Pengaruh Metode Pembuatan dan Lama Pendinginan Pasta Ubi Jalar Kuning (lpomoea batatas L.) terhadap Karakteristik Muffin Non Terigu

Pramesti, Prilia Retno (2017) Pengaruh Metode Pembuatan dan Lama Pendinginan Pasta Ubi Jalar Kuning (lpomoea batatas L.) terhadap Karakteristik Muffin Non Terigu. Sarjana thesis, Universitas Brawijaya.

Abstract

Rendahnya kualitas konsumsi pangan nasional yang didominasi oleh beras menyebabkan konsumsi pangan kurang beragam dan bergizi sehingga perlu adanya diversifikasi pangan. Ubi jalar kuning (lpomoea batatas L.) berpotensi diolah menjadi muffin non terigu sebagai upaya mengurangi impor terigu yang mencapai 7 juta ton per tahun. Pembuatan muffin non terigu dapat diadopsi dari metode pembuatan cake serta perlu perlakuan pendinginan terhadap pasta ubi jalar sehingga tekstur dari muffin tidak lembek. Tujuan penelitian untuk mengetahui pengaruh metode pembuatan dan lama pendinginan pasta ubi jalar kuning terhadap karakteristik muffin non terigu. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial. Faktor I adalah metode pembuatan yang terdiri dari 3 level (cake kuning telur, angel cake, chiffon cake), sedangkan faktor II adalah lama pendinginan pasta ubi jalar kuning yang terdiri dari 2 level (pendinginan 72 jam dan 0 jam). Terdapat 9 kombinasi perlakuan yang diulang 3 kali sehingga diperoleh 18 satuan percobaan. Data dianalisa menggunakan metode analisa ragam (ANOVA) dan diuji lanjut DMRT/BNT. Pemilihan Perlakuan terbaik menggunakan metode Multiple Attribute Zeleny. Hasil analisa ragam (ANOVA) menunjukkan bahwa metode pembuatan dan lama pendinginan pasta ubi jalar kuning memberikan pengaruh berbeda nyata (p<0,05) terhadap karakteristik fisik (volume pengembangan, kekerasan dan warna) muffin non terigu, kecuali pada parameter rerata ukuran pori. Perlakuan terbaik didapatkan pada kombinasi metode chiffon cake dan lama pendinginan pasta ubi jalar 72 jam. Karakteristik perlakuan terbaik yaitu volume pengembangan 62,22%; kekerasan 5,47N; rerata ukuran pori 0,03mm2; kecerahan crust 51,83; kecerahan crumb 58,50; kemerahan crust 7,61; kemerahan crumb 5,88; kekuningan crust 23,17; kekuningan crumb 31,19; nilai keseluruhan uji hedonik 3,50; nilai keseluruhan uji skoring 2,74; kadar air 49,67%; kadar abu 2,04%; kadar lemak 7,69%; kadar karbohidrat 35,96%.

English Abstract

The low quality of national food consumption that dominated by rice, has effect the less diversion and nutrition, so that need a diversification of food. Yellow sweet potato (lpomoea batatas L.) is potentially processed as a muffin so it can effort to reduce the wheat imports that reach up to 7 million tons per year.Method of making muffin can be adopted from method of making cake and it need to cooling the sweet potato paste so that the texture of muffin is not mushy.The aims of this research is to determine the effect of method and cooling times of yellow sweet potato paste on characteristic of Non-Flour Muffin. This research used a Randomized Block Design (RDB) with 2 factors. The first factor was a method that consists of 3 level (egg yolk cake, angel cake, chiffon cake). The second factor was cooling times of sweet potato paste which consists of 2 level (cooling for 72 hours and 0 hours). Data were analyzed by using anaylis of variance (ANOVA). The following test using DMRT or LSD. The determination of the best treatments by using Multiple Attribute Zeleny. The result showed that method of making muffin and cooling times of sweet potato paste give a significantly different (p<0,05) for characteristic of muffin (volume, texture, and color) except the average pore size. The best treatment was method muffin by chiifon cake method with 72 hours of paste cooling time. The characteristic of the best treatment have a volume 62,22%; texture 5,47N; average pore size 0,03mm2 ; crust brightness 51,83; crumb brightness 58,50; crust redness 7,61; crumb redness 5,88; crust yellowness 23,17; crumb yellowness 31,19; total hedonic score 3,50; total scoring score 2,74; moisture 49,67%; ash 2,04%; lipid 7,69%; protein 4,63%; carbohidrate 35,96%.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2017/493/051709341
Uncontrolled Keywords: Muffin,Metode Pembuatan, Pasta Ubi
Subjects: 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs > 635.22 Sweet potatoes
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Budi Wahyono Wahyono
Date Deposited: 10 Oct 2017 01:27
Last Modified: 29 Nov 2020 06:47
URI: http://repository.ub.ac.id/id/eprint/3462
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