PENGARUH PERLAKUAN PEMBUATAN TEPUNG BIJI NANGKA TERHADAP KUALITAS COOKIES LIDAH KUCING TEPUNG BIJI NANGKA

Abstract

The Effect of Making Jackfruit-Seed Flour Using Different Treatments on the Quality of Lidah Kucing Cookies Made from Jackfruit-Seed Flour. This research aims to reveal the effect of different treatments of making jackfruit seed flour on the chemical and physical characteristics, hedonic quality, and hedonic test of lidah kucing cookies made from fresh and steamed jackfruit seed flour. This research is an experimental study. The chemical test on the cookies shows a significant different on the calcium, phosphor, and water content. The physical test on the cookies shows a significant different on the color (L) and (b) element as well as the texture. However, there is no significant different on the color (a) element. The hedonic quality test on colour and texture of the cookies are not different, but the taste is different. The hedonic test also shows that there is no significant different on colour, taste, and texture between cookies using fresh and steamed jackfruit seed flour.

Tujuan penelitian adalah menguji signifikansi pengaruh perlakuan pem­buatan tepung biji nangka (segar dan kukus) terhadap sifat kimia, sifat fisik, mutu he­donik, dan hedonik cookies lidah kucing tepung biji nangka. Rancangan penelitian yang digunakan adalah  eksperimental. Hasil uji sifat kimia menunjukkan adanya perbedaan kandungan kalsium dan fosfor serta kandungan kadar air pada cookies yang dibuat dari tepung biji nangka segar dan kukus. Hasil uji sifat fisik menunjukkan ada perbedaan warna (L) dan (b) serta tekstur cookies biji nangka segar dan tidak ada perbedaan warna (a). Hasil uji mutu hedonik menunjuk­kan ada perbedaan rasa tetapi tidak ada perbedaan warna dan tekstur. Hasil uji hedonik menunjukkan tidak ada perbedaan warna, rasa, dan tekstur antara cookies tepung biji nangka segar dan kukus.