| dc.contributor.advisor | Setiawan, Budi | |
| dc.contributor.author | Thoif, Rizki Amalia | |
| dc.date.accessioned | 2014-12-18T04:05:12Z | |
| dc.date.available | 2014-12-18T04:05:12Z | |
| dc.date.issued | 2014 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/72125 | |
| dc.description.abstract | Tujuan dari penelitian ini adalah menganalisis pengaruh substitusi tepung beras merah dan ketan hitam dalam pembuatan cookies fungsional. Rancangan percobaan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan faktor berupa jenis formula. Pemilihan cookies terbaik dilakukan dengan menggunakan uji hedonik dan persentase substitusi terbanyak. Cookies beras merah substitusi 75% dan cookies ketan hitam substitusi 50% merupakan formula terpilih. Takaran saji yang dianjurkan yaitu sebanyak 40 g. Kandungan gizi cookies beras merah (40 g) yaitu 202 kkal energi, 2.9 g protein, 9.3 g lemak, 26.6 g karbohidrat, dan 2.6 g serat. Cookies ketan hitam (40 g) mengandung 202 kkal energi, 2.6 g protein, 9.1 g lemak, 27.3 g karbohidrat, dan 2.4 g serat. Kedua cookies ini sudah memenuhi kebutuhan zat gizi untuk dua kali selingan (20% ALG) terutama untuk energi dan serat. Aktivitas antioksidan cookies dari yang terkecil hingga terbesar yaitu cookies kontrol, cookies beras merah, cookies ketan hitam. | en |
| dc.description.abstract | The purpose of this study was to analyze the effect of substitution of brown rice and black glutinous rice flour in making functional cookies. Experimental design used in this study was a completely randomized design with the formula as the treatment factor. Selection of the best cookies was done using hedonic test and the percentage of substitution. Cookies with substitution 75% of brown rice and 50% of black glutinous rice was the selected formula. The recommended serving size was 40 g. Nutrients content of brown rice cookies (40 g) were 202 kcal of energi, 2.9 g of protein, 9.3 g of fat, 26.6 g carbohydrate, and 2.6 g of fiber. As for the black glutinous cookies (40 g) content 202 kcal of energy, 2.6 g of protein, 9.1 g of fat, 27.3 g of carbohydrate, and 2.4 g of fiber. Both cookies had already reached nutritional requirements for snack in two times of the day, especially for energy and fiber. Antioxidant activity of the cookies from the lowest to the highest were control cookies, brown rice cookies, black glutinous rice cookies. | en |
| dc.language.iso | id | |
| dc.publisher | Bogor Agricultural University (IPB) | |
| dc.title | Formulasi substitusi tepung beras merah (Oryza nivara) dan ketan hitam (Oryza sativa glutinosa) dalam pembuatan cookies fungsional | en |
| dc.type | Undergraduate Thesis | en |
| dc.subject.keyword | aktivitas antioksidan | en |
| dc.subject.keyword | beras merah | en |
| dc.subject.keyword | cookies | en |
| dc.subject.keyword | ketan hitam | en |
| dc.subject.keyword | serat | en |
