Fortifikasi Kalsium Cangkang Telur Pada Pembuatan Cookies (Kajian Kosentrasi Tepung Cangkang Telur dan Baking Powder

Rahmawati, Wenny Ayu (2014) Fortifikasi Kalsium Cangkang Telur Pada Pembuatan Cookies (Kajian Kosentrasi Tepung Cangkang Telur dan Baking Powder. Sarjana thesis, Universitas Brawijaya.

Abstract

Konsumsi telur di Indonesia meningkat dari tahun ke tahun sehingga produksi telur juga meningkat. Produksi telur ayam ras petelur yang semakin meningkat ini menimbulkan semakin banyaknya limbah cangkang telur yang dihasilkan. Limbah cangkang telur ini dapat dimanfaatkan sebagai salah satu bahan baku untuk industri makanan yang ramah lingkungan. Salah satu produk makanan yang sangat digemari oleh semua kalangan sebagai snack adalah cookies. Umumnya cookies mengandung gula dan lemak yang tinggi tetapi rendah dalam kandungan gizinya, sehingga diperlukan peningkatan nilai gizinya misalnya dengan fortifikasi kalsium dari tepung cangkang telur. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan baking powder dan tepung cangkang telur terhadap karakteristik cookies serta dapat menentukan rasio terbaik dari penambahan keduannya pada pembuatan cookies yang menghasilkan respon terbaik terhadap karakteristik cookies. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu kosentrasi Tepung cangkang (5%, 10%, 15%) dan faktor II yaitu kosentrasi baking powder (0,5%, 1%, 1,5%) dengan 3 kali ulangan. Analisa data dilakukan dengan (ANOVA) dengan selang kepercayaan 5% dan dilanjutkan uji BNT atau DMRT (Duncan’s Multiple Range Test), dengan selang kepercayaan 5 %. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode pembobotan. Hasil penelitian menunjukkan bahwa perlakuan penambahan baking powder (B) memberikan pengaruh yang sangat nyata (α=0,05) terhadap kadar air. Perlakuan penambahan tepung cangkang telur (C) memberikan pengaruh yang sangat nyata (α=0,05) terhadap kadar abu dan kadar protein. Sedangkan interaksi antara keduanya memberikan pengaruh yang sangat nyata (α=0,05) terhadap kadar air, kadar abu, kadar protein, daya kembang, daya patah, derajat kecerahan (L*), derajat kemerahan (a*), dan derajat kekuningan (b*). Perlakuan terbaik menurut parameter kimia dan fisik diperoleh dari perlakuan penambahan tepung cangkang 15% dan baking powder 0,5% yaitu sebagai berikut: Kadar air (3,726%), kadar abu (12,529%), kadar protein (6,880%), daya kembang (0,95%), daya patah (10,733 N), derajat kecerahan (L*) (39,73), derajat kemerahan (a*) (16,76), derajat kekuningan (b*) (15,49), dan memiliki kadar kalsium sebesar 4,22%.Sedangkan perlakuan terbaik menurut parameter organoleptik diperoleh dari perlakuan penambahan tepung cangkang 5% dan baking powder 0,5% yaitu sebagai berikut: warna 3,83 (agak menyukai), aroma 3,53 (agak menyukai), rasa 3,6 (agak menyukai), tekstur 3,77 (agak menyukai), aftertaste 3,77 (agak menyukai), dan memiliki kadar kalsium sebesar 2,04%.

English Abstract

Egg consumption in Indonesia increased from year to year so that egg production also increased. The production of eggs of chicken laying the increasing and that raises many more waste the eggshell produced. Waste egg shells can be utilized as one of the raw materials for the food industry-friendly environment. One of the products of foods that are very popular by all the circles as a snack is cookies. Cookies generally contain sugar and high fat but low in content of its nutrition value. So that the necessary increase in the value of its nutrition value such as calcium fortification from flour the egg capsules. The purpose of this research is to know the influence of the addition of baking powder and flour egg shells characteristic of cookies as well as be able to determine the best ratio of the addition of a second on the creation of cookies that generates the best response to the characteristics of the cookies. This study used a randomized block design (RBD) with two factors, each of which consists of 3 levels. The first factor is the addition of flour from eggshell with a concentration of 5%, 10%, 15%. The second factor is the addition of baking powder with a proportion ratio of 0,5%, 1% and 1,5% in order to obtain a combination of 9 combination with 3 replications. Data analyzed (ANOVA) with 5% confidence interval and test BNT or DMRT (Duncan Multiple Range Test), with a 5% confidence interval. Selection of the best treatment is done by using the method of weighting. The results showed that the addition of baking powder treatment (B) gives a very real influence (α=0,05) against moisture content. Treatment of the addition of flour egg shells (C) gives a very real influence (α=0,05) against ash content and protein content. While the interaction between the two gives a very real influence (α=0,05%) against moisture content, ash content, protein content, flower power, tensile strength, the degree of brightness (L*), the degree of redness (a *), and the degree of yellowish (b *). The best treatment according to the chemical and physical parameters obtained from the treatment of the additional 15% eggshell flour and baking powder 0.5% which is as follows: moisture content (3,726%), ash content (12,529%), protein content (6,880%), flower power (0,95%), tensile strength (10,733 N), the degree of brightness (L*) (39,73), the degree of redness (a*) (16,76), the degree of yellowish (b*) (15,49), and calcium levels has amounted to 4,22%. While the best treatment according to the parameters of the organoleptic obtained from the treatment of the additional 5% eggshell flour and baking powder 0,5%: color 3,83 (somewhat like), flavor 3,53 (somewhat like), taste 3,6 (somewhat like), texture 3,77 (somewhat like), aftertaste 3,77 (somewhat like), and calcium levels has amounted to 2,04%.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2014/436/051406644
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	17 Oct 2014 14:11
Last Modified:	10 Nov 2021 03:55
URI:	http://repository.ub.ac.id/id/eprint/149847

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