Arsyannisa Rahma, 12.302.0212 and Hasnelly, DS and Willy Pranata Wijadja, DS (2016) PENGARUH SUHU DAN WAKTU PEMANGGANGAN TERHADAP KARAKTERISTIK FOOD BARS BERBASIS TEPUNG PISANG KEPOK (Musa Paradisiaca L) DAN IKAN LELE (Clarias geriepinus). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
Penelitian yang telah dilakukan ini bertujuan untuk mendapatkan perbandingan yang tepat antara tepung pisang kepok dan ikan lele dalam pembuatan food bars, serta mengetahui pengaruh suhu dan waktu pemanggangan sehingga menghasilkan food bars yang baik. Penelitian yang dilakukan meliputi penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yaitu analisis bahan baku tepung pisang kepok, yaitu uji kadar air (Metode Gravimetri) dan uji kadar pati (Metode Luff Schoorl), serta penentuan perbandingan terbaik antara tepung pisang kepok dan ikan lele yang akan digunakan pada penelitian utama pada pembuatan food bars berdasarkan uji organoleptik (uji hedonik). Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan pola faktorial 3x3 dengan tiga kali pengulangan. Data analisis diolah dengan menggunakan analisis variansi (ANAVA) dan uji lanjut Duncan. Variabel yang digunakan terdiri dari suhu pemanggangan (S) yaitu pada suhu 120°C (s₁), 130°C (s₂), dan 140°C (s₃), dan waktu pemanggangan (W) yaitu 45 menit (w₁), 55 menit (w₂), dan 65 menit (w₃). Hasil menunjukkan bahwa tepung pisang kepok yang digunakan dalam pembuatan food bars memiliki kadar pati sebesar 53,55% dan kadar air sebesar 9,04%. Perlakuan terpilih pada penentuan perbandingan tepung pisang kepok dan ikan lele berdasarkan uji organoleptik (uji hedonik) adalah pada perbandingan tepung pisang kepok dan ikan lele 2:1. Analisis yang dilakukan terdiri dari uji kimia, yaitu analisis kadar air (Metode Gravimetri), kadar pati (Metode Luff Schoorl), kadar lemak (Metode Soxhlet), dan kadar protein (Metode Kjedahl), serta uji fisika, yaitu uji daya patah pada sampel terpilih (s₃w₃), yaitu food bars dengan suhu pemanggangan 140°C dengan waktu pemanggangan selama 65 menit. Food bars s₃w₃ memiliki daya patah sebesar 374,97% dengan kadar air sebesar 8,37%, kadar pati sebesar 20,82%, kadar lemak sebesar 21,13%, dan kadar protein sebesar 13,67%. The research has been done aims to get a proper comparison among banana flour and catfish to making food bars and to determine the influence of temperature and baking time so as to one good food bars.. The method consist of preliminary an primary research. The preliminary research is analysis of raw materials, which is the analysis of water (Gravimetric Method) and analysis of starch (Luff Schoorl Method), and determination best comperasion among banana flour and catfish that will be used in the primary research in food bars production by organoleptic test (hedonic test). The experimental design used in this research was a Randomized Block Design (RBD) with a 3x3 factorial design by three times repetation. Date were processed using analysis of variance (ANOVA) and Duncan test. The variables used in this research consist of roasting temperature (S), which is 120°C (s₁), 130°C (s₂), and 140°C (s₃), and roasting times (W), which is 45 minutes (w₁), 55 minutes ( w₂). and 65 minutes (w₃).. The results showed that banana flour that will be used making food bars has 53,55% of starch content and has 9,04% of water content. Treatment was elected to the determination of banana flour and catfish by organoleptic tests (hedonic test) is the ratio of banana flour and catfish 2:1. The analysis consisted of a chemical test, which is the analiysis of water content (Gravimetri Method), starch (Luff Schoorl Method), fat (Soxhlet Method), and he protein content (Kjedahl Method), and the physics test, performed is broken the power test on samples of selected treatment food bars (s₃w₃), are food bars on the baking temperature of 140°C at 65 minutes for baking time. Food bars by s₃w₃ treatment has broken the power of 374,97%, 8,37% of water content, 20,82% of starch content, 21,13% of fat content, and 13,67% of protein content.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2015 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 19 Apr 2016 07:02 |
| Last Modified: | 19 Apr 2016 07:02 |
| URI: | http://repository.unpas.ac.id/id/eprint/3572 |
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