Mustaqim . PEMBUATAN KUE BHOI DENGAN SUBSTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DAN PENAMBAHAN BUBUK KOPI. Banda Aceh : Fakultas Pertanian Universitas Syiah Kuala, 2016

Abstrak

Production of bhoi with mocafas a substituional material and ground coffee as a flavour agent abstract wheat flour is frequently used in variousfood processing, including in bhoi production. in this study, mocaf (modified cassava flour) was introduced as a substituion material to wheat and ground coffee as a flavour agent. a complete randomized design was applied as an experimental design with two factors; ratio of mocaf and what flour (m) and addition of ground coffee (k), consisted of two factors, ratio of mocaf and what flour (m) and addition of coffee powder (k). ratio of mocaf and wheat flour (m) consisted of 4 levels(m1 = 75 : 25, m2 = 50 : 50, m3 = 25 : 75, m4 = 0 : 100) and addition of ground coffee consisted of 2 levels(k1 = with addition of coffee powder, k2 = without addition of coffee powder). there were 8 levels and 3 replicates, so that it consisted of 24 units of experimental trials. food quality analyzed includedorganoleptic (colour, aroma, texture, and taste) for

Baca Juga : PEMBUATAN TIMPHAN KOMPOSIT BEKU DENGAN SUBSTITUSI TEPUNG MOCAF DAN TEPUNG UBI JALAR KUNING (ANALISA FENIA, 2019) ,

Baca Juga : PENGGUNAAN TEPUNG BERBAHAN BAKU LOKAL DAN KONSENTRASI SOURDOUGH TERHADAP KARAKTER FISIKOKIMIA DAN SENSORI ROTI SOURDOUGH (SOURDOUGH BREAD) (FIRDHA HATIKA SIHOMBING, 2021) ,

all of trial units and chemical charactristics such as water content, ash, protein, fat, and carbohydrate for sample with the best organoleptic characteristics. a “5-point hedonic scale” was used to describe the organoleptic characteristics;1 (like very much), 2 (like), 3 (neutral/neither like nor dislike), 4 (dislike), and 5 (dislike very much). the result showed that ratio of mocaf and wheat flour (m) and also addition of ground (k) very significantly affected on colour, aroma, texture, and taste of bhoi. interaction of mocaf and wheat flour and addition of ground (mk) was very significantonly on organoleptic character of taste. bhoi had a scale of colour in range of 1.83 (like)–3.51 (dislike), aroma 2.11 (like)–3.06 (neutral), texture 2.00 (like)–3.43(neutral) and taste 2.11 (like)–2.86 (neutral). the best treatment was bhoi with ratio of mocaf and wheat of 25:75 and without addition of ground, which contained ash 1.40%, water 11.79%, protein 0.74%, and carbohydrate 68.77%. keywords: bhoi, mocaf, wheat flour,

Tulisan yang relevan

PENGARUH LAMA FERMENTASI ALAMI PATI SAGU TERHADAP KARAKTERISTIK PATI DAN MUTU MI BASAH DENGAN SUBSTITUSI TEPUNG NON TERIGU (MOCAF, TEPUNG UBI JALAR FERMENTASI, TEPUNG KACANG HIJAU) (Mulizani, 2017) ,

PENGARUH PROPORSI AMPAS BUBUK KOPI DAN TEPUNG TULANG IKAN TERHADAP MUTU BOKASI (Remmy Lazuardi Putra, 2014) ,

STANDARISASI RESEP KUE BHOI DENGAN PENCAMPURAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA,L) (CUT PUTRI BALKIS, 2015) ,


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