Publikasi Jurnal Ilmiah Nasional Terakreditasi Sinta

Veronica Ima Pujiastuti,, S.TP., M.Gizi. (2023) Publikasi Jurnal Ilmiah Nasional Terakreditasi Sinta. PENGARUH PENAMBAHAN TEPUNG KACANG KEDELAI (Glycine max) TERHADAP KADAR PROTEIN DAN MUTU ORGANOLEPTIK CILOK, 12 (4). pp. 260-267. ISSN 2337-6236

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Abstract

Background: Snack foods such as cilok made from tapioca flour and wheat flour only contain high energy and lack other nutrients, especially protein. One effort to increase the nutritional value of cilok is to add protein sources such as soybeans. Objectives: The purpose is determine the effect of adding soybean flour on protein content and organoleptic properties including color, odor, texture, taste, and overall preference in cilok. Methods: Experimental research with designed using completely randomized design. There is one control group/F0 (tapioca flour and wheat flour 1:1) and three treatment groups with the addition of soybean flour, namely F1 (10%), F2 (20%), and F3 (30%). Organoleptic properties was analyzed by Friedman Test, if significant (p value <0,05) continued with Wilcoxon Test. The protein content was analyzed descriptively. Results: The highest cilok protein content was 6,92% in F3 treatment. The results of the organoleptic properties showed that there was a significant effect on the color, odor, texture, taste, and overall preference. The most superior cilok formulation after F0 was the color F1 (2,10±1,06) yellow category, the odor F2 (3,60±0,89) slightly strong category, the texture F1 (3,43±0,67) slightly chewy category, the taste F1 (3,43±0,81) kinda delicious category, and the overall preference F1 (3,33±0,88) was kinda like category. Conclusion: The more addition of soybean flour in cilok will increase the protein content and significantly affect the color (more brown), odor (more strong), texture (less chewy), taste (less delicious), and decreased the overall preference of the cilok. Keywords : cilok; protein content; organoleptic properties; soybean flour

Item Type:	Article
Subjects:	STIKes Panti RApih Yogyakarta > Sarjana Gizi
Divisions:	Beban Kinerja Dosen > Sarjana Gizi
Depositing User:	Veronica Ima Pujiastuti, S.TP., M.Gizi.
Date Deposited:	22 Feb 2024 02:40
Last Modified:	22 Feb 2024 02:40
URI:	http://repository.stikespantirapih.ac.id/id/eprint/775

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