Pengaruh substitusi tepung kedelai dan jenis emulsifier terhadap karakteristik fisik kue bolu gulung = Effect of soy flour substitution and types of emulsifier on physical characteristics of roll cake

Lowena, Archangela Girlani Isabel (2020) Pengaruh substitusi tepung kedelai dan jenis emulsifier terhadap karakteristik fisik kue bolu gulung = Effect of soy flour substitution and types of emulsifier on physical characteristics of roll cake. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Telur merupakan bahan baku kue bolu gulung yang memiliki harga mahal dan mengandung kolestrol tinggi sehingga tidak cocok dikonsumsi oleh individu yang memiliki restriksi diet tertentu. Pemanfaatan protein nabati seperti protein kedelai sebagai pengganti protein telur pada formulasi kue bolu gulung memiliki potensi untuk menghasilkan kue yang memiliki karakteristik yang mirip dengan kue bolu gulung yang dibuat dengan telur. Tepung kedelai mengandung protein sekitar 40%, dan memiliki kandungan asam amino esensial lengkap untuk memenuhi kebutuhan nutrisi manusia. Penambahan emulsifier dilakukan untuk membantu meningkatkan kualitas akhir kue bolu gulung. Penelitian ini bertujuan untuk menentukan rasio antara roasted full-fat soy flour or low fat soy flour dan telur yang terbaik dengan penggunaan jenis emulsifier berbeda yaitu lesitin dan mono-digliserida dalam pembuatan bolu gulung berdasarkan karakteristik fisik kue bolu gulung. Pada tahap pendahuluan dilakukan analisis proksimat, uji protein dispersibility index (PDI) dan water holding capacity (WHC) pada tepung kedelai. Pada penelitian tahap I dan tahap II dilakukan pembuatan kue bolu gulung substitusi roasted full fat soy flour atau low fat soy flour pada rasio substitusi 0:100, 25:75, 50:50, 75:25, dan 100:0 dengan penambahan emulsifier lesitin dan mono-digliserida pada konsentrasi 4%. Hasil penelitian tahap I dan tahap II menunjukkan bahwa formulasi kue bolu gulung dengan substitusi roasted full fat soy flour yang terbaik adalah pada rasio substitusi 25:75 dengan penambahan emulsifier mono-digliserida, dan formulasi kue bolu gulung dengan substitusi low fat soy flour yang terbaik adalah pada rasio substitusi 25:75 dengan penambahan lesitin kedelai. / Eggs are the main ingredient in roll cake formulation that is high in cholesterol and price that makes it unsuitable for consumers that have certain diet restrictions. Utilizing soy protein has a potential to substitute the functional properties egg protein in roll cake formulation. Soy flour has a protein content of about 40% and contains all essential amino acids for human health. Addition of emulsifiers were done to improve the final quality of roll cake. The aim of this research was to define the best substitution ratio between roasted full fat soy flour or low fat soy flour and egg with different types of emulsifier that is soy lecithin and mono-diglycerides in roll cake formulation based on the physical characteristics of roll cake. Physical properties of cake batters (specific gravity and stability) and cake quality parameters (volume, specific volume, colour, texture, and moisture loss) were analysed and the result were compared to the control cake containing eggs. The preliminary stage are done to analyse the proximate content, protein dispersibility index (PDI), and water holding capacity (WHC) of soy flours. In the main stage of analysis, roll cake was made with substitution ratio of roasted full fat soy flour or low fat soy flour at 0:100, 25:75, 50:50, 75:25, and 100:0 with addition of emulsifier soy lecithin or mono-diglycerides at the concentration of 4%. The best substitution ratio was determined with accordance to the control cake. It was found that roll cake with substitution ratio of roasted full fat soy flour and egg 25:75 with mono-diglyceride and substitution ratio of low fat soy flour and egg 25:75 with soy lecithin on the formulation significantly improve and or the same with the physical properties of the batter and cake compared to control.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lowena, Archangela Girlani IsabelNIM00000025719archangelagirlani936@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: bolu gulung; egg replacer; lesitin kedelai; mono-digliserida; low fat soy flour; roasted full fat soy flour
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 2299 not found.
Date Deposited: 25 Feb 2020 06:07
Last Modified: 21 Jul 2020 08:59
URI: http://repository.uph.edu/id/eprint/7927

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