PENGARUH PROPORSI TEPUNG KOMPOSIT (TEPUNG MOCAF DAN TEPUNG IKAN GABUS) DAN PROPORSI LEMAK PELAPIS (KORSVET DAN MENTEGA)TERHADAP HASIL JADI TWIST PASTRY

YULIA EKA RISALIA

Abstract


Abstrak

Twist pastry merupakan salah satu jenis produk puff pastry yang gurih dan memiliki karakteristik yang berlapis-lapis. Penelitian ini bertujuan untuk: 1) Mengetahui proporsi tepung komposit ; 2) Mengetahui proporsi lemak pelapis; 3) Mengetahui interaksi proporsi tepung komposit dan lemak pelapis; 4) Mengetahui nilai gizi twist pastry dari produk yang terbaik.

Metode pengumpulan data dalam penelitian eksperimen yaitu dengan observasi melalui uji organoleptik, meliputi warna, lapisan, rasa, aroma, kerenyahan dan tingkat kesukaan. Panelis yang terdiri dari 30 orang panelis terlatih dan semi terlatih. Data dianalisis dengan uji anava dua arah (two way anava) program SPSS. Produk twist pastry terbaik selanjutnya dilakukan uji kandungan gizi meliputi karbohidrat, protein, lemak, albumin, serat, kadar air dan kadar abu di Balai Penelitian dan Konsultasi Industri Surabaya (BPKI).

Hasil penelitian menunjukkan bahwa: 1) Proporsi tepung komposit berpengaruh nyata terhadap aroma, kerenyahan dan tingkat kesukaan tetapi tidak berpengaruh terhadap warna, lapisan dan rasa; 2) Proporsi lemak pelapis berpengaruh nyata terhadap lapisan tetapi tidak berpengaruh nyata terhadap warna, rasa, aroma, kerenyahan dan tingkat kesukaan; 3) Interaksi proporsi tepung komposit dan lemak pelapis berpengaruh nyata terhadap kerenyahan dan tingkat kesukaan; 4)Twist pastry terbaik didapatkan dari formula proporsi tepung komposit 8:2 dan proporsi lemak pelapis 7:3 jumlah kandungan gizi per 100 gram diperoleh karbohidrat sebesar 68,97%, protein sebesar 17,88%, lemak sebesar 7,82%, albumin 98,66 mg, serat sebesar 2,05 %, kadar abu 1,98% dan kadar air 1,22%.

Kata kunci: proporsi, tepung mocaf, tepung ikan gabus, twist pastry

Abstract

Twist pastry is one type of savory puff pastry product and has multi-layered characteristics. This study aims to 1) Determine the proportion of composite flour; 2) Determine the proportion of coating fat; 3) Knowing the interaction of the proportion of composite flour and coating fat; 4) Knowing the nutritional value of the best twist pastry product.

Data were collected in experimental research by observation through organoleptic tests, including color, layer, taste, aroma, crispness and level of preference. A panel of 30 trained and semi-trained panelists. Data were analyzed by two-way Anova SPSS. The best twist pastry product then tested nutritional content includes carbohydrates, protein, fat, albumin, fiber, moisture content and ash content in the Balai Penelitian dan Konsultasi Industri Surabaya (BPKI).

The results showed that 1) The proportion of composite flour significantly affect the aroma, crispness and level of preference but does not affect the color, layer, taste; 2) The proportion of fat coating significantly affect the layer but did not significantly affect the color, flavor, aroma, crispness and level of preference; 3) Interaction proportion of composite flour and fat coating significantly affect the crispness and level of preference; 4) The best twist pastry flour obtained from the formula proportion of composite 8: 2 and the proportion of fat coatings 7:3, number of nutritional content per 100 g of carbohydrates obtained by 68.97%, protein by 17.88%, fat at 7.82%, albumin 98.66 mg, fiber by 2.05%, ash content of 1.98% and 1.22% moisture content.

Keywords: Proportion, Mocaf Flour, Murrel Fished, Twist pastry


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