NenengsihVerawati (2007) Pengaruh Rasio Tepung Aren:Tepung Terigu dan Penambahan Baking Powder Terhadap Sifat Fisik, Kimia dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman aren ( Arenga Pinnata ) adalah sejenis tanaman tahunan. Tanaman aren atau enau ( Arenga pinnata ) merupakan tanaman yang menghasilkan bahan-bahan industri yang sudah sejak lama kita kenal. Hampir semua bagian tanaman ini dimanfaatkan dan memiliki nilai ekonomi. Namun sayang tanaman ini kurang mendapat perhatian untuk dikembangkan atau dibudidayakan secara sungguh-sungguh untuk berbagai pihak. Saat ini tanaman aren lebih dikenal dengan buahnya yang dipergunakan sebagai pelengkap minuman dan makanan, niranya digunakan sebagai bahan pembuatan gula merah, sedangkan tepung aren masih belum dikenal masyarakat. Pada pembuatan cookies adalah salah satu cara pemanfaatan tepung aren dalam bidang pengolahan pangan. Dalam upaya mengembangkan teknologi pangan khususnya tepung aren untuk meningkatkan pemanfaatan tepung aren bagi masyarakat melalui difersifikasi betuk olahan (produk) dari tepung aren. Pemilihan produk cookies didasarkan atas pertimbangan bahwa cookies mempunyai masa simpan yang relatif lama, mudah dibawa dan juga disukai baik dikalangan orang tua maupun muda. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK), terdiri dari 2 faktor masing-masing faktor memiliki 3 level yaitu: faktor I rasio tepung aren:tepung terigu (25:75), (50:50), (75:25), faktor II: penambahan baking powder (0.5, 0.75, 1,00%) Hasil penelitian menunjukkan bahwa rasio tepung aren berpengaruh nyata terhadap kadar air, kadar serat kasar, pati, dan warna. Penambahan baking powder berpengaruh nyata terhadap kadar air, kadar pati, warna, daya patah dan daya kembang. Sedangkan interaksi kedua perlakuan berpengaruh nyata terhadap daya patah, daya kembang, dan kadar air cookies. Parameter terbaik dari organoleptik diperoleh pada perlakuan rasio tepung aren 25% dengan tepung terigu 75% dan penambahan baking powder 1,00% yang mempunyai sifat-sifat sebagai berikut: nilai skor kesukaan terhadap rasa 5,45 (agak menyukai), warna 5,95 (agak menyukai), aroma 5,45 (agak menyukai) dan kerenyahan 5,22 (agak menyukai). Dengan parameter fisik dan kimia yaitu kadar air 5,26%, kadar serat kasar 1,10%, kadar pati 45,11%, daya kembang 31,07%, daya patah 57,95 N/m, dan kecerahan 53,21. Dari hasil uji t perlakuan terbaik dengan produk tepung aren tanpa penambahan tepung terigu dan baking powder memberikan pengaruh berbeda nyata pada parameter warna, rasa, dan kerenyahan.
English Abstract
Sugar Palm ( Arenga Pinnata ) is a kind of annual plant. Sugar palm or enau ( Arenga Pinnata ) is a well-known plant which produces industrial materials since long time ago. Almost all part of this plant can be used and has economic value. Unfortunately, very little attention given to this plant to be developed and cultured for many people. Nowadays, the sugar palm is well-known for its fruit as the complement of foods and drinks, and its sap used as materials for red sugar, while sugar palm flour is still not known yet. One of the palm flour utilization in food processing field is for cookies making. In order to develop food technology, especially in improving palm flour utilization for people, we improve it through diversification of processed form of palm flour. The selection of cookies product is based on consideration that cookies has a long storage time, portable and liked by many people. This research used Random Block Design (RBD), consist of 2 factors where each factor had 3 levels. The first was: the ratio palm sugar flour of against wheat flour (25:75), (50:50), (75:25), and the second was the addition of baking powder (0.5, 0.75, and 1.00 %). The result from this research showed that the flour ratio has significant influence to moisture content, rough fiber content, starch content and color. The baking powder addition had significant influence to moisture content, starch content, color, breakability, and expansiability. The interaction between both treatments had significant influence to the breakability, expansiability, and moisture content of cookies. The best parameter from organoleptic gained from sugar palm flour ratio treatment of 25% with wheat flour 75% and baking powder addition of 1,00% which resulted characteristics as following: the score of favorable taste 5,45 (rather like), color 5,95 (rather like), odor 5,45 (rather like), and crispy level 5,22 (rather like). Its physical and chemical parameters showed moisture content of 5,26%, rough fiber content 1,10%, starch content 45,11%, expasiability 31,07%, breakability 57,95 N/m, and brightness 53,21. The t test result from the best treatment on sugar palm flour product without wheat flour and baking powder addition gave different significant effect on color, taste, and crispiness level parameters.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2007/67/050700706 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 20 May 2009 10:12 |
| Last Modified: | 21 Oct 2021 05:26 |
| URI: | http://repository.ub.ac.id/id/eprint/147845 |
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