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.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Wijaya, Luis Figo NIM01034180105 lw80105@student.uph.edu UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Anugrahati, Nuri Arum NIDN0328067601 nuri.anugrahati@uph.edu |
Uncontrolled Keywords: | Emulsifier; kue bangkit; protein; rasio; tepung tempe |
Subjects: | T Technology > TP Chemical technology 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: | Luis Figo Wijaya |
Date Deposited: | 22 Jul 2022 07:46 |
Last Modified: | 22 Jul 2022 07:46 |
URI: | http://repository.uph.edu/id/eprint/48914 |