Sembiring, Solisa Vania Joelita (2019) Pengaruh Substitusi Tepung Terigu Dengan Tepung Umbi Dahlia (Dahlia Sp.) Dan Penambahan Margarin Dalam Pembuatan Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies merupakan salah satu produk pangan yang umumnya berbahan dasar tepung terigu. Tepung terigu berasal dari gandum yang diimpor dari luar negri dan pemakainnya terus mengalami kenaikan. Adapun cara untuk mengurangi pemakaian dan ketergantungan tepung terigu dalam pembuatan cookies dapat dilakukan dengan memanfaatkan produk pangan lokal untuk memberikan variasi dan tambahan nilai gizi yaitu tepung umbi dahlia yang kaya akan serat. Penelitian ini bertujuan untuk menganalisis pengaruh beberapa proporsi substitusi tepung umbi dahlia dan penambahan margarin terhadap karakteristik fisik, kimia dan tingkat penerimaan cookies substitusi tepung umbi dahlia. Metode penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang tersusun dari 2 faktor. Faktor I yaitu perbandingan proporsi tepung umbi dahlia dan tepung terigu (15:85, 30:70, dan 45:55) dan faktor II yaitu tingkat penambahan margarin (75%, 85%, dan 95%) sehingga diperoleh 9 kombinasi perlakuan. Masing-masing perlakuan diulang sebanyak 3 kali, sehingga diperoleh 27 satuan percobaan. Data yang diperoleh dianalisa dengan ANOVA dan dilakukan uji lanjut dengan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 95%. Cookies dianalisa berdasarkan parameter fisik menggunakan metode Derringer’s Desirability Function untuk mendapatkan cookies terbaik. Hasil cookies terbaik dianalisa karakteristik kimia dan dilakukan uji organoleotik berdasarkan metode Hedonic Scale Scorring. Berdasarkan hasil uji terbaik didapatkan bahwa kombinasi dua factor terbaik dalam pembuatan cookies adalah proporsi tepung umbi dahlia 30% : tepung terigu 70% dan tingkat penambahan margarin sebesar 75% yang memiliki nilai daya patah senilai 4,59±1,42 N, kekerasan 7,98±0,56 N, pengembangan 91±7,39%, kecerahan (L) 58,70±0,91, kemerahan (a*) 9,93±0,31, kekuningan (b*) 29,62±0,37, kadar air 3,80±0,03%, kadar protein 6,46±0,02%, kadar lemak 22,51±0,15%, kadar abu 1,85±0,02%, kadar karbohidrat 65,37±0,18%, kadar serat kasar 8,84±0,22%. Hasil uji organoleptik menggunakan metode hedonic scale scorring dengan skala 1 sampai 7 didapatkan bahwa cookies terbaik substitusi tepung umbi dahlia mendapatkan nilai 5 pada parameter aroma dan mendapatkan nilai 6 pada parameter warna, rasa, tekstur dan keseluruhan.
English Abstract
Cookies are one of the popular food product that generally made with wheat flour as the raw material. Wheat flour is made from wheat which is imported from overseas and the consumption of wheat flour is increased day by day. In order to reduce the consumption and dependence of wheat flour, using dahlia tuber flour as local products to diversify and add more nutritional value such as high fiber could be the solution. The purposes of this study are to analyze the effects of using some proportion of substitution dahlia tuber flour and the level of margarine addition on physical and chemichal characteristics, also the level of acceptance cookies with dahlia tuber flour substitution. The study used a Randomized Block Design (RBD) method with two factors. Factor 1 is the ratio of proportion dahlia tuber flour and wheat flour which is consists of 3 levels (15:85, 30:70, and 45:55) and factor 2 is the level of margarine addition consists of 3 levels (75%, 85%, and 95%), so those were got 9 treatment combinations which is each treatment repeated 3 times. The results were analyzed by ANOVA and continued by LSD (Least Significant Difference) with 95% confidence interval. Cookies were analyzed based on the physical test with Derringer’s Desirability Function method. The result of best cookies were tested for chemical characteristics and organoleptic test with Hedonic Scale Scorring method. Based on the test, it was found that the combination of the two best factors in cookies making was the proportion of 30% dahlia tuber flour: 70% wheat flour, with the margarine addition 75% which had a value of fracture 4,59±1,42 N, hardness valued at 7,98±0,56 N, dough development 91,12±7,39%, brightness (L) 58,70±0,91, redness (a*) 9,93±0,31, yellowish (b*) 29,62±0,37, water content 3,80±0,03%, protein content 6,46±0,02%, fat content 22,51±0,15%, ash content 1,85±0,02%, carbohydrate levels 65,37±0,18%, crude fiber 8,84±0,22%. In the organoleptic test using a 1-7 hedonic scale scorring method, it was found that the best cookies substituted for dahlia tuber flour got a value of 5 in the aroma parameter, a value of 6 in the color, taste, texture and overall parameters.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/539/052002644 |
| Uncontrolled Keywords: | Cookies, Margarin, Serat, Tepung Umbi Dahlia-Cookies, Dahlia Tuber Flour, Fiber, Margarine |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 06:53 |
| Last Modified: | 10 Aug 2020 06:53 |
| URI: | http://repository.ub.ac.id/id/eprint/180427 |
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