Prastiti, Astri and Ir.Aji Sutrisno, M.Sc.,Ph,D (2019) Pengaruh Metode Pengovenan Dan Penggunaan Telur Terhadap Karakteristik Fisik Bolu Dari Pasta Ubi Kayu (Manihot Esculenta Crantz ). Sarjana thesis, Universitas Brawijaya.
Abstract
viii ABSTRAK Bolu merupakan produk bakery yang bahan baku utamanya menggunakan tepung terigu yang masih impor dari negara lain. Sehingga perlu dikembangkan pemanfaatan bahan baku lokal, yaitu ubi kayu. Tujuan dari penelitian ini adalah mengetahui pengaruh metode pengovenan dan penggunaan telur terhadap karakteristik fisik dan organoleptik bolu ubi kayu. Penelitian ini menggunakan metode RAK yang disusun secara faktorial dengan faktor perlakuan metode pengovenan (au bain marie dan oven kering) dan penggunaan telur (putih, kuning, utuh) diulang sebanyak tiga kali didapatkan 18 satuan percobaan. Analisa data yang dilakukan meliputi analisa fisik, kimia, dan organoleptik. Hasil analisa ragam ANOVA menunjukkan pengaruh nyata terhadap metode pengovenan yaitu pada kekerasan dan warna crust (L*,a*,b*). Perlakuan penggunaan telur bolu ubi kayu berpengaruh nyata pada parameter volume pengembangan, kekerasan, ukuran pori, warna crust dan warna crumb (L*,a*,b*), dan pada hasil uji friedman hedonik pada bolu ubi kayu parameter yang berpengaruh nyata meliputi penilaian warna crust (L*,a*,b*), aroma, dan keseluruhan. Analisa Multiple Atribute Zeleny, perlakuan terbaik pada perlakuan metode pengovenan oven kering dan penggunaan telur utuh.
English Abstract
Bolu is a bakery product whose the main ingredients uses imported wheat flour from other countries. So that it is necessary to develop the usage of local raw materials, namely cassava. The purpose of this study was to determine the effect of oven and egg usage as the methods on the physical and organoleptic characteristics of cassava sponge. This study used the RAK method which was arranged factorially with the treatment method of oven (au bain marie and dry oven) and the use of eggs (white, yellow, intact) which was repeated three times and obtained 18 experimental units. Data analysis was carried out through physical, chemical, and organoleptic analysis. The results of the analysis of the variety of ANOVA showed a significant effect on the oven method namely hardness and crust color (L *, a *, b *). The treatment of the use of cassava egg significantly affected the parameters of volume development, hardness, pore size, crust color and crumb color (L *, a *, b *). On the other hand, the significant parameters in the test results of hedonic friedman on cassava balls affected to the assessment of crust color (L *, a *, b *), aroma, and overall.to the Zeleny Multiple Attribute Analysis, the best treatment for dry oven treatment and the use of the whole eggs.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/455/052002466 |
| Uncontrolled Keywords: | Bolu Ubi Kayu, Metode pengovenan, Penggunaan Telur,Cake Cassava , Oven Method, Egg Usage |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 27 Dec 2021 03:10 |
| Last Modified: | 30 Mar 2022 02:03 |
| URI: | http://repository.ub.ac.id/id/eprint/187636 |
![[thumbnail of ASTRI PRASTITI.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
ASTRI PRASTITI.pdf Restricted to Registered users only Download (3MB) |
Actions (login required)
 |
View Item |