Pengaruh Penambahan Tepung Ampas Kelapa Terhadap Karakteristik Biskuit; Effect Of Addition Coconut Flour on Biscuit Characteristic

Barlina Rindengan, Engelbert Manaroinsong, Jerry Wungkana

Abstract


ABSTRAK

Pengolahan minyak kelapa murni atau Virgin Coconut Oil (VCO) umumnya menggunakan daging buah kelapa yang bagian testanya dipisahkan, sedangkan yang dilakukan menggunakan  metode pemanasan bertahap bagian testa tidak dipisahkan dan produk yang dihasilkan tidak berwarna (bening). Hasil samping ampas kelapa masih memiliki nilai gizi,  sehingga dapat disubstitusi pada pengolahan pangan tertentu. Penelitian  dilaksanakan di Laboratorium Balai Penelitian Tanaman Palma, pada bulan Januari sampai Desember 2013. Tujuan penelitian memanfaatkan hasil samping ampas kelapa yang diolah menjadi tepung dan digunakan sebagai substitusi pada pengolahan biskuit serta mempelajari karakteristik biskuit, baik yang disubstitusi tepung ampas kelapa tanpa testa maupun yang ada testa.  Penelitian dilakukan menggunakan Rancangan Acak Lengkap  dalam  percobaan faktorial.  Faktor A adalah Tepung ampas kelapa, terdiri dari: a1) Tepung Ampas Kelapa ada testa dan  a2) Tepung Ampas Kelapa tanpa testa.  Faktor B, yaitu konsentrasi penambahan tepung ampas kelapa, terdiri atas :  b1) 15%,  b2) 20% dan b3) 25%.  Hasil analisis biscuit yang ditambah 25% tepung ampas kelapa ada testa, memiliki kadar lemak 25%, abu 1,61%, protein 9,30%, air 0,16%, karbohidrat 63,93%, serat kasar 8,39% dan 517,92 kkal serta asam lemak rantai medium (ALRM) 13,04%.  Sedangkan yang ditambah 25% TAKtt, memiliki  kadar lemak 24,99%, abu 1,65%, protein 10,15%, air 0,27%, karbohidrat 62,94%, serat kasar 8,65% dan 517,27 kkal serta asam lemak rantai medium (ALRM) 12,66%. Biskuit yang dihasilkan walaupun ditambah tepung ampas kelapa, secara organoleptik diterima panelis dan juga memiliki nilai nutrisi yang baik.  

 

ABSTRACT

Virgin Coconut Oil (VCO) processing uses coconut meat which part of  the testa   separated,   while with a gradual heating   method   the testa  not separated and the results product colorless. Coconut pulp still has  nutritional value so it can be substituted in  food processing.  The research was carried out at the Laboratory of Palm Research Institute, on January until December 2013.  The purpuse of the research  is to utilize the  coconut  pulp side product, which is  processed into flour and  used as substitution for biscuit  processing and to know the  characteristics of biscuit.  The  study was conducted using a complete randomized design  in  factorial  experiment.   Factor A is the kinds of coconut pulp flour, consisting of : a1)  coconut pulp flour there is testa and  a2)  coconut pulp  flour without testa.  Factor B, is consentration of  coconut pulp  flour, consist of : b1) 15%, b2) 20% and 25%.  The results analysis of biscuit which  added  25%  coconut pulp flour has testa have moisture content  0,16%,  fat 25%,  ash 1,61%, protein 9,30%, carbohydrate 63,93%, and crude fiber 8,39%,  medium chain fatty acid  (MCFAs) 13,04%   and 517,92 Calorie.  While   the  added  25%  coconut pulp flour without testa  have moisture content 0,27%,  fat   24,99%, ash 1,65%, protein 10,15%, carbohydrate 62,94%, crude fiber 8,65%,  medium chain fatty acid  (MCFAs) 12,66% and 517,27 Calorie.  Biscuits are produced atlhough added coconut pulp flour, accepted of the  panelists and also has good nutritional value.


Keywords


Tepung ampas kelapa; testa; karakteristik; biskuit

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DOI: http://dx.doi.org/10.21082/bp.v18n2.2017.%25p

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