Pasla, Reviene Adelia (2019) Formulasi Crackers Berbahan Baku Tepung Pisang (Musa Paradisiaca, Tepung Jagung (Zea Mays), Dan Tepung Terigu. Sarjana thesis, Universitas Brawijaya.
Abstract
Kebutuhan tepung terigu yang tinggi di masyarakat tidak diimbangi dengan kemampuan produksi dalam negeri sehingga diperlukan penggunaan bahan alternatif sebagai pengganti tepung terigu. Tepung pisang dan tepung jagung merupakan bahan pangan lokal yang dapat membantu mengurangi penggunaan tepung terigu dalam pembuatan produk makanan seperti crackers. Kelemahan dari tepung pisang dan tepung jagung adalah kemampuan binding dalam adonan yang rendah. Oleh karena itu tepung terigu masih dibutuhkan namun digunakan dalam jumlah minimal. Tujuan penelitian ini adalah untuk mengetahui pengaruh proporsi tepung pisang, tepung jagung, dan tepung terigu terhadap sifat fisik, kimia, serta organoleptik produk crackers sehingga bisa didapatkan formulasi yang tepat untuk menghasilkan crackers dengan kualitas dan rasa yang paling baik. Penelitian ini disusun menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yang terdiri dari 5 level dengan 4 kali ulangan yaitu proporsi tepung pisang : tepung jagung : tepung terigu, 45%:45%;10%; 60%:30%:10%; 75%:15%:10%; 90%:0%:10%; dan 90%:10%:0%. Setiap perlakuan akan dianalisa karakteristik fisik menggunakan color reader dan texture profile analyzer, serta dilakukan uji hedonik oleh panelis. Hasil perlakuan terbaik dari uji hedonik akan dianalisa kimia meliputi kadar air, karbohidrat, lemak, dan protein, kemudian dibandingkan dengan crackers kontrol. Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung pisang:tepung jagung:tepung terigu berpengaruh nyata (α=0,05) terhadap kecerahan dan kerenyahan crackers, serta atribut sensoris produk crackers. Perlakuan terbaik dari hasil uji organoleptik diperoleh pada perlakuan dengan proporsi tepung pisang:tepung jagung:tepung terigu (75%:15%:10%). Perlakuan ini memiliki nilai springiness adonan 9,18 mm; adhesiveness adonan 0,11 mJ; hardness 100,65 g; kecerahan 55,21; kadar air 1,19%; kadar protein 8,09%; kadar karbohidrat 64,7%; kadar lemak 22,24%; dan menghasilkan crackers dengan karakteristik yang cenderung sama dengan crackers yang terbuat dari 100% tepung terigu.
English Abstract
High demand of wheat flour for various food products has exceeded domestic production. This condition urges the use of alternative materials as a substitute for wheat flour. Banana flour and corn flour are locally produced and potentially used to reduce wheat flour in the manufacture of food products such as crackers. However, these flours have less binding ability as compared to wheat flour. The aim of this study was to investigate the effect of different proportion of banana flour, corn flour, and wheat flour on physical, chemical, and sensory properties of crackers products. Furthermore, the study aimed to obtain the optimum formulation of the flours mixture to produce crackers with a desirable quality and taste. This study was conducted by using a Completely Randomized Design (CRD) with a single factor (flours proportion) consisting of 5 levels i.e. proportion of banana flour: corn flour: wheat flour, of 45%: 45%, 10%; 60%: 30%: 10%; 75%: 15%: 10%; 90%: 0%: 10%; and 90%: 10%: 0%. Each treatment was analyzed for the characteristics of the dough and the crackers. Physical analysis for the dough consisted of elasticity and adhesiveness property by using texture profile analyzer Brookfield, whereas, physical analysis of the crackers consisted of color and hardness. Crackers were also analyzed for sensory properties using hedonic scale and the best treatment was further analyzed for chemical composition. The results showed that differences in the proportion of banana flour: corn flour: wheat flour had a significant effect (α = 0,05) on the color and hardness of the crackers. Based on sensory evaluation, the panelists were shown to dislike until moderately like the color, texture and taste of the crackers and to dislike until like the aroma of the crackers depending on the proportion of the 3 flours. The best treatment of sensory evaluation was obtained from the proportion of banana flour: corn flour: wheat flour of (75%: 15%: 10%). Crackers from the best treatment had almost similar nutritional value to the control (made of 100% wheat flour).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/447/052002477 |
| Uncontrolled Keywords: | Crackers, tepung jagung, tepung pisang-Banana flour, corn flour, crackers |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.724 Corn |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:07 |
| Last Modified: | 10 Aug 2020 07:07 |
| URI: | http://repository.ub.ac.id/id/eprint/180206 |
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