Substitusi tepung terigu dengan MOCAF dan penambahan variasi hidrokoloid dalam pembuatan kulit pangsit = Substitution of wheat flour with mocaf and addition of hydrocolloid variations in making fried dumpling skin

Zakaria, Verren (2020) Substitusi tepung terigu dengan MOCAF dan penambahan variasi hidrokoloid dalam pembuatan kulit pangsit = Substitution of wheat flour with mocaf and addition of hydrocolloid variations in making fried dumpling skin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit pangsit goreng produk makanan ringan yang terbuat dari adonan kulit pangsit berbahan dasar tepung terigu. Tepung MOCAF dapat digunakan sebagai bahan untuk mensubstitusi tepung terigu. Tujuan dari penelitian adalah untuk menentukan jenis hidrokoloid terbaik untuk meningkatkan karakteristik tekstur adonan serta kulit pangsit goreng serta menentukan pengaruh konsentrasi hidrokoloid, rasio tepung terigu dan MOCAF terhadap karakteristik fisik adonan dan kulit pangsit goreng yang terbaik. Kulit pangsit substitusi MOCAF diberi perlakuan dengan menambahkan 6 jenis hidrokoloid (XG (xanthan gum); GG (guar gum); CMC (carboxymethylcellulose); XGG (xanthan-guar gum); XGC (xanthan-CMC); dan GGC (guar-CMC)) dalam konsentrasi 1%. Jenis hidrokoloid yang terpilih adalah XGG (xanthan-guar gum). Hidrokoloid terpilih kemudian diaplikasikan dalam pembuatan kulit pangsit dengan variasi rasio tepung terigu dan MOCAF (70:30; 60:40; 50:50; 40:60; 30:70) dalam beberapa jenis konsentrasi (0%; 0,5%; 1%, 1,5%, 2%). Hasil penelitian menunjukkan bahwa jenis hidrokoloid XGG memberikan nilai springiness tertinggi pada adonan kulit pangsit substitusi MOCAF (0,96±0,04 gs) dan memberikan fracturability terendah diantara kulit pangsit goreng dengan hidrokoloid lainnya (539,91±112,48 gs). Penggunaan MOCAF pada pembuatan kulit pangsit goreng menurunkan nilai parameter tekstur adonan dan fracturability pada kulit pangsit goreng serta menurunkan nilai lightness dari adonan dan kulit pangsit goreng. Penambahan hidrokoloid XGG menghasilkan peningkatan nilai parameter tekstur adonan dan kulit pangsit goreng, nilai lightness pada kulit pangsit goreng serta penurunan nilai lightness adonan kulit pangsit goreng yang dihasilkan. Formulasi terpilih adalah formulasi dengan rasio tepung terigu dan MOCAF sebesar 50:50 dan konsentrasi hidrokoloid XGG sebesar 1,5%. Formulasi tersebut menghasilkan kulit pangsit goreng dengan fracturability sebesar 692,90±119,30 dan nilai lightness sebesar 50,16±0,14. Adonan kulit pangsit dengan formulasi terbaik memiliki nilai springiness sebesar 0,97±0,03, nilai hardness sebesar 8454,01±981,81, nilai adhesiveness sebesar -1,17±0,68, nilai cohesiveness sebesar 0,95±0,01, dan lightness sebesar 82,72±0,23./Fried dumpling skin is a snack product made from dough skin made from wheat flour. MOCAF flour can be used as an ingredient to substitute wheat flour. The aim of the research was to determine the best hydrocolloid type to improve the texture characteristics of the dough and fried dumpling skin and to determine the effect of hydrocolloid concentration, wheat flour ratio and MOCAF on the physical characteristics of the best fried dough and dumpling skin. MOCAF substituted dumpling skin was treated by adding 6 types of hydrocolloids (XG (xanthan gum); GG (guar gum); CMC (carboxymethylcellulose); XGG (xanthan-guar gum); XGC (xanthan-CMC); and GGC (guar-CMC)) in 1% concentration. The hydrocolloid selected is XGG (xanthan-guar gum). The selected hydrocolloid was then applied in the production of dumpling skins with various ratios of wheat flour and MOCAF (70:30; 60:40; 50:50; 40:60; 30:70) in several types of concentrations (0%; 0.5%; 1 %, 1.5%, 2%). The results showed that the hydrocolloid XGG (xanthan-guar) gave the highest springiness value in the MOCAF substituted dumpling skin dough (0.96 ± 0.04 gs) and gave the lowest fracturability between fried dumpling skins and other hydrocolloids (539.91 ± 112.48 gs). The addition of XGG type of hydrocolloid resulted increase in texture parameter value of the dough and fried dumpling skin, the lightness value of the fried dumpling skin and a decrease in the lightness value of fried dumpling skin dough. The selected formulation was a formulation with ratio of wheat flour and MOCAF of 50:50 and concentration of hydrocolloid XGG of 1.5%. This formulation produces fried dumpling skin with fracturability of 692.90 ± 119.30 and a lightness value of 50.16 ± 0.14. Dumpling skin dough with the best formulation has springiness value of 0.97 ± 0.03, hardness value of 8454.01 ± 981.81, adhesiveness value of -1.17 ± 0.68, cohesiveness value of 0.95 ± 0, 01, and lightness of 82.72 ± 0.23.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Zakaria, VerrenNIM00000020785verrenzakaria@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601nuri.anugrahati@uph.edu
Uncontrolled Keywords: kulit pangsit goreng; MOCAF; hidrokoloid; springiness; fracturability
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6632 not found.
Date Deposited: 09 Sep 2020 08:34
Last Modified: 09 Sep 2020 08:34
URI: http://repository.uph.edu/id/eprint/10890

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