Karakteristik fisikokimia kue kembang goyang dengan perbedaan jenis dan rasio substitusi beras merah = Physicochemical characteristics of kue kembang goyang with different types and substitution ratio of red rice

Sari, Clarissa (2021) Karakteristik fisikokimia kue kembang goyang dengan perbedaan jenis dan rasio substitusi beras merah = Physicochemical characteristics of kue kembang goyang with different types and substitution ratio of red rice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kue kembang goyang merupakan kue tradisional Indonesia yang berasal dari Betawi. Sifat fungsional dari kue kembang goyang tergolong rendah karena produk memiliki kadar serat pangan yang rendah. Upaya untuk meningkatkan kadar serat pangan adalah memanfaatkan beras merah organik dan anorganik sebagai bahan substitusi tepung beras putih pada kue kembang goyang. Tujuan dari penelitian adalah untuk menentukan karakteristik fisikokimia tepung beras merah organik dan tepung beras merah anorganik serta menentukan jenis tepung beras merah dan rasio dari tepung beras merah dan tepung beras putih yang mampu menghasilkan kue kembang goyang terbaik berdasarkan kadar serat pangan dan tekstur. Kue kembang goyang dibuat dari tepung beras merah organik dan anorganik dengan perbedaan rasio tepung beras merah:tepung beras putih (0:100; 20:80; 40:60; 60:40; dan 80:20). Hasil penelitian menunjukkan perbedaan karakteristik fisikokimia dari tepung beras merah organik dan anorganik. Tepung beras merah organik memiliki rendemen (91,47 ± 0,23%) dan daya serap air (107,25 ± 0,25%) lebih rendah dari rendemen (92,80 ± 0,09%) dan daya serap air (112,50 ± 0,12%) tepung beras merah anorganik. Sebaliknya, kadar serat pangan (8,09 ± 0,04%) dan kadar pati resisten (3,95 ± 0,00%) tepung beras merah organik lebih tinggi dari kadar serat pangan (6,46 ± 0,07%) dan kadar pati resisten (1,76 ± 0,03%) tepung beras merah organik. Secara keseluruhan, kadar air pada kedua jenis tepung berkisar antara 5,91 ± 0,08% hingga 6,35 ± 0,60%. Kue kembang goyang dengan karakteristik terbaik diperoleh dari rasio tepung beras merah organik dan tepung beras putih sebesar 40:60. Produk tergolong sebagai produk kaya serat dan memiliki tekstur (toughness dan daya patah) menyerupai produk komersial. Produk terbaik memiliki kadar air sebesar 1,22 ± 0,05%, kadar abu sebesar 0,95 ± 0,03%, kadar protein sebesar 5,76 ± 0,07%, kadar lemak sebesar 24,84 ± 0,99%, kadar karbohidrat sebesar 67,23 ± 0,97%, dan kadar pati resisten sebesar 6,30 ± 0,01%. / Kue kembang goyang is Indonesian traditional snack originated from Betawi. The functional properties of kue kembang goyang is quite low due to lack of its dietary fiber. Organic and inorganic red rice could be used to increase level of dietary fiber by using it as a substitute of white rice flour for kue kembang goyang. The purpose of this study are to determine physicochemical characteristics of organic and inorganic red rice flour, and determine type and substitution ratio of red rice flour into white rice flour in order to produce the best formulation of kue kembang goyang based on its dietary fiber content and texture. Kue kembang goyang is made by organic and inorganic red rice flour with different ratios of red rice flour: white rice flour (0:100; 20:80; 40:60; 60:40; and 80:20). The result showed that organic red rice flour and inorganic red rice flour have different physicochemical characteristics. Organic red rice flour has lower yield (91.47 ± 0.23%) and water absorption (107.25 ± 0.25%) compared to inorganic red rice flour's yield (92.80 ± 0.09%) and water absorption (112.50 ± 0.12%). In contrast, the dietary fiber content (8.09 ± 0.04%) and resistant starch content (3.95 ± 0.00%) of organic red rice flour is higher than the dietary fiber content (6.46 ± 0.07%) and resistant starch content (1.76 ± 0.03%) of inorganic red rice flour. Overall, the moisture content for both types of red rice flour ranged between 5.91 ± 0.08% to 6.35 ± 0.60%. The best formulation of kue kembang goyang is obtained by using organic red rice flour and white rice flour at ratio 40:60. The product is classified as fiber-rich product and has similar texture (toughness and fracturability) to commercial product. The product has 1.22 ± 0.05% moisture content, 0.95 ± 0.03% ash content, 5.76 ± 0.07% protein content, 24.84 ± 0.99% fat content, carbohydrate content of 67.23 ± 0.97%, and 6.30 ± 0.01% resistant starch content.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sari, ClarissaNIM01034170016clarissadian.99@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, NuriNIDN0328067601nuri.anugrahati@uph.edu
Uncontrolled Keywords: anorganik; beras meraH; kerenyahan; kue kembang goyang; organik; serat pangan; pati resisten
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 6742 not found.
Date Deposited: 07 Feb 2021 10:15
Last Modified: 07 Feb 2021 10:15
URI: http://repository.uph.edu/id/eprint/15693

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