Pengaruh pengurangan telur terhadap karakteristik fisikokimia dan organoleptik cake beras rendah lemak dengan penggunaan Gum Xanthan 0,4%

Marcelina, Christine (2016) Pengaruh pengurangan telur terhadap karakteristik fisikokimia dan organoleptik cake beras rendah lemak dengan penggunaan Gum Xanthan 0,4%. Undergraduate thesis, Widya Mandala Catholic University Surabaya.

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Abstract

Cake beras rendah lemak adalah cake yang terbuat dari tepung beras, telur, gula, susu skim, air, baking powder, hidrokoloid (Na-CMC) dan tepung kacang merah sebagai fat replacer. Telur berkontribusi sebanyak 50% total biaya produksi sehingga pengurangan telur dalam cake beras rendah lemak dapat menekan biaya produksi. Telur merupakan bahan utama pembuatan cake. Pengurangan telur akan menurunkan kualitas cake sehingga diperlukan bahan yang dapat memperbaiki kualitas cake. Salah satunya adalah gum xanthan dan digunakan sebesar 0,4% dari berat tepung beras. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan satu faktor, yaitu pengurangan telur yang terdiri atas enam level, yaitu 10%; 20%; 30%; 40%; 50%; dan 60% dengan empat kali ulangan. Data dianalisa dengan analisa varian pada α = 5%, apabila hasil ANOVA menunjukkan adanya perbedaan nyata, maka dilakukan Duncan’s Multiple Range Test pada α = 5% untuk mengetahui perbedaan di antara level perlakuan. Hasil penelitian menunjukkan pengurangan telur menyebabkan kadar air, volume spesifik, springiness, cohesiveness, lightness, redness, yellowness, dan chroma cake beras rendah lemak semakin menurun, sedangkan hardness dan hue cake beras rendah lemak semakin meningkat. Pengurangan telur juga menyebabkan kesukaan terhadap keseragaman pori, warna, kemudahan digigit, kelembutan (kemudahan dikunyah), rasa, dan kemudahan ditelan (moistness) cake beras rendah lemak semakin menurun. Cake beras rendah lemak yang masih dapat diterima panelis adalah cake beras rendah lemak dengan penggunaan gum xanthan 0,4% dan pengurangan telur 40% karena memiliki skala kesukaan netral (4). Reduced fat rice cake is made from rice flour, eggs, sugar, skim milk, water, baking powder, hydrocolloids (Na-CMC) and red kidney bean flour as fat replacer. Eggs contribute about 50% of total production cost so that reducing eggs in reduced fat rice cake can push down the production cost. Egg is the main ingredient of cake and egg reduction will reduce the quality of cake so it requires an ingredient that can improve the quality of cake. One of that ingredients is xanthan gum and used 0,4% of rice flour. The experimental design was Randomized Block Design with one factor, that was egg reduction that consisted of six levels, i.e. 10%; 20%; 30%; 40%; 50%; and 60% with four replications. Data were analyzed using analysis of variance at α = 5%, if the ANOVA test showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the difference between the level of treatment. The results showed the reduction of egg caused moisture content, specific volume, springiness, cohesiveness, lightness, redness, yellowness, and chroma of reduced fat rice cake decreased, while the hardness and hue of reduced fat rice cake increased. Reduction of eggs has also led the pore uniformity, color, ease bitten, softness (ease chewed), taste, and ease swallowed (moistness) of reduced fat rice cake decreased. Reduced fat rice cake with 0,4% of xanthan gum and 40% of egg reduction was acceptable by panelists because of the hedonic scale was neutral (4).

Item Type: Thesis (Undergraduate)
Department: ["eprint_fieldopt_department_Faculty of Agricultural Tehnology" not defined]
Uncontrolled Keywords: Cake beras rendah lemak, pengurangan telur low fat rice cake, egg reduction
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Users 3049 not found.
Date Deposited: 04 Aug 2016 02:52
Last Modified: 04 Aug 2016 02:52
URI: http://repository.wima.ac.id/id/eprint/7177

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