Institutional Repository | Satya Wacana Christian University: Mocorin ( Modifikasi Tepung Jagung Kuning (Zea Mays L.) Varietas Bisi 2 – Bekatul) Ditelaah dari Nilai Gizi dan Uji Organoleptik
MOCORIN ( MODIFIKASI TEPUNG JAGUNG KUNING
(Zea mays L.) VARIETAS BISI 2 – BEKATUL) DITELAAH DARI NILAI GIZI
DAN UJI ORGANOLEPTIK
MOCORIN (MODIFICATION OF BISI 2 VARIETY YELLOW CORN
(Zea mays L.) - RICE BRAND FLOUR) AS REVEALED BY NUTRITIONAL
VALUE AND ORGANOLEPTIC TEST
Oleh,
Silvia Lestyaningrum
NIM : 652008016
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna
memenuhi sebagian dari persyaratan untuk mencapai gelar
Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Salatiga
2012
1
MOCORIN ( Modifikasi Tepung Jagung Kuning (Zea mays L.)
Varietas Bisi 2 – Bekatul) Ditelaah dari Nilai Gizi dan Uji Organoleptik
MOCORIN (Modification of Bisi 2 Variety Yellow Corn (Zea mays L.) – Rice
Brand Flour) As Revealed by Nutritional Value and Organoleptic Test
Silvia Lestyaningrum*, Lydia Ninan Lestario**, Sri Hartini**
*
Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**
Dosen Program Studi Kimia, Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Salatiga, Indonesia
Jalan Diponegoro 52-60 Salatiga 50711
(Vitwo_sl016@yahoo.com)
ABSTRACT
The aims of this research were to determined and compared the nutritional value of
MOCORIN with the various comparisons of yellow corn variety Bisi 2 and rice bran
flour, along with determined the ideal ratio of MOCORIN in making of cat's tongue
cookies based on organoleptic value. That methods included the fermentations of corn
and bran, making flour of fermentation product and nutritional value MOCORIN
measurements that included moisture content, mineral content, protein content by biuret
method, fat content, carbohydrate content by anthrone method, fiber content and making
of “cat's tongue” cookies. Data were analyzed by the Randomized Completely Block
Design (RCBD) with 5 treatments and 5 replications, where as the organoleptic data
used 5 treatments and 30 panelist and the Honestly Significance Difference (HSD) at
5% significance level were used. As the treatment were the precentage additions of rice
bran flour as many 0%, 12.5%, 25%, 37.5%, and 50% (b/b), as the replications was the
time of analyzed.
The result of this research indicated that mineral, protein, and fat content was
increased along with the addition of rice bran, while the carbohydrate content was
decreased. The highest mineral, protein and fat content in the addition of 50% rice bran,
were 6.86%, 31.33% and 8.36% respectively. The highest carbohydrate content in the
addition of 0% rice bran was equal to 59.42% and the highest fiber content in the
addition of 37.5% rice bran was equal to 4.03%. Based on organoleptic value “cat's
tongue” cookies, the most preferred by the panelists was the addition of 12.5% rice
bran.
Key words: Yellow Corn, Rice Bran Flour, MOCORIN, Nutritional Value,
“Cat's Tongue” Cookies
1
(Zea mays L.) VARIETAS BISI 2 – BEKATUL) DITELAAH DARI NILAI GIZI
DAN UJI ORGANOLEPTIK
MOCORIN (MODIFICATION OF BISI 2 VARIETY YELLOW CORN
(Zea mays L.) - RICE BRAND FLOUR) AS REVEALED BY NUTRITIONAL
VALUE AND ORGANOLEPTIC TEST
Oleh,
Silvia Lestyaningrum
NIM : 652008016
TUGAS AKHIR
Diajukan kepada Program Studi: Kimia, Fakultas: Sains dan Matematika guna
memenuhi sebagian dari persyaratan untuk mencapai gelar
Sarjana Sains (Kimia)
Program Studi Kimia
Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana
Salatiga
2012
1
MOCORIN ( Modifikasi Tepung Jagung Kuning (Zea mays L.)
Varietas Bisi 2 – Bekatul) Ditelaah dari Nilai Gizi dan Uji Organoleptik
MOCORIN (Modification of Bisi 2 Variety Yellow Corn (Zea mays L.) – Rice
Brand Flour) As Revealed by Nutritional Value and Organoleptic Test
Silvia Lestyaningrum*, Lydia Ninan Lestario**, Sri Hartini**
*
Mahasiswa Program Studi Kimia, Fakultas Sains dan Matematika
**
Dosen Program Studi Kimia, Fakultas Sains dan Matematika
Universitas Kristen Satya Wacana, Salatiga, Indonesia
Jalan Diponegoro 52-60 Salatiga 50711
(Vitwo_sl016@yahoo.com)
ABSTRACT
The aims of this research were to determined and compared the nutritional value of
MOCORIN with the various comparisons of yellow corn variety Bisi 2 and rice bran
flour, along with determined the ideal ratio of MOCORIN in making of cat's tongue
cookies based on organoleptic value. That methods included the fermentations of corn
and bran, making flour of fermentation product and nutritional value MOCORIN
measurements that included moisture content, mineral content, protein content by biuret
method, fat content, carbohydrate content by anthrone method, fiber content and making
of “cat's tongue” cookies. Data were analyzed by the Randomized Completely Block
Design (RCBD) with 5 treatments and 5 replications, where as the organoleptic data
used 5 treatments and 30 panelist and the Honestly Significance Difference (HSD) at
5% significance level were used. As the treatment were the precentage additions of rice
bran flour as many 0%, 12.5%, 25%, 37.5%, and 50% (b/b), as the replications was the
time of analyzed.
The result of this research indicated that mineral, protein, and fat content was
increased along with the addition of rice bran, while the carbohydrate content was
decreased. The highest mineral, protein and fat content in the addition of 50% rice bran,
were 6.86%, 31.33% and 8.36% respectively. The highest carbohydrate content in the
addition of 0% rice bran was equal to 59.42% and the highest fiber content in the
addition of 37.5% rice bran was equal to 4.03%. Based on organoleptic value “cat's
tongue” cookies, the most preferred by the panelists was the addition of 12.5% rice
bran.
Key words: Yellow Corn, Rice Bran Flour, MOCORIN, Nutritional Value,
“Cat's Tongue” Cookies
1