Claudia, Ricca (2015) Karakteristik Biskuit Berbasis Lokal Tepung Ubi Jalar Oranye (Ipomoea batatas L.) dan Tepung Jagung (Zea mays) Fermentasi (Kajian Proporsi Tepung dan Konsentrasi Kuning Telur). Sarjana thesis, Universitas Brawijaya.
Abstract
Biskuit merupakan salah satu makanan ringan yang banyak dikonsumsi oleh masyarakat Indonesia. Biskuit tidak hanya dibuat dari tepung terigu, namun dapat pula dibuat dari tepung lain karena dalam pembuatan biskuit tidak diperlukan gluten. Hal ini yang mendasari dibuatnya biskuit dari tepung ubi jalar dan tepung jagung. Selain mudah diperoleh, kedua bahan ini memiliki harga yang relatif murah. Kedua tanaman ini mengandung karbohidrat yang tinggi serta gizi yang cukup baik sehingga sesuai untuk dijadikan tepung sebagai bahan baku pembuatan biskuit. Kelemahan jagung sebagai bahan pembuatan biskuit yaitu mengandung anti nutrisi berupa asam fitat dan granula pati yang besar. Beberapa penelitian sebelumnya telah menyebutkan bahwa fermentasi mampu mendegradasi asam fitat. Mikroba yang tumbuh selama fermentasi akan menghasilkan beberapa enzim yang diduga mampu menurunkan kadar fitat pada jagung. Salah satu penentu kualitas biskuit adalah tekstur. Selama fermentasi jagung, mikroba yang tumbuh akan menghasilkan enzim yang dapat melunakkan ganula pati sehingga tepung menjadi halus dan tekstur biskuit yang keras dapat dikurangi. Bahan tambahan yang biasa digunakan dalam membantu memperbaiki tekstur biskuit adalah kuning telur. Protein pada kuning telur memudahkan terjadinya dispersi minyak dalam komponen penyusun suatu adonan sehingga sifat produk akhir menjadi empuk. Tujuan dari penelitian ini adalah untuk mengetahui proporsi penambahan tepung ubi jalar dan tepung jagung fermentasi serta konsentrasi kuning telur yang tepat untuk mendapatkan biskuit dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor, dimana faktor I adalah proporsi tepung ubi jalar : tepung jagung (50:50%, 70:30%, 90:10%) dan faktor II adalah konsentrasi kuning telur (3%, 6%, 9%). Data dianalisa dengan ANOVA dilanjutkan uji BNT dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode De Garmo. Hasil penelitian menunjukkan bahwa biskuit perlakuan terbaik secara fisik kimia diperoleh pada perlakuan proporsi ubi jalar oranye dengan tepung jagung fermentasi 70 : 30 dan konsentrasi kuning telur 9%. Biskuit tersebut memiliki kadar air 3,33%, kadar lemak 32,15%, kadar protein 3,26 %, kadar pati 41,78%, serat kasar 1,36 %, daya patah 12,37 N, kecerahan 66,43, kemerahan 8,40, dan kekuningan 28,73, skor kesukaan terhadap rasa 4,33 (suka), warna 4,03 (suka), aroma 3,87 (suka), dan tekstur 3,93 (suka). Biskuit perlakuan terbaik dari segi organoleptik diperoleh pada perlakuan proporsi ubi jalar oranye dengan tepung jagung fermentasi 50 : 50 dan konsentrasi kuning telur 3% memiliki kadar air 2,72%, kadar lemak 31,23%, kadar protein 2,92%, kadar pati 48,06%, serat kasar 1,47%, daya patah 9,77 N, kecerahan 69,97, kemerahan 7,50, dan kekuningan 26,30, skor kesukaan terhadap rasa 4,37 (suka), warna 4,13 (suka), aroma 4,20 (suka), dan tekstur 4,03 (suka).
English Abstract
Biscuits is one of the many snacks consumed by the people of Indonesia. The biscuits are not only made from wheat flour, but can also be made from other flour because biscuits is not required in the manufacture of gluten. This is the underlying biscuit manufacture of sweet potato flour and corn flour. Besides being easily obtained , these two materials have relatively low prices. Both of these plants contain a high carbohydrate and nutrient pretty good so fit to be used as flour as raw material for making biscuits . The weakness of corn as materials for biscuits that contain anti-nutrients such as phytic acid and corn has a large starch granules. Several previous studies have suggested that fermentation is able to degrade phytic acid. Microbes that grow during fermentation will produce enzymes that allegedly able to reduce levels of phytate in maize. Determinant the quality of biscuit is texture. During the fermentation of corn, microbes that grow will produce enzymes that can soften the starch ganules so the flour into a smooth and hard biscuit texture can be reduced. Additional materials commonly used in helping to improve the texture of the biscuit is the yolk . Protein in egg yolk facilitates the dispersion of oil in the components of the dough so that properties the final product become soft. The purpose of this research was to determine the proportion of the addition of sweet potato flour and fermented corn flour and egg yolk concentration appropriate to get the biscuits with the best characteristics. This research used a randomized block design (RBD) with two factors , where the first factor is the proportion of sweet potato flour : corn flour ( 50 : 50 % , 70 : 30 % , 90 : 10 % ) and the second factor is the concentration of egg yolk ( 3%, 6%, 9% ). Data were analyzed by ANOVA followed by LSD 5 % confidence interval. Determining the best treatment using De Garmo method. The results showed that the best biscuit in term of physical and chemical treatment obtained in the proportion of orange sweet potatoes flour with fermented corn flour 70 : 30 with 9% concentration of egg yolk. The biscuits have a water content of 3,33% , 32,15% of fat content, 3,26% protein content , 41,78% of starch content, 1,36% of crude fiber, 12,37 N of broken power, brightness 66.43, redness 8.40, and 28.73 yellowness, as well as having a scores of liking for flavors 4,33 (like), color 4,03 (like), aroma 3,87 (like), and texture 3,93 (like). The best biscuit in term of organoleptic treatment obtained in the proportion of orange sweet potatoes flour with fermented corn flour 50 : 50 with 3% concentration of egg yolk. The biscuits have a water content of 2,72%, 31,23% of fat content, 2,92% protein content , 48,06% of starch content, 1,47% of crude fiber, 9.77N of broken power, brightness 69,97, redness 7,50, and 26,30 yellowness, as well as having a scores of liking for flavors 4,37 (like), color 4,13 (like), aroma 4,20 (like), and texture 4,03 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/10/051500463 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 Jan 2015 07:09 |
| Last Modified: | 12 Nov 2021 07:14 |
| URI: | http://repository.ub.ac.id/id/eprint/149980 |
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