Pengaruh Hidrokoloid pada Karakteristik Sensoris Kue Kering Non-Gandum

 Andian Ari Anggraeni, Titin Hera Widi Handayani, Sri Palupi

Abstract


Penelitian ini mengembangkan produk kue kering non-gandum dari tepung komposit berbahan dasar tepung singkong modifikasi (mocaf). Kue kering choco-chips, kastengel, dan nastar dari tepung terigu (WF), modified cassava flour/mocaf (MCF), tepung beras (RF), tepung maizena (MF), isolat protein kedelai (ISP), dan hidrokoloid (xanthan gum (XG) dan guar gum (GG). Kue kering dievaluasi secara sensoris untuk menganalisa warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Berdasar hasil uji sensoris, ditentukan kompisisi terbaik yang menghasilkan produk dengan tingkat kesukaan yang tidak berbeda nyata dengan produk gandum. Hasil penelitian menunjukkan: 1) kue kering choco-chips dari mocaf 70%, tepung beras 25%, ISP 5% dan xanthan gum 2% basis tepung, menghasilkan produk dengan karakteristik sensoris  lebih disukai daripada sampel lain, 2) kue kering kastengel dari mocaf 85%, tepung maizena 10%, ISP 5% dan xanthan gum 2,5% basis tepung, menghasilkan produk dengan karakteristik sensoris    tidak berbeda nyata dengan sampel gandum, dan 3) kue kering nastar dari mocaf 75%, tepung beras 20%, ISP 5% dan guar gum 2% basis tepung, menghasilkan produk dengan karakteristik sensoris tidak berbeda nyata dengan sampel gandum.


Keywords


biskuit, kue kering, mocaf, non-gandum

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References


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