Rismawati, Devi (2019) Pendayagunaan Tepung Jagung (Zea Mays L.) Sebagai Bahan Subtitusi Cone Es Krim. Sarjana thesis, Universitas Brawijaya.
Abstract
Kebutuhan terigu di Indonesia terus meningkat dari tahun ke tahun. Kebutuhan yang terus meningkat akan berdampak pada peningkatan kebutuhan tepung terigu di Indonesia. Untuk mengurangi peningkatan terigu ini maka diperlukan bahan subtitusi terigu. Salah satu bahan yang dapat digunakan adalah jagung yang dapat diolah menjadi tepung jagung. Salah satu produk pangan yang berbahan dasar terigu adalah cone es krim. Cone merupakan biskuit dalam klasifikasi wafer. Penelitian ini bertujuan untuk mengetahui jumlah subtitusi tepung jagung yang tepat terhadap tepung terigu yang menghasilkan kualitas terbaik terhadap sifat fisik (rendemen, ketebalan, daya patah, daya tahan cone) dan kimia (kadar air, kadar protein, gula reduksi) pada cone es krim serta mengetahui penerimaan konsumen terhadap cone yang dihasilkan. Penelitian dirancang menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor. Faktor pertama adalah proporsi tepung jagung memiliki 5 taraf yaitu 0%, 25%, 50%, 75% dan 100%. Faktor kedua adalah waktu pemanggangan dengan 3 taraf yaitu 20 menit, 25 menit dan 30 menit. Dari kedua faktor tersebut diperoleh 15 kombinasi perlakuan dan diulang 2 kali sehingga mendapatkan 30 satuan percobaan. Parameter pengamatan pada cone yaitu fisik (rendemen, ketebalan, daya patah, daya tahan cone) dan kimia (kadar air, kadar protein, gula reduksi). Data fisik dan kimia di analsis menggunakan sidik ragam ANOVA. Apabila terdapat beda nyata dilakukan uji BNT dengan taraf nyata 5%. dan dipilih perlakuan terbaik menggunakan metode zeleny. Hasil perlakuan terbaik di uji organoleptik (warna, aroma, rasa, tekstur) dengan 30 panelis semi terlatih. Hasil penelitian menunjukan bahwa proporsi tepung jagung dan tepung terigu tidak memberikan pengaruh nyatavii terhadap kadar air, ketebalan, daya patah dan daya tahan cone es krim. Waktu tidak memberikan pengaruh nyata terhadap kadar air, rendemen, daya patah, dan daya tahan cone es krim. Perlakuan terbaik diperoleh dari perlakuan tepung jagung 100%:tepung terigu 0% dengan kadar air 3,52 %, kadar protein 0,0007%, gula reduksi 0,0007%, rendemen 85,13%, ketebalan 2,71 mm, daya patah 0,26 N. Penerimaan konsumen terhadap hasil pemilihan terbaik menujukkan bahwa rasa dan aroma, biasa, sedangkan warna dan tekstur tidak suka
English Abstract
The need for flour in Indonesia continues to increase from year to year. Surely, it will also have an impact on increasing the need for wheat flour in Indonesia. In order to reduce the increase in flour, flour substitution is needed. One of the ingredients can be used is corn, which can be processed into corn flour. The writer takes one of the flour-based food products for example, ice cream cone. Cone itself is a biscuit in the wafer classification. This study aims to determine the right amount of corn flour substitution for wheat flour which produces the best quality for physical properties (rendement, the endurance of cone to ice cream) and chemical properties (moisture content, protein content, reducing sugars) in ice cream cones. And also, this is expected to be able to know the acceptance of the consumers themselves towards the cones that are produced. The study was made using Factorial Randomized Block Design (FRBD) with two factors. The first factor is the proportion of corn flour which has 5 levels, namely 0%, 25%, 50%, 75% and 100%. The second factor is the roasting time with 3 levels, namely 20 minutes, 25 minutes and 30 minutes. From these two factors, 15 combinations of treatments were obtained and repeated twice to get 30 experimental units. Observation parameters on cone were physically (rendement, the thickness, the breakability, the endurance of cone to ice cream) and chemically (moisture content, protein content, carbohydrate content). Physical and chemical data analyzed using ANOVA variance. If there are significant differences, then the BNT test is carried out with a real level of 5%. Moreover, the best treatment was chosen using the zeleny method. The best treatment results were testedix organoleptically (color, aroma, taste, texture, appearance) with 30 semi-trained panelists. The results shows that the proportion of corn flour and wheat flour has no significant effect on moisture content, the thickness, the break ability and the durability of ice cream cones. Time also does not have a significant effect on moisture content, rendement, the breakability, and the durability of ice cream cones. The best treatment was obtained from the treatment of 100% of corn flour: 0% flour with 3.52% moisture content, protein content 0,0007%, sugar reduction 0,0007%, rendement 0.83%, the thickness 2.51 mm, and the breakbility 0.26 N. Consumer acceptance of the best election results shows that taste, aroma, and ordinary appearance, while color and texture dislike
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/310/052002271 |
| Uncontrolled Keywords: | Tepung Terigu, Jagung, Tepung jagung, Cone, RAK., Wheat Flour, Corn, Corn Flour, Cone, RAK. |
| 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 Industri Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Aug 2020 06:52 |
| Last Modified: | 21 Oct 2021 07:05 |
| URI: | http://repository.ub.ac.id/id/eprint/180974 |
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