Anastasia, Pretty and Dr. Widya Dwi Rukmi Putri, STP.,MP. (2022) Optimasi Formula Dan Karakterisasi Sifat Fisikokimia Biskuit Dari Tepung Labu Kuning (Cucurbita moschata). Sarjana thesis, Universitas Brawijaya.
Abstract
Biskuit merupakan kue kering yang berukuran kecil, memiliki rasa manis yang berbahan dasar tepung terigu dan melalui proses pemanggangan. Penggunaan tepung terigu dapat disubstitusikan dengan tepung labu kuning. Manfaat tepung labu kuning yaitu mengandung nilai gizi tinggi seperti karoten yang berperan dalam meningkatkan aktivitas antioksidan pada biskuit. Selain itu, manfaat dari penggunaan susu kedelai yaitu memiliki nilai zat gizi seperti lesitin yang berperan dalam pembentukan ketahanan tekstur dan sebagai antioksidan. Tujuan penelitian untuk mengetahui 1) optimasi formula pada biskuit tepung labu kuning 2) karakterisasi sifat fisikokimia dari perlakuan terbaik biskuit tepung labu kuning. Pada penelitian ini dilakukan optimasi formula menggunakan metode Response Surface Methodology (RSM) rancangan metode Central Composite Design dengan software Design Expert 13 dengan batas bawah dan batas atas pada tepung labu kuning yaitu 40 g dan 55 g, serta pada susu kedelai 8 g dan 23 g. Selanjutnya, dilakukan uji verifikasi menggunakan software Minitab 19 menggunakan analisis Paired T-test dengan tingkat kesalahan kurang dari 5% (p value<0,05). Kemudian, hasil perlakuan terbaik biskuit tepung labu kuning dilakukan uji karakterisasi sifat fisikokimia yang meliputi uji kekerasan menggunakan alat tensile strength, uji warna menggunakan alat color reader, aktivitas antioksidan IC50 menggunakan metode DPPH dan total flavonoid metode kalorimetri - AlCl3 dengan quercetin. Hasil menunjukan bahwa formula optimum dari biskuit tepung labu kuning yang diprediksi oleh software Design Expert 13 yaitu proporsi tepung labu kuning sebesar 40,658% dan susu kedelai sebesar 12,911% dengan respon aktivitas antioksidan IC50 sebesar 117,178 ppm dan kekerasan sebesar 8,319 N. Setelah dilakukan verifikasi, didapatkan hasil pada respon kekerasan dan aktivitas antioksidan IC50 adalah tidak berbeda nyata dengan p value> 0,05. Hasil analisis pada produk akhir yaitu biskuit tepung labu kuning memiliki karakteristik kecerahan (L*) 49,68, kemerahan (a*) +20,10, kekuningan (b*) 27,99, flavonoid sebesar 1,419 mg GAE/g, aktivitas antioksidan IC50 sebesar 100,073 yang termasuk kedalam golongan sedang dan kekerasan sebesar 8,2 N.
English Abstract
Biscuits are small, sweet-tasting that are made from wheat flour and go through a baking process. The use of wheat flour can be substituted into pumpkin flour. The benefits of pumpkin flour are that it contains high nutritional value such as carotene which plays a role in increasing antioxidant activity in biscuits. In addition, the benefit of using soy milk is that it has nutritional value such as lecithin which plays a role in the formation of texture resistance and as an antioxidant. The research objectives were to determine 1) optimization of formula for pumpkin flour biscuits 2) characterization of the physicochemical properties of the best treatment for pumpkin flour biscuits. In this research, the optimization of the formula was carried out using the Response Surface Methodology (RSM) method which was designed with the Central Composite Design method with Design Expert software 13 with the lower and upper limits on pumpkin flour, namely 40 g and 55 g, and 8 g and 23 g. soy milk. Furthermore, a verification test was carried out using the Minitab 19 software using Paired T-test analysis with an error rate of less than 5% (p value <0.05). Then, the results of the best treatment of pumpkin flour biscuits were tested for characterization of physicochemical properties which included hardness test using a tensile strength tool, color test using a color reader, antioxidant activity of IC50 using the DPPH method and the total flavonoid calorimetry method - AlCl3 with quercetin. The results showed that the optimum formula of pumpkin flour biscuits predicted by Design Expert 13 software was the proportion of pumpkin flour 40.658% and soy milk 12.911% with an IC50 antioxidant activity response of 117.178 ppm and a hardness of 8.319 N. After verification, it was obtained The results on the hardness response and antioxidant activity of IC50 were not significantly different with p value > 0.05. The results of the analysis on the final product, namely pumpkin flour biscuits have the characteristics of brightness (L*) 49.68, redness (a*) +20.10, yellowness (b*) 27.99, flavonoids 1.419 mg GAE/g, antioxidant activity IC50 is 100.073 which is included in the medium group and the hardness is 8.2 N.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100266 |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 02 Jan 2023 03:08 |
| Last Modified: | 02 Jan 2023 03:08 |
| URI: | http://repository.ub.ac.id/id/eprint/196479 |
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