Sefty Muliawaty, 113020061 and Yudi Garnida, DS and Tantan Widiantara, DS (2016) PENGARUH PERBANDINGAN TEPUNG TERIGU DENGAN TEPUNG KORO DAN KONSENTRASI BAKING POWDER TERHADAP KARAKTERISTIK BROWNIES KACANG KORO (Canavalia ensiformis). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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8. I PENDAHULUAnnnn.docx Download (29kB) |
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Abstract
INTISARI Tujuan penelitian ini untuk mengetahui pengaruh perbandingan tepung terigu dengan tepung koro pedang dan konsetrasi baking powder terhadap karakteristik brownies koro. Rancangan percobaan yang digunakan pada penelitian ini adalah pola faktorial (3x3) dalam Rancangan Acak Kelompok (RAK) dengan 3 kali ulangan, sehingga di peroleh sebanyak 27 kombinasi perlakuan. Rancangan perlakuan terdiri dari dua faktor, yaitu perbandingan tepung terigu dengan tepung koro (1:1, 1:2, dan 1:3) dan konsentrasi baking powder (0.6%, 0.8% dan 1%). Respon pada penelitian ini meliputi analisis kadar air, lemak dan protein, pengukuran volume pengembangan dan uji organoleptik meliputi warna, rasa, aroma dan tekstur. Berdasarkan hasil penelitian pendahuluan suhu pemanggangan yang terpilih yaitu pada suhu 150℃. Penelitian utama Perbandingan tepung terigu dengan tepung koro berpengaruh terhadap kadar protein, volume pengembangan, rasa, aroma tekstur, tetapi tidak berpengaruh terhadap kadar air, kadar lemak, dan warna. Konsentrasi baking powder berpengaruh terhadap tekstur dan volume pengembangan tetapi tidak berpengaruh terhadap warna, kadar air, dan kadar lemak. Berdasarkan uji organoleptik dan analisis kimia menunjukkan bahwa produk terpilih yaitu A2B2 adalah perbandingan tepung terigu dengan tepung koro 1:2 dan konsentrasi baking powder 0.8%. kadar air 16.14%, kadar lemak 24.88%, kadar protein 26.24%, volume pengembangan 121.42%, aktivitas antioksidan 60.547 ppm dan kadar asam sianida 0 mg/kg. ABSTRACT The purpose of this study was to know the effect of wheat flour with canavalia ensiformis and baking powder concentration to characteristic of brownies koro. The experimental design to be used was random group with factorial pattern of 3x3 and replication for 3 times, in order to obtain a total of 27 combination treatment. Treatment design consist of two factors, that is influence of concentration ratio of wheat flour with koro flour (1:1, 1:2, and 1:3) and baking powder concentration (0.6%, 0.8%and 1%). Response in this study include analysis of water content, fat content, protein content, volume measurement and development of organoleptic test include taste, colour, flavor and texture. Based on the result of preliminary research, the temperature of roasting spit that elected is 150℃. The results of the study showed that interaction between concentration ratio of wheat flour with koro and baking powder concentration has significant effect on protein content, volume measurement, taste, flavor and texture.but has not significant effect on color, water content, and fat content. Based on organoleptic test and chemical analysis, the best product is A2B2 the influence of concecntration ratio of wheat flour with koro flour 1:2 and baking powder concentration 0.8%. where the water content is 16.14%, fat content is 24.88%, protein content is 26.24%, volume measurement is 121.42%, antioxidant activity is 60.547 ppm and cyanide level is 0 mg/kg.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 04 May 2016 04:39 |
| Last Modified: | 25 Feb 2022 01:58 |
| URI: | http://repository.unpas.ac.id/id/eprint/3671 |
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