Sasongko, Bagas Aryo (2017) Inovasi Cone Es Krim Gluten-Free Berbahan Tepung Tapioka Dengan Substitusi Tepung Kulit Pisang Candi (Musa paradisiaca) (Kajian Proporsi Tepung Dan Konsentrasi Putih Telur). Sarjana thesis, Universitas Brawijaya.
Abstract
Kulit pisang memiliki kandungan karbohidrat yang cukup tinggi sehingga berpotensi untuk dijadikan tepung. Tepung kulit pisang dapat diaplikasikan pada produk pangan berbasis tepung, contohnya adalah cone es krim. Penelitian bertujuan untuk mengetahui proporsi tepung tapioka : tepung kulit pisang dan penambahan konsentrasi putih telur serta mengetahui pengaruh interaksi antar kedua faktor terhadap karakteristik fisik, kimia dan organoleptik cone es krim. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah proporsi tepung tapioka : tepung kulit pisang (90% : 10%, 80% : 20%, 70% : 30%) dan faktor II adalah penambahan konsentrasi putih telur (30%, 50%, dan 70%) (b/b) dari jumlah tepung yang ditambahkan. Data yang diperoleh dianalisa dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 5%. Analisa data hasil uji hedonik menggunakan minitab General Linear Model. Analisa perlakuan terbaik cone es krim menggunakan metode Multiple Attribute. Perbedaan proporsi tepung tapioka dan tepung kulit pisang berpengaruh nyata (α = 0,05) terhadap kadar air, kadar protein, kadar pati, kadar serat kasar, nilai kecerahan (L*), nilai kemerahan (a*), nilai kekuningan (b*), daya patah, nilai aw, ketahanan cone terhadap es krim serta seluruh parameter organoleptik cone es krim. Perbedaan penambahan konsentrasi putih telur berpengaruh nyata (α = 0,05) terhadap seluruh karakteristik fisik, kimia, dan organoleptik cone es krim. Interaksi antara proporsi tepung tapioka dan tepung kulit pisang serta penambahan konsentrasi putih telur berpengaruh nyata (α = 0,05) terhadap kadar protein, nilai aw, serta seluruh parameter organoleptik. Perlakuan terbaik cone es krim adalah pada perlakuan proporsi tepung tapioka : tepung kulit pisang 70% : 30% dan penambahan konsentrasi putih telur 50% (b/b) dari jumlah tepung yang ditambahkan. Cone es krim memiliki kadar air 3,34%; kadar lemak 33,67%bb; kadar protein 3,92%bb; kadar serat kasar 16,62%bb; kadar pati 27,96%bb; ketahanan cone terhadap es krim selama 65,67 menit; nilai hedonik parameter rasa 2,69; nilai hedonik parameter aroma 2,66; nilai hedonik parameter warna 2,36; dan nilai hedonik parameter kerenyahan 3,13.
English Abstract
Banana peel has a high content of carbohydrate and it has the potential to be used as flour. Banana peel flour can be applied to starch-based food products, for example, ice cream cones. The aim of this research is to know the proportion of tapioca flour and banana peel flour and addition of egg white concentration and to know the effect of interaction between the two factors on physical, chemical and organoleptic characteristics of cone ice cream. The study used Randomized Block Design (RAK) with 2 factors. Factor I is the proportion of tapioca flour: banana peel flour (90%:10%, 80%:20%, 70%:30%) and factor II is the addition of egg white concentration (30%, 50%, and 70%) (w/w) of the amount of flour added. The data obtained were analyzed by ANOVA (Analysis of Variance) and continued by BNT (Darkest Different Range Test) or DMRT (Duncan's Multiple Range Test) with 5% confidence interval. Data analysis of hedonic test results using Minitab General Linear Model. Analyze the best treatment of cone ice cream using Multiple Attribute method. The difference of proportion of tapioca flour and banana peel flour significantly (α = 0,05) has influence on water content, protein content, starch content, crude fiber content, brightness value (L*), redness value (a*), yellowish value (b*), breaking strength, aw value, cone resistance to ice cream and all organoleptic parameters cone ice cream. The difference of egg white concentration concentration significantly (α = 0,05) has influence on all physical, chemical, and organoleptic characteristics of cone ice cream. The interaction between proportion of tapioca flour and banana peel flour and addition of egg white concentration significantly (α = 0,05) has influence on protein content, aw value, and all organoleptic parameter. The best treatment of cone ice cream is on the proportion treatment of tapioca flour:banana banana flour 70%:30% and addition of 50% egg white concentration (w/w) of the amount of flour added. Cone ice cream has 3.34% water content; Fat content 33.67% wb; 3.92% wb protein content; Crude fiber content 16,62% wb; Starch content 27,96% bb; Cone resistance to ice cream for 65.67 minutes; Hedonic value of taste parameter 2.69; Hedonic value aroma parameter 2.66; Hedonic color parameter value 2.36; And the hedonic value of crispness parameter 3.13.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/677/051711908 |
| Uncontrolled Keywords: | Cone Es krim, Putih Telur, Tepung Kulit Pisang |
| Subjects: | 600 Technology (Applied sciences) > 634 Orchards, fruits, forestry > 634.7 Berries and herbaceous tropical and subtropical fruits > 634.77 Herbaceous tropical and subtropical fruits > 634.772 Bananas |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 15 Jan 2018 03:28 |
| Last Modified: | 06 Dec 2020 04:11 |
| URI: | http://repository.ub.ac.id/id/eprint/8016 |
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