Electronic Theses and Dissertation

Abstrak. ampas kelapa sisa pengepresan santan mengandung serat tinggi ,lemak, protein, dan mineral, namun kurang dimanfaatkan. oleh karena itu perlu diolah menjadi tepung dan produk pangan alternative seperti cookies, biskuit dan snack bar. pada penelitian ini tepung ampas kelapa dibuat menjadi snack bar. tujuan penelitian ini adalah untuk mengetahui perbandingan tepung ampas kelapa dan maizena serta suhu pemanggangan yang tepat untuk membuat snack bar. penelitian ini menggunakan rancangan acak lengkap (ral) pola faktorial dengan 2 (dua) faktor. faktor pertama adalah perbandingan tepung ampas kelapa dan maizena (r) yang terdiri dari 3 (tiga) taraf yaitu r1 (2 : 1), r2 (1 : 1) dan r3 (1 : 2). faktor kedua adalah suhu pemanggangan (p) yang terdiri dari 2 (dua) taraf yaitu p1 (110oc) dan p2 (120oc). parameter yang diamati pada snack bar tepung ampas kelapa yaitu kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, kadar karbohidrat. selain itu dilakukan uji sensori (hedonik warna, aroma, rasa, tekstur) untuk melihat tingkat penerimaan konsumen terhadap produk. snack bar tepung ampas kelapa mengandung kadar air 9,60-10,63%, kadar abu 1,49-1,72%, serat kasar 7,56–21,67%, kadar protein 6,88-12,89%, kadar lemak 11,63-18,49% dan kadar karbohidrat 59,07-69,33%. nilai hedonik tekstur rata-rata 3,42 (netral), nilai hedonik warna 3,69 (suka), nilai hedonik aroma 3,49 (netral) dan hedonik rasa 3,60 (suka). snack bar tepung ampas kelapa dengan perlakuan terbaik berdasarkan uji rangking adalah snack bar dengan rasio tepung ampas kelapa dan maizena 1 : 1 (30 g : 30 g) pada suhu pemanggangan 120oc (r2p2). kata kunci: tepung ampas kelapa, maizena, snack bar, pemanggangan snack bar.

Abstract. Coconut dregs left over from pressing coconut milk contain high fiber, fat, protein, and minerals, but are underutilized. Therefore, it needs to be processed into flour and alternative food products such as cookies, biscuits and snack bars. In this study, coconut dregs flour was made into snack bars. The purpose of this study was to determine the ratio of coconut dregs flour and cornstarch and the right baking temperature to make snack bars. This study used a Completely Randomized Design (CRD) factorial pattern with 2 (two) factors. The first factor is the ratio of coconut dregs flour and cornstarch (R) which consists of 3 (three) levels, namely R1 (2:1), R2 (1:1) and R3 (1:2). The second factor is the baking temperature (P) which consists of 2 (two) levels, namely P1 (110°C) and P2 (120°C). The parameters observed in coconut dregs flour snack bars are water content, ash content, fat content, crude fiber content, protein content, carbohydrate content. In addition, sensory tests (color hedonic, aroma, taste, texture) were conducted to see the level of consumer acceptance of the coconut dregs flour snack bar product containing water content of 9.60-10.63%, ash content of 1.49-1.72%, crude fiber of 7.56-21.67%, protein content of 6.88-12.89%, fat content of 11.63-18.49% and carbohydrate content of 59,07-69,33%. The average texture hedonic value was 3.42 (neutral), color hedonic value of 3.69 (like), aroma hedonic value of 3.49 (neutral) and taste hedonic value of 3.60 (like). The coconut dregs flour snack bar with the best treatment based on the ranking test was a snack bar with a ratio of coconut dregs flour and cornstarch of 1:1 (30 g: 30 g) at a baking temperature of 120°C (R2P2) Keywords: coconut pulp flour, cornstarch, snack bar, snack bar baking