Wibowo, I Dewa Gde Supriagung and Dr. Ir Sudarminto Setyo Yuwono,, M.App.Sc. (2022) Pengaruh Proporsi Tepung Terigu dan Tepung Biji Nangka (Artocarpus heterophyllus) Serta Penambahan Susu Kental Manis Cokelat Terhadap Sifat Fisikokimia Brownies. Sarjana thesis, Universitas Brawijaya.
Abstract
Brownies adalah salah satu jenis produk kue yang bahan bakunya berupa tepung terigu. Salah satu upaya penganekaragaman jenis brownies adalah dengan mensubtitusi tepung terigu dengan tepung biji nangka. Tetapi hasil akhir dari brownies memiliki sifat fisik dan sensoris yang kurang disukai oleh panelis dibandingkan dengan brownies berbahan dasar tepung terigu. Brownies berbahan dasar tepung biji nangka mempunyai tekstur mudah hancur ketika dipotong. Untuk mengatasi masalah tersebut dapat dilakukan dengan cara menambahkan susu kental manis (SKM) cokelat dalam jumlah tertentu. Tetapi penambahan susu kental yang terlalu banyak juga menyebabkan tekstur dan kenampakan permukaan brownies menjadi lebih lembek yang bertolak belakang dari ciri fisik brownies secara umum yakni memiliki tekstur kue yang lembut dibagian dalam dan kokoh dibagian luarnya. Penelitian ini dilakukan untuk mengetahui proporsi tepung biji nangka dan tepung terigu yang tepat serta efek penambahan susu kental terhadap kualitas akhir fisikokimia brownies. Analisis data dilakukan dengan menggunakan minitab 17 dengan metode rancangan acak lengkap faktorial dengan 2 faktor yakni proporsi tepung terigu dan tepung biji nangka (30:70, 50:50 dan 70:30) serta tiga varian penambahan susu kental manis cokelat sebanyak 50%, 100%, dan 150%. Uji kandungan protein dan pati dilakukan dengan metode Kjeldahl dan Luff Schoorl dengan tiga kali ulangan serta uji organoleptik dilakukan dengan metode Uji Hedonik dengan menggunakan 10 orang panelis. Data uji sensori yang diperoleh kemudian dilakukan analisis perhitungan indeks efektivitas metode De Garmo dengan cara menghitung rata- rata bobot nilai produktivitas terhadap masing – masing formulasi. Hasil yang diperoleh menunjukkan bahwa perlakuan terbaik terdapat pada brownies dengan formulasi substitusi tepung biji nangka sebanyak 50% serta penambahan susu kental manis cokelat sebanyak 150% dengan rata rata nillai uji organoleptik sebesar 4,0.
English Abstract
Brownies is a type of cake product that made from flour. One of the inovation to diversify the types of brownies is by substitute flour with jackfruit seeds as raw material. However, in reality the final result of brownies has slightly different physical and sensory properties when compared with brownies made from wheat flour. Brownies made from jackfruit seed flour has a crumbly texture when cut. One of the solution for this problem is by the adding a sweetened condensed milk to the dough to cover the bitter taste caused by jackfruit flour. However, too much the addition of condensed milk also cause the texture and appearance of the brownies surface become mushy, which is contrary to the physical characteristics of brownies in general, which have a soft and sturdy cake texture. The purpose of this research is to determine the proportion of jackfruit seed flour and wheat flour and the effect of adding condensed milk on the physicochemical final quality of brownies. Data analysis was performed using minitab 17 with a complete factorial random designmethod with 2 factors namely the proportion of wheat flour and jackfruit seed flour (30:70, 50:50 and 70:30) and three variants of the addition of sweet chocolate condensed milk as much as 50%, 100 %, and 150%. Protein and starch content test was performed by Kjeldahl and Luff Schoorl method with three repetitions and organoleptic test was performed by Hedonic Test method using 10 panelists. The data obtained is then analyzed by calculating productivity indeks method (De Garmo). The results obtained showed that the substitution of jackfruit seed flour 50% and the addition of sweet chocolate condensed milk 150% had a high tolerance of bread panelists among other brownie samples. The results obtained showed that the best treatment was found in brownies with a formulation of 50% jackfruit seed flour substitution and the addition of 150% chocolate sweetened condensed milk with an average organoleptic test value of 4.0.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100053 |
| Uncontrolled Keywords: | Tepung Biji Nangka, Susu Kental Manis Cokelat, Sifat Fisikokimia Brownies,Jackfruit Seed Flour, Chocolate Sweetened Condensed Milk, Physicochemical Properties Of Brownies. |
| 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: | 07 Jul 2022 02:30 |
| Last Modified: | 07 Jul 2022 02:30 |
| URI: | http://repository.ub.ac.id/id/eprint/191673 |
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