creators_name: Agnes , Relita Maryati Br Simamora
creators_id: 2014051065
type: other
datestamp: 2025-02-26 14:22:55
lastmod: 2025-02-26 14:22:55
metadata_visibility: show
title: KARAKTERISTIK SENSORI DAN KIMIA COOKIES BERBASIS
TEPUNG MANGROVE JENIS LINDUR (Bruguiera gymnorrizha)

ispublished: pub
subjects: 600
subjects: 630
full_text_status: restricted
abstract: ABSTRACT

This research aims to determine the best formulation of cookies based on lindur
mangrove flour based on sensory tests and determine the composition of the water
content test and white degree test of cookies based on lindur mangrove flour. The
research was conducted with a Complete Randomized Block Design (RAKL)
whith one factor and four replications consisting of 6 levels lindur flour addition
of 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5), dan 50% (P6). The results
of the sensory testing showed that cookies with an addition of 30% (P4) gave the
best overall acceptance. The best water content test for cookies base on lindur
mangrove flour was 1.244% and the whitness test for cookies on lindur mangrove
flour was 24.175%.
Key words: Cookies, Lindur mangrove flour, Sensory, Whitness
ABSTRAK



Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari cookies berbasis tepung
mangrove lindur berdasarkan uji sensori dan mengetahui komposisi uji kadar air dan uji
derajat putih dari cookies berbasis tepung mangrove lindur. Penelitian dilakukan dengan
rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan
yang terdiri dari 6 taraf konsentrasi penambahan tepung lindur sebesar 0% (P1), 10% (P2),
20% (P3), 30% (P4), 40% (P5), dan 50% (P6). Hasil pengujian sensori menunjukkan bahwa
cookies dengan penambahan 30% (P4) yang memberikan pernerimaan keseluruhan terbaik.
Uji kadar air dari cookies berbasis tepung mangrove lindur yang terbaik adalah sebesar
1,244% dan uji derajat putih dari cookies berbasis tepung mangrove lindur adalah sebesar
24,175%.
Kata kunci: cookies, tepung mangrove lindur, sensori, derajat putih
date: 2024-10-10
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
citation:   Agnes , Relita Maryati Br Simamora  (2024) KARAKTERISTIK SENSORI DAN KIMIA COOKIES BERBASIS TEPUNG MANGROVE JENIS LINDUR (Bruguiera gymnorrizha).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
document_url: http://digilib.unila.ac.id/85072/1/ABSTRAK_AGNES%20RELITA%20-%20agnes%20relita.pdf
document_url: http://digilib.unila.ac.id/85072/2/FULL%20SKRIPSI_AGNES%20RELITA%20-%20agnes%20relita.pdf
document_url: http://digilib.unila.ac.id/85072/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN_AGNES%20RELITA%20-%20agnes%20relita.pdf