AlfaRachmawati (2008) Optimasi Persentase Penambahan Shortening dan Lama Pengadukan pada Pembuatan Mentega Wijen (Sesame Butter). Sarjana thesis, Universitas Brawijaya.
Abstract
Mentega wijen merupakan suatu produk berbahan baku biji wijen yang digunakan sebagai pelapis roti dan kue, rasanya lebih gurih dan lebih disukai dibandingkan mentega biasa (margarin). Mentega adalah suatu bahan berlemak dalam bentuk emulsi water in oil (W/O), yaitu fase air berada dalam fase lemak. Daya kerja emulsi disebabkan oleh banyaknya molekul yang dapat terikat baik pada lemak maupun pada air. Kestabilan emulsi peranannya sangat penting dalam mempertahankan daya kerja emulsi. Rancangan yang digunakan dalam Metode Permukaan Respon adalah Rancangan Komposit Terpusat dengan menggunakan 2 faktor perlakuan yaitu penambahan shortening (5%, 10% dan 15%) dan lama pengadukan (20, 25 dan 30 menit) dengan perulangan pada titik tengah sebanyak lima kali. Faktor persentase penambahan shortening berpengaruh nyata terhadap respon nilai kadar lemak mentega wijen, sedangkan faktor lama pengadukan tidak berpengaruh nyata. Pada respon tingkat kestabilan emulsi hanya persentase penambahan shortening yang berpengaruh nyata terhadap stabilitas emulsi pada mentega, sedangkan lama pengadukan tidak berpengaruh nyata. Hasil solusi optimal telah didapatkan besarnya persentase penambahan shortening sebesar 15% dan lama pengadukan sebesar 30 menit akan menghasilkan persentase kadar lemak sebasar 50,6%, tingkat kestabilan emulsi sebesar 99,71%, kadar air sebesar 1,62%, protein 21,018% dan kadar calsium sebesar 1,35%. Hasil uji organoleptik panelis menyebutkan bahwa kenampakan, warna, rasa dan aroma dari mentegakacang masih lebih disukai dibandingkan mentega wijen Kata kunci : wijen, mentega wijen, lemak, tingkat kestabilan emulsi, optimasi.
English Abstract
Sesame butter is base on sesame seed which is used as couting for bread and the taste is more liked that usual margarine. Butter is a fat substance in the form of water in oil emulsion (W/O), which is water phase is fat phase. The work power of emulsion is caused by among of molecules which can be tied in fat as well as in water. The stability of emulsion tahes in importent role in keeping the work power of emulsion. The design of this research which is used in The Surface Response Methode is Center Composit Design using two treatment factors, they are adding persentage of shortening (5%, 10% and 15%) and the length time of mixing (20, 25 and 30 minutes) with the repetition on the midle point (x=0) as much as five times. The percentage of adding shortening influences significantly to the fat of sesame butter emulsion, where as the length of mixing does not. The percentage of adding shortening influences significantly to the stability of sesame butter emulsion, where as the length of mixing does not. The optimization solution result could get the adding percentage of shortening as much as 5% and the length time of mixing as much as 30 minute, having percentage of the fat content 50,6%; the emulsion stability 99,71%, water content 1,6%; protein content 21,018% and calcium content 1,35%.. Key Word : Sesame butter, stability of emulsion, optimization.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/41/0508000709 |
| 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: | 07 Apr 2008 08:54 |
| Last Modified: | 21 Oct 2021 07:20 |
| URI: | http://repository.ub.ac.id/id/eprint/148034 |
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