Saputri, Asrina and Prof. Dr. Ir. Sudarminto Setyo Yuwono, M.App.Sc. (2023) Pengaruh Proporsi Pasta sukun dan Margarin Terhadap Karakteristik Sponge cake Penambahan Sukun (Artocarpus altilis). Sarjana thesis, Universitas Brawijaya.
Abstract
Sponge cake adalah adonan yang memiliki bahan dasar tepung terigu, gula, telur dan lemak sehingga memiliki karakteristik tekstur yang lembut dan volume yang tinggi. Penambahan pasta sukun dapat menggantikan sebagian tepung terigu tetapi dapat menurunkan volume pengembangan dan tekstur keras. Penambahan margarin mempengaruhi kualitas produk akhir dari segi tekstur, warna, aroma, rasa, dan volume pengembangan produk akhir. Tujuan dari penelitian ini adalah untuk menganalisa pengaruh konsentrasi pasta buah sukun dan penambahan margarin terhadap karakteristik kimia, fisik dan organoleptik sponge cake. Penelitian dilakukan dengan menggunakan RAKF (Rancangan Acak Kelompok Faktorial) dengan dua faktor yaitu proporsi Pasta sukun (20, 30, 40%) dan proporsi margarin (10, 20, 30%). Respon yang diamati yaitu karakteristik kimia (kadar air, kadar lemak, kadar serat, gula pereduksi), karakteristik fisik (warna, volume pengembangan, tekstur) dan organoleptik (warna, aroma, rasa, tekstur, keseluruhan). Analisis data statistika menggunakan ANOVA selang kepercayaan 95%. Apabila terdapat beda nyata dilakukan uji BNJ selang kepercayaan 95%. Metode uji hedonik digunakan sebagai uji organoleptik lalu dilakukan friedman test pada xlstat. Pemilihan perlakuan terbaik menggunakan metode de Garmo. Hasil penelitian menunjukkan proporsi Pasta sukun memberikan pengaruh berbeda nyata (p<0,05) terhadap karakteristik kimia (kadar air, kadar serat, gula pereduksi), karakteristik fisik (kecerahan (L*), kemerahan (a*), kekuningan (b*), volume pengembangan, tekstur) dan organoleptik pada perlakuan tertentu (warna, aroma, tekstur, rasa, dan kesukaan keseluruhan) sponge cake sukun. Penambahan margarin hanya memberikan pengaruh nyata (p<0,05) terhadap karakteristik kimia (kadar air dan kadar lemak), karakteristik fisik (kecerahan (L*), kekuningan (b*), volume pengembangan, tekstur) dan organoleptik pada perlakuan tertentu (warna, aroma, tekstur, rasa, dan kesukaan keseluruhan) sponge cake sukun. Pada penelitian ini hanya terdapat interaksi pada kekuningan (b*). Perlakuan terbaik dimiliki oleh sponge cake dimiliki oleh pasta sukun dengan proporsi Pasta sukun 30% dan penambahan margarin 10% berdasarkan parameter organoleptik. Sponge cake perlakuan terbaik memiliki kadar air 30,83%, kadar lemak 9,13%, kadar serat 4,37%, gula pereduksi 1,53%, nilai kecerahan (L*) 62,13, nilai kemerahan (a*) 3,23, nilai kekuningan (b*) 28,51, volume pengembangan 144,10%, tekstur 10,65 N, dan nilai hedonik yaitu warna 3,57 (agak suka), rasa 4,06 (suka), aroma 4,02 (suka), tekstur 3,89 (agak suka), dan keseluruhan 4,07 (suka).
English Abstract
Sponge cake is a dough that has the basic ingredients of wheat flour, sugar, eggs and fat so that it has the characteristics of a soft texture and high volume. The addition of breadfruit paste can partially replace wheat flour but can decrease development volume and hard texture. The addition of margarine affects the quality of the final product in terms of texture, color, aroma, taste, and volume of final product development. The purpose of this study was to analyze the effect of breadfruit paste concentration and addition of margarine on the chemical, physical and organoleptic characteristics of sponge cake. The study was conducted using a randomized complete block design (RCBD) with two factors, namely the proportion of breadfruit Pasta (20, 30, 40%) and the proportion of margarine (10, 20, 30%). The responses observed are chemical characteristics (moisture content, fat content, fiber content, reducing sugars), physical characteristics (color, development volume, texture) and organoleptic (color, aroma, taste, texture, whole). Analysis of statistical data using ANOVA 95% confidence interval. If there is a real difference, a BNJ test is carried out with a 95% confidence interval. The hedonic test method is used as an organoleptic test and then a friedman test is carried out on xlstat. Selection of the best treatment using the de Garmo method. The results showed that the proportion of breadfruit Pasta had a significantly different effect (p<0.05) on chemical characteristics (moisture content, fiber content, reducing sugar), physical characteristics (brightness (L*), redness (a*), yellowness (b*), development volume, texture) and organoleptic on certain treatments (color, aroma, texture, taste, and overall preference) of breadfruit sponge cake, while the addition of margarine only had a real effect (p <0.05) to the chemical characteristics (moisture content and fat content), physical characteristics (brightness (L*), yellowness (b*), development volume, texture) and organoleptic in certain treatments (color, aroma, texture, taste, and overall preference) of breadfruit sponge cake. In this study there was only an interaction with yellowness (b*). The best treatment for sponge cake is breadfruit Pasta with a proportion of breadfruit Pasta of 30% and the addition of margarine of 10% based on organoleptic parameters. The best treated sponge cake has a moisture content of 30,83%, fat content of 9.13%, fiber content of 4.37%, reducing sugar 1.53%, brightness value (L*) 62.13, redness value (a*) 3.23, yellowness value (b*) 28.51, development volume 144.10%, texture 10.65 N, and hedonic value of color 3.57 (somewhat like), taste 4.06 (like), aroma 4.02 (like), texture 3.89 (somewhat like), and overall 4.07 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Sponge cake, Margarin, Pasta, Sukun-Sponge cake, Margarine, Pasta, Breadfruit |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 11 Jan 2024 04:37 |
| Last Modified: | 11 Jan 2024 04:37 |
| URI: | http://repository.ub.ac.id/id/eprint/208288 |
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