Renata Safa Swandari, Yusuf and Prof. Dr. Ir. Simon Bambang Widjanarko,, M.App.Sc., Ph.D. and Vivien Fathuroya,, ST., MT. (2023) Optimasi Formula Soft Cookies dengan Penambahan Tepung Glukomannan Porang (TGMP), Tepung Mocaf, dan Xanthan Gum dengan Metode Mixture Optimal Custom Design. Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung terigu adalah bahan baku pangan pokok dan camilan populer di Indonesia, diantaranya soft cookies. Tetapi, gandum sebagai bahan terigu adalah sumber daya alam nonlokal sehingga diperlukan tingkat impor tinggi untuk memenuhi kebutuhan masyarakat. Substitusi dengan bahan lokal seperti tepung Mocaf dapat menurunkan tingkat konsumsi terigu. Namun, tepung Mocaf tidak mengandung gluten sehingga dibutuhkan bahan tambahan hidrokoloid untuk membuat produk substitusi dengan kualitas mendekati soft cookies terigu. Tepung glukomanan porang (TGMP) dapat diaplikasikan pada soft cookies, namun penelitian tentang aplikasi TGMP masih terbatas pada roti, mi, dan kue. Penelitian ini bertujuan untuk mengetahui potensi aplikasi TGMP dalam soft cookies dengan mempertimbangkan proporsi terigu, tepung Mocaf, dan xanthan gum. Penelitian menggunakan metode Mixture Optimal Custom Design (MOCD) D-optimal yang dirancang dengan Design-Expert 13. Variabel bebas meliputi tepung terigu protein tinggi (HPW, gr), tepung terigu protein rendah (LPW, gr), tepung Mocaf (MF, gr), tepung glukomanan porang (TGMP, gr), dan xanthan gum (XG, gr) dan respons hardness (gr), fracturability (gr), dan chewiness (mJ) dengan total 25 run. Respons didapat melalui Texture Profile Analysis (TPA) secara duplo. Respons diolah untuk optimasi dan uji verifikasi, diikuti karakterisasi soft cookies teroptimasi yaitu hardness, fracturability, chewiness, diameter, ketebalan, spread factor, baking loss, warna (L, a*, b*), dan uji hedonik skala 1-5 (n = 50 panelis). Data hasil karakterisasi dibandingkan dengan soft cookies kontrol dengan metode Paired T-Test (α = 95%). Model linear terpilih untuk seluruh respons dengan pengaruh tidak signifikan terhadap hardness (R 2 = 0.306) dan pengaruh signifikan terhadap fracturability (R vi 2 = 0.527) dan chewiness (R 2 = 0.628). Formulasi optimal yaitu HPW = 40 gr; LPW = 30 gr; MF = 110 gr; TGMP = 15 gr; XG = 5 gram dengan desirability 1.00. Soft cookies teroptimasi memiliki rerata hardness 250.30 gr, fracturability 129.60 gr, chewiness 2.88 gr, diameter 7.49 cm, ketebalan 1.85 cm, spread factor 4.06, baking loss 7.58%, L = 45.20, a* = +8.00, dan b* = +18.23. Hasil uji hedonik yaitu rerata skor kenampakan 4.12, warna 4.12, aroma 4.44, hardness 4.24, fracturability 3.90, chewiness 4.10, tekstur keseluruhan 4.26, rasa 4.40, dan tingkat kesukaan 4.30. Soft cookies teroptimasi mendapat penilaian sensori tidak berbeda nyata pada seluruh atribut dari soft cookies kontrol (p > 0.05). Substitusi tepung terigu dengan tepung Mocaf dan penambahan TGMP dan xanthan gum berpengaruh nyata terhadap fracturability dan chewiness dari soft cookies namun tidak nyata terhadap hardness. Substitusi bahan meningkatkan spread factor, menurunkan baking loss, dan kecerahan soft cookies. Formulasi optimal dengan tingkat substitusi 70.21% (b/b) dan proporsi tepung komposit 40:30:110:55 (HPW : LPW : MF : bekatul beras) menghasilkan produk dengan tingkat penerimaan sensoris tinggi (Suka) dan tidak berbeda nyata dari sampel kontrol.
English Abstract
Wheat flour is a key ingredient in various highly-consumed staple foods and snacks in Indonesia, among them soft cookies. However, wheat as the ingredient for wheat flour is a nonlocal natural resource which necessitates high import rates in order to fulfill market needs. Substituion with local ingredients such as Mocaf (modified cassava flour) can minimize wheat flour consumption. However, Mocaf does not contain gluten, hence requiring hydrocolloids as additives to create a substitute product with similar quality to wheat flour soft cookies. Konjac glucomannan (KGM) can be applied to soft cookies, but research on such applications are still limited to bread, noodles, and cakes. This research aims to discover the potential application of KGM in soft cookies with consideration to wheat flour, Mocaf, and xanthan gum proportions. Experimental design is D-optimal Mixture Optimal Custom Design (MOCD) created in Design Expert 13 with high protein wheat flour (HPW), low protein wheat flour (LPW), Mocaf (MF), konjac glucomannan flour (KGF), and xanthan gum (XG) proportions as free variables and hardness (gr), brittleness (gr), and chewiness (mJ) as responses with a total of 25 runs. Responses are obtained from Texture Profile Analysis (TPA) with a TA 44 cylinder probe (d = 4 mm) performed in duplicate. Respons is processed for optimization and verification, followed by characterization of optimized soft cookies including parameters of hardness, fracturability, chewiness, diameter, thickness, spread factor, baking loss, color (L, a*, b*) and hedonic test with a 1-5 scale (n = 50 untrained panellists). Results are compared to control soft cookies using with Paired T-Test method (α = 95%). Linear model was selected for all responses with non significant effect on hardness (R 2 = 0.306) and significant effect on fracturability (R vii 2 = 0.527) and chewiness (R 2 = 0.628). Optimized formula obtained is HPW = 40 gram; LPW = 30 gram; MF = 110 gram; TGMP = 15 gram; XG = 5 gram with a desirability of 1.00. Optimized soft cookies had mean values of hardness 250.30 gr, fracturability 129.60 gr, chewiness 2.88 mJ, diameter 7.49 cm, thickness 1.85 cm, spread ratio 4.06, baking loss 7.58%, L = 45.20, a* = +8.00, and b* = +18.23. Panellist evaluation in the hedonic test produced mean scores of appearance 4.12, color 4.12, aroma 4.44, hardness 4.24, fracturability 3.90, chewiness 4.10, overall texture 4.26, flavor 4.40, dan overall acceptability 4.30. Optimized soft cookies had mean scores that were not significantly different (p > 0.05) from control soft cookies in all evaluated sensory attributes. Substitution of wheat flour with Mocaf and the addition of KGF and xanthan gum exhibited a significant effect on soft cookie fracturability and chewiness but no significant effect on hardness. Addition of substitute ingredients increased spread ratio, reduced baking loss, and reduced lightness of soft cookies. Optimized formulation with wheat flour substitution rate of 70.21% (w/w) and composite flour proportion of 40:30:110:55 (HPW : LPW : MF : rice bran) exhibited acceptable texture profiles with high sensory acceptability (Like) not significantly different from wheat flour control soft cookies.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | hidrokoloid, soft cookies, tepung Mocaf, TGMP, tepung terigu, xanthan gum hydrocolloid, KGF, Mocaf, soft cookies, wheat flour, xanthan gum |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 17 Jan 2024 08:47 |
| Last Modified: | 17 Jan 2024 08:47 |
| URI: | http://repository.ub.ac.id/id/eprint/211707 |
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