The The Effect of Roasting and Baking Cowpeas on the Moisture Content, Physical Properties, and Organoleptic Properties of Nut Cakes
Pengaruh Sangrai dan Pemanggangan Kacang Tunggak terhadap Kadar Air, Sifat Fisik, dan Organoleptik Kue Kacang
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Keywords:
cowpea, peanut cookies, oven, roasting
Abstract
Many local nuts are found in Indonesia. One type of nut that can be used as an innovation in making cookies is cowpea. This research aims to observe the differences in the process of making cowpea flour using roasting and oven methods in terms of moisture content, physical characteristics (color and texture), and organoleptic assessment. This experimental research used a 100% percentage and was repeated twice for making cowpea cookies. Data were analyzed using a t-test. The results showed that the roasting and oven methods in the process of grinding cowpea flour significantly affected the physical characteristics of color but did not affect moisture content and texture. In terms of organoleptic properties, including color, aroma, taste, and texture, panelists tended to prefer cookies made with roasted cowpea flour. Overall, cookies made with roasted cowpea flour were rated to have better organoleptic results compared to those made with oven-dried cowpea flour.
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[5] J. Maharani, “Resep Kue Kacang Ny Liem yang Paling Terkenal,” Sweetrip.id. Accessed: Jun. 29, 2022. [Online]. Available: https://sweetrip.id/kuliner/resep-kue-kacang-ny-liem/amp/- Sweetrip.id
[6] R. P. Pertiwi, A. Larasati, and L. Hidayati, “Pengaruh Teknik Sangrai dan Panggang Dalam Pembuatan Tepung Kacang Hijau (phaseolus radiates l.) Terhadap Mutu Katetong,” Teknol. Dan Kejuru. J. Teknol. Kejuru. Dan Pengajarannya, vol. 41, no. 1, pp. 89–100, Feb. 2018, doi: 10.17977/um031v41i12018p089.
[7] D. Rahmawati, “Pengaruh Penggunaan Tepung Kacang Tunggak (Vigna Unguiculata) Pada Pembuatan Kue Kering Kacang Terhadap Daya Terima Konsumen,” Univ. Negeri Jkt., 2017.
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[9] T. P. Lestari, “Characteristics Analysis Of Dragon Fruit Extract Skin Betacyanin Of Hylocereus Polyrhizus And Hylocereus Undatus With Test Of Stability Organoleptic Jelly As Atlas Media,” JPBI J. Pendidik. Biol. Indones., vol. 2, no. 1, pp. 78–87, Jul. 2016, doi: 10.22219/jpbi.v2i1.3385.
[10] Y. Febriani and C. Akila Atisatya, “Laporan Praktikum Kimia Analisa Instrumentasi.” LABORATORIUM TEKNOBIO PANGAN FAKULTAS TEKNOBIOLOGI UNIVERSITAS ATMA JAYA YOGYAKARTA, 2015.
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[14] H. Kurniawan, “Pengaruh Kadar Air Terhadap Nilai Warna Cie Pada Gula Semut,” J. Tek. Pertan. Lampung J. Agric. Eng., vol. 9, no. 3, p. 213, Sep. 2020, doi: 10.23960/jtep-l.v9i3.213-221.
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[16] K. B. Chin, H. L. Lee, and S. S. Chun, “Product Characteristics of Comminuted Sausages as Affected by Various Fat and Moisture Combinations,” Asian-Australas. J. Anim. Sci., vol. 17, no. 4, pp. 538–542, Jan. 2004, doi: 10.5713/ajas.2004.538.
[17] J. K. Negara et al., “Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda,” J. Ilmu Produksi Dan Teknol. Has. Peternak., vol. 4, no. 2, pp. 286–290, Jun. 2016, doi: 10.29244/jipthp.4.2.286-290.
[18] I. P. C. Lathifah, A. Sutiadiningsih, D. K. Suwardiah, and L. T. Pangesthi, “Pengaruh Substitusi Tepung Kacang Hijau Terhadap Sifat Organoleptik Kue Pudak,” J. Tata Boga, vol. 11, no. 2, 2022.
[19] E. H. Widowati and D. Larasati, “Konsentrasi Karagenan Terhadap Fisitokimia Dan Organoleptik Jelydrink Krai,” J. Litbang Provinsi Jawa Teng., vol. 16, no. 2, pp. 153–164, Dec. 2019, doi: 10.36762/litbangjateng.v16i2.761.
[20] U. Laila, “Inkorporasi Maizena dan Tepung Beras ke dalam Penyalut Kacang Disko yang Berbasis Terigu,” J. PANGAN, vol. 31, no. 1, pp. 69–82, Apr. 2022, doi: 10.33964/jp.v31i1.561.
[21] S. Asmira, D. Ilham, and P. Widiastika, “Pengembangan Puding Dengan Penambahan Tepung Wortel(Daucus Carrota L) Dan Kuning Telur Sebagai Alternatif Snack Food Sumber Pro Vitamin A,” J. Teknol. Pertan., vol. 10, no. 2, pp. 78–87, Nov. 2021, doi: 10.32520/jtp.v10i2.1583.
Published
2025-05-26
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