Insiah, Halimatul (2019) Pengembangan Produk Cone Es Krim Berbahan Dasar Ubi Jalar Ungu (Ipomoea Batatas L.) (Kajian Subtitusi Tepung Ubi Jalar Ungu Dan Waktu Pemanggangan). Sarjana thesis, Universitas Brawijaya.
Abstract
Cone umumnya dibuat dari tepung terigu. Kebutuhan tepung terigu semakin meningkat, berbanding lurus dengan meningkatnya pemanfaatan tepung terigu dalam produk pangan. Pemanfaatan tepung ubi ungu berbentuk tepung dapat mensubtitusi sebagian tepung terigu. Tujuan dari penelitian ini adalah untuk mengetahui subtitusi penggunaan tepung ubi jalar ungu dan waktu pemanggangan dalam pembuatan cone es krim yang tepat serta mengetahui penerimaan konsumen terhadap cone es krim ubi jalar ungu. Percobaan menggunakan Rancangan Acak Kelompok (RAK) terdiri dari 2 faktor. Faktor pertama yaitu subtitusi tepung ubi jalar ungu (P) dan faktor kedua waktu pemanggangan (W). Faktor P memiliki 4 taraf, yaitu 100%, 75%, 50%, dan 25%. Faktor W memiliki 3 taraf, yaitu 20 menit, 25 menit, dan 30 menit. Dari faktor tersebut diperoleh 12 kombinasi perlakuan dan diulang 2 kali. Parameter pengamatan berdasar rendemen, ketebalan, daya patah, ketahanan cone es krim, uji kadar air, kadar protein, dan kadar gula reduksi. Hasil perlakuan terbaik dilanjutkan dengan uji organoleptik menggunakan skala hedonik (warna, aroma, rasa, dan tekstur) dilakukan oleh 30 panelis semi terlatih. Data fisik dan kimia dianalisis dengan sidik ragam ANOVA (α=0,05) dan jika berbeda nyata dilanjutkan dengan uji BNT (α=0,05). Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute. Data organoleptik dianalisis dengan uji Friedman (α=0,05). Hasil perlakuan terbaik didapatkan pada subtitusi tepung ubi jalar ungu 75% dengan waktu pemanggangan 20 menit. Perlakuan terbaik memiliki karakteristik kadar air 4,07%, rendemen 98,7%, daya patahvii 0,67N, ketebalan 2,67mm, ketahanan cone 85 menit, kadar protein 27,4656mg/L, kadar gula reduksi 3,8931mg/L, serta hasil uji organoleptik dengan skala 1-5 diperoleh rerata warna 3,73 aroma 3,57, rasa 3,57, dan tekstur 2,97
English Abstract
Cones are generally made from wheat flour. The need for wheat flour is increasing. It is in line with the increasing use of wheat flour in food products. Utilization of purple sweet potato flour powder can be substitute mostly flour. The purpose of this study was to find out the subtitution of use of purple sweet potato flour and baking time in the manufacture of ice cream cones and knowing consumer acceptance of ice cream cone purple sweet potato. Experiments using Least Significance Different (LSD) consisted of 2 factors. The first factor is the subtitution for purple sweet potato flour (P) and the second factor is baking time (W). The P factor has 4 levels, namely 100%, 75%, 50%, and 25%. The W factor has 3 levels, namely 20 minutes, 25 minutes, and 30 minutes. From these factors 12 combinations of treatments were obtained and it was repeated twice. Parameters of observation based on yield, thickness, fracture, resistance of ice cream cone, water content test, protein content, and reducing sugar content. The best treatment results were followed by organoleptic tests using a hedonic scale (color, flavor, taste, and texture) carried out by 30 semi-trained panelists. Physical and chemical data were analyzed by ANOVA variance (α = 0.05) and if significantly different continued with LSD test (α = 0.05). The selection of the best treatment used the Multiple Attribute method. Organoleptic data were analyzed by Friedman test (α = 0.05). The best treatment results were obtained subtitution of 75% purple sweet potato flour with 20 minutes baking time. The best treatment has characteristics of water content of 4.07%, yield of 98,7%, fracture of 0.67N, thickness of 2.67mm,ix resistance of cone 85 minutes, protein content of 27.4656 mg/L, reduced sugar content of 3.8931 mg/L, and organoleptic test results with a scale of 1-5 were obtain on average color 3.73, flavor 3.57, taste 3.57, and texture 2.97
Other obstract
-
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/385/052002595 |
| Uncontrolled Keywords: | Tepung Ubi Jalar Ungu, Tepung Terigu, Kualitas Cone Es Krim, Purple Sweet Potato Flour, Wheat Flour, Quality of Ice Cream Cone |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.5 Management of production > 658.57 Research and Development |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 07:10 |
| Last Modified: | 22 Oct 2021 01:45 |
| URI: | http://repository.ub.ac.id/id/eprint/180160 |
Preview |
Text
HALIMATUL INSIAH (2).pdf Download (7MB) | Preview |
Actions (login required)
 |
View Item |