Claudia, Engganeyski Jana (2015) Studi Daya Cerna (In Vitro) Pati Dan Protein Pada Biskuit Dengan Formulasi Tepung Ubi Jalar Kuning (Ipomea Batatas L.) Dan Tepung Jagung Germinasi (Zea Mays). Sarjana thesis, Universitas Brawijaya.
Abstract
Biskuit Merupakan Produk Yang Memiliki Tingkat Konsumsi Yang Tinggi Di Indonesia. Bahan Utama Dalam Pembuatan Biskuit Adalah Tepung Terigu Yang Terbuat Dari Gandum Yang Hingga Saat Ini Masih Bergantung Pada Impor. Permasalahan Tersebut Dapat Diatasi Dengan Menggantikan Gandum Dengan Bahan Lokal Misalnya Tepung Ubi Jalar Dan Tepung Jagung. Ubi Jalar Ini Mememiliki Kandungan Protein Yang Rendah. Kandungan Protein Bisa Diperoleh Dari Biji Jagung Yang Digerminasi Sehingga Dapat Memenuhi Kebutuhan Gizi Pada Biskuit. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Proporsi Tepung Ubi Jalar Kuning Dan Tepung Jagung Germinasi Terhadap Daya Cerna Protein Dan Pati Pada Biskuit, Serta Sifat Kimia-Fisik Dan Organoleptik Pada Biskuit. Penelitian Ini Menggunakan Metode Rancangan Acak Kelompok (RAK) Dengan 1 Faktor Yakni Proporsi Tepung Ubi Jalar Kuning Dan Tepung Jagung Germinasi, Terdiri Dari 5 Level Yaitu : 50:50, 60:40, 70:30, 80:20, 90:10 (%) Dan Diulang Sebanyak 3 Kali. Analisa Data Dilakukan Dengan Analysis Of Variant Atau ANOVA) Menggunakan Program SPSS 17 Dengan Selang Kepercayaan 5% Untuk Mengetahui Apakah Terdapat Pengaruh Pada Tiap Perlakuan. Hasil Uji Yang Menunjukkan Perbedaan Nyata Dilanjutkan Dengan Uji DMRT (Duncan Multiple Range Test). Pengujian Organoleptik Menggunakan Metode Preference Test (Uji Hedonic) Untuk Melihat Tingkat Kesukaan Panelis Terhadap Produk Biskuit Yang Dihasilkan. Perlakuan Terbaik Ditentukan Dengan Menggunakan Metode Multiple Attribute (Zeleny). Hasil Perlakuan Terbaik Dibandingkan Dengan Kontrol Menggunakan Uji T. Hasil Penelitian Menunjukkan Bahwa Perlakuan Proporsi Tepung Ubi Jalar Kuning Dan Tepung Jagung Germinasi Berpengaruh Nyata (Α=0,05) Terhadap Daya Cerna Pati, Daya Cerna Protein Pada Biskuit, Kadar Pati, Kadar Protein, Daya Patah, Dan Warna (L A B) Pada Biskuit Namun Tidak Berpengaruh Nyata Terhadap Uji Organoleptik Yang Meliputi Rasa, Aroma, Warna Dan Tekstur. Perlakuan Terbaik Kimia-Fisik Diperoleh Dari Proporsi Tepung Ubi Jalar Kuning : Tepung Jagung Germinasi 90 : 10 (%) Dengan Daya Cerna Pati 74,41%, Daya Cerna Protein 50,81, Kadar Pati 80,38%, Kadar Protein 5,32%, Daya Patah 7,47 N, Tingkat Kecerahan (L) 74,82, Tingkat Kekuningan (B) 28,60, Dan Tingkat Kemerahan (A) 6,75. Perlakuan Terbaik Organoleptik Diperoleh Dari Proporsi Tepung Ubi Jalar Kuning : Tepung Jagung Germinasi 80 : 20 (%) Yang Meliputi Rasa 5,87; Aroma 5,90; Warna 5,30; Dan Tekstur 5,07 (Agak Suka-Suka). Hasil Uji T Antara Perlakuan Terbaik Dan Kontrol Menunjukkan Perbedaan Nyata (Α=0,05) Pada Semua Parameter Kecuali Kadar Pati Dan Lemak.
English Abstract
Biscuit Is One Of The Most Consumed Products In Indonesia With Wheat Flour As Its Main Ingredient. The Import Of Wheat Flour Reached A Really High Level. The Amount Can Be Decreased By Replacing The Wheat Flour With Local Products, Such As Sweet Potato Flour And Corn Meal. Sweet Potato Has Low Protein Content. Protein Can Also Be Obtained From Germinated Corns Which Increase Nutrition Value In Biscuit. This Research Aims At Discovering The Effect Of The Proportion Of Sweet Potato Flour And Germinated Corn Meal To Protein And Organoleptic Digestibility On Biscuits And The Physical Chemistry And Organoleptic Properties In Biscuits. This Study Used Completely Randomized Block Design Method With One Factor That Is The Proportion Of Yellow Sweet Potato Flour And Germinated Corn Meal That Consists Of Five Levels, Namely 50:50, 60:40, 70:30, 80:20, 90:10 (%) In Which Each Level Was Done Three Times. The Research Analyzed The Collected Data By Using Analysis Of Variant (ANOVA) With SPSS 17 Program With Confidence Interval 5% To Find Out The Effect On Each Treatment. The Test That Showed A Real Difference Was Continued With DMRT (Duncan Multiple Range Test). The Organoleptic Test Was Done By Using Hedonic Preference Test To Discover The Level Of The Panelist Success On The Biscuits. The Best Treatment Was Determined With Multiple Attribute Method, While The Results Were Compared By Using Control And T-Test. The Result Of The Research Showed That The Treatment Of The Proportion Of Yellow Sweet Potato Flour And Corn Meal Had A Real Effect (ɑ=0,05) On Starch And Protein Digestibility, Starch And Protein Contents, Breaking Power, And Colors ( L A B) On Biscuits. However, It Did Not Have A Real Effect On Organoleptic Test Covering Flavor, Aroma, Color, And Texture. The Best Physical Chemistry Treatment Was Obtained From The Proportion Of Yellow Sweet Potato Flour And Germinated Corn Meal 90 : 10 (%) With Starch Digestibility 74,41%, Protein Digestibility 50,81%, Starch Content 80,38%, Protein Content 5,32%, Breaking Power 7,47 N, Brightness Level (L) 74,82, Yellowness Level (B) 28,60, And Redness Level (A) 6,75. The Best Organoleptic Treatment Was Obtained From The Proportion Of Yellow Sweet Potato Flour And Germinated Corn Meal 80:20 Covering Flavor 5,87; Aroma 5,90; Color 5,30; And Texture 5,07. T-Test Result Between The Best Treatment And Control Shows The Real Difference (ɑ=0,05) On All Parameters Except Starch And Lipid Content.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/136/051503474 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2015 14:14 |
| Last Modified: | 15 Nov 2021 04:18 |
| URI: | http://repository.ub.ac.id/id/eprint/150020 |
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