Kemampuan Tepung Talipuk (Nymphaea pubescens Willd) dalam Mensubstitusi Tepung Terigu Pada Kue Cookies
Main Article Content
Abstract
Talipuk (Nymphaea pubescens Willd) plant is a local term for lotus plants that are plants that live in areas of swampland in South Kalimantan. This local commodity material may be substituted as an alternative to wheat flour and the potential for flour talipuk to be processed in the manufacture of cookies. The objective of this research is to get the best formulation ratio of flour talipuk in substituting wheat flour in cookies and to analyze the quality of cookies. Cook flour talipuk powder in substituting wheat flour is made with 5 different formulation compositions, 100% wheat flour and 0% flour talipuk, 75% wheat flour and 25% flour talipuk, 50% wheat flour and 50% flour talipuk, 25% wheat flour and 75% flour talipuk, 0% wheat flour and 100% flour talipuk. The results showed that based on organoleptic test, it was found that the best formulation composition was in the treatment of 100% flour talipuk with levels a water 0.88% and ash content of 1.44% has fulfilled SNI 01-2973-1992.
Article Details
References
Anam, C., dan Handajani , S., 2010. Mie Kering Waluh (Cucurbita Moschata) dengan Aantioksidan dan pewangi Alami. Jurnal Carata Tani XXV (1).
Ariyani, S. 2015. Perbedaan Kualitas Kue Nastar Hasil Eksperimen Dengan Bahan Dasar Yang Disubstitusi Menggunakan Tepung Gembili. Skripsi. Universitas Negeri Semarang.
Armadan, Y. Dan Putri, W. D. R. 2016. Karakteristik Fisikokimia Tepung Sorgum Coklat Utuh (Whole Grain Brown Sorghump Flour) Terfermentasi Ragi Tape, Malang : Jurnal Pangan Dan Agroindustri. 4 (2).
Fatimah., Sandri, D., Lestari, E. 2017. Karakteristik tepung talipuk (Nymphaea pubescens Willd) termodifikasi menggunakan ragi tape. Prosiding seminar nasional PATPI 2-17. Fakultas Pertanian Universitas Lampung: 225-232.
Standar Nasional Indonesia (SNI). 1992. Cara Uji Makanan dan Minuman 01-2891-1992. Badan Standarisasi Nasional, Jakarta: BSN.
Sutriono, Y., dan Pato, U,. 2016. Pemanfaatan Buah Terong Belanda Dan Pisang Kepok Dalam Pembuatan Selai. Jurnal Fapera. 3 (2).