Modifikasi tepung jewawut kuning dengan autoclaving-cooling dalam pembuatan kue saroja dengan konsentrasi telur yang berbeda = Modification of yellow jewawut flour with autoclaving-cooling in “kue saroja” making with different egg concentration

Adelia, Grace (2020) Modifikasi tepung jewawut kuning dengan autoclaving-cooling dalam pembuatan kue saroja dengan konsentrasi telur yang berbeda = Modification of yellow jewawut flour with autoclaving-cooling in “kue saroja” making with different egg concentration. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jewawut merupakan salah satu jenis serealia yang dapat diolah menjadi tepung. Pengolahan tepung jewawut dengan modifikasi autoclaving-cooling multisiklus dapat meningkatkan kadar amilosa, yang mampu meningkatkan kerenyahan. Kadar serat pangan yang tinggi pada tepung jewawut menurunkan kerenyahan sehingga penambahan telur dalam pembuatan kue saroja meningkatkan kerenyahan. Tujuan dari penelitian adalah untuk mengetahui pengaruh modifikasi autoclaving-cooling dengan beberapa siklus terhadap kadar amilosa tepung jewawut dan menentukan pengaruh rasio tepung jewawut dan tepung beras serta konsentrasi telur terhadap karakteristik kue saroja. Pengolahan tepung jewawut dilakukan tanpa modifikasi dan modifikasi fisik autoclaving-cooling 1 siklus, 2 siklus, dan 3 siklus, dengan suhu 121C selama 30 menit, dilanjutkan dengan pendinginan di suhu ruang selama 30 menit, dan pendinginan pada suhu 4C selama 24 jam. Tahapan selanjutnya adalah dilakukannya pembuatan kue saroja dengan rasio tepung jewawut dan tepung beras sebesar 0:100, 10:90, 20:80, dan 30:70 serta perbedaan konsentrasi telur sebesar 10%, 15% dan 20%. Modifikasi autoclaving-cooling 1 siklus pada tepung jewawut meningkatkan kadar amilosa. Kadar amilosa tertinggi dimiliki oleh tepung jewawut modifikasi autoclaving-cooling 1 siklus sebesar 40,82 ± 1,98% dan kadar pati resistennya sebesar 3,98 ± 0.18%. Konsentrasi telur serta rasio tepung jewawut dan tepung beras memengaruhi kerenyahan dan daya patah kue saroja. Rasio tepung jewawut dan tepung beras sebesar 20:80 dengan konsentrasi telur 15% dipilih sebagai formulasi terbaik kue saroja dengan kadar pati resisten sebesar 0,66 ± 0,08%. / Jewawut is one type of cereal that can be processed as a flour. Processing jewawut flour with modification such as autoclaving-cooling multi-cycle can increase the amylose content, which can increase crispness. High crude fiber of jewawut flour decrease crispness so the addition of egg in the making of “kue saroja” increase its crispness. The purpose the study was to determine the effect of physical modification of autoclaving-cooling with several cycles on amylose content of jewawut flour and determine the effect of the ratio of jewawut flour and rice flour and egg concentration on the characteristics of “kue saroja”. The jewawut flour processing is done without physical modification and modification of autoclaving-cooling 1 cycle, 2 cycles, and 3 cycles, with a temperature of 121C for 30 minutes, followed by cooling at room temperature for 30 minutes, and cooling at 4C for 24 hours. The next stage is the making of “kue saroja” with the ratio of jewawut flour and rice flour are at 0: 100, 10:90, 20:80, and 30:70 and the difference in egg concentration are at 10%, 15% and 20%. Modification of auotoclaving-cooling 1 cycle in jewawut flour increase the amylose content. The highest amylose content was owned by 1-cycle physical autoclaving-cooling jewawut flour by 40.82 ± 1.98% and the resistant starch content was 3.98 ± 0.18%. The ratio of jewawut flour and rice flour of 20:80 with 15% egg concentration was chosen as the best formulation of “kue saroja” with the resistant starch content was 0,66 ± 0,08%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Adelia, GraceNIM00000019635graceadeliahardha@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorAnugrahati, Nuri ArumNIDN0328067601UNSPECIFIED
Uncontrolled Keywords: autoclaving-cooling; amilosa; kue saroja; jewawut
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 2314 not found.
Date Deposited: 21 Feb 2020 05:26
Last Modified: 20 Jul 2020 08:24
URI: http://repository.uph.edu/id/eprint/7660

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