Hurun’in, Ilma Amalia (2018) Karakteristik Kulit Pai Berdasarkan Perbedaan Jenis Tepung (Tepung Jagung, Tepung Ubi Jalar Oranye, Tepung Ubi Jalar Ungu) Dan Konsentrasi Margarin. Sarjana thesis, Universitas Brawijaya.
Abstract
Jagung dan ubi jalar merupakan komoditas pangan dan sumber karbohidrat yang ketersediaanya melimpah di Indonesia. Selain dikonsumsi dalam bentuk segar, jagung dan ubi jalar dapat diolah menjadi tepung. Tepung jagung dan tepung ubi jalar memiliki kandungan karbohidrat dan pati yang tinggi namun tidak mengandung gluten sehingga berpotensi untuk menggantikan tepung terigu sebagai bahan dasar pembuatan kulit pai yang tidak memerlukan volume pengembangan besar. Pengembangan produk kulit pai harus memperhatikan beberapa faktor, diantaranya jenis tepung yang digunakan dan konsentrasi lemak yang digunakan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis tepung dan konsentrasi margarin terhadap karakteristik fisik, kimia, dan organoleptik kulit pai. Tahapan penelitian yang dilakukan dalam penelitian ini meliputi pembuatan tepung jagung, tepung ubi jalar oranye, tepung ubi jalar ungu, dan pembuatan kulit pai. Penelitian ini disusun dalam Rancangan Tersarang (Nested Design) menggunakan 2 taraf faktor, yaitu jenis tepung (tepung jagung, tepung ubi jalar kuning, tepung ubi jalar ungu) dan konsentrasi margarin (55%, 65%, dan 75% (b/b tepung)). Data uji kimia dan fisik dianalisis ANOVA diikuti BNT 5% dan 1%. Data uji organoleptik dianalisis dengan uji Friedman. Perlakuan jenis tepung (T) dan perlakuan konsentrasi margarin dalam jenis tepung (M(T)) memberikan pengaruh sangat nyata terhadap kadar air (%), kadar lemak (%), kadar abu (%), kadar protein (%), daya patah, dan tingkat kemerahan (a*). Pemilihan perlakuan terbaik menggunakan metode De Garmo. Perlakuan terbaik diperoleh dari formulasi kulit pai tepung jagung dengan konsentrasi margarin (% b/b tepung) 55%, serta tepung ubi jalar oranye dan tepung ubi jalar ungu dengan konsentrasi margarin (% b/b tepung) 75%.
English Abstract
Corn and sweet potatoes are non-glutenous carbohydrate-source whis is commonly consumed by Indonesian people. They often used for direct consumption, also can be used to produce corn flour and sweet potato flour. Corn flour and sweet potato flour potentially can be used to make short pastry crust, because it’s doesn’t need gluten development. Corn flour and sweet potato flour usage is expected to substitute the usage of wheat flour in short pastry manufacture. Variety of flour and margarine concentration should be considered in short pastry making. The aim of reserach is to determine the effect of flour types and margarine concentrations in flour types to chemical, physical and organoleptic characteristics. The study consists of preparation stage and experiment stage. The preparation stage consists of corn flour, orange sweet potato flour, and purple sweet potato flour making. The experiment stage consists of short pastry making from different flour types (corn flour, orange sweet potato flour, and purple sweet potato flour) with the addition of margarine (55%, 65%, and 75%). This research was conducted by nested design with two factors. Chemical and physical test data were analyzed by ANOVA followed LSD 5% and 1%. Organoleptic test data were analyzed by Friedman test. Flour types and margarine concentrations in different flour type treatments gave very significant effect in water content, fat content, ash content, protein content, the ability to break, and the intensity of redness. The best treatment determined by De Garmo method. The result showed that the best treatment of short pastry crust based on chemical, physical, and organoleptic parameters were from corn flour with 55% addition of margarine, also orange sweet potato flour and purple sweet potato flour with 75% addition of margarine.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/112/051802951 |
| Uncontrolled Keywords: | kulit pai, margarin, tepung jagung, tepung ubi jalar oranye, tepung ubi jalar ungu / corn flour, margarine, orange sweet potato flour, purple sweet potato flour, short pastry crust |
| 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: | 01 Aug 2019 07:28 |
| Last Modified: | 01 Aug 2019 07:28 |
| URI: | http://repository.ub.ac.id/id/eprint/165384 |
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