PENGARUH RASIO TEPUNG TERIGU DENGAN PASTA UBI JALAR KUNING (Ipomoea batatas L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI BISKUIT

Wulandari, Riselya Dislaini (2023) PENGARUH RASIO TEPUNG TERIGU DENGAN PASTA UBI JALAR KUNING (Ipomoea batatas L.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI BISKUIT. S1 thesis, UNIVERSITAS UNJA.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh rasio tepung terigu dengan pasta ubi jalar kuning (Ipomoea batatas L.) terhadap karakteristik fisikokimia dan sensori biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan tepung terigu : pasta ubi jalar kuning (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) dengan 4 kali pengulangan sehingga didapat 20 satuan percobaan. Parameter yang diamati yaitu warna, tekstur, aktivitas antioksidan, kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, kadar karbohidrat dan orgnoleptik. Data yang diperoleh akan dianalisis menggunakan ANOVA dengan taraf 1% dan 5%. Apabila perlakuan menunjukkan pengaruh nyata, maka akan dilakukan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa rasio antara tepung terigu dengan pasta ubi jalar kuning (Ipomoea batatas L.) berpengaruh nyata terhadap warna (L*,b* dan ºhue), tekstur, kadar air, aktivitas antioksidan, kadar protein, kadar karbohidrat dan organoleptik (mutu hedonik rasa dan mutu hedonik tekstur) yang dihasilkan. Perlakuan terbaik terdapat pada substitusi tepung terigu:pasta ubi jalar kuning (60%:40%) dengan warna L*67,00, nilai a* -1,50, nilai b* 51,00, oHue 43,12, tekstur 1216,35 gF, kadar air 4,99%, kadar abu 1,35%, aktivitas antioksidan 76,40%, kadar lemak 22,69%, kadar serat kasar 17,33%, kadar protein 3,29%, kadar karbohidrat 67,68% dan organoleptik dengan warna 3,56 (agak suka), rasa 3,28 (agak suka) dan 4,04 (khas ubi jalar kuning), tekstur 2,20 (tidak renyah) dan penerimaan keseluruhan 3,44 (agak suka). This research was conducted to determine the rasio effect of wheat flour and yellow sweet potato (Ipomoea batatas L.) paste on the physicochemical and sensory of biscuit . This study used a completely randomized design (CRD) which consisted of 5 treatments levels of wheat flour:yellow sweet potato paste (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%), with 4 repetitions to obtain 20 experimental units. Parameters observed were color, texture, antioxidant activity, moisture content, ash content, fat content, crude fiber content, protein content, carbohydrate content and organoleptic. The data obtained will be analyzed using ANOVA with a level of 1% and 5%. If the treatment shows a significant effect, further analysis will be carried out using the Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the racio between of wheat flour with yellow sweet potato paste had a significant effect on the color (L*,b* dan ºhue), texture, moisture content, antioxidant activity, fat content, carbohydrate content and organoleptic (hedonic quality of flavor and texture). The best treatment when substitution of wheat flour:yellow sweet potato paste (60%:40%) with an colour L*67,00, a* -1,50, b* 51,00, oHue 43,12, texture 1216,35 gF, moisture content 4,99%, ash content 1,35%, antioxidant activity 76,40%, fat content 22,69%, crude fiber content 17,33%, protein content 3,29%, carbohydrate content 67,68% and organoleptic include color 3,56 (rather like), rasa 3,28 (rather like) dan 4,04 (typical of yellow sweet potato), texture 2,20 (not crunchy) and overall reception 3,44 (rather like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Biskuit, ubi jalar kuning dan pasta ubi jalar kuning
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	WULANDARI
Date Deposited:	01 Sep 2023 02:16
Last Modified:	01 Sep 2023 02:16
URI:	https://repository.unja.ac.id/id/eprint/55321

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