Pengaruh substitusi tepung sagu dengan tepung tempe dan jenis emulsifier terhadap karakteristik fisikokimia dan organoleptik kue bangkit

Wijaya, Luis Figo (2022) Pengaruh substitusi tepung sagu dengan tepung tempe dan jenis emulsifier terhadap karakteristik fisikokimia dan organoleptik kue bangkit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kue bangkit merupakan salah satu jenis kue tradisional Indonesia khas masyarakat Melayu yang berasal dari Pulau Sumatera terkhususnya Provinsi Riau. Kue bangkit yang terbuat dari 100% tepung sagu memiliki kandungan karbohidrat yang tinggi, namun rendah akan kandungan protein yaitu 1.86% sehingga berbeda dengan kadar protein biskuit dengan klasifikasi cookies dalam SNI 01-2973-1992 yaitu minimal 6%. Tepung tempe yang memiliki kandungan protein tinggi diharapkan dapat meningkatkan kadar protein kue bangkit dan pergantian jenis emulsifier dapat meningkatkan tekstur dari kue bangkit. Tujuan dari penelitian adalah menentukan jenis tepung tempe terbaik dari jenis kacang yang berbeda yaitu kacang kedelai, kacang hijau, dan kacang merah berdasarkan kadar protein tertinggi dan menentukan rasio tepung tempe terbaik dan tepung sagu serta jenis emulsifier terbaik pada formula kue bangkit berdasarkan tekstur dan hasil uji organoleptik. Hasil penelitian menunjukkan rasio tepung sagu dan tepung tempe 80:20, 60:40, dan 40:60 dengan emulsifier kuning telur, lesitin kedelai, dan monoglisrida meningkatkan kadar protein dengan rata-rata kadar protein 7.15%-21.53%, namun meningkatkan nilai hardness dari kue bangkit. Rasio tepung sagu dan tepung tempe terbaik adalah 80:20 dengan emulsifier kuning telur berdasarkan analisis proksimat telah sesuai dengan standar mutu biskuit dengan klasifikasi cookies dan nilai hardness serta nilai rata-rata uji sensori yang paling mendekati kontrol. / Kue bangkit is a type of traditional Indonesian cake that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Kue bangkit is composed entirely of sago flour, which contains a high carbohydrate content but a low protein content of 1.86%, inconsistent with the protein amount of cookies (biscuit) specified in SNI 01-2973-1992, which is at least 6%. Tempe flour's high protein content is expected to enhance the protein content of the cake. In addition, modifying the type of emulsifier can improve the texture of the kue bangkit. This study aimed to determine the best type of tempe flour from various types of beans, specifically soybeans, green beans, and red beans, based on their highest protein content. Furthermore, this study was also to identify the best ratio of tempe flour to sago flour and the best type of emulsifier to use in the kue bangkit formula based on texture and organoleptic test results. The 80:20, 60:40, and 40:60 ratios of sago flour to tempe flour, combined with egg yolk emulsifier, soy lecithin, and monoglyceride, increased the protein content by an average of 7.15-21.53% but increased the cake's hardness value. Based on proximate analysis of cookie quality standards and hardness values, as well as the average sensory test value that is closest to control, the optimal ratio of sago flour and tempe flour is 80:20 with an egg yolk as an emulsifier.

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