Pemanfaatan quinoa sebagai bahan substitusi tepung terigu pada muffin

Sulistio, Phoebe Emanuella (2022) Pemanfaatan quinoa sebagai bahan substitusi tepung terigu pada muffin. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Makanan yang baik ialah makanan yang mengandung bahan-bahan yang penting seperti karbohidrat, lemak, mineral dan yang paling penting adalah protein. Muffin merupakan salah satu jenis produk yang disebut sebagai roti halus (soft bread) dan banyak yang memilih untuk mengkonsumsi roti tersebut dikarenakan memiliki tekstur yang lembut dan rasa yang khas. Roti dijadikan salah satu alasan penting untuk dikonsumsi karena dianggap cepat dan praktis dan juga mampu dijadikan sebagai makanan pengganjal perut. Tepung terigu merupakan salah satu bahan baku penting dalam pengolahan produk roti dan kue sehingga tidak dapat dipisahkan dan dikatakan bahwa tepung terigu memiliki peran yang besar dalam kehidupan makanan sehari-hari manusia dan 55% total produksi dari tepung terigu digunakan sebagai oleh perusahaan roti dan kue. Quinoa (Chenopodium Quinoa) merupakan biji-bijian yang dikenal memiliki protein berkualitas tinggi dan kandungan nutrisi lainnya yang lebih baik dibandingkan dengan bahan makanan lainnya termasuk tepung terigu. Dalam penelitian ini akan dilakukan pengolahan muffin dengan menstubstitusi quinoa sebagai bahan baku utama pengganti tepung terigu.Penelitian ini akan dilakukan dan ditujukan kepada masyarakat yang menyukai produk olahan muffin dengan berbagai bentuk uji organoleptik yaitu uji hedonik, uji mutu hedonik yang dilakukan oleh panelis untuk dapat mengetahui hasil dan tingkat kesukaan panelis terhadap aroma, rasa, tekstur dan penampilan dari muffin cake berbahan dasar quinoa. Berdasarkan pada pengujian yang telah dilakukan kepada sejumlah panelis ahli dan panelis konsumen, dapat disimpulkan bahwa pada uji ranking mean hedonik, panelis lebih menyukai aroma, rasa dan penampilan muffin berbahan quinoa isi selai regal dan tekstur pada muffin berbahan quinoa tanpa selai, jika dilihat dari uji ranking mean mutu hedonik, panelis menyukai aroma dan penampilan muffin berbahan quinoa isi selai regal, rasa muffin berbahan quinoa isi tiramisu dan tekstur dari muffin berbahan quinoa tanpa selai. Kata Kunci : Quinoa, Muffin, Sehat, Tepung Terigu, Selai / Good food is food that categorized as a food that contains important ingredients such as carbohydrates, fats, minerals and the most important is protein. Muffin is one of the processed product which is also called by soft bread and a lot of people choose to consume this kind of bread because it has a soft texture and distinctive taste. Bread is used as one of the important reason to consume because it is considered fast and practical and can also be used as a stomach booster or snack. Wheat flour is one of the important raw materials in the processing of bread and cake products so that it cannot be separated and it is said that wheat flour has a big role in human daily life and 55% of the total production of wheat flour is used as bread and cake companies. Quinoa (Chenopodium Quinoa) is one of the grains that have a high quality protein and other nutritional content that is better than other foodstuffs, including wheat flour. In this study, the process of processing muffin products with the basic ingredients of wheat flour will be carried out to be substituted by using quinoa as a basic ingredient with various flavors. This research will be conducted and aimed at people who like processed muffin products with various forms of organoleptic tests, namely hedonic tests, hedonic quality tests conducted by panelists to be able to determine the results and level of preference of panelists on the aroma, taste, texture and appearance of muffins made from quinoa. Based on the tests that have been carried out on a number of expert panelists and consumer panelists, it can be concluded that in the hedonic mean ranking test, panelists prefer the aroma, taste and appearance of muffin made from quinoa filled with regal jam and texture on muffin made from quinoa without jam, when viewed from the hedonic quality mean ranking test, the panelists liked the aroma and appearance of the muffin made from quinoa filled with regal jam, the taste of the muffin made from quinoa filled with tiramisu and the texture of the muffin made from quinoa without jam.

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