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Jurnal Gizi Pub Date : 2019-11-11 DOI:10.26714/jg.8.2.2019.106-114

N. Izza, Nanik Hamidah, Yahmi Ira Setyaningrum

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引用次数: 5

摘要

饼干是一种酥脆的蛋糕。制作饼干的主要原料是小麦粉。用紫甘薯代替面粉是因为紫甘薯含有小麦粉等成分。紫山药粉的直链淀粉含量为24.79%，支链淀粉含量为49.78%。本研究对饼干中的脂肪含量和水分含量进行了分析。本研究采用随机区组设计。按紫薯粉添加比例分为4组，分别为F0(0%: 0%)、F1(55%: 20%)、F2(45%: 30%)和F3(35%: 40%)。脂肪含量分析采用索氏法。饼干中的脂肪含量有显著的影响(ρ = 0000)。F3脂肪含量最高，为38.85%。水含量分析采用热重法。采用friedmen对含水量进行统计分析，信度水平为95%。饼干的含水量有显著的影响(ρ = 0000)。F3含水率最低，为38.85%。花生粉的添加量越高，饼干的含水量越低。关键词:饼干，紫薯，花生粉，脂肪含量，水分含量

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Kadar Lemak dan Air Pada Cookies dengan Substitusi Tepung Ubi Ungu dan Kacang Tanah

Cookies are crispy textured cakes. The main ingredient used to make cookies is wheat flour. Substitution of flour with purple sweet potato is done because purple sweet potato has content such as wheat flour. Purple yam flour contains amylose of 24.79% and amylopectin of 49.78%.This research was conducted to analyze on fat level and water content in cookies. The study design was a Randomized Block Design. The treatment level was divided into 4 groups with the proportion of purple sweet potato flour: F0 (0%: 0%), F1 (55%: 20%), F2 (45%: 30%), and F3(35%: 40 %). Fat content analysis used was the soxhlet method. There was a significant effect (ρ = 0,000) on the amount of fat content in cookies. The highest fat content found in F3 was 38.85%.Water content analysis used was the Thermogravimetric method. Statistical analysis of water content using friedmen with a reliability level of 95%. There was a significant effect (ρ = 0,000) on the amount of water content in cookies. The lowest water content was in F3 of 38.85%. The higher the addition of peanut flour, the lower the water content of cookies. Keywords: Cookies, Purple Sweet Potatoes, Ground Peanuts, Fat Levels, Water Content

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Jurnal Gizi

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