PENGGUNAAN MIXTURE DESIGN DALAM FORMULASI KUKIS BEBAS GLUTEN DARI PATI SAGU, PASTA UBI JALAR DAN KACANG HIJAU
| dc.contributor.author | Haliza, Winda | |
| dc.contributor.author | Purwani, Endang Y. | |
| dc.date.accessioned | 2024-10-24T06:19:42Z | |
| dc.date.available | 2024-10-24T06:19:42Z | |
| dc.date.issued | 2022-06-10 | |
| dc.description | Tepung sagu, ubi jalar dan pasta kacang hijau dicampur untuk menyiapkan kukis bebas gluten. Centroid simpleks 10 titik digunakan untuk menyelidiki pengaruh variasi dan rasio pati sagu, ubi jalar dan pasta kacang hijau pada sifat fisikkimia, dan sifat sensoris kue. Model regresi dikembangkan untuk memprediksi respons sifat-kimia dan sensori untuk menghasilkan formula kukis bebas gluten yang optimal. Formula kukis optimal diperoleh dari campuran berikut: 79,52% pati sagu, 3,92% pasta ubi jalar, dan 16,56% pasta kacang hijau. Sifat sensorik dari kukis bebas gluten diterima dengan baik oleh panelis. Komposisi kimia dari kue kering sebanding dengan komposisi produk biskuit sesuai dengan Standar Nasional Indonesia (SNI 01-2973-1992). | |
| dc.description.abstract | Sago starch, sweet potato, and mung bean paste were blended to prepare gluten-free cookies. A 10-point simplex centroid was used to investigate the effect of varying the ratios of sago starch, sweet potato, and mung bean paste on the physical-chemical, and sensory properties of cookies. Regression models were developed to predict the responses of all parameters to produce optimum gluten-free cookies formula. The optimum cookies formula was obtained from the following mixture: 79,52% of sago starch, 3,92% of sweet potato paste, and 16,56% of mung bean paste, respectively. The sensory properties of the gluten-free cookies were well accepted by the panelists. The chemical compositions of the cookies were comparable with the composition of biscuit products according to the Indonesia National Standard (SNI 01-2973-1992). | |
| dc.identifier.issn | 0852-1743 | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/23757 | |
| dc.language.iso | id | |
| dc.publisher | Sekretariat Badan Penelitian dan Pengembangan Pertanian | |
| dc.relation.ispartofseries | Vol. 31; No. 1 | |
| dc.title | PENGGUNAAN MIXTURE DESIGN DALAM FORMULASI KUKIS BEBAS GLUTEN DARI PATI SAGU, PASTA UBI JALAR DAN KACANG HIJAU | |
| dc.title.alternative | Use of Mixture Design on Gluten-Free Cookies Formulation from Sago Starch, Sweet Potatoes and Mung Bean Paste | |
| dc.type | Article |