Ramadhani, Faradilla (2017) Pengaruh Jenis Tepung Dan Penambahan Perenyah Terhadap Karakteristik Fisikokimia Dan Organoleptik Kue Telur Gabus Keju. Sarjana thesis, Universitas Brawijaya.
Abstract
Kue telur gabus keju (bidaran keju atau widaran keju) merupakan kue tradisional Indonesia. Komposisi utama kue telur gabus keju adalah tepung tapioka atau beras ketan putih, telur dan keju. Penelitian bertujuan untuk memperoleh jenis tepung dan penambahan perenyah yang tepat, sehingga dihasilkan produk yang renyah dan tidak cepat melempem. Penelitian menggunakan metode Rancangan Acak Kelompok dengan 2 faktor. Faktor I adalah jenis tepung yaitu tapioka, maizena dan beras ketan putih. Faktor II adalah penambahan perenyah yaitu baking powder, baking soda dan sodium stearoyl-2-lactylate (emplex). Penelitian diulang sebanyak tiga kali sehingga didapatkan 27 satuan percobaan. Analisa yang dilakukan adalah daya kembang, daya serap minyak, tekstur, warna (kecerahan (L*), kemerahan (+a), kekuningan (+b)), kadar air, kadar abu, kadar protein, kadar lemak, karbohidrat dan uji hedonik yang meliputi tingkat kesukaan warna, aroma, rasa, kerenyahan dan kenampakan. Data dianalisa menggunakan Analysis of Variance (ANOVA) selang kepercayaan 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) apabila terdapat interaksi antar faktor. Pemilihan perlakuan terbaik ditentukan dengan metode Multiple Attribute. Hasil penelitian menunjukkan bahwa jenis tepung berpengaruh nyata terhadap daya kembang, daya serap minyak, kecerahan (L*) dan kadar abu sedangkan penambahan perenyah berpengaruh nyata terhadap kecerahan (L*). Interaksi antara jenis tepung dan penambahan perenyah berpengaruh nyata terhadap tekstur, kemerahan (+a), kekuningan (+b), kadar air, kadar lemak, kadar protein, karbohidrat serta seluruh parameter organoleptik. Perlakuan terbaik berdasarkan parameter fisikokimia dan organoleptik yaitu kue telur gabus keju yang terbuat dari tepung tapioka dan baking soda yang menghasilkan nilai daya kembang 20,00%, daya serap minyak 19,36%, tekstur 10,00 kg.cm-2, kecerahan (L*) 72,57, kemerahan (+a) 3,97, kekuningan (+b) 29,97, kadar air 4,10%, kadar abu 1,62%, kadar protein 3,48%, kadar lemak 30,42%, karbohidrat 60,45%, tingkat kesukaan warna 4,04 (suka), aroma 3,18 (agak suka), rasa 3,27 (agak suka), kerenyahan 3,33 (agak suka) dan kenampakan 3,62 (suka).
English Abstract
Telur gabus keju (bidaran keju or widaran keju) is traditional snack from Indonesia. The composition of telur gabus keju is tapioca or rice white glutinous starch, egg and cheese. This study aims to see the effects of type of flours and addition of leavening agents or emulsifier on physicochemical characteristic and organoleptic to obtain crispy telur gabus keju. Research using Randomize Block Design (RBD) in factorial with two factors. The first factor is consisted of 3 levels namely tapioca, maize, and rice white glutinous flour. The second factor consists of three levels namely baking powder, baking soda and sodium stearoyl-2-lactylate. Each treatment was repeated 3 times repetition thus obtained 27 experimental unit. The analysis is swelling, oil adsorption, texture, brightness (L*), redness (+a), yellowness (+b), water content, ash content, protein content, fat content and carbohydrate and hedonic test is color, aroma, taste, crispness and appearance. Data was analyzed using Analysis of Variance (ANOVA) with confidence interval of 5%. Continued further test of LSD (Least Significant Difference) or if there is interaction both factor continued further test of DMRT (Duncan’s Multiple Range Test). Determining the best treatment method using Multiple Attribute. The results showed that influence type of flours significant effect on swelling, oil adsorption, brightness (L*) and ash content while addition of leavening agents or emulsifier significant effect on brightness (L*). Interactions are both significant effect on texture, redness (+a), yellowness (+b), water content, fat content, protein content, carbohydrate and all of organoleptic parameters. The best treatment based on physicochemical and organoleptic is tapioca flour and baking soda which obtain value is swelling 20,00%, oil adsorption 19,36%, texture 10,00 kg.cm-2, brightness (L*) 72,57%, redness (+a) 3,97, yellowness (+b) 29,97, water content 4,10%, ash content 1,62%, protein content 3,48%, fat content 30,42%, carbohydrate 60,45%, color 4,04 (like), aroma 3,18 (neutral), taste 3,27 (neutral), crispness 3,33 (neutral) and appearance 3,62 (like).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/53/051701630 |
| Uncontrolled Keywords: | Bahan perenyah, jenis tepung, kue telur gabus keju |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 07 Mar 2017 15:43 |
| Last Modified: | 22 Nov 2021 06:57 |
| URI: | http://repository.ub.ac.id/id/eprint/151500 |
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