Pengaruh Konsentrasi Minyak Goreng Terhadap Sifat Fisikokimia Dan Sensoris Crackers Rendah Lemak Berbasis Uwi Ungu (Dioscorea Alata L.) Dan Mocaf

Bellach, Sisi (2024) Pengaruh Konsentrasi Minyak Goreng Terhadap Sifat Fisikokimia Dan Sensoris Crackers Rendah Lemak Berbasis Uwi Ungu (Dioscorea Alata L.) Dan Mocaf. S1 thesis, Universitas Jambi.

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Abstract

Abstrak – Penelitian ini dilaksanakan untuk mengetahui pengaruh konsentrasi minyak terhadap sifat fisikokimia dan sensori crackers rendah lemak berbahan dasar uwi ungu dan mocaf serta mendapatkan konsentrasi minyak yang menghasilkan crackers rendah lemak dengan karakteristik fisikokimia dan sensoris yang baik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Setiap perlakuan dilakukan pengulangan sebanyak 5 kali sehingga terdapat 20 satuan percobaan dengan perlakuan konsentrasi minyak goreng terdiri 4 taraf yaitu (P1 11%, P2 16%, P3 20%, P4 24%). Hasil penelitian menunjukkan Perlakuan konsentrasi minyak goreng berpengaruh nyata terhadap parameter fisik dan parameter kimia, serta berpengaruh nyata terhadap organoleptik mutu hedonik tekstur. Snack rendah lemak yang memiliki nilai terbaik adalah snack dengan perlakuan minyak goreng dengan konsentrasi 24%, dimana hasil tekstur 12,63 gF, nilai L* 30,82, a* 13,38, b* 4,76, kadar lemak 20,21%, total antosianin 8,04%, kadar air 4,55%, sedangkan uji organoleptik parameter warna 3,76 (agak ungu), tekstur 4,56 (renyah), rasa 3,68 (agak enak), dan penerimaan keseluruhan 3,44 (agak suka). Kata kunci – Lemak; Snack; Mocaf; Uwi Ungu Abstract - This study was conducted to determine the effect of oil concentration on the physicochemical and sensory properties of low-fat snacks made from purple uwi and mocaf and to obtain an oil concentration that produces low-fat snacks with good physicochemical and sensory characteristics. This study used a completely randomized design (CRD). Each treatment was repeated 5 times so that there were 20 experimental units with cooking oil concentration treatment consisting of 4 levels, namely (P1 11%, P2 16%, P3 20%, P4 24%). The results showed that the treatment of cooking oil concentration had a significant effect on physical parameters and chemical parameters, and had a significant effect on the organoleptic hedonic quality of texture. Low-fat snacks that have the best value are snacks with 24% of cooking oil treatment, where the texture results are 12.63 gF, L* value 30.82, a* 13.38, b* 4.76, fat content 20.21%, total anthocyanins 8.04%, water content 4.55%, while the organoleptic test of color parameters 3.76 (slightly purple), texture 4.56 (crispy), taste 3.68 (somewhat good), and overall acceptance 3.44 (somewhat like). Keyword : Fat; Snack; Mocaf; Purple Uwi

Type:	Thesis (S1)
Uncontrolled Keywords:	Crackers, Lemak, Mocaf, Uwi Ungu
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	BELLACH
Date Deposited:	08 Jan 2025 03:01
Last Modified:	08 Jan 2025 03:01
URI:	https://repository.unja.ac.id/id/eprint/73656

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