RAHMAWAN, ALFI (2023) PENGARUH FORMULASI TEPUNG KOMPOSIT BERBASIS TALAS BENENG (Xanthosoma undipes K. Koch) DAN TEPUNG DAUN KELOR (Moringa oleifera) SERTA WAKTU PEMANGGANGAN TERHADAP NILAI GIZI DAN ORGANOLEPTIK MUFFIN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Muffins are made from wheat flour as the main ingredient. However, Indonesia does not produce wheat domestically, so muffin consumption affects the rise of wheat importing in Indonesia. Substitution of wheat flour by using local food such as beneng taro flour can be used as an alternative raw material to make bakery product such as muffins. Another local plant that has diverse nutritional content so that it can be utilized in making muffins is moringa leaves. One of the process conditions that need to be considered in making muffins is the baking time. This study aimed to determine the effect of composite flour formulation based on beneng taro and moringa leaves flour with variations in baking time on the nutritional value and sensory characteristics of muffins. This research used Completely Randomized Design with the treatment of composite flour formulations based on beneng taro flour and moringa leaves flour (100%:0%, 97%:3%, 94%:6%, 91%:9%, and 88%:12%) called as (F1, F2, F3, F4 and F5) and baking times (25 and 30 minutes) called as (W1 and W2). The results showed that the addition of moringa leaves flour increased the moisture-, ash-, protein-, fat-, carbohydrate-, crude fiber-, and dietary fiber-content but decreased the organoleptic acceptance of color, taste, aroma, and overall. Baking time decreased moisture-, dietary fiber-content and organoleptic acceptance of color but increased acceptance of texture. The selected muffin (based on organoleptic test) is F3W1 with a Zn-, Ca-, and vitamin E-content of 1.28 mg/100 g, 47.42 mg/100 g, 4.92 mg/100 g respectively.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Muffin terbuat dari tepung terigu sebagai bahan utamanya. Namun, Indonesia tidak memproduksi gandum di dalam negeri, sehingga konsumsi muffin berdampak pada meningkatnya impor gandum di Indonesia. Substitusi tepung terigu dengan menggunakan bahan pangan lokal seperti tepung talas beneng dapat digunakan sebagai alternatif bahan baku pembuatan produk bakery seperti muffin. Tanaman lokal lain yang memiliki kandungan gizi yang beragam sehingga dapat dimanfaatkan dalam pembuatan muffin adalah daun kelor. Salah satu kondisi proses yang perlu diperhatikan dalam pembuatan muffin adalah waktu pemanggangan. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi tepung komposit berbasis tepung talas beneng dan tepung daun kelor dengan variasi lama pemanggangan terhadap nilai gizi dan karakteristik sensoris muffin. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan formulasi tepung komposit berbasis tepung talas beneng dan tepung daun kelor (100%:0%, 97%:3%, 94%:6%, 91%:9%, dan 88%:12%) yang disebut sebagai (F1, F2, F3, F4, dan F5) dan lama pemanggangan (25 dan 30 menit) yang disebut sebagai (W1 dan W2). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor meningkatkan kadar air, abu, protein, lemak, karbohidrat, serat kasar, dan serat pangan, namun menurunkan penerimaan organoleptik terhadap warna, rasa, aroma, dan keseluruhan. Waktu pemanggangan menurunkan kadar air, serat pangan, dan penerimaan organoleptik terhadap warna, tetapi meningkatkan penerimaan terhadap tekstur. Muffin yang terpilih (berdasarkan uji organoleptik) adalah F3W1 dengan kandungan Zn, Ca, dan vitamin E masing-masing sebesar 1,28 mg/100 g, 47,42 mg/100 g, 4,92 mg/100 g. | ||||||||||||
| Uncontrolled Keywords: | baking time, formulation, moringa leaves flour, muffin, taro beneng flour | ||||||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | ALFI RAHMAWAN | ||||||||||||
| Date Deposited: | 14 Dec 2023 14:35 | ||||||||||||
| Last Modified: | 14 Dec 2023 14:35 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/31501 |
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