Winantea, Lydia Aini Zalzabilla (2019) Pengaruh Proporsi Tepung Umbi Bit (Beta Vulgaris L) Dan Penambahan Bahan Pengembang Terhadap Pembuatan Roti Kukus. Sarjana thesis, Universitas Brawijaya.
Abstract
Umbi bit merupakan bahan pangan yang memiliki manfaat bagi kesehatan tubuh. Nutrisi utama umbi bit berasal dari serat, vitamin, mineral dan mengandung antioksidan. Pencampuran atau penambahan tepung umbi bit pada roti kukus di antaranya adalah untuk meningkatkan nilai fungsional produk karena kandungan yang kaya serat, mineral, dan antioksidan. Pada produk bakery biasanya di gunakan bahan pengembang diantaranya baking powder dan soda kue. Kedua bahan tersebut memiliki karakteristik yang berbeda sehingga dapat mempengaruhi kualitas produk yang dihasilkan. Tujuan penelitian ini yaitu untuk mengetahui pengaruh proporsi tepung umbi bit dan penggunaan pengembang antara baking powder dan soda kue terhadap karakteristik fisik meliputi volume pengembangan, tingkat kekerasan, springiness, cohesiveness, porositas, warna, dan untuk mengetahui karakteristik kimia serta penerimaan dalam masyarakat pada roti kukus. Penelitian ini disusun dengan menggunakan metode Rancangan Acak Kelompok (RAK) dengan dua faktor penelitian. Faktor pertama yaitu perbandingan tepung bit dan tepung terigu dengan rasio0%:100%, 10%:90%,20% : 80% dan 40%:60%. Faktor kedua adalah penambahan bahan pengembang dengan konsentrasi 2% menggunakan baking powder dan soda kue. Penelitian ini dilakukan pengulangan sebanyak 3x. Dilakukan Uji fisik meliputi: daya pengembangan, warna, ukuran pori, dan tekstur (hardness, springiness, cohesiveness). Hasil uji fisik terbaik adalah pada perbandingan Tepung Bit (10%) dan Tepung Terigu (90%) dengan penambahan soda kue dimana hasil untuk uji daya pengembangan = 61.55+/- 12.8, uji warna = 45.7+/- 3.72, uji porositas = 32.82%, uji kekerasan =. 96.03+/- 27.82, uji springiness= 7.47+/- 0.19, uji cohesiveness= 0.63+/- 0.05 setelah itu dilakukan uji kimia pada roti kukus bit yang terbaik berdasarkan uji fisik. Didapatkan nilai karbohidrat (%) 74,06, Protein (%) : 11.83, Lemak(%) : 4.87, Kadar Air (%) : 9.24, Pati( %): 66,65, Serat (%) : 5.25%, Aktifitas Antioksidan (%) : 19,47
English Abstract
Beetroot is a food that has health benefits. The main nutrients of beetroot comes from fiber, vitamins, minerals and antioxidants. Mixing or adding beetroot powder in steamed cakes can increased functional value to the product because its rich content of fiber, minerals, and antioxidants. In bakery products, leavening agents are usually used, that is baking powder and baking soda. Both materials have different characteristics so that they can affect the quality of the product. The purpose of this study was to determine the effect of the proportion of beetroot flour and addition of leavening agents of baking powder and baking soda on physical characteristics covering dough development, hardness, springiness, cohesiveness, porosity, color, and to determine the chemical characteristics and acceptance in society in steamed cakes. This study was compiled using Randomized Block Design (RBD) methods with two research factors. The first factor is ratio of beetroot flour and wheat flour with a ratio of 0%:100%, 10%:90%, 20%:80% and 40%:60%. The second factor is addition of leavening agents with a concentration of 2% using baking powder and baking soda. This research was conducted in 3 repetitions. Physical tests were carried out including: dough developmental, colour, pore size, and texture (hardness, springiness, cohesiveness). The results of best physical test are the ratio of Beetroot Flour (10%) and Wheat Flour (90%) with the addition of baking soda where the results of dough development is 61.55 ± 12.8, colour is 45.7± 3.72, porosity is 32.82 %, hardness is 96.03 ± 27.82, springiness is 7.47 ± 0.19, and cohesiveness is 0.63 ± 0.05. After that, the chemical characteristic for the best steamed cakes based on physical test was carried out. The Carbohydrate value 74.06%, Protein 11.83%, Fat 4.87%, Moisture content 9.24%, Starch 66.65%, Fiber 5.25%, and Activity of Antioxidants 19.47%
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/623/052002487 |
| Uncontrolled Keywords: | Roti kukus, baking powder, soda kue, tepung umbi bit, Steamed Cakes, Baking Powder, Baking Soda, Beetroot powder |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.75 Secondary products > 664.752 Bakery goods > 664.752 3 Breads |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 17 Sep 2020 02:53 |
| Last Modified: | 24 Oct 2021 01:57 |
| URI: | http://repository.ub.ac.id/id/eprint/181646 |
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