Pengaruh Konsentrasi Gum Arab Terhadap Karakteristik Donat Dengan Substitusi Tepung Mocaf (Modified Cassava Flour)

Putri, Lutfiya (2025) Pengaruh Konsentrasi Gum Arab Terhadap Karakteristik Donat Dengan Substitusi Tepung Mocaf (Modified Cassava Flour). S1 thesis, Universitas Jambi.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gum arab terhadap karakteristik donat dengan substitusi tepung mocaf. Penggunaan tepung mocaf dilakukan sebagai upaya untuk mengurangi konsusmsi tepung terigu, serta penambahan gum arab diharapkan dapat mengingkatkan kualitas donat dengan substitusi tepung mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan enam perlakuan penambahan gum arab, yaitu 0% 0,3%, 0,6%, 0,9%, 1,2%, dan 1,5%. Parameter yang diamati meliputi tekstur adonan, tekstur donat, daya kembang, kadar air, crumb, warna, serta uji sensoris terhadap aroma, warna, rasa, dan tekstur. Data dianalisis menggunakan ANOVA pada taraf 5% dan jika berbeda nyata dilanjutkan dengan uji DNMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan gum arab berpengaruh nyata terhadap tekstur donat, daya kembang dan uji organoleptik warna, tetapi tidak berpengaruh nyata terhadap tekstur adonan, kadar air, crumb, uji warna, uji organoleptik (aroma, rasa dan tekstur), penerimaan keseluruhan serta uji perbandingan jamak. Perlakuan penambahan gum arab 0,9% pada donat tersubstitusi mocaf merupakan perlakuan terbaik dengan daya kembang 53,78%, tekstur donat 75,90 N dan peneriman sensori yang baik. This research aims to determine the effect of Arabic gum addition on the characteristics of doughnut with Mocaf flour substitution. The use of Mocaf flour is an to reduce wheat flour consumption, and the addition of Arabic gum is expected to improve the quality of doughnut with Mocaf flour substitution. The study used a Completely Randomized Design (CRD) with six treatments of Arabic gum addition: 0%, 0,3%, 0,6%, 0,9%, 1,2%, dan 1,5%. The parameters observed included dough texture, doughnut texture, expansion power, moisture content, crumb, color, and sensory tests for aroma, color, taste, and texture. Data were analyzed using ANOVA at a 5% significance level, and if significant differences were found, continued with the DNMRT test at the 5% level. The results showed that the addition of gum arabic significantly affected the texture of donuts, expansion power and organoleptic color test, but did not significantly affect the texture of the dough, water content, crumb, color test, organoleptic test (aroma, taste and texture), overall acceptance and multiple comparison test. The treatment of adding 0.9% gum arabic to mocaf substituted donuts was the best treatment with a rising power of 53.78%, a donut texture of 75.90 N and good sensory acceptance.

Type:	Thesis (S1)
Uncontrolled Keywords:	Donat, Gum Arab, Mocaf
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	PUTRI
Date Deposited:	15 Sep 2025 08:30
Last Modified:	15 Sep 2025 08:30
URI:	https://repository.unja.ac.id/id/eprint/85751

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