THE EFFECT OF ADDITION OF RED BEETROOT (Beta vulgaris L. Var. Rubra L.) POWDER ON PHYSICOCHEMICAL PROPERTIES OF BEETROOT COOKIES
Fitrian Aulia, Wenny Bekti Sunarharum
Departement of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java
Abstract
Red beetroot (Beta vulgaris L. Var. Rubra L.) is one of the agricultural commodities that are very beneficial for human health. One of the benefit is to facilitate the transport of nutrients throughout the body and maintain the number of red blood cells. However, the utilization of red beetroot commodities is still very minimal, especially in Indonesia. For this reason, innovation is needed in the manufacture of red beetroot derivative products. This study aims to determine the physicochemical properties of beetroot cookies due to the influence of variations in the proportion of beetroot powder and oven temperature. The method used in this study is Factorial Randomized Block Design consisting of 2 treatment factors. First, is the proportion of beetroot powder (10%, 15%, and 20%) and second is the oven temperature (160˚C, 170˚C, and 180˚ C). The results of the study were analyzed with ANOVA (Analysis of Variance), if the results showed significant differences, they would be further tested with Tukey-s Honestly Significant Difference Test with 5% of significance level. The selection of the best treatment is done by using the Multiple Attribute. The best treatment will be tested for potassium, magnesium and phosphorus levels using Atomic Absorption Spectrophotometry. Based on the results of the study, the proportion of beetroot powder factor had significant effect on brightness, redness, yellowness, hardness, fracturability, water content, and crude fiber of cookies. The oven temperature factor has a significant effect on brightness, redness, yellowness, hardness, fracturability, and crude fiber, but has no significant effect on water content. The interaction between the two factors had a significant effect on brightness, redness, and yellowness, but has no significant effect on hardness, fracturability, water content, and crude fiber of cookies. The best treatment of beetroot cookies based on the Multiple Attribute Method is cookies with a 15% proportion of beetroot powder and baked on 170˚C with an average value of potassium levels 476.16 mg/g, magnesium content 20.46 mg/g, and phosphorus 28.02 mg/g.
Keywords: beetroot, cookies, oven temperature, proportion of powder
Topic: AGRICULTURAL PRODUCT TECHNOLOGY