Ferawaty, NiKetutFipit (2014) Pengaruh Substitusi Lesitin Kedelai Pada Cookies Tepung Beras Hitam dan Tepung Jagung Terhadap Kadar Lemak dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
Diet padat energi, dengan lemak tinggi terutama lemak jenuh akan berdampak pada masalah gizi lebih dan berkembang menjadi obesitas. Cookies merupakan snack yang sangat digemari dan sering dikonsumsi serta mengandung lemak tinggi (40-80% dari berat tepung). Pecegahan dapat dilakukan dengan menggantikan lemak dari margarin dengan lemak dari lesitin kedelai. Penelitian ini bertujuan mengetahui pengaruh substitusi lesitin kedelai terhadap kadar lemak dan mutu organoleptik meliputi tekstur, warna, rasa dan aroma pada cookies. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan masing-masing 6 kali ulangan. Analisis statistik dari kadar lemak menggunakan One Way ANOVA CI 95% dilanjutkan dengan Posthoct Test Tukey dan mutu organoleptik menggunakan Kruskal Wallis dan Mann Whitney. Setiap pengurangan 10% margarin ditambahkan 1% lesitin kedelai dari total tepung sehingga penambahan lesitin kedelai berturut-turut adalah 0%,1%,2% dan 3%. Hasil penelitian menunjukkan kandungan lemak turun seiring meningkatnya substitusi lesitin kedelai berturut-turut adalah 16.90 g/100g, 13.44 g/100g, 10.09 g/100g, dan 6.03 g/100g. Hasil uji organoleptik menunjukkan secara keseluruhan cookies dengan substitusi lesitin kedelai belum memiliki penerimaan lebih baik dari cookies kontrol, tetapi tingkat kesukaan panelis masih diatas 80%. Kesimpulan penelitian ini adalah substitusi lesitin kedelai signifikan menurunkan kadar lemak dan memiliki pengaruh yang signifikan terhadap mutu organoleptik pada cookies.
English Abstract
High energy and high fat diet, especially the saturated fat, affected in the development of malnutrition and led to obesity. Cookies contained fat in high percentage (40-80% of flour amounts), but are very popular to consumed as snack. Substitution of margarine as the source of fat in cookies with lecithin denoted a prevention to health risk. This study was performed to investigate the effect of soy lecithin substitution on cookies made from black rice flour and corn flour to the fat levels and organoleptic quality including texture, color, taste, and flavor of cookies. Complete Randomized Design was used in this study with 4 groups and 6 replications on each group. Statistical analysis of One Way ANOVA CI 95% was used in this study continued with Post Hoc Test Tukey to examine the fat levels, while the organoleptic quality was assessed with Kruskal Wallis and Mann Whitney. Additional lecithin were respectively 0%, 1%, 2%, and 3% since there were an additional 1% of lecithin from the total flour used in each 10% reduction of margarine. The level of fat decreased in each group respectively 16,90g/100g; 13,44g/100g; 10,09g/100g, and 6,03g/100g. Organoleptic quality test results indicated that overall cookies with lecithin substitution had not been received better than the control cookies, but yet the panelist preference level was above 80%. This study demonstrated that the substitution of soy lecithin decreased the fat levels of cookies and acceptable from organoleptic quality significantly.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/542/051404082 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jul 2014 08:32 |
| Last Modified: | 22 Oct 2021 02:22 |
| URI: | http://repository.ub.ac.id/id/eprint/124547 |
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