Nandhani, Siti Destisa (2014) Pengaruh Proporsi Tepung Labu Kuning (Cucurbita moschata Duch) dan Tepung Ikan Lele Dumbo (Clarias gariepinus) Serta Penambahan Natrium Bikarbonat (NaHCO3) Terhadap Sifat Fisiko, Kimia dan Organolepti. Sarjana thesis, Universitas Brawijaya.
Abstract
Masalah gizi makro seperti KEP dan gizi mikro seperti KVA sangat sering terjadi di Indonesia. Salah satu cara menanggulangi masalah tersebut dengan meningkatkan konsumsi pangan yang kaya kandungan karotenoid dan tinggi protein. Cookies merupakan makanan ringan yang dapat dikonsumsi oleh seluruh kalangan, namun cookies yang beredar di pasaran memiliki kandungan karbohidrat dan lemak yang tinggi tetapi rendah protein dan vitamin seperti provitamin A yang dibutuhkan oleh balita sampai orang dewasa. Bahan utama dalam pembuatan cookies adalah terigu. Indonesia merupakan negara dengan tingkat ketergantungan mengimpor gandum yang besar. Saksono (2012) berdasarkan data asosiasi industri pada tahun 2012 menyatakan bahwa konsumsi cookies di Indonesia meningkat hingga 5%-8% dari tahun 2011. Diperlukan substitusi dengan bahan baku lokal seperti labu kuning dan ikan lele dumbo untuk mengurangi penggunaan tepung terigu serta meningkatkan kandungan gizi cookies. Pencampuran dua jenis atau lebih tepung yang memiliki karakteristik berbeda seperti protein, lemak dan pati dapat membentuk struktur yang kompak sehingga tekstur akhir cookies menjadi keras. Maka diperlukan penambahan NaHCO3 untuk menjaga kualitas cookies bersifat porous sehingga tidak bertekstur keras dan kerenyahannya meningkat Penelitian ini bertujuan untuk mengetahui proporsi tepung labu kuning : tepung lele dumbo dan penambahan natrium bikarbonat yang optimal dalam pembuatan cookies untuk mendapatkan perlakuan terbaik dan mengetahui pengaruhnya terhadap sifat fisiko, kimia dan organoleptik biskuit. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor, dimana faktor I (W) adalah proporsi tepung labu kuning : tepung ikan lele (20%, 25%, 30%) dan faktor II (N) adalah penambahan Natrium Bikarbonat (NaHCO3) (0%, 0,25%, 0,5%). Diperoleh 9 kombinasi dengan 3 kali pengulangan sehingga didapatkan 27 satuan percobaan. Data dianalisa dengan ANOVA, jika terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT, jika tidak terdapat beda nyata dilakukan uji lanjut BNT dengan α=5%. Uji organoleptik dengan Hedonic Scale. Penentuan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa penambahan tepung labu kuning : tepung lele dumbo memberikan pengaruh yang nyata (α = 5%) terhadap kadar air, kadar protein, total karoten, kadar abu, kadar lemak, daya patah serta warna (L, a, b) cookies. Penambahan NaHCO3 memberikan pengaruh yang nyata (α = 5%) terhadap kadar air dan daya patah cookies. Cookies perlakuan terbaik segi kimia dan fisik diperoleh pada proporsi tepung labu kuning : tepung lele dumbo (30% : 20%) dan penambahan NaHCO3 0% dengan kadar air 4,42%; kadar protein 13,51%; total karoten 111,34 μg/g; kadar abu 2,61%; kadar lemak 28,37%; warna (L) 64,66; (a) 5,33; (b) 29,66; daya patah 15,23 N. Cookies perlakuan terbaik segi organoleptik diperoleh pada proporsi tepung labu kuning : tepung lele dumbo (30% : 20%) dan penambahan NaHCO3 0,5% dengan kadar air 3,42%; kadar protein 13,54%; total karoten 112,91 μg/g; kadar abu 2,8%; kadar lemak 28,19%; warna (L) 64,1; (a) 5,96; (b) 30,36; daya patah 13,37 N.
English Abstract
The Problems of macro nutrients deficiency, such as Protein Energy Deficiency (PED) and problem of micronutrients such as Vitamin A Deficiency (VDA) are very common in Indonesia. An alternative way to handle this problem by increasing the consumption of foods rich in carotenoid content and high protein. Cookies is a snack that can be consumed by many people, but cookies sold in the market contain high carbohydrates and fat but low in protein and vitamins such as provitamin A, which is needed by toddlers to adults. The main ingredient in the manufacture of cookies generally is wheat. Indonesia is a country that has a large dependence on imported wheat. Saksono (2012), based on data from industry association in 2012 stated that the consumption of cookies in Indonesia increased to 5% -8% from 2011. Substitution with local raw materials such as pumpkin and Dumbo catfish is required to reduce the use of wheat flour and to produce more nutritious cookies. Mixing two or more kinds of flour that have different characteristics such as protein, fat and starch can form a compact structure so that the texture of the cookies is hard. It would require the addition of NaHCO3 to maintain the quality of the cookies to be porous so it is not hard and increase crispness of cookies. This research aims to determine the optimal proportion of pumpkin flour : dumbo catfish flour and addition of sodium bicarbonate and to determine effects on physco-chemical and sensory properties of cookies. This research was arranged using Randomized Block (RBD) with 2 factors. Factor 1 (W) is the addition of pumpkin flour : dumbo catfish flour in 3 levels (20%; 25%; 30%). Factor 2 (N) is the addition of sodium bicarbonate (NaHCO3) in 3 levels (0%; 0,25%; 0,5%). Retrieved 9 combination with 3 repetitions so that got 27 experimental units. The obtained data is analyzed using ANOVA and is tested using LSD or DMRT Test at α = 5% level. Sensory characteristics are tested using Hedonic Scale method and the best treatment is identified by Zeleny method. The results showed that the pumpkin flour : catfish flour addition gave a significant effect (α = 5%) of the water content, protein content, carotenoid content, ash content, fat content, tensile strength and color (L, a, b) of cookies. While the NaHCO3 addition gave a significant effect (α = 5%) of the water content and tensile strength cookies. Cookies with the best treatment in terms of its psychochemical characteristics were obtained on the proportion of pumpkin flour : dumbo catfish flour (30% : 20%) and addition of sodium bicarbonate (0%) that have water content 4,42%; protein content 13,51%; caroten total 111,34 μg/g; ash content 2,61%; fat content 28,37%; brightness (L) 64,66; redness (a) 5,33; yellowness (b) 29,66; tensile strength 15,23 N. Cookies with the best treatment in terms of its sensory characteristics were obtained on the proportion of pumpkin flour : dumbo catfish flour (30% : 20%) and addition of sodium bicarbonate (0,5%) that have water content 3,42%; protein content 13,54%; caroten total 112,91 μg/g; ash content 2,8%; fat content 28,19%; brightness (L) 64,1; redness (a) 5,96; yellowness (b) 30,36; tensile strentgh 13,37 N.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/411/051406441 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 20 Oct 2014 15:44 |
| Last Modified: | 09 Nov 2021 03:33 |
| URI: | http://repository.ub.ac.id/id/eprint/149820 |
![[thumbnail of skripsi.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
skripsi.pdf Restricted to Registered users only Download (4MB) |
Actions (login required)
 |
View Item |