PENGARUH METODE PEMBUATAN TEPUNG JAGUNG DAN PERBANDINGAN TEPUNG JAGUNG DAN TEPUNG BERAS TERHADAP MUTU COOKIES
ABSTRACT: Corn is second
search of food after rice which is found higher protein content and avalaible
with affordable price. The aim of this research was to find the effect of the
method of making of corn flour and ratio of corn flour and rice flour on the quality of cookies. The
reseach was using completely randomized design with two factors, i.e method of
making of corn flour (M) : (water addition method, modified method, and
immersion in a lime solution method) and the
ratio of corn flour and rice flour
(T) : (90%:10%, 70%:30%, 50%:50%, and 30%:70%). Parameters analyzed were moisture content,
ash content, protein content, fat content, crude fiber content, organoleptic
value colour, flavor, taste, and
texture. The results showed that the method of making corn of flour had highly significant effect on moisture
content, ash content, protein content,
crude fiber content, organoleptic value colour, taste, and texture. Ratio of
corn flour and rice flour had highly significant
effect on moisture content, ash content, fat content, protein content, crude
fiber content, organoleptic value flavor,
taste, and texture.
Interaction of the
two factors had
highly significant effect
on moisture content
and protein content. Method of
making of corn flour with water addition and ratio of corn and rice flour of
50%:50% produced the best cookies.
Penulis: Hirda Mega Midlanda,
Linda Masniary Lubis, Zulkifli Lubis
Kode Jurnal: jppertaniandd140301
