Kombinasi tepung beras dan tepung porang dengan subtitusi puree pisang ambon sebagai fat mimetic pada pembuatan cookies = Combination of rice flour and porang flour with ambon banana’s puree subtition as fat mimetic in making cookies

Aristi, Shella Mulvi (2021) Kombinasi tepung beras dan tepung porang dengan subtitusi puree pisang ambon sebagai fat mimetic pada pembuatan cookies = Combination of rice flour and porang flour with ambon banana’s puree subtition as fat mimetic in making cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pemakaian tepung terigu akan meningkatkan permintaan tepung terigu di Indonesia, karena permintaan tepung terigu di Indonesia meningkat maka akan menyebabkan impor gandum meningkat. Untuk mengurangi import gandum, sumber pangan lokal dapat dimanfaatkan sebagai pengganti tepung terigu yaitu dengan menggunakan tepung beras dan tepung porang. Tujuan penelitian ini adalah untuk mendapatkan rasio tepung beras dan tepung porang dengan konsentrasi kuning telur yang tepat pada pembuatan cookies dan mengurangi lemak dengan cara mensubstitusi menggunakan puree pisang. Penelitian terbagi menjadi 2 tahap yaitu penelitian tahap I dan tahap II. Faktor penelitian tahap I terbagi menjadi 2 yaitu rasio tepung beras : tepung porang (70:30 , 50:50, dan 30:70) dan konsentrasi kuning telur (5%, 10%, dan 15%). Formulasi terpilih ditentukan berdasarkan uji organoleptik, warna, dan tekstur. Uji organoleptik meliputi uji skoring dan hedonik. Cookies yang memiliki formulasi terbaik pada penelitian tahap I adalah cookies dengan rasio tepung beras : tepung porang (70:30) dan konsentrasi kuning telur 5%. Cookies yang memiliki formulasi terpilih kemudian digunakan pada penelitian tahap II dengan faktor substitusi puree pisang (0%,15%,30%,45%,dan 60%). Formulasi terpilih pada penelitian tahap II ditentukan berdasarkan uji organoleptik, warna, tekstur, kadar air, dan kadar lemak. Cookies terbaik pada penelitian tahap II adalah cookies dengan substitusi puree pisang 30%. Cookies yang terpilih pada penelitian tahap II memiliki kadar air sebesar 5,045%, kadar lemak sebesar 21.00%, nilai hardness 3539,808±161,7 gf, dan nilai °Hue adalah sebesar 71,73. / The use of wheat flour will increase the demand for wheat flour in Indonesia, because the demand for wheat flour in Indonesia increases, it will cause wheat imports to increase. To reduce wheat imports, local food sources can be used as a substitute for wheat flour, namely by using rice flour and porang flour. The purpose of this study was to obtain the correct ratio of rice flour and porang flour to egg yolk concentration in making cookies and reduce fat by substituting banana puree. The research is divided into 2 phases, namely research phase I and stage II. Phase I research factors were divided into 2, namely the ratio of rice flour: porang flour (70:30, 50:50, and 30:70) and egg yolk concentration (5%, 10%, and 15%). The selected formulations were determined based on the organoletic test, color, and texture. Organoletic tests included scoring and hedonic tests. The best formulation cookies in the first phase of research were cookies with a ratio of rice flour : porang flour (70:30) and egg yolk concentration of 5%. The best formulation cookies in phase II was 30% banana puree substitution. The selected formulated cookies were then used in phase II research with banana puree substitution factors (0%, 15%, 30%, 45%, and 60%). The selected formulations in the second phase of research were determined based on organoleptic tests, color, texture, moisture content and fat content. The cookies selected in the second phase of research had a moisture content of 5.045%, a fat content of 21.00%, a hardness value of 3539.808 ± 161.7 gf, and and oHue is 71.73.

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