PENGARUH PERBANDINGAN TEPUNG DAN JENIS PEWARNA TERHADAP HASIL JADI FOOD MODELLING

Joana Bernice Helga

Abstract


Food modelling merupakan kegiatan membentuk suatu bahan menjadi bentuk makanan, sehingga disebut sebagai replika makanan atau dummy makanan. Food modelling dapat dibuat menggunakan polymer clay, resix clay, dan dough clay (clay tepung). Dough clay atau clay tepung terbuat dari tepung beras, kanji, dan terigu dengan penambahan lem putih (PVAc), pengawet makanan (natrium benzoat), dan pewarna. Dalam penelitian ini clay tepung dipilih sebagai bahan untuk membuat food modelling. Tujuan penelitian ini adalah untuk (1) mengetahui pengaruh perbandingan tepung terhadap adonan clay serta hasil jadi food modelling, (2) mengetahui pengaruh jenis pewarna terhadap adonan clay serta hasil jadi food modelling, dan (3) mengetahui interaksi perbandingan tepung dan jenis pewarna terhadap adonan clay serta hasil jadi food modelling.


Jenis penelitian  ini adalah penelitian eksperimen. Data dikumpulkan dengan teknik observasi dengan instrumen lembar observasi. Pengambilan data melibatkan 5 panelis ahli, 5 panelis terlatih, dan 20 panelis semi terlatih. Data hasil observasi dianalisis menggunakan SPSS Anava Ganda dan Uji Lanjut Duncan untuk mengetahui hasil terbaik.


Hasil penelitian menunjukkan (1) ada pengaruh perbandingan tepung terhadap tingkat kelenturan adonan clay  dan tidak berpengaruh nyata terhadap tekstur adonan clay. Tidak ada pengaruh perbandingan tepung terhadap warna hasil jadi food modelling, bentuk hasil jadi food modelling, dan kemiripan hasil jadi food modelling dengan objek aslinya, (2) ada pengaruh jenis pewarna terhadap tekstur adonan clay dan tidak berpengaruh terhadap tingkat kelenturan adonan clay. Ada pengaruh jenis pewarna terhadap warna hasil jadi food modelling dan kemiripan hasil jadi food modelling dengan objek aslinya serta tidak berpengaruh terhadap bentuk hasil jadi food modelling, dan (3) tidak ada pengaruh interaksi perbandingan tepung dan jenis pewarna terhadap adonan clay dan hasil jadi food modelling.


Kata Kunci: food modelling, perbandingan tepung,  dan jenis pewarna.


Abstract


Food modelling is the activity of forming a material into a form of food, so called as a replica of food or dummy food. Food modeling can be made using polymer clay, resix clay, and dough clay. Dough clay is made from rice flour, tapioca, and wheat flour with the addition of white glue (pvac), food preservatives (sodium benzoate), and dye. In this study dough clay  selected as the material to make food modeling. The aim of this study were (1)to  know the effect of flour ratio to clay dough and the food modelling product, (2) to know the effect of dye to the clay dough and the food modelling product, and (3) to know the interaction of the flour ratio and dye to the clay dough and the food modelling product.


This study is an experimental study which used observation technique to collect the data with observation sheet instrument. The data collection were done by 5 expert panelists, 5 trained panelists, and 20 semi-trained panelists. The observational data were analyzed using SPSS Two Way Anava and Duncan Test as further test to find the best result.


The results of this study showed that (1) flour ratio had significant effect on clay dough’s elasticity and had no significant effect on clay dough’s texture. Flour ratio had no significant effect on color of food modelling product, shape of food modelling product, and similarity food modelling product to the original object, (2) dye had significant effect on the clay dough’s texture and had no significant effect on clay dough’s elasticity. Dye had significant effect on the color of the food modelling product and the similarity to the original object and had no significant effect on  shape of food modelling product, and (3) interaction between flour ratio and dye had no significant effect on clay dough and the food modelling product. 


Keywords: food modelling, flour ratio, and dye.


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