Pengaruh Substitusi Tepung Tiwul Instan Dan Metode Pencampuran Bahan Terhadap Sifat Organoleptik Roll Cake

Oktaviya Putri Kurnia Sari

Abstract


Abstrak                                                                  


Roll Cake termasuk kedalam jenis sponge cake/foam type cake yang memiliki tampilan atau bentuk gulungan, bertekstur lembut, pori rapat, berasaa manis. Untuk memperbaiki kandungan gizi roll cake selain  mengganti bahan dasar tepung, juga diperlukan rekayasa metode pencampuran bahan yang akan menghasilkan produk roll cake dengan kualitas terbaik. Tepung tiwul instan yang memiliki kandungan karbohidrat dan pati yang hampir setara dengan tepung terigu dapat dijadikan sebagai bahan substitusi  pada  roll cake. Menurut hasil riset Unair Surabaya (1998),  Kandungan kalsium pada tepung tiwul instan cukup tinggi yaitu 64 mg/100 g, hal ini dapat dijadikan sebagai keunggulan daripada  peningkatan kandungan gizi pada roll cake. Metode pencampuran bahan bertujuan untuk memperbaiki mutu organoleptik  dari roll cake.


Desain eksperimen menggunakan faktor 3x2 yang dianalisis dengan Anova Ganda dan  uji lanjut Duncan. Objek penelitian adalah roll cake subtitusi tepung tiwul instan (70, 85, 100%) dan metode pencampuran bahan (wishking method dan sugar batter method). Metode pengumpulan data meliputi penilaian subjektif dengan cara uji organoleptik dan uji tingkat kesukaan serta penilaian objektif dengan cara uji kimia proximate. Berdasarkan analisis Anova Ganda  diketahui ada pengaruh pada aspek bentuk Fhitung=5,623 sig.0,004; aspek tekstur Fhitung=75,010 sig.0,000; aspek keempukan Fhitung tiwul=14,219 sig. 0,000; Fhitungmetodhe= 9,031 sig. 0,003; aspek tekstur kulit permukaan Fhitung tiwul=6,613 sign. 0,002; Fhitungmetodhe=8,338 sig. 0,004; aspek rasa Fhitung=30,095 sign. 0,000; aspek warna Fhitung=49,016 sign. 0,000; aspek aroma Fhitung= 37,378  sign.0,000; aspek pori-pori Fhitung tiwul=6,676 sign. 0,002 dan tingkat kesukaan Fhitung tiwul= 14,302 sign. 0,000; Fhitung methode=24,090 sign. 0.000.


Hasil analisis menunjukkan bahwa: 1) Subtitusi tepung tiwul instan berpengaruh pada kriteria roll cake  meliputi bentuk, tekstur potongan penampang, keempukan, tekstur kulit permukaan, rasa, warna, aroma, pori-pori dan tingkat kesukaan.2) Metode pencampuran bahan berpengaruh pada kriteria roll cake  yang meliputi bentuk, keempukan, tingkat kesukaan dan tidak pada tekstur, rasa, warna serta aroma. 3) Interaksi antara substitusi tepung tiwul instan dan metode berpengaruh pada kriteria roll cake meliputi bentuk, tekstur,warna dan tidak pada keempukan, rasa, aroma, serta pori. Nilai nutrisi dari produk roll cake tiwul instan terbaik dengan perlakuan substitusi tepung tiwul 70% dan dengan wishking method  secara berturut-turut sebagai berikut: 1) Protein 8,15%, 2) Karbohidrat 45,84%, 3) Lemak 7,90%, 4) Serat 9,11%, 5) Kadar air 28,95%, Kalsium 91,11 ppm.


 


Kata Kunci: Roll cake, Substitusi, Tiwul Instan, Metode.


Abstract


Roll cake is included into the type of sponge cake or foam type cake that has the appearance or shape of the roll, soft texture, meeting   pores, and sweet taste. To improve the nutrient content of roll cake in addition to replacing flour base, it is also necessary engineering mixing methods that will produce the best quality of roll cake products. Instant tiwul flour which has carbohydrate and starch content which is almost equivalent to wheat flour can be used as substitute material in roll cake. According to the research of Unair Surabaya (1998), the content of calcium in instant tiwul flour is high 64 mg / 100 g, it can be used as an advantage rather than the increase of nutrient content in roll cake. The material mixing method aims to improve the organoleptic quality of the roll cake. The material mixing method aims to improve the organoleptic quality of the roll cake. The material mixing method aims to improve the organoleptic quality of the roll cake. The experimental design uses 3x2 factor with anova two way analysis test with Duncan different test. The object of this research is roll cake substitution of instant tiwul flour (70%, 85%, 100%) and material mixing method. Methods of data collection include subjective assessment by means of organoleptic test and favorite level test and objective assessment by proximate chemical test. Based on two way anova analysis, it is known that there is influence on form shape aspect F count = 5,623 sig. 0,004; texture aspects F count = 75,010 sig. 0,000; aspect of tiredness Fcount of tiwul = 14.219 sig. 0,000; Fcount of method = 9,031 sig. 0.003; surface skin texture aspects Fcount of tiwul = 6,613 sign. 0.002; Fcount of method = 8,338 sig. 0.004; flavor aspect F count = 30,095 sign. 0,000; Color aspect F count = 49,016 sign. 0,000; aspect aroma F count = 37,378 sign. 0,000; pore aspect Fcount of tiwul = 6,676 sign. 0.002and preferred level Fcount of tiwul = 14,302 sign. 0,000; F count of  method = 24,090 sign. 0.000. The results of the analysis show that: 1) Instant tiwul flour substitution effect on roll cake criteria include shape, texture of cross section, tenderness, surface skin texture, taste, color, aroma, pores and favorite level. 2) The material mixing method influences roll cake criteria which include shape, tenderness, favorable level and not on texture, taste, color and flavor. 3) The interaction between the substitution of instant tiwul flour and the method of effect on roll cake criteria include shape, texture, color and not on tenderness, taste, aroma, and pores. The nutritional value of the best instant tiwul roll cake product with 70% tiwul flour substitution treatment and with the following wishking method: 1) Protein 8.15%, 2) Carbohydrate 45,84%, 3) Fat 7.90% , 4) Fiber 9,11%, 5) Water content 28,95%, Calcium 91,11 ppm.   Keywords:  Roll cake, Substitution, Tiwul Instant, Method. 


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