Muthi`ah (2016) Optimasi Formula Bakso Edamame (Glycine Max (L.) Merr.) Dengan Response Surface Methodologi (Rsm) (Kajian Respon Kekenyalan Dan Serat Pangan). Sarjana thesis, Universitas Brawijaya.
Abstract
Edamame atau kedelai hijau belum banyak dieksplorasi menjadi produk olahan pangan padahal mengandung serat pangan tinggi, nutrisi dan komponen bioaktif yang baik bagi kesehatan.Dibutuhkan upaya untuk mengolahnya, yaitu salah satunya dengan membuat produk bakso edamame. Pada pembuatan bakso edamame dimungkinkan tekstur bakso yang kurang kompak dan kenyal sehingga dibutuhkan gelling agent, salah satu bahan yang memiliki sifat tersebut yaitu karagenan. Tujuan dari penelitian adalah untuk menghasilkan produk bakso edamame yang memiliki sifat fisik, kimia dan organoleptik terbaik dengan optimasi proporsi sehingga dihasilkan respon kekenyalan dan serat pangan optimal. Program optimasi yang efisien yang bisa digunakan yaitu RSM (Response surface methodology). Penelitian ini menggunakan rancangan Desain Tiga Variabel Box Behnken terdiri dari 3 variabel yaitu proporsi edamame (X1) (55 gram, 70 gram, 85 gram), tepung tapioka (X2) (15%, 20%, 25%) dan karagenan (X3) (0,5%, 2,5%, 4,5%), sehingga diperoleh 15 kombinasi perlakuan. Pemodelan RSM yang terpilih pada penelitian ini yaitu Quadratik untuk respon kekenyalan dengan persamaan Y= +12,39-0.38X1 +0,67X2 +1,22X3 -0.37X1X2-2.29X1X3-0.54X2X3-0,78X12 -2,61X22 -0,78X32 , dan model linier untuk respon serat pangandengan persamaan Y= 10.61 +1.96X1+0.25X2 +0.22X3. Didapatkan titik optimum disarankan program yaitu untuk proporsi edamame 71,45 gram, proporsi tapioka 22,28%, dan proporsi karagenan 1,52% yang menghasilkan nilai respon optimum kadar kekenyalan 11,53 N dan serat pangan sebesar 10,79%. Verifikasi dengan analisa dilakukan dan didapatkan 13,01% untuk serat pangan dan kekenyalan sebesar 12,03 N, perbedaan nilai respon kekenyalan yaitu 4,31% dan kadar serat pangan sebesar 4,13%. Hasil optimasi proporsi bakso edamame memiliki kandungan kimia yaitu kadar air 60,91%, lemak 26,17%, protein 15,79%, karbohidrat 10%, abu 1,67%, antioksidan IC50 4026ppm, dan energy 338,705 kkal. Untuk parameter fisik yaitu pH 8, warna kehijauan, dan WHC 60,86%. Uji organoleptik untuk kesukaan terhadap warna 3,28 (netral),kenampakkan 3,54 (netral),aroma 4,26 (suka), rasa 3,48 (netral) dan tekstur 3,42 (netral). Hasil uji Wilcoxon didapatkan uji organoleptik menyatakan berbeda nyata pada parameter warna, rasa, dan tekstur. Tidak berbedanyata pada kenampakan dan aroma dengan bakso kontrol (komersil).
English Abstract
Edamame (Glycine max (L.) Merr) or green soybean has not yet been widely explored nor known for any processed products but actually it‟s good for health because it has high dietary fiber and bioactive component. Meatball is chosen to because it has high demand in the market, especially in Indonesia. Edamame meatball is chosen for innovation on meatball to make it more nutritious, because edamame contains protein which is equivalent to meat protein and richs in fiber. The texture of Edamame meatballs may less in compact and firmness so it needs an appropriate gelling agent, for example Carrageenan. The aim of this study is to produce edamame meatballs which are good in physical, chemical and organoleptic properties through response of firmness and dietary fiber using efficient optimization program, that is Response Surface Method (RSM). This study used RSM design with Three Variable Box Behnken consisted of three variables. There are the proportion of edamame (X1) (55 gram, 70 gram, 85 gram), starch (X2) (15%, 20%, 25%) and carrageenan (X3) (0,5%, 2,5%, 4,5%), in order to obtain 15 combined treatments. RSM modeling used in this research is Quadratic for the response of firmness, and linear model for response of dietary fiber. Equation for firmness is Y= +12,39-0.38X1 +0,67X2 +1,22X3 -0.37X1X2-2.29X1X3-0.54X2X3-0,78X12 -2,61X22 -0,78X32 and for dietary fiber is Y= 10.61 +1.96X1+0.25X2 +0.22X3. So, the optimum point obtained from this program is 71,45% of edamame proportion, 22,28% of tapioca proportion, and 1,52% of carrageenan proportion. Based on optimum point of independent variable, the optimum response of firmness level is 11,53 N and 10,79 % of dietary fiber. So it can be said that edamame meatball is high in fiber. Verification with this analysis resulted 11,61% of dietary fiber and 12,03 N of firmness The difference of firmness response is 4,31% and for dietary fiber is 4,13%. Optimization result showed that edamame meatball has 70,91% water content, 26,17% fat, 15,79% protein, 10% carbohydrate, 1,67% ash, 4026 ppm antioxidant IC50, and 338,705 kcal energy. For chemical parameter, it has pH 6,8, a greenish color and 70,86% WHC. And organoleptics liking for the color is 3,28 (neutral), 3,54 (neutral) for appearance, 4,26 (love) for aroma, 3,48 (neutral) for sense and 3,42 (neutral) for texture. Wilcoxon test of organoleptic showed significant difference in colour,sense and texture. Didn‟t significantly different in aroma and appearance in control meatball (commercial).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/676/051612542 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 09 Dec 2016 09:17 |
| Last Modified: | 25 Oct 2021 02:10 |
| URI: | http://repository.ub.ac.id/id/eprint/151242 |
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