaya leaf flour
substitution that results in the best sensory properties according to panelists and to
determine the nutritional content of the mocaf cookies with chaya leaf flour
substitution in the best treatment. The research was designed using a Completely
Randomized Block Design (CRBD) with 6 treatments and 4 replications. The
treatments used in this study were the formulations of mocaf flour and chaya leaf
flour in cookie-making, namely; P1 (100:0), P2 (96:4), P3 (92:8), P4 (88:12), P5
(84:16), P6 (80:20). The results of this research showed that the best mocaf cookie
formulation with chaya leaf flour substitution according to the panelists was the
treatment with 92% mocaf flour and 8% chaya leaf flour. This cookie was selected
as the best treatment, receiving the highest preference scores among the other
treatments in terms of color, taste, aroma, texture, and overall. The nutritional
content of the best mocaf cookies with chaya leaf flour substitution (92% mocaf
flour: 8% chaya leaf flour) includes an iron content of 47.38 mg/kg, protein content
of 5.68%, fat content of 28.56%, carbohydrate content of 62.75%, ash content of
0.96%, and moisture content of 2.05%.
Key words: cookies, Cnidoscolus aconitifolius, sensory test, chaya leaf flour, and

mocaf flour.
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH SUBTITUSI TEPUNG DAUN CHAYA

(Cnidoscolus aconitifolius) TERHADAP KARAKTERISTIK FISIK KIMIA

DAN SENSORI COOKIES MOCAF
AV  - restricted
ER  -