Utami, Andi Pratiwi
Jurnal Sains dan Teknologi Pangan

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ANALISIS PENILAIAN ORGANOLEPTIK DAN NILAI GIZI COOKIES FORMULASI TEPUNG Wikau Maombo Utami, Andi Pratiwi
Jurnal Sains dan Teknologi Pangan Vol 1, No 1 (2016): JURNAL SAINS DAN TEKNOLOGI PANGAN
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Cassava is widely used as local food in many areas of Indonesia, including in Buton, Southeast Sulawesi. A local modified cassava flour in Buton, called wikau maombo, has been produced by Butonese since a long time ago.  This modified product  has been claimed to have a unique characteristic, and made through a fermentation treatment. Based on the previous researches, the 3-days fermentation has been assessed to have a better sensory characteristic. This study was aimed to evaluate the sensory and nutritional values of the cookies made from this wikau maombo flour. The study employed Completely Randomized Design with factorial. The two factors were: W1 (wikau maombo made from sweet cassava)  and W2 (wikau maombo made from bitter cassava). The second factor was the proportion of wikau maombo and wheat flour, namely T0 (100% wikau maombo), T1 (90% wikau maombo – 10% wheat), T2 (85% wikau maombo – 15% wheat), T3 (75% wikau maombo – 25% wheat) dan T4 (100% wheat). The best sensory assessment was found in the formulatin of 85% wikau maombo – 15% wheat (W2T2).  The sensory values were: aroma of 3.65 out of 5.00 (quite like), and taste of 3.67 out of 5.00 (quite like). The nutritional values of cookies product were: 2.29% water content, 3.87%  protein, 51.64% fat, 32.55% carbohydrate, 2.38% ashes, 7.27% crude fiber and 622.44 kcal of calorie.   Keywords: Cookies, Formulation, Wikao maombo flour.
KAJIAN UMUR SIMPAN PRODUK COOKIES WIKAU MAOMBO DENGAN METODE ASLT (ACCELERATED SHELF LIFE TESTING) Wahyuni, Sri; Ansharullah, ansharullah; Muzuni, muzuni; Utami, Andi Pratiwi
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

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Abstract

Penelitian ini bertujuan untuk  menentukan umur simpan produk cookies dari tepung wikaumaombo tanpa penambahan terigu dan produk cookies hasil formulasi tepung wikau maombo 85%dengan tepung terigu 15%. Penentuan umur simpan produk cookies menggunakan metode acceleratedlife testing (ASLT) dengan pendekatan kurva sorpsi isotermis (kadar air kritis). Metode tersebutmenggambarkan penambahan atau kehilangan kandungan air dari suatu bahan pangan pada suhu dankelembaban (RH) yang konstan. Penelitian dilakukan dengan tahapan penentuan kadar air awal, kadar airkritis, dan kadar air kesetimbangan dari cookies yang terbuat dari tepung wikau maombo tanpapenambahan terigu dan  denga penambahan terigu. Kadar air awal dan kadar air kritis  yaitu berturut-turutsebesar 3,39%; 3,22%, 6.79%; 6.99%  . Kurva sorpsi isotermis terpilih yaitu model persamaan Hasleyuntuk produk cookies wikau maombo tanpa terigu dan model persamaan Caurie untuk produk cookieswikau mapmno dengan terigu (15%) dan permeabilitas kemasan polipropilena yang digunakan sebesar0,08 g/m2.hari.mmHg. Hasil penelitian menunjukkan produk cookies dari tepung wikau maombo tanpasubtitusi terigu diperoleh umur simpan selama  283 hari (9 bulan, 10 hari) dan cookies dengan subtitusiterigu memiliki umur simpan selama 395 hari (1 tahun, 1 bulan).  Kata Kunci : umur simpan, cookies, tepung wikau maombo, isoterm sorpsi