Optimasi Formula Foodbar Berbasis Edamame(Kajian Rasio Gula : Edamame Dan Proporsi Glycerin)

Pradana, Muhammad Andrey and Dr. Dodyk Pranowo, STP, M.Si and Claudia Gadizza Perdani, STP. M,si (2020) Optimasi Formula Foodbar Berbasis Edamame(Kajian Rasio Gula : Edamame Dan Proporsi Glycerin). Sarjana thesis, Universitas Brawijaya.

Abstract

Produk holtikultura dalam negeri semakin diminati pasar mancanegara.Salah satunya adalah kedelai jepang atau biasa disebut dengan edamame.Permintaan edamame terus meningkat tidak hanya diluar negeri tapi juga lokal.Diperkirakan kebutuhan edamame di dunia mencapai 100.000 ton per tahun.Sebanyak 70% permintaan berasal dari jepang dan sisanya terbagi ke wilayah Amerika, Eropa, dan Timur Tengah.Standar edamame yang di ekspor dari hasil panen edamame dari petani biasanya sekitar 50 – 60% merupakan kualitas super dan sisanya kualitas di bawahnya. Ciri edamame berkualitas super adalah jumlah polong per 500 gram maksimal 170 polong, warna hijau relatif seragam, besar polong seragam, kadar gula maksimal 8%, tidak terdapat polong patah dan tidak terdapat ulat pada polong. Produk yang tidak lolos standar ekspor tersebut yang di gunakan untuk pembuatan foodbar. Tujuan penelitian ini menentukan formulasi foodbar yang disukai oleh konsumen Penelitian ini menggunakan Uji organoleptik dianalisa dengan dianalisa dengan uji Hedonic.Penentuan perlakuan terbaik mengunakan metode Indeks Efektivitas.Berdasarkan hasil penelitian gula : edamame dengan proporsi glycerin terdapat perbedaan seiring bertambahnya kadar gula, edamame dan glycerin terhadap sifat fisik dan kimia makanan padat (foodbar). Perlakuan terbaik dipilih dari penilaian berdasarkan parameter organoleptik yaitu diperoleh dari perlakuan rasio gula : edamame (30 : 40) dengan proporsi glycerin sebesar 6%. Karalteristik sifat fisik dan kimia makanan padat perlakuan terbaik yaitu kadar air 9,34% , daya patah 0,24Kgf.cm, tekstur 11,2Kgf. Nilai kesukaan panelis terhadap makanan padat (foodbar) meliputi rasa 3.1 (netral), warna 3,7 (netral), aroma 3.45 (netral), dan tekstur 3.4 (netral).

English Abstract

Domestic horticulture products are increasingly in demand in foreign markets. One of them is Japanese soybean or commonly called edamame. Edamame demand continues to increase not only abroad but also locally. It is estimated that edamame needs in the world reach 100,000 tons per year. As many as 70% of requests come from Japan and the remainder is divided into the Americas, Europe and the Middle East. Edamame standard which is exported from edamame harvest from farmers is usually around 50 - 60% is super quality and the rest is lower quality. The characteristics of super quality edamame are the number of pods per 500 grams maximum of 170 pods, relatively uniform green color, uniform pod size, maximum sugar content of 8%, no broken pods and no caterpillars on pods. Products that do not pass the export standard are used for foodbar manufacturing. The purpose of this study utilizes edamame that does not qualify to be made into a product that is foodbar which will add to the selling value of edamame. This research uses organoleptic test analyzed by analyzed by Hedonic test. Determination of the best treatment using the Effectiveness Index method.Based on the results of sugar research: edamame with the proportion of glycerin there are differences with increasing levels of sugar, edamame and glycerin on the physical and chemical properties of solid food (foodbar). The best treatment was chosen from the assessment based on organoleptic parameters that is obtained from the treatment of sugar: edamame ratio (30: 40) with a proportion of glycerin of 6%. Characteristics of the physical and chemical properties of solid food of the best treatment are 9.34% water content, 0.24Kgf.cm of fracture strength, 11.2Kgf of texture. The panelists' preference for solid food (foodbar) includes flavor 3.1 (neutral), color 3.7 (neutral), aroma 3.45 (neutral), and texture 3.4 (neutral).

Item Type:	Thesis (Sarjana)
Identification Number:	0520100118
Uncontrolled Keywords:	makanan padat (foodbar), proporsi Glycerin, Edamame dan Gula, Solid food (foodbar), The Proportion of Glycerin, Edamame and Sugar.
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Zainul Mustofa
Date Deposited:	11 Jul 2022 02:52
Last Modified:	03 Oct 2024 01:09
URI:	http://repository.ub.ac.id/id/eprint/191822

Text Muhammad Andrey Pradana.pdf Download (1MB)

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