Prameswari, Indah Kharisma (2018) Optimasi Penambahan Ubi Kayu Terhadap Staling Rate Donat. Sarjana thesis, Universitas Brawijaya.
Abstract
Donat merupakan produk roti berbentuk bulat dengan khas bentuk cincin berbahan dasar tepung terigu yang dibuat melalui proses penggorengan. Permasalahan yang sering muncul pada produk donat yaitu cepat mengalami staling yang berpengaruh terhadap tekstur dan penerimaan konsumen. Proses staling dapat dihambat dengan penambahan bahan yang memiliki kadar air dan pati cukup tinggi, salah satunya ubi kayu. Penelitian ini bertujuan untuk mengetahui optimasi penambahan ubi kayu untuk mendapatkan produk donat dengan staling rate yang paling rendah. Metode penelitian yang digunakan ialah metode Rancangan Acak Kelompok Faktorial (RKAF) dan Response Surface Method (RSM) dengan desain rancangan satu faktor. Faktor yang dikaji yaitu konsentrasi penambahan tepung terigu dan ubi kayu. Variabel bebas yang digunakan adalah konsentrasi penambahan ubi kayu dan respon yang dioptimasi yaitu staling rate dengan menggunakan pengukuran kekerasan, cohesiveness dan springiness pada profil tekstur pada donat setelah proses penyimpanan selama 4 jam, 25 jam, dan 49 jam. Selain itu juga dilakukan pengujian kadar air dan daya serap minyak pada donat setelah proses penggorengan. Konsentrasi ubi kayu yang ditambahkan yaitu 0%; 17,5%; 35%; 52,5%, dan 70%. Data kemudian diolah menggunakan aplikasi Design Expert 7.0.0. Donat dengan optimasi konsentrasi penambahan ubi kayu terbaik dianalisa kadar air, kadar lemak, kadar protein, kadar karbohidrat, profil tekstur, dan daya serap minyak. Analisa kadar lemak, protein dan karbohidrat digunakan pula untuk menentukan angka kecukupan gizi dari produk donat. Hasil penelitian menunjukkan bahwa penambahan ubi kayu dapat berpengaruh terhadap staling rate. Konsentrasi penambahan ubi kayu optimum yaitu 14,88% dengan profil tekstur kekerasan sebesar 16,34 mJ, recoverable sebesar 9,27 mJ dan springiness sebesar 4,51 mm. Penambahan ubi kayu juga berpengaruh terhadap kadar air dan daya serap minyak donat (α=0,05). Karakteristik kimia yang terkandung yaitu kadar air 26,74%, kadar abu 0,86%, kadar protein 6,26%, kadar lemak 15,78% dan kadar karbohidrat 50,36% serta memiliki karakter fisik yaitu, daya serap minyak sebesar 9,31%. Kandungan nilai gizi donat dengan penambahan ubi kayu optimum dengan takaran saji 40 gram yaitu memiliki energi sebesar 147 kkal dengan angka kecukupan gizi lemak sebesar 9%, protein 4% dan karbohidrat 6%.
English Abstract
Donut is a bread product with the typical ring shape made from wheat flour that created through the frying process. Problem that frequently appear on donut is staling that can influence the texture and the consumer acceptance. Staling can inhibited by the addition of material that has a high enough moisture content of starch, one of them is cassava. This research aims to know the optimization of cassava addition to get donuts products with the lowest rate of staling. This research used factorial random block design and response surface method (RSM) with one factor design. Factors that studied is concentration addition of cassava. The variable is concentration of cassava addition (X1) and the response is staling rate by measurement of hardness (R1), recoverable (R2) and springiness (R3) in donut’s profile texture after 4 hours, 25 hours and 49 hours storage. The donuts made with five different concentration from 0% (A1); 17.5% (A2); 35% (A3); 52.5% (A4), and 70% (A5). In addition, moisture content and oil absorption in donuts after frying process also tested to determine the effect of adding cassava to donuts. The result inputted to Design Expert 7.0.0 to found an optimum concentration of cassava addition. The optimum donut has analyzed to water content, fat content, protein content, carbohydrate content, texture profile, and oil absorption. Analysis of fat, protein and carbohydrate content also used to determine the nutritional adequacy of optimum donut. The research showed that donut staling rate impacted by cassava addition. The optimum concentration of cassava addition in donut is 14,88 % and the profile texture of optimum donut are 16,34 mJ for hardness, 9,27 mJ for recoverable and 4,51 mm for springiness.The addition of cassava also influenced the water level and donut oil absorbability (α=0.05). The optimum donut contains water level 26,74%, ash 0.86%, protein 6,26%, fat 15,78% and carbohydrates 50,36% and also oil absorbability oil 9,31% .The nutrition values of optimum donut with cassava addition in 40 grams serving size are 147 kkal of energy, 9% fat, 4% protein and 6% of carbohydrate.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/34/051802434 |
| Uncontrolled Keywords: | Daya Serap Minyak, Donat, Kadar Air, Optimasi, Staling, Ubi Kayu. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.17 Products > 338.173 68 Products (Starch crops) > 338.173 682 Products (Cassava (Manioc)) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 25 May 2018 07:05 |
| Last Modified: | 18 Oct 2021 02:44 |
| URI: | http://repository.ub.ac.id/id/eprint/11080 |
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