Rahmawati, Isnaini (2017) Pengaruh Substitusi Tepung Tempe Kacang Tunggak (Vigna unguiculata (L) Walp) dan Minyak Jagung Terhadap Karakteristik Fisik, Kimia dan Organoleptik Brownies Kukus. Sarjana thesis, Universitas Brawijaya.
Abstract
Brownies merupakan kue yang banyak disukai namun kelemahan brownies diantaranya adalah tinggi karbohidrat dan lemak jenuh yang berasal dari penggunaan tepung terigu dan margarin. Oleh karena itu digunakan substitusi tepung tempe kacang tunggak untuk menambah protein dan minyak jagung untuk mengurangi lemak jenuh. Tujuan dari penelitian ini adalah (1) untuk mengetahui pengaruh substitusi tepung tempe kacang tunggak dan minyak jagung terhadap karakteristik fisik, kimia, dan organoleptik brownies kukus, (2) untuk mengetahui perlakuan terbaik brownies kukus. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dengan faktor I tepung tempe kacang tunggak : tepung terigu (50:50, 60:40, 70:30) dan faktor II minyak jagung : margarin (50:50, 60:40) kemudian masing-masing perlakuan dilakukan 3 kali pengulangan sehingga didapatkan 18 satuan percobaan. Analisa data menggunakan ragam ANOVA (Analysis of Variance) yang apabila beda nyata dilanjutkan uji BNT (Beda Nyata Terkecil) dengan taraf 5% dan jika terdapat interaksi pada kedua faktor dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) dengan taraf 5%. Perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa perlakuan substitusi tepung tempe kacang tunggak memberikan pengaruh nyata pada kadar protein dan kadar serat kasar serta perlakuan substitusi minyak jagung memberikan pengaruh nyata pada kadar lemak dan kadar serat kasar brownies kukus. Perlakuan terbaik brownies kukus yaitu pada perlakuan substitusi tepung tempe 70% dengan substitusi minyak jagung 60% dimana memiliki kadar protein 10,17%, Kadar lemak 22,42%, kadar serat kasar 7,71%, kadar air 44,43%, nilai tekstur 6,98 N, dan daya kembang 53,05%.
English Abstract
Steamed brownies is a popular cake but then it contains high carbohydrates and fats from the highly usage of flour and margarine. Therefore, it is necessary to substitute with cowpea tempe flour to add more protein and corn oil to lower the fats in brownies. The aim of this research is (1) to find out the effects of the substitution of cowpea tempe flour and corn oil towards the physical, chemical, organoleptic characteristics of steamed brownies and (2) its best treatment of steamed brownies. This research used Complete Randomized Design (RAL) which is arranged in factorial manner with factor I cowpea tempe flour: wheat flour (50:50, 60:40, 70:30) and factor II corn oil: margarine (50:50, 60:40), and then for each treatment was done 3 times repetitions so it was obtained 18 units of experimental design. The data is analyzed using ANOVA (Analysis of Variance) which if there is significant differences then continued with BNT (Smallest Real Different) test with 5% level and if there is interaction between two factors then continued with DMRT (Duncan’s Multiple Range Test) test with 5% level. The best treatment was done using Zeleny method. The result of the research showed that the treatment of substitution cowpea tempe flour gave significant effect on the content of protein and crude fiber also the treatment of substitution corn oil give significant effect on the content of fat and crude fiber in steamed brownies. The best treatment of steamed brownies was the treatment of the substitution cowpea tempe flour 70% with substitution corn oil 60% (T3J2) which is has protein content 10,17%, fat content 22,42%, crude fiber content 7,71%, water content 44,43%, texture value 6,98 N, and the power cake expansion 53,05%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/571/051710028 |
| Uncontrolled Keywords: | Brownies Kukus, Minyak Jagung ,Tepung Tempe Kacang Tunggak. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Oct 2017 03:42 |
| Last Modified: | 01 Sep 2020 01:24 |
| URI: | http://repository.ub.ac.id/id/eprint/3917 |
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