Anggraeni, Risma Mareta and Prof. Dr. Widya Dwi Rukmi Putri, S.TP., MP. (2024) Optimasi Konsentrasi Tepung Terigu dan Margarin Terhadap Sifat Fisiko Kimia Produk Ginger Almond crispy Menggunakan Mixture Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Biskuit termasuk dalam kategori produk bakery yang terbuat dari proses pemanggangan dengan kadar air maksimum 5%. Tingkat konsumsi biskuit di Indonesia mencapai 18.406 kg/tahun yang menunjukkan besarnya angka konsumsi masyarakat pada camilan berkalori tinggi ini. Salah satu jenis biskuit berupa almond crispy diketahui mengandung 494 kkal/ 100 g dengan 200 kkal berasal dari lemak atau setara dengan 40% per 100 g produk. Penggunaan tepung terigu pada pembuatan biskuit menunjukkan salah satu bentuk ketergantungan masyarakat Indonesia pada intermediate produk berbahan dasar biji gandum. Upaya yang dapat menekan angka ketergantungan masyarakat terhadap tepung terigu adalah dengan mengganti sebagian penggunaan tepung terigu sebagai bahan pengisi dalam produk pangan, yang salah satunya menggunakan bahan pengisi lain berupa serbuk rempah kombinasi jahe dan serai. Selain itu, margarin merupakan emulsi water in oil dengan kandungan minimal 80% lemak dan maksimum 18% air yang menyumbang kalori sebesar 9 kkal setiap 1 g penggunaan. Oleh karena itu, diperlukan optimasi formulasi ginger almond crispy pada komponen tepung terigu dan margarin untuk menghasilkan karakteristik produk dengan kadar lemak lebih rendah, memiliki sifat fungsional, mengandung 5% serbuk rempah, kadar air <5%, serta tingkat kerenyahan yang baik. Optimasi konsentrasi tepung terigu dan margarin dilakukan dengan menggunakan Mixture Design, khususnya Simplex Lattice Design pada Design Expert 13 Trial Version dengan batasan konsentrasi tepung terigu 20% sampai 30% serta margarin 13% sampai 23%. Mixture Design dipilih guna memperoleh kombinasi formula terpilih dengan jumlah tetap tanpa mempengaruhi nilai konsentrasi bahan lainnya. Rancangan terdiri atas 8 formula, dimana formulasi dengan nilai respon paling mendekati karakteristik kriteria yang diinginkan akan di uji lanjut menggunakan Paired T-test pada Minitab 19 Trial Version. Formula optimal diperoleh pada konsentrasi tepung terigu 29,62% dan margarin 13,38%. Analisa kimia formula optimum menghasilkan produk dengan kadar air 0,57%, kadar lemak 14,99%, kadar protein 51,09%, kadar abu 1,16%, kadar karbohidrat 32,2%, serta aktivitas antioksidan dengan nilai IC50 23,18 ppm dalam tiap 100 g produk ginger almond crispy. Adapun Analisa fisik menghasilkan nilai kecerahan L 55,07 dengan nilai hue 56,03 serta kerenyahan sebesar 3,77 N.
English Abstract
Biscuit fall under the category of bakery products, produced through a baking process with a maximum water content of 5%. In Indonesia, the annual consumption of biscuits reaching 18,406 kg/year, indicating the significant prevalence of this high-calories snack in the community. One type of biscuit, known as almond crispy, is found to contain 494 kcal/ 100 g, with 200 kcal derived from fat, equivalent to 40% per 100 g of the product. The use of wheat flour in biscuit production reflects a form of dependency within the Indonesian community on intermediate products made form wheat grains. Efforts to reduce this dependency involve partially substituting wheat flour as filling ingredient in food products, one of which utilizes another filling ingredient in the form of a combination of ginger and lemongrass spice powder. Additionally, margarine is a water-in-oil emulsion with a minimum fat content of 80% and a maximum water content of 18%, contributing 9 kcal for every 1 g used. Therefore, optimization of the ginger almond crispy formulation is necessary for the wheat flour and margarine components to produce a product with lower fat content, functional properties, 5%spice powder content, water content <5%, and commendable crispiness. Therefore, optimization of the ginger almond crispy formulation is necessary for wheat flour and margarine components to produce a produce a product with lower fat content, functional properties, spice powder content, water content <5%, and good crispiness. Optimization of wheat flour and margarine concentration is conducted using Mixture Design, specifically Simplex Lattice Desing in Desing Expert 13 Trial Version, with concentrations constraints of wheat flour 20% to 30% and margarine 13% to 23%. Mixture Desing is chosen to obtain a selected formula combination with a fixed quantity without affecting the concentration value of other ingredients. The design consists of 8 formulas, where the formulation with a response value closest to the desired characteristics will be further tested using Paired T-test in Minitab 19 Trial Version. The optimal formula is obtained with wheat flour concentration at 29,62% and margarine 13,38%. Chemical analysis of the optimum formula produces a product with water content of 0,57%, fat content of 14,99%, protein content of 51,09%, ash content of 1,16%, carbohydrate content of 32,2%, and antioxidant activity with and IC50 value 23,18 ppm. Physical analysis yields a brightness value (L) of 55,07 with hue value 56,03 and crispiness of 3,77 N.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100036 |
| Uncontrolled Keywords: | Almond Crispy, Biskuit, Mixture Design, Optimasi.Almond Crispy, Biscuit, Mixture Design, Optimization |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 30 Apr 2024 06:57 |
| Last Modified: | 30 Apr 2024 06:57 |
| URI: | http://repository.ub.ac.id/id/eprint/218152 |
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