Bhaskara, Rizaldi (2022) PENGARUH PROPORSI SUBSTITUSI TEPUNG SUKUN DAN TEPUNG TERIGU PADA KARAKTERISTIK FISIKOKIMIA DAN SENSORI BOLU KUKUS. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

To reduce the number of imports of wheat flour which is increasing from year to year, it is necessary to look for alternative flour substitutes obtained from local food ingredients, namely breadfruit. Breadfruit flour also has a high nutritional advantage, namely fiber which can be used to increase the nutritional value of food products. This study aims to determine the physicochemical and sensory characteristics of steamed sponge products The study consisted of 2 stages, the first stage was making breadfruit flour, while the second stage was the application of breadfruit flour substitution on steamed sponge products. The second stage consists of 1 factor and 4 levels, namely substitution of breadfruit flour 0%, 20%, 60%, and 100%. The experiment used a simple Completely Randomized Design (CRD). Parameters observed in breadfruit flour are water content, starch content, and phosphorus content (P), while for steamed cake products with parameters water content, starch content, crude fiber, phosphorus content, texture test, and organoleptic tests (taste, aroma, texture, color, overall) using the hedonic method. The results of the Anova test showed that the water content, crude fiber content, and phosphorus content were greater in treatment A4 (100% breadfruit flour) than treatment A1 (100% wheat flour). In treatment A1 (100% wheat flour) had water content (39.07%), starch content (21.47%), fiber content (0.56%), phosphorus content (475 mg/100g), texture analysis (8 0.02 N), and the results of the organoleptic test were 5.48 aroma, 5.74 texture, 5.74 taste, 6.5 color, and the best treatment was 5.9, while the A4 treatment (100% breadfruit flour) had water content ( 44.26%), starch content (19.98%), fiber content (1.34%), phosphorus content (489 mg/100g), texture analysis (9.78 N), and aroma organoleptic test results 2.76 , texture 3.16, taste 2.9, color 2.36, and the best treatment 2.68. The conclusion of this study showed that (1) the substitution of breadfruit flour for steamed cake products had a significant effect on water content, starch content, and fiber content as well as on hedonic values (2) organoleptic tests on steamed cake products that were most preferred were 100% wheat flour treatment. , while the less favorable treatment was 100% breadfruit flour. Suggestions from this study need to be done research on the preliminary treatment of flour manufacture and the addition of other ingredients that can replace wheat flour.

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201710220311105
Thesis Advisors:	Noor Harini (0021046105), Hanif Alamudin Manshur (0729129003)
Keywords:	wheat flour, breadfruit flour, steamed cake, phosphorus content
Subjects:	Q Science > QD Chemistry T Technology > TP Chemical technology
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201710220311105 rizaldibhaskara
Date Deposited:	28 May 2022 01:59
Last Modified:	28 May 2022 01:59
URI :	http://eprints.umm.ac.id/id/eprint/87566

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