PEMAFAATAN PATI SAGU DAN TEPUNG KELAPA DALAM PEMBUATAN KUE BANGKIT
Abstract: Kue Bangkit (tapioca
cookies) is a typical Malay traditional cookie. They are generally made using
the basic tapioca ingredients similar to sago starch. The Making of tapioca
cookies uses the basic materials of sago starch and coconut flour. This study
aims to discover the effect of the use of sago starch and coconut flour on the quality
of tapioca cookies and to set the best formulation. The study uses a completely
randomized design (CRD) with five treatments and four repetitions. The data
were processed using Annova test with which
if any influence is found then DNMRT test is taken at 5% level. The
treatment of formulation applied on tapioca cookies SK1: Sago starch 90% with
coconut flour 10%, SK2: sago starch 80% with coconut flour 20%, SK3: sago
starch 70% with coconut flour 30%, SK4: sago starch 60% with coconut flour 40%,
SK5: sago starch 50% with coconut flour 50%. The results showed that the
addition of sago starch and coconut flour has significant effect (P <0.05)
on water content, protein content of organoleptic testing, texture, flavors,
aroma and hedonic. But it has no significant effect (P> 0.05) on ash
content. Thus, it can be concluded that the best quality of tapioca cookiesis
obtained from the formulations of 70% sago starch and 30% coconut flour (SK2),
which have met the standard of cookies in Indonesia SNI (01-2973-1992).
Penulis: Fitri Afrianti,
Raswen Efendi, Yusmarini
Kode Jurnal: jppertaniandd160606
