Famaysella, Elsa (2017) Pembuatan Muffin Non Terigu Berbahan Dasar Pasta Ubi Jalar (lpomoea batatas L.) (Kajian Jenis Ubi Jalar dan Variasi Penambahan Susu Bubuk Full Cream). Sarjana thesis, Universitas Brawijaya.
Abstract
Berkembangnya industri bakery di Indonesia yang menggunakan tepung terigu sebagai bahan baku utama produksi membuat impor gandum semakin meningkat. Di samping itu, kandungan gluten pada terigu juga berbahaya bila dikonsumsi penderita celiac disease. Salah satu komoditas pangan non gluten di Indonesia yang belum dimanfaatkan secara optimal adalah ubi jalar. Padahal ubi jalar kaya akan kandungan gizi seperti pati, serat dan senyawa antioksidan. Ubi jalar dapat diolah menjadi berbagai produk bakery contohnya muffin. Beragam jenis ubi jalar dengan karakteristik yang berbeda akan menghasilkan karakteristik muffin yang berbeda pula. Susu juga diperlukan sebagai bahan tambahan untuk memperbaiki kualitas produk, sehingga perlu dikaji tingkat penambahan susu untuk menghasilkan muffin dengan karakteristik terbaik. Peneltian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor jenis ubi jalar (ubi jalar putih, kuning dan ungu) dan variasi penambahan susu (7%, 10% dan 13%) dengan tiga kali pengulangan tiap perlakuan. Analisa yang dilakukan meliputi analisa fisik (volume pengembangan, kekerasan, ukuran pori dan warna), kimia (kadar air, karbohidrat, protein, lemak dan abu) dan organoleptik (hedonik dan skoring). Hasil analisa ragam (ANOVA) menunjukkan bahwa perlakuan jenis ubi jalar berpengaruh nyata terhadap kadar air, volume pengembangan, kekerasan, ukuran pori dan warna (L*, a*, b*). Variasi penambahan susu tidak berpengaruh nyata terhadap ukuran pori, L* crust, b* crust dan b* crumb. Hasil uji Friedman untuk uji hedonik menunjukkan bahwa perlakuan memberikan pengaruh nyata terhadap parameter warna, aroma, pori, tekstur dan keseluruhan, tetapi tidak berpengaruh nyata terhadap parameter rasa. Untuk uji skoring, perlakuan memberikan pengaruh nyata terhadap parameter warna, aroma, ukuran pori, tekstur, tetapi tidak berpengaruh nyata terhadap parameter rasa dan keseluruhan. Berdasarkan analisa Multiple Attribute Zeleny, perlakuan terbaik didapatkan pada penggunaan ubi jalar putih dengan penambahan susu 10%.
English Abstract
The development of bakery industry in Indonesia which uses wheat flour as main raw material of production makes the import of wheat is increasing. In addition, the content of gluten in wheat also dangerous when consumed by people with celiac disease. One of the non-gluten food commodities in Indonesia that has not been optimally utilized is sweet potatoes. Sweet potatoes is rich in nutrients content such as starch, fiber and antioxidant compounds. Sweet potatoes can be processed into various bakery products such as muffins. Different types of sweet potatoes with different characteristics will produce different muffin characteristics. Milk is also needed as an additional ingredient to improve the quality of the product, so it needs to be reviewed the level of milk addition to produce muffin with the best characteristics. This research uses Randomized Block Design (RBD) with factor the type of sweet potatoes (white, yellow and purple) and variation of milk addition (7%, 10% and 13%) with three repetitions of each treatment. The analysis included physical analysis (volume of development, hardness, pore size and color), chemistry (moisture, carbohydrate, protein, fat and ash) and organoleptic (hedonic and scoring). Result of analysis of variance (ANOVA) showed that the type of sweet potato had significant effect on water content, development volume, hardness, pore size and color (L *, a *, b *). Variation of milk addition had no significant effect on pore size, L * crust, b * crust and b * crumb. Friedman test result for hedonic test showed that the treatment had significant effect on color, aroma, pore size, texture and overall parameters, but no significant effect on taste parameter. For scoring test, the treatment had significant effect on color, aroma, pore, texture, parameter, but no significant effect on taste and overall parameters. Based on the analysis of Multiple Attribute Zeleny, the best treatment was obtained on the use of white sweet potato with the 10% milk addition.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/507/051709355 |
| Uncontrolled Keywords: | Muffin, Susu, Terigu, Ubi Jalar |
| 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 06:37 |
| Last Modified: | 12 Dec 2020 04:16 |
| URI: | http://repository.ub.ac.id/id/eprint/3488 |
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