Astuti, Puji (2018) Optimasi Penambahan Pasta Ubi Kayu terhadap Volume Pengembangan dan Sifat Organoleptik Donat. Sarjana thesis, Universitas Brawijaya.
Abstract
Donat biasanya terbuat dari tepung terigu protein tinggi sebagai bahan baku utamanya. Akan tetapi, pemenuhan akan kebutuhan tepung terigu mengalami kendala, dimana pemenuhan gandum di Indonesia masih harus diimpor, sehingga perlu disubstitusi dengan bahan lokal seperti ubi kayu. Penambahan bahan lain sebagai pengganti atau campuran tepung terigu dalam formulasi donat, tentunya akan mempengaruhi karakteristik dari produk tersebut. Untuk mengatasi perubahan tersebut, perlu dilakukan optimasi penambahan pasta ubi kayu sebagai bahan substitusi. Persentase penambahan pasta ubi kayu perlu ditentukan untuk memperoleh donat dengan karakteristik volume pengembangan yang seragam, tekstur, dan rasa yang masih bisa diterima. Tujuan dari penelitian ini untuk mengetahui optimasi penambahan pasta ubi kayu, sehingga didapatkan donat dengan volume pengembangan yang seragam serta sifat organoleptik yang disukai konsumen. Penelitian dilakukan dengan menggunakan metode Response Surface Methodology (RSM) one factor dengan variabel bebas (X1) berupa proporsi penambahan ubi kayu dan variabel respon (Y1) volume pengembangan. Penelitian pendahuluan telah dilakukan untuk mendapatkan formulasi penambahan pasta ubi kayu sehingga dihasilkan donat yang dapat diterima dari segi kenampakan dan tekstur. Hasil yang diperoleh dari penelitian pendahuluan, yaitu dari level terendah penambahan ubi kayu 0% sebagai kontrol dan level tertinggi 70%. Kemudian, hasil penelitian tersebut diinput ke program Design Expert 7 trial version dan didapatkan 7 run yaitu, persentase penambahan ubi kayu 70%, 17.5%, 70%, 0%, 52.5%, 35%, dan 0%. Pengujian terhadap volume pengembangan diukur dengan metode seed displancement test, sedangkan untuk sifat organoleptik dilakukan uji organoleptik hedonik. Donat dengan proporsi penambahan pasta ubi kayu optimum dianalisa kimia (kadar air, kadar lemak, kadar protein, kadar karbohidrat, dan kadar serat pangan), analisa fisik (volume pengembangan, tekstur, dan porositas), dan organoleptik. Hasil analisa dari pengujian kadar karbohidrat, kadar protein, dan kadar lemak juga digunakan pada penentuan persentase Angka Kecukupan Gizi (AKG) formulasi donat optimum. Hasil analisis volume pengembangan optimum didapatkan pada donat dengan penambahan pasta ubi kayu sebesar 21,87% dan dengan volume pengembangan sebesar 92,6992%. Penambahan Ubi kayu juga berpengaruh terhadap kekerasan dan porositas donat. Berdasarkan hasil uji organoleptik, donat dengan penambahan ubi kayu terbaik yang paling disukai adalah dengan penambahan pasta ubi kayu sebesar 70% berdasarkan metode analisa zeleny. Donat dengan volume pengembangan optimum memiliki kadar air 26,05%, kadar abu 0,92%, protein 4,43%, lemak 13%, dan karbohidrat (by difference) 46,62%. Informasi nilai gizi donat dengan penambahan ubi kayu dengan takaran saji 40 g, memiliki energi total 242 kkal dengan kandungan gizi (dalam % AKG) lemak 13%, protein 3%, dan total karbohidrat 6%.
English Abstract
Donuts are usually made from high protein flour as the main raw material. However, the fulfillment of wheat flour needs is constrained, where the fulfillment of wheat flour in Indonesia is still dependent on imports, so it needs to be substituted with local materials such as cassava. The addition of other ingredients as a substitute or mixture of wheat flour in a donut formulation, will certainly affect the characteristics of the product. To overcome these changes, it is necessary to optimize the addition of cassava as a substitution material. The percentage of cassava added needs to be determined to obtain donuts with uniform of volume expansion, texture and taste characteristics. The purpose of this research was to determine the optimization of addition of cassava, to get donuts with uniform of volume expansion and texture and taste acceptable taste by consumer. The research was conducted by using Response Surface Methodology (RSM) one factor with independent variable (X1) in the form of proportion of cassava addition and response variable (Y1) development volume. Preliminary research has been done to obtain the formulation of cassava additions to produce acceptable donuts in terms of appearance and texture. The results obtained from the preliminary study, is from the lowest level of cassava 0% addition as control and the highest level 70. Then, the result was inputted to Design Expert 7 trial version and 7 run, that was 70%, 70%, 0%, 52.5%, 35%, and 0%. Tests on development volume were measured by seed removal test method, while for organoleptic properties, hedonic organoleptic test was performed. Donuts with the optimum proportion of cassava were chemically analyzed (water content, fat content, protein content, carbohydrate levels, and fiber content), physical analysis (developmental volume, texture, and porosity), and organoleptics. The results of the analysis of carbohydrate levels, protein content, and fat content were also used in determining the percentage of Recommended Dietary Allowances (DRA) of optimum donut formulation. The result of optimum volume analysis was found on donut with cassava addition of 21.87% and with development volume 92,6992%. The addition of Cassava also affected the hardness and porosity of donuts. Based on organoleptic test results. The best cassava additions most favored by panelists was the addition of 70% cassava based on the zeleny analysis method. Donut with optimum development volume had water content 26,05%, ash content 0,92%, protein 4,43%, fat 13%, carbohydrate (by difference) 46,62%. Information on the nutritional value of donut potatoes with a serving dose of 40 g, contained a total energy of 242 kcal with nutrient content (in% RDA) fat 13%, protein 3%, and total carbohydrate 6%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/46/051802446 |
| Uncontrolled Keywords: | donat, organoleptik, ubi kayu, volume pengembangan |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.23 Cassava arrowroot starches |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2018 01:47 |
| Last Modified: | 18 Oct 2021 03:12 |
| URI: | http://repository.ub.ac.id/id/eprint/11123 |
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