PEMANFAATAN BIJI RAMBUTAN SEBAGAI BAHAN DASAR PENGGANTI TEPUNG TERIGU PADA PEMBUATAN KUE SEMPRIT BIJI RAMBUTAN
Keywords:Cookies, Kue semprit, biji rambutan
Rambutan (Nephelium Lappaceum L.) sebagai buah unggulan nasional memiliki luas panen dan hasil produksi yang tinggi, sehingga limbah yang dihasilkan juga tinggi, sedangkan pemanfaatannya berupa produk pangan berkualitas masih belum banyak dilakukan. Tujuan dari penelitian ini adalah (1) mengetahui nilai gizi kue semprit biji rambutan; (2) menentukan formulasi terbaik produk olahan biji rambutan berupa kue semprit biji rambutan dari 3 formulasi subtitusi tepung biji rambutan yaitu 5%, 10% dan 15%. Nilai gizi kue semprit biji rambutan terbaik terdiri atas air 3,23%, protein 12,78%, lemak 11,01%, karbohidrat 84,52%, kadar abu 0,61%. Formulasi terbaik didapatkan melalui uji organoleptik dan menghasilkan produk dengan kriteria terbaik pada subtitusi tepung biji rambutan 15% (TR3). Penelitian ini diharapkan dapat menambah jenis pangan berkualitas sehingga meningkatkan diversifikasi pangan nasional.
Kata kunci: Cookies, Kue semprit, biji rambutan
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- make copies (print or electronic) of the article for your own personal use, including for your own classroom teaching use;
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If you are employed and prepared the article on a subject within the scope of your employment, the copyright in the article belongs to your employer as a work-for-hire. In that case, Jurusan PKK assumes that when you sign this Form, you are authorized to do so by your employer and that your employer has consented to the transfer of copyright, to the representation and warranty of publication rights, and to all other terms and conditions of this Form. If such authorization and consent has not been given to you, an authorized representative of your employer should sign this Form as the Author.
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