Novita, Virzha Galih (2017) Pemanfaatan Umbi Singkong (Manihot esculenta) Rebus Beku Sebagai Bahan Baku Pembuatan Bolu. Sarjana thesis, Universitas Brawijaya.
Abstract
Bolu umumnya terbuat dari tepung terigu yang mana bahan ini merupakan komoditas impor. Salah satu potensi subtitusi tepung terigu adalah dengan memanfaatkan pasta singkong (Manihot esculenta) sebagai bahan baku pembuatan produk bakery. Tujuan dari penelitian ini untuk mengetahui adanya pengaruh waktu simpan dan bentuk singkong selama penyimpanan freezer terhadap karakteristik fisik, kimia, dan organoleptik produk akhir. Penelitian menggunakan metode Rancangan Acak Kelompok Faktorial dengan 2 faktor, faktor I adalah lama simpan singkong dalam freezer (1 minggu, 2 minggu, 3 minggu), faktor II adalah bentuk singkong selama penyimpanan dalam freezer (utuh, pasta). Data dianalisa menggunakan ANOVA (Analysis of Varience) dengan Minitab 16 dilanjutkan dengan uji BNT atau DMRT dengan selang kepercayaan 5% serta perlakuan terbaik ditentukan dengan metode Zeleny. Lama simpan singkong dalam freezer dan bentuk bahan selama penyimpanan memberikan pengaruh nyata terhadap porositas, warna crust dan crumb, volume pengembangan, hardness, warna crust dan crumb, pori, dan tekstur organoleptik. Namun tidak memberikan pengaruh nyata terhadap cohesiveness, springiness, serta aroma dan rasa organoleptik. Perlakuan terbaik yaitu penyimpanan singkong dalam freezer selama tiga minggu dalam bentuk singkong utuh yang memiliki kadar air 35,75%, kadar protein 8,81%, kadar lemak 3,25%, kadar abu 1,75%, dan karbohidrat 51,08%
English Abstract
Cake is commonly made from wheat flour which is an import commodity. One of the potential substitutions of wheat flour is by utilizing cassava paste (Manihot esculenta) as raw material for bakery product. The purpose of this research is to know the influence of freezing storage time and cassava’s form during freezing storage to physical, chemical, and organoleptic characteristics of the final product. This research used Factorial Randomized Block Design with 2 factors, factor I is storage time of cassava in freezer (1 week, 2 weeks, 3 weeks), factor II is cassava’s form during freezing storage (in whole shape, in paste shape). The data of the research were analyzed using ANOVA (Analysis of Varience) with Minitab 16 followed by BNT or DMRT analysis test with 5% confidence interval and the best treatment was determined by Zeleny method. The storage time of cassava in freezer and cassava’s form during freezing storage had a significant effect on porosity, crust and crumb color, volume expansion, hardness, springiness, organoleptic’s crust and crumb color, pores, and texture. But it did not have a real effect on cohesiveness, as well as organoleptic’s flavor and taste. The best treatment was cake made from cassava that had been stored in freezer for three weeks in whole shapethat had water content equal to 35,75%, protein content 8,81%, fat content 3,25%, ash content 1,75%, and carbohydrate 51,08%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/537/051709386 |
| Uncontrolled Keywords: | Bolu, Kadar Air, Penyimpanan Freezer, Singkong |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.8 Cooking specific kinds of dishes and preparing beverages > 641.81 Side dishes, sauces, garnishes > 641.815 Bread and bread-like foods |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 03:30 |
| Last Modified: | 14 Oct 2020 05:47 |
| URI: | http://repository.ub.ac.id/id/eprint/3568 |
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