Subtitusi tepung sorgum terhadap tepung semolina dalam pembuatan kulit ravioli

Cangestu, Felicia (2021) Subtitusi tepung sorgum terhadap tepung semolina dalam pembuatan kulit ravioli. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sorghum (Sorghum bicolor L.) is a cereal crop that has the potential to be developed. As a food source, sorghum contains antioxidants, minerals, protein and essential fiber for the body. Sorghum ranks fifth in the world after wheat, maize, rice and barley. Sorghum flour is the result of the pulping process, which facilitates the processing of food products, but the derivative products produced are still low. Therefore, the objectives of this study are: (1) to prove that sorghum flour can substitute semolina flour to make ravioli, (2) determine the level of preference for ravioli products made from sorghum flour from the aspects of taste, aroma, texture, appearance, and color. This research method is research and development and organoleptic test on 20 panelists. The results from this research are (1) sorghum flour can be used to substitute semolina flour to make ravioli as much as 60% sorghum flour. However, because sorghum flour does not contain gluten, it takes the addition of 40% high protein flour in order to have an elastic and chewy texture. (2) 97% of panelists who took part in the organoleptic test liked the taste, texture, color, appearance, and aroma of making ravioli with sorghum flour. Keywords: sorghum flour, ravioli, cereal crop / Sorgum (Sorghum bicolor L.) merupakan tanaman serealia yang berpotensial untuk dikembangkan. Sebagai sumber pangan, sorgum memiliki kandungan zat antioksidan, mineral, protein serta serat penting bagi tubuh. Sorgum menempati posisi ke lima di dunia setelah gandum, jagung, padi, dan jelai. Tepung sorgum merupakan hasil dari proses penyosohan sehingga memudahkan proses pengolahan produk pangan, namun produk turunan yang dihasilkan masih tergolong rendah. Oleh karena itu, tujuan dari penelitian ini adalah: (1) untuk membuktikan bahwa tepung sorgum dapat mensubtitusi tepung semolina dalam pembuatan kulit ravioli, (2) mengetahui tingkat kesukaan terhadap produk ravioli berbahan tepung sorgum dari aspek rasa, aroma, tekstur, penampilan, dan warna. Penelitian ini dilakukan dengan metode penelitian pengembangan dan uji organoleptik terhadap 20 panelis. Hasil yang didapat dari penelitian ini adalah (1) tepung sorgum dapat digunakan untuk mensubstitusi tepung semolina dalam pembuatan ravioli sebanyak 60% tepung sorgum. Namun dikarenakan tepung sorgum tidak mengandung gluten, dibutuhkan penambahan tepung terigu protein tinggi sebanyak 40% untuk mengikat adonan serta memberikan tekstur elastis dan kenyal. (2) 97% panelis yang ikut serta dalam uji organoleptik menyukai rasa, tekstur, warna, penampilan, dan aroma pembuatan ravioli dengan tepung sorgum. Kata kunci: tepung sorgum, ravioli, tanaman serealia

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Cangestu, FeliciaNIM01541170157felicia.cangestu@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSari, LiceNIDN0309098401UNSPECIFIED
Uncontrolled Keywords: sorghum flour; ravioli; cereal crop; tepung sorgum; ravioli; tanaman serealia
Subjects: T Technology > TX Home economics > TX 901-953 Hospitality Industry
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Users 11849 not found.
Date Deposited: 24 Feb 2021 14:36
Last Modified: 24 Feb 2021 14:37
URI: http://repository.uph.edu/id/eprint/23449

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