Pemanfaatan labu siam (sechium edule [jacq.] sw.) sebagai pengganti lemak pada kue sponge = Utilization of chayote (sechium edule [jacq.] sw.) as fat replacer in sponge cake

Suhendi, Devy Y. (2020) Pemanfaatan labu siam (sechium edule [jacq.] sw.) sebagai pengganti lemak pada kue sponge = Utilization of chayote (sechium edule [jacq.] sw.) as fat replacer in sponge cake. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Labu siam (Sechium edule [Jacq.] Sw.) dikenal dengan sumber pektin dan serat pangan yang baik, dan digunakan sebagai pengganti lemak pada pembuatan kue sponge. Pengganti lemak dapat menggantikan fungsi lemak dengan menghasilkan lebih sedikit kalori dibandingkan dengan lemak. Pada penelitian ini, pra- perlakuan seperti blansir dan pengeringan dilakukan pada labu siam untuk menghasilkan labu siam puree dan bubuk labu siam. Labu siam ditambahkan pada adonan kue dalam bentuk puree dan bubuk yang sudah diberi air. Penambahan labu siam mempengaruhi densitas adonan, tekstur, warna, volum, penambahan tinggi pada kue. Penerimaan sensory kue sponge memiliki hasil yang serupa dengan kue kontrol. Berdasarkan analisis fisik dan penerimaan sensori, kue terbuat dari 100% puree memiliki penerimaan yang serupa berdasarkan penerimaan sensori dan tekstur kue. Lemak berhasil digantikan oleh puree labu siam dengan penurunan lemak sebesar 74.10% tetapi, tetap menjaga penerimaan sensory kue. Pada sudut pangan nutrisi, kadar protein, abu, dan karbohidrat tidak berbeda signifikan (p>0.05) pada saat minyak pada kue digantikan dengan puree labu siam. Oleh sebab itu, puree labu siam memiliki potensi untuk menggantikan lemak terutama minyak pada kue sponge. / Chayote (Sechium edule [Jacq.] Sw.) is known as good source of pectin and dietary fiber, was used as the fat replacer in the production of sponge cake. Fat replacer can provide functions of fat by yielding fewer calories than fat. In this research, pre-treatments such as blanching and drying were done to chayote producing chayote puree and chayote powder. Chayote was incorporated in the sponge cake in the form of puree and reconstituted powder. The addition of chayote affected the specific gravity of batter, texture, colour, volume and height increase of sponge cake. The sensory acceptance of cake made using chayote was similar to the control cake. Based on its physical and sensory acceptance, cake made using 100% puree was chosen. Cake made using 100% puree has similar reception according to sensory evaluation as well as similar textural properties. The fat was successfully replaced by 100% puree with the decreased of 74.10% of the crude fat content while still maintaining the sensory acceptance of the cake. On nutritional perspective, the protein, ash, and carbohydrate content shows no significant difference (p>0.05) when the oil was replaced using puree. Hence, chayote puree has a potency to replace fat particularly oil in sponge cake.

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