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Please use this identifier to cite or link to this item: https://repository.uksw.edu/handle/123456789/21617
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dc.contributor.advisorRahardjo, Monika-
dc.contributor.advisorSanubari, Theresia Pratiwi Elingsetyo-
dc.contributor.authorAstuti, Ristia Widi-
dc.date.accessioned2021-06-30T07:47:20Z-
dc.date.available2021-06-30T07:47:20Z-
dc.date.issued2020-
dc.identifier.other472015031-
dc.identifier.other2020120515-
dc.identifier.urihttps://repository.uksw.edu/handle/123456789/21617-
dc.descriptionTidak diizinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas.id
dc.description.abstractTujuan penelitian ini adalah mengetahui efek penambahan oats pada formulasi cookies gandum dilihat dari karakteristik fisik dan sensorinya. Enam formulasi campuran tepung gandum dan oats untuk adonan cookies yang digunakan dalam penelitian ini meliputi Kontrol (100%:0%), Formulasi 1 (80%:20%), Formulasi 2 (60%:40%), Formulasi 3 (40%:60%), Formulasi 4 (20%:80%), dan Formulasi 5 (0%:100%). Berdasarkan hasil perhitungan analysis of variance (ANOVA) pada α = 5%, terdapat perbedaan signifikan pada nilai hardness dan work kontrol dan semua variasi formulasi cookies. Dari hasil penelitian juga diperoleh bahwa semakin menurunnya komposisi tepung gandum dan meningkatnya komposisi oats menyebabkan penurunan nilai hardness dan work. Dari segi warna, penambahan oats justru meningkatkan tingkat kecerahan (L), menurunkan nilai a* (warna merah), dan meningkatkan nilai b* (warna kuning) pada cookies. Secara sensori, dibandingkan dengan kontrol, penambahan oats dalam formulasi cookies gandum meningkatkan rating penerimaan untuk parameter warna secara keseluruhan formulasi, rasa untuk Formulasi 2-5, serta overall untuk Formulasi 2 dan 3, sedangkan untuk parameter tekstur, penambahan oats tidak memberikan peningkatan rating penerimaan.id
dc.description.abstractThis research aims to determine the effect of oats addition in wheat cookies formulation seen from physical and sensory characteristics. Six formulations used in this research consist of wheat flour and oats mixture namely Control (100%:0%), Formulation 1 (80%:20%), Formulation 2 (60%:40%), Formulation 3 (40%:60%), Formulation 4 (20%:80%), and Formulation 5 (0%:100%). Based on analysis of variance result at α = 5%, there was a significant difference in the value of hardness and work from control and all variation of cookies’ formulation. It was also found that the decreasing composition of wheat flour and increasing composition of oats caused a decrease in the value of hardness and work. The addition of oats in the formulation of wheat cookies increases the level of brightness (L), decreases the value of a* (red tone), and increases the value of b* (yellow tone) of cookies. From sensory evaluation, compared to controls, the addition of oats in the formulation increased the acceptance rating for color parameter for all formulation, taste parameter for Formulation 2 until 5, and overall parameter for Formulation 2 and 3, while for the texture parameter, the addition of oats did not provide an increased in the acceptance rating.en_US
dc.language.isoidid
dc.publisherProgram Studi Ilmu Gizi FKIK-UKSW-
dc.subjectcookiesen_US
dc.subjectoatsen_US
dc.subjectkarakteristik fisikid
dc.subjectkarakteristik sensoriid
dc.subjectgandumid
dc.titleEfek Penambahan Oats pada Formulasi Cookies Gandum Dilihat dari Karakteristik Fisik dan Sensorinyaid
dc.typeThesisen_US
uksw.facultyFakultas Kedokteran dan Ilmu Kesehatan-
Appears in Collections:T1 - Nutrition Science

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