Sari, Mastichah (2019) Pendayagunaan Tepung Ubi Jalar Oranye (Ipomoea Batatas L.) Sebagai Bahan Substitusi Dalam Pembuatan Cone Es Krim. Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung terigu sulit digantikan oleh bahan lain karena kandungan glutennya, sehingga diperlukan alternatif bahan lain yang dapat dijadikan subtitusi salah satunya adalah ubi jalar oranye yang diolah menjadi tepung ubi jalar oranye. Pemanfaatan tepung ubi jalar oranye belum optimal sehingga diperlukan pengembangan agar dapat digunakan sebagai bahan pembuatan cone es krim menggantikan tepung terigu. Penelitian bertujuan untuk mengetahui waktu pemanggangan dan substitusi tepung ubi jalar oranye dengan tepung terigu terbaik terhadap sifat fisik (rendemen, ketebalan, daya patah dan daya tahan cone terhadap es krim) dan sifat kimia (kadar air, kadar protein dan kadar karbohidrat) serta penerimaan konsumen terhadap cone terbaik yang dihasilkan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor pertama yaitu waktu pemanggangan dengan 3 taraf (20 menit, 25 menit dan 30 menit). Faktor kedua yaitu substitusi tepung ubi jalar oranye dengan 5 taraf (0%:100%, 75%:25%, 50%:50%, 25%:75% dan 100%:0%). Didapatkan 15 perlakuan dengan ulangan sebanyak 2 kali sehingga diperoleh 30 satuan percobaan. Pengamatan meliputi kadar air, kadar protein, gula reduksi, rendemen, ketebalan, daya patah, daya tahan cone terhadap es krim dan organoleptik seperti warna, aroma, rasa dan tekstur. Data uji fisik dan kimia dianalisis dengan sidik ragam ANOVA dengan taraf nyata 0,05. Apabila berbeda nyata dilanjutkan dengan uji Beda Nyata Terkecil (BNT) dengan taraf nyata 0,05. Kemudian dilakukan pemilihan terbaik dari masing-masing perlakuan. Cone terbaik diuji organoleptik, lalu dianalisis menggunakan uji friedmanvii (α=0,05). Panelis yang digunakan berjumlah 30 orang semi terlatih. Berdasarkan hasil analisis sidik ragam, kadar air cone es krim semakin rendah karena perlakuan waktu pemanggangan. Rerata kadar air yang diperoleh berkisar antara 3,03% – 5%. Rendemen semakin tinggi karena perlakuan substitusi tepung ubi jalar oranye. Rerata rendemen berkisar antara 84,67% – 89,67%. Ketebalan, daya patah dan daya tahan cone terhadap es krim tidak memiliki perbedaan, akan tetapi hasil yang diperoleh masih memenuhi standar dan tergolong cukup baik. Rerata ketebalan cone es krim yang diperoleh berkisar antara 2,55 mm – 3,58 mm, rerata daya patah berkisar antara 0,23 N – 0,94 N dan rerata daya tahan cone terhadap es krim berkisar antara 49 menit – 74 menit. Hasil pemilihan cone terbaik diperoleh pada perlakuan waktu pemanggangan 30 menit dan substitusi tepung ubi jalar oranye sebesar 50% dan tepung terigu 50%, dengan kadar air 3,125%, kadar protein 0,000122962%, gula reduksi 0,00074636%, rendemen 87%, ketebalan 3,415 mm, daya patah 0,34375 N dan daya tahan cone terhadap es krim selama 64 menit. Penerimaan konsumen terhadap hasil cone terbaik menunjukkan bahwa warna disukai sedangkan aroma, rasa dan tekstur biasa atau netral. Penelitian selanjutnya perlu diperbaiki dalam hal pengadukan semua bahan harus konsisten dan pengemasan cone yang tepat.
English Abstract
Wheat flour is difficult to replace by other ingredients because of its gluten content, so that other alternatives are needed which can be used as substitutions, one of which is orange sweet potato which is processed into orange sweet potato flour. The use of orange sweet potato flour has not been optimal so that development is needed so that it can be used as an ingredient in making ice cream cones instead of wheat flour. The study aimed to determine the roasting time and substitution of orange sweet potato flour with the best wheat flour on physical properties (yield, thickness, fracture and cone resistance to ice cream) and chemical properties (moisture content, protein content and carbohydrate content) and consumer acceptance. against the best cone produced. The study used a Randomized Block Design (RBD) with two factors. The first factor is the roasting time with 3 levels (20 minutes, 25 minutes and 30 minutes). The second factor is the substitution of orange sweet potato flour with 5 levels (0%: 100%, 75%: 25%, 50%: 50%, 25%: 75% and 100%: 0%). 15 treatments were obtained with replications 2 times to obtain 30 experimental units. Observations included water content, protein content, reducing sugar, yield, thickness, fracture, cone resistance to ice cream and organoleptics such as color, aroma, taste and texture. Physical and chemical test data were analyzed by ANOVA variance with a significance level of 0.05. If it is significantly different, proceed with the Smallest Significant Difference Test (LSD) with a real level of 0.05. Then the best selection from each treatment was carried out. The best cone was tested by organoleptic, then analyzed using the friedman test (α = 0.05). The panelists used were 30 semi-trained people.ix Based on the results of analysis of variance, the water content of the ice cream cone was lower due to the roasting time treatment. The average water content obtained ranges from 3.03% - 5%. The yield is higher due to the treatment of substitution of orange sweet potato flour. The average yield ranged from 84.67% - 89.67%. Thickness, fracture and cone resistance to ice cream have no difference, but the results obtained still meet the standards and are quite good. It was found that the average thickness of ice cream cone obtained ranged from 2.55 mm - 3.58 mm, the average fracture power ranged from 0.23 N - 0.94 N and the average cone resistance to ice cream ranged from 49 minutes - 74 minutes. The best cone selection results were obtained at 30 minutes roasting time and 50% substitution of orange sweet potato flour and 50% flour, with water content of 3.125%, protein content 0,000122962%, reducing sugar 0,00074636%, yield 87%, 3.415 mm thickness, fracture 0.34375 N and cone resistance to ice cream for 64 minutes. Consumer acceptance of the best cone results shows that the color is preferred while the aroma, taste and texture are ordinary or neutral. Further research needs to be improved in terms of stirring all the ingredients must be consistent and packaging the right cone
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/371/052002577 |
| Uncontrolled Keywords: | Cone, Penerimaan Konsumen, Tepung Ubi Jalar Oranye, Cone, Consumer Acceptance, Orange Sweet Potato Flou |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs > 635.22 Sweet potatoes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 07:04 |
| Last Modified: | 22 Oct 2021 01:20 |
| URI: | http://repository.ub.ac.id/id/eprint/180232 |
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