Potensi lemak pengganti dari produk nabati dalam produk kue: kajian pustaka = The potential of plant based fat replacer in cakes: literature review

Gozal, Alishia Annabel (2022) Potensi lemak pengganti dari produk nabati dalam produk kue: kajian pustaka = The potential of plant based fat replacer in cakes: literature review. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Lemak pengganti merupakan senyawa yang dapat meniru sifat fungsional dan sensori lemak namun memiliki kalori yang rendah. Lemak pengganti dapat berasal dari bahan berbasis karbohidrat, bahan berbasis protein, dan bahan berbasis lemak. Puree nabati dan hidrokoloid merupakan bahan lemak pengganti berbasis karbohidrat. Tujuan penelitian ini adalah untuk mengetahui potensi lemak pengganti yang terbuat dari berbagai jenis puree nabati dan hidrokoloid berdasarkan karakteristik fisikokimia, sensori dan penerimaan, serta efektivitasnya pada produk kue. Jenis-jenis puree nabati yang dibahas pada kajian pustaka ini yaitu puree alpukat, puree pisang hijau, butter beans puree dan puree pisang tongka langit. Jenis-jenis hidrokoloid yang dibahas pada kajian pustaka ini yaitu inulin, gelatin, soy protein isolate, konjac gum, guar gum, hydroxypropyl methylcellulose dan succinyl chitosan. Puree nabati mengandung serat yang dapat memengaruhi kadar air pada produk kue karena serat memiliki kemampuan untuk mengikat air dan mencegah evaporasi pada saat pemanggangan. Puree nabati berhasil mensubsitusi lemak hingga 50%. Sedangkan, hidrokoloid berhasil mensubstitusi lemak sebanyak 20-60%, bergantung pada jenis hidrokoloid. Penambahan hidrokoloid juga diiringi dengan penambahan air atau susu. Sehingga, puree nabati lebih baik untuk digunakan sebagai lemak pengganti. Namun, hidrokoloid dapat digunakan untuk meningkatkan kualitas pada produk kue dengan lemak pengganti dari puree nabati./ Fat replacers are compounds that can mimic the functional and sensory properties of fat, but low in calories. There are three main classes of fat replacers, namely, carbohydrate-based, protein-based, and fat-based fat replacer. Vegetable puree and hydorcolloid are carbohydrate-based fat replacer. The aim of the study is to determine the potential of fat replacer made from different types of plant-based puree and hydrocolloids based on physicochemical, sensory and acceptance, as well as their effectiveness in cakes. The types of vegetable puree discussed in this literature review are avocado puree, green banana puree, butter beans puree and tongka langit banana puree. The types of hydrocolloids discussed in this literature review are inulin, gelatin, soy protein isolate, konjac gums, guar gums, hydroxypropyl methylcellulose and succinyl chitosan. Vegetable puree contains fiber which affect the moisture content in cakes because fiber has the ability to bind water and prevent evaporation during baking. Vegetable puree successfully substitute fat up to 50%. Meanwhile, hydrocolloids successfully substitute fat as much as 20-60%, depending on the type of hydrocolloid used. The addition of hydrocolloids is also accompanied by the addition of water or milk. Thus, vegetable puree is better to use as fat replacer compared to hydrocolloid. However, hydrocolloids can be used to improve quality in cakes with plant-based puree as fat replacer.

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