Puteri, Athaya Fadhilah and Dr. Ir. Sudarminto Setyo Yuwono, M.App.Sc (2021) Pengaruh Proporsi Tepung Sorgum Putih (Sorghum bicolor (L.) Moench) dan Pati Jagung (Zea mays) serta Penambahan Margarin Terhadap Karakteristik Kimia, Fisik dan Organoleptik Cookies. Sarjana thesis, Universitas Brawijaya.
Abstract
Cookies adalah salah satu produk pangan yang populer karena rasa yang manis dan renyah, memiliki berbagai macam tipe berdasarkan jenis adonan. Salah satunya, pressed atau piped cookies yang memiliki adonan lunak dan tekstur akhir cookies yang renyah dan ringan. Secara umum, cookies di pasaran berbahan dasar tepung terigu, sehingga terjadi ketergantungan akan satu jenis kelompok pangan, maka perlunya pemanfaatan komoditas lokal yaitu biji sorgum putih yang dapat diolah menjadi tepung. Cookies 100% sorgum memiliki tekstur keras, berpasir, dan aroma yang apak, maka ditambahkan pati jagung yang memiliki kadar karbohidrat yang tinggi dan aroma netral. Namun, kedua bahan tersebut memiliki ukuran partikel yang berbeda, semakin dominannya proporsi tepung sorgum putih (ukuran partikel lebih besar), cookies semakin sulit dipatahkan. Maka, penambahan margarin yang memiliki fungsi shortening dan aerasi yang mampu memperbaiki karakteristik cookies sorgum. Penelitian ini bertujuan untuk menganalisa pengaruh proporsi tepung sorgum putih dan pati jagung serta tingkat penambahan margarin terhadap karakteristik kimia, fisik dan organoleptik cookies. Penelitian ini menerapkan rancangan percobaan menggunakan Rancangan Acak Kelompok Faktorial dengan 2 faktor, yaitu proporsi tepung sorgum putih dan pati jagung (70:30; 85:15; 100:0) dan proporsi margarin (40%; 50; 60%). Respon yang diamati yaitu karakteristik kimia (kadar pati, kadar air, kadar lemak), karakteristik fisik (warna, ukuran pori, daya patah) dan organoleptik (warna, aroma, tekstur, rasa, kesukaan keseluruhan). Analisa data statistika menggunakan ANOVA selang kepercayaan 95%. Apabila terdapat beda nyata, dilakukan uji BNT selang kepercayaan 95%. Jika, terdapat beda nyata pada interaksi kedua faktor, dilanjutkan uji DMRT. Pemilihan perlakuan terbaik menggunakan metode de Garmo. Hasil penelitian menunjukkan proporsi tepung sorgum putih dan pati jagung serta penambahan margarin memberikan pengaruh berbeda nyata (p<0,05) terhadap karakteristik kimia (kadar pati, kadar air, kadar lemak), karakteristik fisik (kecerahan (L*), kemerahan (a*), kekuningan (b*), ukuran pori, daya patah) dan orgamoleptik pada perlakuan tertentu (warna, aroma, tekstur, rasa dan kesukaan keseluruhan) cookies sorgum. Tidak ada interaksi pada kedua faktor terhadap karakteristik kimia, fisik dan organoleptik cookies. Perlakuan terbaik dimiliki oleh cookies sorgum dengan rasio proporsi tepung sorgum:pati jagung sebesar 70:30% serta penambahan margarin sebesar 50%, dimana memiliki kadar pati 36,62%, kadar air 3,62%, kadar lemak 23,19%, nilai kecerahan (L*) 52,92, kemerahan (a*) +7,88, kekuningan (b*) +22,72, ukuran pori 0,63 mm2, daya patah 3,73 N dan nilai hedonik yaitu warna 4,75 (netral), aroma 4,80 (netral), tekstur 5,3 (agak suka), rasa 5,2 (agak suka), kesukaan keseluruhan 5,3 (agak suka)
English Abstract
Cookies are one of the popular food products because of the sweet taste and crunchy texture, they have various types based on the dough type. One of them is pressed or piped cookies which have a soft dough and the final texture of the cookies is crunchy and light. In general, cookies on the market are made from wheat flour, that there is dependence on one type of food group, so it is necessary to use local commodities, it is white sorghum grain which processed into flour. Cookies with 100% of sorghum have a hard texture, gritty texture and a musty aroma, so corn starch is added which has a high carbuhydrate content and a neutral aroma. However, the two ingredients have different particle sizes, the more dominant of white sorghum flour proportion (larger particle size), the more difficult for cookies are to break. So, the addition of margarine which has shortening and aeration functions can improve the characteristics of sorghum cookies. This study aims to analyze the effect of the proportion of white sorghum flour and corn starch and the level of margarine addition on the chemical, physical and organoleptic characteristics of cookies. This study applied an experimental design using a factorial randomized block design with factors, namely the proportion of white sorghum flour and corn starch (70:30;85:15;100:0) and the proportion of margarine (40%; 50; 60%). The responses observed were chemical characteristics (starch content, moisture content, fat content), physical characteristics (color, pore size, fracture force), and organoleptic (color, aroma, texture, taste, and overall preference). Statistical data analysis used ANOVA 95% confidence interval. If there is a significant difference, the LSD test is conducted with a 95% confidence interval. If there is a significant difference in the interaction of the two factors, the DMRT test is continued. Selection of the best treatment using the de Garmo method. The results showed that the proportion of white sorghum flour and corn starch and the addition of margarine had a significant effect (p<0.05) on chemical characteristics (starch content, moisture content, fat content), physical characteristics (brightness (L*), redness (a*), yellowish (b*), pore size, fracture force) and organoleptic in specific treatments (color, aroma, texture, taste, and overall preference) of sorghum cookies. There is no interaction between the two factors on chemical, physical, and organoleptic characteristics of sorghum cookies. The best treatment was founded by sorghum cookies with a ratio of the proportion of sorghum flour:corn starch of 70:30% and the addition of margarine by 50%, which had a starch content of 36,62%, moisture content 3,62%, fat content 23,19%, value brightness (L*) 52,92, reddish (a*) +7,88, yellowish (b*) +22,72, pore size 0.63 mm2, fracture force 3,73 N and hedonic value of color 4,75 (neutral), aroma 4,80 (neutral), texture 5,3 (like slightly), taste 5,2 (like slightly), overall preference 5,3 (like slightly)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100029 |
| Uncontrolled Keywords: | Cookies, Margarin, Pati Jagung, Tepung Sorgum, Cookies, Corn Starch, Margarine, Sorghum Flour |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 05 Jul 2022 01:24 |
| Last Modified: | 30 Sep 2024 01:40 |
| URI: | http://repository.ub.ac.id/id/eprint/191495 |
![[thumbnail of -Athaya Fadhilah Puteri.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
-Athaya Fadhilah Puteri.pdf Download (1MB) |
Actions (login required)
 |
View Item |