Novitasari, Andina Kristy (2018) Pengaruh Penambahan Santan Kelapa Terhadap Kualitas Donat. Sarjana thesis, Universitas Brawijaya.
Abstract
Donat merupakan pangan olahan berbahan dasar tepung terigu, telur, gula, ragi, margarin, dan susu yang difermentasikan dalam waktu tertentu dan digoreng dengan metode penggorengan menggunakan minyak banyak (deep frying). Donat sendiri memiliki bentuk yang khas, yaitu berlubang di tengah seperti cincin dan berbentuk bulat jika di dalamnya diberi isian (filling). Permasalahan yang sering muncul pada produk donat yaitu cepat mengalami staling yang berpengaruh terhadap tekstur dan penerimaan konsumen. Proses staling dapat dihambat dengan penambahan bahan yang memiliki kadar air dan lemak alami yang cukup tinggi, salah satunya santan kelapa. Penelitian ini bertujuan untuk mengetahui optimasi penambahan santan kelapa dalam mendapatkan produk donat dengan staling rate yang paling rendah. Metode penelitian yang digunakan ialah metode Response Surface Method (RSM) dengan desain rancangan one factor. Faktor yang dikaji yaitu konsentrasi penambahan santan kelapa (X1) dan respon yang akan dioptimasi yaitu staling rate dengan menggunakan pengukuran kekerasan (R1), cohesiveness (R2) dan springiness (R3) pada profil tekstur pada donat sebelum dan setelah proses penyimpanan selama 4, 24, dan 48 jam. Selain itu juga dilakukan pengujian kadar air dan daya serap minyak pada donat setelah proses penggorengan untuk mengetahui pengaruh penambahan santan kelapa terhadap daya serap minyak dan kadar air pada donat. Konsentrasi santan kelapa yang ditambahkan yaitu, 0%, 15%, 30%, 45%, dan 60%. Data yang dihasilkan kemudian diolah menggunakanDesign Expert 10.0.0. Donat dengan optimasi konsentrasi penambahan santan kelapa terbaik dianalisa kadar air, kadar lemak, kadar protein, kadar karbohidrat, profil tekstur, dan daya serap minyak. Analisa kadar lemak, protein dan karbohidrat yang dihasilkan, digunakan pula untuk menentukan angka kecukupan gizi dari produk donat. Hasil penelitian menunjukkan bahwa penambahan santan kelapa dapat berpengaruh terhadap staling rate. Konsentrasi penambahan santan kelapa optimum yaitu 30,48% dengan profil tekstur kekerasan sebesar 15,62 mJ, cohesiveness sebesar 0,77 dan springiness sebesar 4,19 mm. Penambahan santan kelapa juga berpengaruh terhadap kadar air dan daya serap minyak donat (α=0,05). Karakteristik kimia yang terkandung pada donat, yaitu kadar air 29,48%, kadar abu 0,85%, kadar protein 6,59%, kadar lemak 15,38% dan kadar karbohidrat 47,71% serta memiliki karakter fisik yaitu, daya serap minyak sebesar 9,31%. Kandungan nilai gizi donat dengan penambahan santan kelapa optimum dengan takaran saji 40 gram yaitu memiliki energi sebesar 142 kkal dengan angka kecukupan gizi lemak sebesar 9%, protein 4% dan karbohidrat 6%.
English Abstract
Donuts are processed foods made from wheat flour, eggs, sugar, yeast, margarine, and milk that fermented in a certain time and fried with deep frying method. Donuts have a distinctive shape, which are perforated in the middle like a ring and round-shaped if filled with filling. The problems that appear often in donut products is staling quickly that affect the texture and acceptance of consumers. Staling process can be inhibited with the addition of materials that have high enough water content and natural fats, one of them is coconut milk. This study aims to determine the optimization of coconut milk addition in obtaining donut products with the lowest staling rate. The research method used was Response Surface Method (RSM) with one-factor design. The studied factors were the concentration of coconut milk addition (X1) and the response to be optimized are staling rate by using hardness measurement (R1), cohesiveness (R2) and springiness (R3) on texture profile in donut before and after storage process for 4, 24 , and 48 hours. In addition, water content and oil absoption testing have been done after frying process to determine the effect of coconut milk addition to the oil absorption and moisture content of the donut. The concentration of coconut milk added is 0%, 15%, 30%, 45%, and 60%. The data result then processed by using Design Expert 10.0.0. Donuts with the best optimum concentration of coconut milk addition were analyzed for water content, fat content, protein content, carbohydrate content, texture profile, and oil absorption. Analysis of fat content, protein and carbohydrates produced, is used to determine the nutritional adequacy of donut products. The results showed that the addition of coconut milk can affect the staling rate. The optimum concentration of coconut milk addition was 30,48% with a texture hardness profile of 15,62 mJ, cohesiveness of 0,77 and springiness of 4,19 mm. The addition of coconut milk also affected the water content and absorption of donut oil (α = 0,05). Chemical characteristics contained in donuts were water content 29,48%, ash 0,85%, protein content 6,59%, fat content 15,38% and carbohydrate levels 47,71% and had a physical character that was absorption oil by 9,31%. The nutrition value of donut with the addition of optimum coconut milk 40 gram serving density was 142 kcal energy with fat nutrition sufficiency rate of 9%, 4% protein and 6% carbohydrate.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/629/051900659 |
| Uncontrolled Keywords: | Daya Serap Minyak, Donat, Kadar Air,Kualitas, Santan Kelapa,/Coconut milk, Donut, Oil Absorption, Quality, Water Content |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.631 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jul 2019 06:57 |
| Last Modified: | 24 Jul 2019 06:57 |
| URI: | http://repository.ub.ac.id/id/eprint/164798 |
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