Utilization of cauliflower (Brassica oleracea L. var botrytis) as fat replacer in sponge cake = Penggunaan kembang kol (brassica oleracea l. Var botrytis) sebagai pengganti lemak di sponge cake

Mulyono, Grace Yovita (2020) Utilization of cauliflower (Brassica oleracea L. var botrytis) as fat replacer in sponge cake = Penggunaan kembang kol (brassica oleracea l. Var botrytis) sebagai pengganti lemak di sponge cake. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Dalam beberapa tahun terakhir, permintaan konsumen untuk makanan rendah lemak semakin meningkat, namun, berkurangnya lemak yang digunakan dapat mengubah karakteristik fisik, tekstur dan sensorik makanan, terutama dalam produk bakeri di mana lemak memiliki peran penting untuk memperbaiki tekstur, mouthfeel dan rasa. Sponge cake adalah salah satu produk bakeri yang mengandung lemak sebagai bahannya. Oleh karena itu, untuk mengembangkan varian rendah lemak dengan kualitas yang mirip dengan produk asli tergantung pada pengganti lemak. Kembang kol mengandung karbohidrat kompleks dalam jumlah tinggi seperti pektin dan serat yang dapat digunakan sebagai pengganti lemak. Penelitian ini bertujuan untuk menentukan kondisi kembang kol terbaik yang digunakan dan tingkat optimal penggantian lemak pada sponge cake. Oleh karena itu, puree kembang kol dan tepung kembang kol digunakan sebagai pengganti lemak dalam pembuatan sponge cake, dengan lima konsentrasi penggantian lemak yang berbeda (0, 25, 50, 75 dan 100%). Kue dianalisis berdasarkan karakteristik fisikokimia (berat jenis, volume, peningkatan tinggi, tekstur dan warna) dan evaluasi sensori (skoring dan uji hedonik). Berdasarkan analisis sensori dan tekstur, sponge cake yang dibuat dengan 75% pengganti lemak menggunakan bubuk kembang kol memberikan penerimaan dan tekstur yang serupa, terutama dalam hal kekerasan, dengan kandungan lemak yang berkurang secara signifikan (5,74%) dibandingkan dengan kue kontrol (15,70%) ). / In recent years, there has been a demand for low-fat food, yet reducing the amount of fat can alter physical, textural and sensory characteristic of food, especially in baked products where it plays important role to improve texture, mouthfeel and flavor. Sponge cake is one of baked products that contains fat as its ingredient. Therefore, to develop low-fat variant with similar quality to the original product depends on fat replacer. Cauliflower contain considerably high amount of complex carbohydrate such as pectin and fiber that can be used as a fat replacer. In this research, the aim was to determine the best form of cauliflower used and the optimum level of fat replacement on sponge cake. Therefore, cauliflower puree and powder were used as the fat replacer in the making of sponge cake, with five different level of fat replacement (0, 25, 50, 75 and 100%). The cakes were analyzed based on its physicochemical characteristic (specific gravity, volume, height increase, texture and color) and sensory evaluation (scoring and hedonic test). Based on the sensory and texture analysis, the sponge cake made with 75% fat replacement using cauliflower powder gave similar acceptance and texture, especially int terms of hardness, which contain significantly reduced fat (5.74%) as compared to the control cake (15.70%).

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Mulyono, Grace YovitaNIM00000019742graceyovitaa@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNatania, NataniaNIDN0313098401UNSPECIFIED
Uncontrolled Keywords: cauliflower; puree; powder; fat replacer; sponge cake
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: Users 2276 not found.
Date Deposited: 20 Feb 2020 01:54
Last Modified: 28 Jul 2020 14:48
URI: http://repository.uph.edu/id/eprint/7590

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