Pemanfaatan tepung kulit buah naga merah dalam meningkatkan kandungan serat crackers / Utilization of red dragon fruit peel to increase dietary fiber content of crackers

Sukandar, Liem Gloria Maharani Rinanda (2022) Pemanfaatan tepung kulit buah naga merah dalam meningkatkan kandungan serat crackers / Utilization of red dragon fruit peel to increase dietary fiber content of crackers. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pemanfaatan kulit buah naga merah dapat mengurangi limbah dan meningkatkan kadar serat pada pangan karena kulit buah naga merah memiliki kandungan kadar serat sebesar 59%. Crackers memiliki kandungan serat yang rendah, peningkatan kadar serat dalam crackers dapat menghasilkan cemilan sehat yang tinggi serat, namun kadar serat yang tinggi dapat menghasilkan produk yang kasar dan rapuh maka dilakukan perbandingan lemak untuk meningkatkan tekstur. Tujuan dari penelitian yang dilakukan adalah untuk meningkatkan kadar serat dengan memanfaatkan limbah dari kulit buah naga merah hingga crackers dapat dinyatakan sebagai pangan tinggi serat dan menghasilkan tekstur crackers yang renyah, tidak keras namun juga tidak rapuh. Pada penelitian,dilakukan substitusi tepung terigu dengan tepung kulit buah naga merah dengan rasio 100:0, 90:10, 80:20, 70:30, 60:40 dan dua jenis lemak yaitu margarin dan mentega. Jenis kadar lemak berinteraksi dengan rasio tepung pada analisis kadar abu, kadar lemak, kadar serat, tekstur, warna dan juga uji hedonik dengan atribut tekstur, warna, aroma, rasa, dan penerimaan keseluruhan. Rasio substitusi tepung terbaik adalah 70:30 dengan jenis lemak mentega menghasilkan kadar serat sebesar 19.64%±0.18 dan nilai tekstur 1332.51%±7.91. Kadar serat meningkat sebanyak 14.7% dibanding kontrol dengan penggunaan terigu tanpa penambahan kulit buah naga merah dan tekstur pada crackers menjadi renyah dan tidak rapuh / Utilization of red dragon fruit peel can reduce organic waste and can be used to increase fiber content in food because red dragon fruit peel contains high fiber content around 59%. Crackers have low fiber content. Increasing fiber levels in crackers can create healthy snacks that is high in fiber, but high fiber content can make product brittle, so addition of fat could improve texture in products but different type of fat could affect the product in different way. The purpose of this study was to increase the fiber content by utilizing waste from dragon fruit skin so the crackers could have not only high in fiber but also to have a crunchy texture, not hard but also not brittle. In this study, wheat flour was substituted with red dragon fruit peel flour using a ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and two types of fat, margarine and butter. The type of fat content interacts with the flour ratio in the analysis of ash content, fat content, fiber content, texture, color and also in the hedonic test with attributes of texture, color, aroma, taste, and overall acceptance. The best flour substitution ratio is 70:30 with butter fat type, producing a fiber content of 19.64%±0.18 and a texture value of 1332.51%±7.91. The fiber content increased by 14.7% compared to the control with the use of flour without the addition of dragon fruit skin, also the texture of the crackers became crispy and not brittle.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sukandar, Liem Gloria Maharani RinandaNIM01034180078gloria.sukandar@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601nuri.anugrahati@uph.edu
Uncontrolled Keywords: kulit buah naga merah; jenis lemak; serat pangan
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Liem Gloria Maharani Rinanda Sukandar
Date Deposited: 01 Sep 2022 00:16
Last Modified: 01 Sep 2022 00:16
URI: http://repository.uph.edu/id/eprint/50029

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