Choirima, Oktiviani (2018) Pengaruh Tingkat Substitusi Tepung Ampas Tahu Dan Perbandingan Kuning Telur:Putih Telur Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Muffin. Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung ampas tahu merupakan produk diversifikasi dari hasil samping pengolahan tahu, yang dapat digunakan sebagai subtituen dalam pembuatan produk. Salah satu produk pangan yang digemari oleh semua kalangan yaitu kue (muffin). Muffin adalah jenis quick bread, yang proses pembuatannya sederhana dan cepat. Untuk menghasilkan muffin yang sesuai standar, diperlukan formulasi yang tepat. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat substitusi tepung ampas tahu dan perbandingan kuning telur:putih telur terhadap sifat fisik, kimia, dan organoleptik muffin. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor. Faktor I yaitu tingkat substitusi tepung ampas tahu (0%, 2,4%, 4,8%, dan 7,2%) dan faktor II yaitu perbandingan kuning telur:putih telur (12%:24% dan 24%:12%) sehingga didapatkan 8 kombinasi perlakuan. Masing-masing perlakuan diulang sebanyak 3 kali, sehingga didapatkan 24 satuan percobaan. Data yang diperoleh dianalisa dengan Analysis of Variance (ANOVA) dan dilakukan uji lanjut dengan uji Tukey dengan selang kepercayaan 95%. Analisa terbaik muffin substitusi tepung ampas tahu menggunakan metode Multiple Attribute Zeleny. Terjadi interaksi antara kedua perlakuan terhadap parameter warna L crumb, elastisitas dan organoleptik rasa, aroma, tekstur, warna, pori, & keseluruhan. Perlakuan tingkat substitusi tepung ampas tahu berpengaruh nyata (α = 0,05) terhadap parameter kadar protein, kadar lemak, kadar serat kasar, kadar air, L crust, b crust, volume pengembangan, kekerasan, dan elastisitas. Perlakuan perbandingan kuning telur:putih telur berpengaruh nyata (α = 0,05) terhadap parameter kadar air, kadar protein, kadar lemak, a crust, a crumb, b crumb, volume pengembangan, kekerasan, dan elastisitas. Perlakuan terbaik didapat pada muffin tingkat substitusi tepung ampas tahu 0% dan perbandingan kuning telur:putih telur (24%:12%) berdasarkan dari karakteristik organoleptik. Karakteristik dari muffin substitusi tepung ampas tahu terbaik adalah L crust dan L crumb 50,40±3,27 dan 64,80±0,44, a crust dan a crumb 10,03±2,24 dan 1,2±0,52, b crust dan b crumb 22,07±1,70 dan 34,64±2,19, volume pengembangan 94,21±6,98%, kekerasan 267,07±54,52gf, elastisitas 8,05±0,86mm, kadar protein 6,57±0,19%, kadar lemak 21,27±1,46%, kadar serat kasar 3,02±0,90%, kadar air 17,47±1,78%. Penentuan nilai hedonik berdasarkan 5 tingkat skala kesukaan yaitu 1-5 (sangat tidak suka, tidak suka, agak suka, suka, dan sangat suka). Nilai hedonik parameter rasa 3,85, nilai hedonik parameter aroma 3,73, nilai hedonik parameter tekstur 3,35, nilai hedonik parameter warna 3,97, nilai hedonik parameter pori 3,70, dan nilai hedonik parameter keseluruhan 3,75. Muffin substitusi tepung ampas tahu dengan nilai yang mendekati nilai perlakuan terbaik yaitu muffin dengan tingkat substitusi tepung ampas tahu 2.4% dan perbandingan kuning telur:putih telur (24%:12%) berdasarkan dari karakteristik organoleptik.
English Abstract
Okara is a diversified product of tofu processing residues, which can be used as a subtituent in the manufacture of products. One food product that is favored by all people is muffins. Muffins are a type of quick bread which the manufacturing process is simple and fast. To produce muffins that are in accordance with standards, the right formulations are needed. This study aims to determine the effect of the different substitution levels of okara flour and the ratio between egg yolk:egg white towards physical, chemical and organoleptic properties of muffins. The research used Factorial Randomized Block Design method with two factors. Factor 1 was substitution level of okara flour (0%, 2,4%, 4,8%, and 7,2%) and factor 2 was ratio of egg yolk:egg white (12%:24% and 24%:12%) therefore 8 combinations were achieved with each treatment repeated 3 times. The data obtained was analyzed by ANOVA (Analysis of Variance) and continued by Tukey Test with 95% confidence interval. The best treatment was obtained by Zeleny Multiple Atribute method. The interaction between the two treatments was significantly different on color (L*crumb), springiness, and all contents of organoleptic parameters. Substitution level of okara flour showed a significant effect (α=0,05) on protein content, fat content, crude fiber content, moisture content, color (L*crust, b*crust), volume expansion, hardness, and springiness. Ratio of egg yolk:egg white showed a significant effect (α=0,05) on protein content, fat content, moisture content, color (a*crust, a*crumb, b*crumb), volume expansion, hardness, and springiness. The best treatment was obtained on the muffin without okara flour substitution (0%) and 24%:12% ratio of egg yolk:egg white based on organoleptic characteristic. The characteristics of this product was L*crust 50,403,27, L*crumb 64,800,44, a*crust 10,032,24, a*crumb 1,20,52, b*crust 22,071,70, b*crumb 34,642,19, volume expansion 94,216,98%, hardness 267,0754,52gf, springiness 8,050,86, protein content 6,570,19%, fat content 21,271,46%, crude fiber content 3,020,90%, moisture content 17,471,78%. Determination of hedonic values based on 5 levels of preference scale is 1-5 (very dislike, dislike, quite like, like, and really like). Hedonic value of taste parameters 3,85, hedonic value aroma parameters 3,73, hedonic value texture parameters 3,35, hedonic value color parameters 3,97, pores parameters 3,70, and all overall parameters 3,75. Muffin with okara flour substitution which has a value that is close to the value of the best treatment is the muffin with 2.4% okara flour substitution and ratio of egg yolk:egg white (24%: 12%) based on organoleptic characteristics.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/661/051901812 |
| Uncontrolled Keywords: | Kuning Telur, Muffin, Putih Telur, Substitusi, Tepung Ampas Tahu / Egg White, Egg Yolk, Muffin, Okara Flour, Substitution |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 17 Apr 2020 22:46 |
| Last Modified: | 20 Jun 2022 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/166934 |
![[thumbnail of Oktiviani Choirima.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Oktiviani Choirima.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |