Chandra, Made Oktavia Ayu (2018) Pengaruh Penambahan Tepung Kulit Apel (Malus Sylvestris Mill.) Dan Kuning Telur Pada Karakteristik Fisikokimia Dan Organoleptik Biskuit. Sarjana thesis, Universitas Brawijaya.
Abstract
Di Malang, pengolahan apel menjadi keripik apel menghasilkan limbah kulit apel sebesar 2 ton per hari. Namun sayang pemanfaatan limbah kulit apel masih terbatas dengan digunakan untuk substitusi pupuk, pakan ternak dan ada juga yang dibuang begitu saja. Kulit apel memiliki kandungan serat yang cukup tinggi sehingga berpotensi untuk dimanfaatkan sebagai bahan tambahan dalam pembuatan produk pangan fungsional. Tepung kulit apel diaplikasikan pada produk pangan berbasis tepung, contohnya adalah biskuit. Pada proses penepungan dilakukan proses pendahuluan berupa pencucian dan perendaman untuk meminimalkan residu pestisida pada kulit apel dan membuat biskuit tetap aman dikonsumsi. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung kulit apel : tepung terigu dan penambahan konsentrasi kuning telur terhadap karakteristik fisikokimia dan organoleptik biskuit. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah proporsi tepung kulit apel : tepung terigu (30%:70%, 50%:50%, 70%:30%) dan faktor II adalah penambahan konsentrasi kuning telur (7%, 10%, dan 13%) dari total berat adonan. Data yang diperoleh dianalisa dengan menggunakan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji lanjut metode Bonferroni selang kepercayaan 95%. Analisa data hasil uji hedonik menggunakan uji Friedman. Karakteristik terbaik biskuit kulit apel ditentukan menggunakan metode Multiple Attribute. Perbedaan proporsi tepung kulit apel dan tepung terigu berpengaruh nyata terhadap kadar serat kasar, kadar pati, nilai kecerahan (L*), nilai kekuningan (b*) dan daya patah, parameter rasa, aroma, warna dan keseluruhan karakteristik organoleptik biskuit kulit apel. Perbedaan perlakuan konsentrasi kuning telur berpengaruh nyata terhadap kadar lemak, kadar kekuningan (b*), parameter rasa, aroma, warna dan keseluruhan karakteristik organoleptik biskuit kulit apel. Perlakuan terbaik biskuit kulit apel adalah pada perlakuan proporsi tepung kulit apel : tepung terigu 70%:30% dan penambahan konsentrasi telur 7%. Biskuit kulit apel hasil perlakuan terbaik memiliki kadar air 1,09%, kadar serat kasar 2,39%; kadar pati 55,20%; kadar protein 4,18%; nilai kecerahan (L*) 51,07; nilai kemerahan (a*) 8,68%; nilai kekuningan (b*) 20,10; nilai daya patah 10,23 N; nilai hedonik parameter rasa 3,3; nilai hedonik parameter aroma 3,2; nilai hedonik parameter tekstur 3,3; nilai hedonik parameter warna 3,2 dan nilai hedonik keseluruhan karakteristik 3,3.
English Abstract
In Malang, the waste of apple peel raught 2 tons per day from apple chips production. Unfortunately, the utilization of apple peel was still limited as fertilizer, domesticated animal feeds or thrown away. Apple peel had a high enough fiber content so it is had the potential to be used as an additional material in the manufacture of functional food products. Apple peel flour could be applied to starch-based food products, for example biscuit. In the process of making flour was done washing dan soaking to reduce pesticide residues on the apple peel and made biscuit remain safe to consumption. The aim of this research was to know the effect of apple peel flour : wheat flour proportion and addition of egg yolk concentration to physicochemical and organoleptic characteristics of biscuit. This research used factorial randomized block design with two factors. The first factor was the proportion of apple peel flour : wheat flour (30%:70%, 50%:50%, 70%:30%). The second factor was the addition of egg yolk concentration (7%, 10%, and 13%). The data was analyzed with ANOVA (Analysis of Variance) and followed by a further test Bonferroni method and 95% confidence. Data analysis of hedonic test was analyzed by Friedman test. Multiple Attribute method was used to determined the best treatment of apple peel biscuit. The differences of proportion of apple flour and wheat flour had significant effect on crude fiber content, starch content, brightness value (L*), yellowness value (b*) breaking strength and the parameter of taste, aroma, color and whole organoleptic characteristics of apple peel biscuits. The difference of egg yolk concentration treatment had significant effect on fat content, yellowness value (b*) and the parameter of taste, aroma, color and whole organoleptic characteristics of apple peel biscuits. The best treatment of apple peel biscuit was obtained in the treatment proportion of apple peel flour with wheat flour 70%:30% and the concentration of 7% egg yolk. The best treatment of apple peel biscuit had 1.09% water content; crude fiber content 2.39%; starch content 55.20%; protein content 4.18%; brightness value (L*) 51.07, redness value (a*) 8.68%, yellowness value (b*) 20.10, breaking strength 10.23 N; hedonic value of taste parameter 3.3; hedonic value of aroma parameter 3.3; hedonic value of texture 3.3; hedonic value of colour 3.2 and the hedonic value of whole characteristic 3.3.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/122/051803681 |
| Uncontrolled Keywords: | Biskuit, Kuning Telur, Tepung Kulit Apel / Apple Peel Flour, Biscuit, Egg Yolk |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.86 Desserts > 641.865 Pastries |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 03 Oct 2019 07:26 |
| Last Modified: | 24 Nov 2021 06:53 |
| URI: | http://repository.ub.ac.id/id/eprint/165561 |
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