Sutawan, Aldio (2017) Optimasi Lama Fermentasi (Resting) Terhadap Daya Kembang Donat Kentang. Sarjana thesis, Universitas Brawijaya.
Abstract
Donat kentang adalah donat yang dibuat dari tepung terigu yang disubtitusi menggunakan kentang. Kentang dipilih karena mempunyai kadar pati dan amilopektin yang tinggi, yang dapat membuat tekstur donat menjadi lebih lembut. Salah satu syarat mutu penerimaan donat adalah volume pengembangan seragam. Volume pengembangan donat salah satunya dipengaruhi oleh lama fermentasi. Penelitian ini bertujuan untuk mengetahui optimasi lama fermentasi terhadap daya kembang donat kentang. Optimasi lama fermentasi ditentukan menggunakan metode Response Surface Methodology (RSM) one factor dengan variabel bebas (X1) berupa lama fermentasi (resting) dan variabel respon (Y1) volume pengembangan. Donat kentang difermentasi dengan waktu yang berbeda-beda selama 45 menit; 63,75 menit; 82,5 menit; 101,25 menit; dan 120 menit. Data hasil analisis dimasukan ke Design Expert 10.0.0 untuk mendapatkan titik optimum volume pengembangan. Donat kentang dengan lama fermentasi optimum dianalisa kimia (kadar air, kadar abu, kadar pati, kadar serat kasar, kadar lemak, kadar protein, dan kadar total karbohidrat (by difference)), dan analisa fisik (volume spesifik, tensile strength, dan tekstur profil (hardness, cohesiveness, dan springiness)). Hasil penelitian menunjukan bahwa lama fermentasi optimum pada donat kentang dengan lama fermentasi 108,73 menit dan didapatkan volume pengembangan sebesar 171,69%. Donat kentang dengan lama fermentasi optimum, memiliki kadar air 28,17%, kadar abu 0,61%, protein 8,16%, lemak 17,39%, karbohidrat 45,88%, total gula 21,81%, serat kasar 5,93%, volume spesifik 5,16 g/cm3, nilai tensile strength 3,57 N/m2 dan tekstur profil (hardness 144,55 N; cohesiveness 0,79; dan Springiness 4,25 mm2). Donat kentang lama fermentasi optimum dengan setiap takaran saji 65 g (2 buah donat kentang), dapat memenuhi Angka Kecukupan Gizi (AKG) protein sebesar 9%, total karbohidrat 9%, dan lemak 17% dalam 242 kkal berdasarkan jumlah kebutuhan energi 2150 kkal kategori umum.
English Abstract
Potato doughnut is a doughnut made from wheat flour substituted with potato. Potatoes have a high starch and amylopectin content, which can make doughnut texture softer. One of the quality requirement of doughnut is doughnut volume expansion. The expansion of doughnut volume affected by fermentation time. Purpose of this research is to determine the optimization of fermentation time to volume expansion of potato doughnut. The optimization of fermentation time determined by Response Surface Methodology (RSM) one factor with independent variable (X1) is fermentation time (resting) and response variable (Y1) volume expansion. Potato Doughnuts fermented with different times, from 45 minutes; 63,75 minutes; 82,5 minutes; 101,25 minutes; and 120 minutes. The analysis result inputted to Design Expert 10.0.0 to get an optimum volume expansion of potato doughnut. Potato doughnut with optimum fermentation time analyzed the chemical components (water content, ash content, starch content, crude fiber content, fat content, protein content, and total carbohydrates (by difference)), also the physical components (specific volume, tensile strength, and texture profile (hardness, cohesiveness, and springiness)). The result of this research that the optimum time of fermentation on potato doughnut is 108,73 minutes with expansion volume 171,69%. Optimum conditions of potato doughnut contains water content 28,17%, ash content 0,61%, protein content 8,16%, fat content 17,39%, total carbohydrates 45,88%, total sugar content 21,81%, crude fiber content 5,93%, specific volume 5,16 g/cm3, tensile strength value 3,57 N/m2 and texture profile (hardness 144,55 N; cohesiveness 0,79; and Springiness 4,25 m2). Potato doughnut with optimum fermentation time in 65 g serving size (2 potato doughnuts), qualify the Recommended Dietary Allowances (DRA) protein 9%, total carbohydrates 9%, and fat content 17% in 242 kcal based on total amount of energy demand 2150 kcal on general category.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/239/051704762 |
| Uncontrolled Keywords: | Daya Kembang, Donat, Kentang, Lama Fermentasi, Optimasi. |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs > 635.21 Potatoes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 13 Jul 2017 09:36 |
| Last Modified: | 09 Dec 2020 11:03 |
| URI: | http://repository.ub.ac.id/id/eprint/137 |
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