Yunieta, Mellinda (2018) Penggunaan Pasta Ubi Kayu (Manihot Esculenta Crantz) Sebagai Bahan Baku Pembuatan Cake (Kajian Teknik Pembuatan Cake Dan Jenis Lemak). Sarjana thesis, Universitas Brawijaya.
Abstract
Cake umumnya terbuat dari tepung terigu, namun permasalahan utama yang muncul adalah gandum merupakan produk impor, dimana jumlah impor gandum semakin meningkat setiap tahunnya. Oleh karena itu, perlu dikembangkan pemanfaatan bahan baku lokal pengganti terigu, misalnya ubi kayu. Salah satu cara untuk meningkatkan dan memperbesar porsi penggunaan ubi kayu sebagai pangan subtitusi adalah dengan diolah menjadi produk bakery yang memiliki potensi besar di Indonesia, misalnya cake. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh teknik pembuatan cake dan jenis lemak yang berbeda terhadap karakteristik fisikokimia dan organoleptik dari cake berbahan dasar pasta ubi kayu, dan mengetahui daya terima panelis terhadap cake dari pasta ubi kayu. Penelitian ini menggunakan metode penelitian Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan faktor perlakuan teknik pembuatan cake, yaitu pengocokan kuning dan putih telur secara langsung (sponge cake) dan pengocokan kuning dan putih telur secara terpisah (chiffon cake) dan jenis lemak, yaitu margarin, minyak goreng, dan tanpa lemak. Tiap perlakuan diulang sebanyak tiga kali sehingga didapatkan 18 satuan percobaan. Analisa data yang dilakukan meliputi analisa fisik (volume pengembangan, kekerasan, ukuran pori, dan warna), kimia (kadar air, karbohidrat, protein, lemak, dan abu) dan organoleptik (hedonik). Hasil analisa ragam (ANOVA) menunjukkan bahwa perlakuan teknik pembuatan cake dan jenis lemak berpengaruh nyata terhadap volume pengembangan, kekerasan, warna (L*, a*, b*) namun tidak berpengaruh nyata terhadap kadar air dan ukuran pori. Hasil uji Friedman untuk uji hedonik menunjukkan bahwa perlakuan memberikan pengaruh nyata terhadap parameter aroma, warna, tekstur, dan rasa, tetapi tidak berpengaruh nyata terhadap parameter pori dan keseluruhan. Berdasarkan analisa Multiple Attribute Zeleny, perlakuan terbaik didapatkan pada perlakuan teknik pembuatan chiffon cake dan penambahan lemak minyak goreng dengan kadar air 19,87%, kadar karbohidrat 66,03%, kadar protein 3,28%, kadar lemak 9,63%, dan kadar abu 1,2%.
English Abstract
Cake is generally made from wheat flour, but the main problem that arises is wheat is an imported product, where the amount of the import of wheat is increasing for every year. Therefore, it is necessary to develop the use of local raw materials for substitute wheat flour, for example cassava. One of the ways to increase and enlarge the use of cassava is to be used for subtitution food for bakery products that have great potential in Indonesia, for example cake. The purpose of this research are to know the effect of different cake making techniques and type of fats on the physicochemical and organoleptic characteristics of cake based on cassava paste, and to know panelist acceptance of cake from cassava paste. This research used randomized block design method which was arranged factorially with two factor, which are cake making technique factor, i.e. shuffle yolk and egg whites directly (sponge cake) and shuffle yolk and egg whites separately (chiffon cake) and type of fat, i.e. margarine, cooking oil and non fat. Each treatment was repeated 3 times to obtain 18 units of experiment. The analyzes of data include physical analysis (volume of development, hardness, pore size, and color), chemistry (water content, carbohydrate, protein, fat, and ash) and organoleptic (hedonic). The result of variance analysis (ANOVA) showed that cake making technique and type of fat treatment had significant effect on development volume, hardness, and color (L*, a*, b*) but no significant effect on water content, and pore size. Friedman test results for hedonic test showed that the treatment gave significant effect on the parameters of flavor, color, texture, and taste, but no significant effect on pore and overall parameters. Based on the analysis of Multiple Attribute Zeleny, the best treatment was obtained in treatment of chiffon cake making technique with addition of cooking oil with 19,87% water content, 66,03% carbohydrate, 3,28% protein, 9,63% fat, and 1,2% ash.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/219/051805366 |
| Uncontrolled Keywords: | Cake, Lemak, Pasta Ubi Kayu, Telur /Cake, Cassava Paste, Egg, Fat |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jul 2019 07:41 |
| Last Modified: | 24 Nov 2021 07:22 |
| URI: | http://repository.ub.ac.id/id/eprint/165466 |
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