Winantuningrum, Yanisa (2018) Aplikasi Penggunaan Tepung Labu Kuning (Curcubita Moschata Duch.) Pada Pembuatan Flakes (Kajian Proporsi Tepung Labu Kuning : Tepung Beras Dan Konsentrasi Baking Powder). Sarjana thesis, Universitas Brawijaya.
Abstract
Ketersediaan labu kuning (Curcubita moschata Duch.) di Indonesia melimpah. Namun sayangnya tingkat pemanfaatan masih belum optimal. Salah satu cara pemanfaatannya adalah dengan diolah menjadi tepung dan digunakan sebagai bahan baku dalam pembuatan flakes. Flakes merupakan salah satu jenis breakfast cereal yang praktis, cepat dan mudah dikonsumsi, serta banyak digemari oleh masyarakat. Flakes umumnya terbuat dari serealia yang memiliki kandungan pati yang tinggi sehingga digunakan tepung beras sebagai sumber pati. Perbedaan karakeristik pada tepung yang digunakan akan mempengaruhi kekerasan dan kerenyahan dari flakes. Hal ini menyebabkan diperlukannya penambahan baking powder. Baking powder merupakan bahan pengembang yang dapat membentuk rongga-rongga pada adonan ketika adonan tersebut dioven. Pembentukan rongga-rongga ini dapat meningkatkan kerenyahan dari flakes. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 faktor, yaitu proporsi tepung labu kuning : tepung beras(5%:95%, 20%:80%, 35%:65%) dan konsentrasi baking powder (0%, 0,25%, 0,5%). Hasil penelitian dianalisis dengan analisa ragam (ANOVA) dan dilakukan uji lanjut BNT atau uji lanjut DMRT dengan selang kepercayaan 95%. Data uji organoleptik dianalisa dengan uji Friedman yang dilanjutkan dengan uji perbandingan berganda. Penentuan perlakuan terbaik menggunakan metode Zeleny. Terjadi interaksi antara perlakuan proporsi tepung labu kuning : tepung beras dan konsentrasi baking powder terhadap parameter organoleptik warna, aroma, kerenyahan, dan rasa dari flakes. Perlakuan proporsi tepung labu kuning : tepung beras berpengaruh nyata terhadap kadar air, tingkat rehidrasi dalam media saji, daya patah, pengembangan, kecerahan (L), kemerahan (a*), dan kekuningan (b*) dari flakes. Perlakuan penambahan konsentrasi baking powder berpengaruh nyata terhadap kadar air, tingkat rehidrasi dalam media saji, daya patah, dan pengembangan dari flakes. Perlakuan terbaik diperoleh pada flakes dengan proporsi tepung labu kuning : tepung beras sebesar 5%:95% dengan penambahan konsentrasi baking powder sebesar 0% berdasarkan parameter fisik, kimia, serta organoleptik. Karakteristik flakes perlakuan terbaik yaitu kadar air 5,30 ± 0,49%, tingkat rehidrasi dalam media saji 39,53 ± 1,93%, daya patah 6,50 ± 0,40 N, pengembangan 9,03 ± 0,63%, kecerahan (L) 70,16 ± 0,54, kemerahan (a*) 1,63 ± 0,15, kekuningan (b*) 31,03 ± 0,60, parameter warna 3,63, parameter aroma 3,00, parameter kerenyahan 3,38, dan parameter rasa 3,25. Pada flakes perlakuan terbaik juga didapatkan kadar karbohidrat 82,92 ± 0,54%, kadar lemak 3,44 ± 0,04%, kadar protein 5,18 ±0,05%, kadar abu 3,16 ± 0,03%, dan kadar serat kasar 2,56 ± 0,03%.
English Abstract
Pumpkin (Curcubita moschata Duch.) is one of the most abundant commodity that available in Indonesia, but the utilization of pumpkin in Indonesia is still not optimal. An alternative form of food processing that can improve the usage and consumption of pumpkin is to be processed into flour and used as a raw material in the manufacture of flakes. The flakes is one type of breakfast cereal that is practical, fast and easy to consume, and much favored by a lot of people. Flakes are generally made from cereals that have high starch content. Rice flour is used as source of starch in this research. The differences of characteristics of the flours that are used as ingredients in making flakes will affect the hardness and crispness of the flakes. So it is necessary to add baking powder. Baking powder is a leavening agent that can form pores in the dough when the dough is baked or heated. These formed pores will increase the crispness of the flakes. The data of the research were statistically analyzed by using Factorial Randomized Block Design method with two factors. The first factor was the proportion of pumpkin flour : rice flour (5%:95%, 20%:80%, 35%:65%). The second factor was the baking powder concentration (0%, 0,25%, 0,5%). The results were analyzed by Analysis of Variance (ANOVA) and tested further by LSD test or DMRT test with 95% confidence interval. The organoleptic results were analyzed with Friedman test. The best treatment result was obtained by Zeleny method. The interaction between proportion of pumpkin flour : rice flour and baking powder concentration was significantly different on all content of organoleptic parameters (color, aroma, crispness, and flavor).The proportion of pumpkin flour : rice flour showed significant effect (α=0,05) on water content, tensile strength, rehydration, expansion, lightness (L), redness (a*), and yellowish (b*) of flakes. The baking powder concentration showed significant effect (α=0,05) on water content, tensile strength, rehydration, and expansion of flakes. This study also indicated that flakes with the addition of 5%:95% proportion of pumpkin flour : rice flour and the addition of 0% baking powder was the best treatment based on physicochemical and organoleptic parameters. The product was characterized by water content of 5,30 ± 0,49%, tensile strength 6,50 ± 0,40 N, rehydration 39,53 ± 1,93%, expansion 9,03 ± 0,63%, lightness (L) 70,16 ± 0,54, redness (a*) 1,63 ± 0,15, yellowish (b*) 31,03 ± 0,60, color parameter 3,63, aroma parameter 3,00, crispness parameter 3,38, and flavor parameter 3,25. In the flakes the best treatment was obtained the content of carbohidrate of 82,92 ± 0,54%, fat content of 3,44 ± 0,04%, protein content of 5,18 ±0,05%, ash content of 3,16 ± 0,03%, and crude fibre content of 2,56 ± 0,03%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/566/051811165 |
| Uncontrolled Keywords: | Baking Powder, Flakes, Labu Kuning, Tepung Beras, Tepung Labu Kuning / Baking Powder , Flakes, Pumpkin, Pumpkin Flour, Rice Flour |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.6 Dilleniidae > 583.63 Cucurbitales |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 15 Oct 2019 08:51 |
| Last Modified: | 01 Jul 2022 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/166004 |
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