Substitution Effect of Wheat with Red beans sprouts flour (Phaseolus vulgaris L) Against to the Cookies Characteristics.

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Abstract

By : I Gusti Ayu Made Nadya Citra Dewantari

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Faculties : Fakultas Teknologi Pertanian

Department : S1 Ilmu dan Teknologi Pangan

This study aims to determine the effect of substitution of wheat flour with red bean sprouts flour on the characteristics of cookies and to find out the exact concentration of red bean sprouts flour that can produce cookies with the best characteristics. This study uses a completely randomized design with a comparison of wheat and red bean sprouts flour, there were (100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%) respectively. Treatment was performed three times in order to obtain 15 experimental units. Data were analyzed by analysis of variance and if there is a treatment effect, then continued with Duncan test. The variables that is measured were water content, ash content, protein content, fat content, carbohydrate content, crude fiber content and sensory properties. The results showed that the substitution treatment of red beans sprouts flour effect on moisture content, ash content, protein content, fat content, fiber content, color, aroma, flavor, texture, and the overall acceptance of cookies, while no effect on levels of carbohydrates. Treatment that produces cookies with the best characteristics is that the substitution of 40% wheat: 60% red bean sprouts flour, with characteristics were water content 3.27%, ash content of 2.29%, 31.19% fat content, protein content of 7.26 %, carbohydrate content 55.96%, 20.95% crude fiber content, color light brown (like), aroma typical red beans (like), texture crunchy (like), flavor typical red beans (like), and overall acceptance (like).

Keyword : Keywords : wheat flour, red bean sprouts flour, characteristic, cookies.

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