Utilization of Avocado Fruit (Persea americana Mill.) Puree as Margarine Substitute to "Brudel" Cake Prepared with Different Wheat Flour Types and Baking Methods = Pemanfaatan Puree Buah Alpukat (Persea americana Mill.) Sebagai Pengganti Margarin pada Kue “Brudel” yang Disiapkan dengan Berbagai Jenis Tepung Terigu dan Metode Pemanggangan

Carla, Amanda Leslie (2020) Utilization of Avocado Fruit (Persea americana Mill.) Puree as Margarine Substitute to "Brudel" Cake Prepared with Different Wheat Flour Types and Baking Methods = Pemanfaatan Puree Buah Alpukat (Persea americana Mill.) Sebagai Pengganti Margarin pada Kue “Brudel” yang Disiapkan dengan Berbagai Jenis Tepung Terigu dan Metode Pemanggangan. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Consumption of products such as brudel cake comes with an intake of fat, especially saturated or trans fatty acid which has been linked to several diseases such as obesity and cardiovascular disease. Avocado (Persea Americana Mill.) fruit has high fat content compared to other fruits, with most of them being monounsaturated fatty acid. The aim of this research is to produce brudel cake with acceptable characteristics using avocado puree as substitute for margarine. Brudel cakes were prepared using different ratio of avocado puree to margarine (0:1, 1:3, 1:1, 3:1, and 1:0), with different wheat flour types (all purpose flour, cake flour, and bread flour), baked in either conventional or microwave ovens. Cakes were selected based on firmness, supported by volume expansion to be further analyzed in terms of sensory and chemical characteristics. Ratio of avocado puree to margarine had significant effect on reducing firmness and volume expansion, and also increasing ohue of brudel cake. Out of three selected brudel cake formulations from each baking methods, formulation with ratio of avocado puree to margarine 1:1 prepared with bread flour was found to be the lowest in fat content and had the same sensory acceptability as control in both baking methods. In comparing between conventional and microwave ovens, one may prefer conventional oven considering the softer cakes produced together with its hedonic score. Microwave oven may also be preferred since it was able to markedly reduce the baking time, plus resulting in lower fat content and high volume expansion. Therefore each method can be selected depending on their preferred consideration and purposes. / Konsumsi produk seperti kue brudel disertai dengan adanya lemak, terutama asam lemak jenuh atau trans yang dikaitkan dengan beberapa penyakit seperti obesitas dan penyakit kardiovaskular. Buah alpukat (Persea Americana Mill.) memiliki kandungan lemak tinggi dibandingkan dengan buah-buahan lainnya, dimana sebagian besar merupakan asam lemak tak jenuh tunggal. Tujuan dari penelitian ini adalah untuk menghasilkan kue brudel dengan karakteristik yang dapat diterima menggunakan puree alpukat sebagai pengganti margarin. Kue brudel disiapkan menggunakan rasio puree alpukat terhadap margarin berbeda (0:1, 1:3, 1:1, 3:1, dan 1:0), dengan berbagai jenis tepung terigu (tepung terigu serba guna, tepung kue, dan tepung roti), dipanggang dalam oven konvensional atau microwave. Kue dipilih berdasarkan kekerasan, didukung dengan ekspansi volume untuk selanjutnya dianalisis dalam karakteristik sensorik dan kimia. Rasio puree alpukat terhadap margarin memiliki efek yang signifikan pada pengurangan kekerasan dan ekspansi volume, dan juga meningkatkan ohue kue brudel. Dari tiga formulasi kue brudel yang dipilih dari masing-masing metode pemanggangan, formulasi dengan rasio puree alpukat dengan margarin 1:1 yang disiapkan dengan tepung roti ditemukan paling rendah dalam kandungan lemak dan memiliki penerimaan sensorik yang sama dengan kontrol pada kedua metode pemanggangan. Di antara oven konvensional dan microwave, oven konvensional mungkin diminati mengingat tekstur kue yang lebih lembut serta skor hedonik yang lebih tinggi. Oven microwave mungkin lebih disukai karena dapat mengurangi waktu pemanggangan, serta menghasilkan kadar lemak yang lebih rendah dan ekspansi volume yang tinggi. Oleh karena itu setiap metode dapat dipilih tergantung pada pertimbangan dan tujuan masing-masing.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Carla, Amanda LeslieNIM00000019805carla.amandaleslie@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Uncontrolled Keywords: Avocado puree; margarine substitution; brudel cake; conventional oven; microwave oven
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 2265 not found.
Date Deposited: 20 Feb 2020 06:06
Last Modified: 15 Jul 2020 06:52
URI: http://repository.uph.edu/id/eprint/7650

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