Trifany, Lintang Ayu Nisa and Erni Sofia Murtini, STP., MP., Ph.D (2020) Optimasi Konsentrasi Puree Buah Sirsak (Annona muricata L.) dan Margarin terhadap Tekstur, Ukuran Pori, Kadar Lemak, dan Kadar Air Muffin. Sarjana thesis, Universitas Brawijaya.
Abstract
Tekstur, ukuran pori, kadar lemak, dan kadar air merupakan parameter penting yang perlu diperhatikan dalam pembuatan muffin. Muffin memiliki tekstur yang padat, lembut, tidak rapuh dengan ukuran pori kecil dan seragam, dimana tekstur dan ukuran pori sangat dipengaruhi oleh kadar air dalam adonan. Selain itu, muffin mengandung kadar lemak cukup tinggi yang akan menyumbang kalori yang besar bagi tubuh. Diperlukan upaya untuk mengurangi penggunaan lemak agar dihasilkan muffin dengan kadar lemak rendah tanpa mengubah karakteristik fisik. Upaya yang dapat dilakukan yaitu dengan penambahan bahan yang memiliki kadar serat cukup tinggi, salah satunya yaitu buah sirsak. Serat pada buah sirsak dapat digunakan sebagai fat replacer karena memiliki kemampuan mengikat air sehingga dapat menjaga kelembaban muffin, namun penggunaannya perlu dibatasi agar tidak mempengaruhi tekstur dan ukuran pori muffin. Penelitian ini bertujuan untuk mendapatkan konsentrasi puree buah sirsak dan margarin yang optimum sehingga dihasilkan produk muffin dengan tekstur, ukuran pori, dan kadar air terbaik, serta kadar lemak terendah
English Abstract
Texture, pore size, fat content, and water content are essential parameters that need to be considered in making muffins. Muffins have a dense, soft, not fragile texture with small and uniform pore sizes, where they are highly influenced by the water content in the dough. Besides, muffins contain high enough fat content which will contribute to a considerable size of calories for the body. Therefore, it is important to reduce the fat to produce low-fat muffins without changing their physical characteristics. The way that can be applied is by adding ingredients with high enough content of fiber, one of which is soursop. The fiber in soursop can be used as a fat replacer since it can bind water so that it can keep the muffins moisture. However, its use needs to be limited to avoid affecting the texture and pore size of the muffins. This study aims to obtain the optimum concentration of soursop puree and margarine to produce muffin with the best texture, pore size, and water content, and the lowest fat content
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100108 |
| Uncontrolled Keywords: | Margarin, Muffin, Optimasi, Puree Buah Sirsak, Margarine, Muffin, Optimization, Soursop Puree |
| 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: | 11 Jul 2022 01:33 |
| Last Modified: | 11 Jul 2022 01:33 |
| URI: | http://repository.ub.ac.id/id/eprint/191792 |
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Text (DALAM MASA EMBARGO)
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