Update Artikelilmiah: 42306

SYIFA ULHUSNA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tepung terigu merupakan salah satu kebutuhan pokok masyarakat Indonesia dengan jumlah produksi cukup tinggi, namun tidak semua individu dapat mencernanya dikarenakan terdapat kandungan gluten. Pada penelitian ini dilakukan pembuatan crackers, dengan menggunakan alternatif bahan selain tepung terigu, yaitu tepung ubi jalar putih dengan beberapa perbandingan proporsi dan dilakukan penambahan variasi jenis pati (pati ubi jalar putih, maizena, atau tapioka) untuk mendukung terbentuknya karakteristik sensoris yang diharapkan yaitu rasa asin, tekstur yang renyah, warna kuning kecokelatan, dan disukai. Penelitian ini bertujuan untuk (1) mengetahui pengaruh proporsi tepung ubi jalar putih dan tepung terigu, serta penambahan variasi jenis pati terhadap karakteristik kimia crackers, (2) mengetahui pengaruh proporsi tepung ubi jalar putih dan tepung terigu, serta penambahan variasi jenis pati terhadap karakteristik sensoris crackers, (3) menentukan kombinasi proporsi tepung ubi jalar putih dan tepung terigu, serta penambahan variasi jenis pati yang terbaik.
Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL), dengan faktor yang diteliti yaitu proporsi tepung ubi jalar putih dan tepung terigu (% b/b) dengan taraf T1 (25 : 75), T2 (50: 50), T3 (75 : 25), dan T4 (100 : 0) dan penambahan variasi jenis pati (P) dengan taraf P1 (pati ubi jalar putih), P2 (pati jagung/maizena), dan P3 (pati singkong/tapioka). Pada penelitian ini dilakukan pengamatan berupa karakteristik kimia yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat (by difference), dan karakteristik sensoris crackers yaitu atribut rasa, tekstur, warna, dan tingkat kesukaan. Hasil pengujian variabel kimia dianalisis menggunakan ANOVA dan uji lanjut Duncan’s Range Multiple Test (DMRT) pada taraf α=5%. Adapun hasil pengujian variabel sensoris dianalisis menggunakan uji Friedman. Penentuan perlakuan terbaik berdasarkan kadar protein terendah dan tekstur yang renyah.
Hasil penelitian menunjukkan bahwa proporsi tepung ubi jalar putih yang semakin tinggi akan menurunkan kadar protein  crackers, sedangkan proporsi tepung ubi jalar putih terhadap kadar air, kadar abu, kadar lemak, dan kadar karbohidrat relatif sama. Penambahan jenis pati ubi jalar putih menghasilkan crackers dengan kadar lemak tertinggi sebesar 18,09%, diikuti penambahan jenis pati maizena menghasilkan kadar lemak sebesar 17,74%, dan penambahan jenis pati tapioka menghasilkan kadar lemak terendah sebesar 17,11%. Kombinasi proporsi tepung ubi jalar putih yang semakin rendah  dengan penambahan jenis pati tapioka akan meningkatkan kerenyahan crackers dan tingkat kesukaannya. Kombinasi proporsi tepung ubi jalar putih yang semakin rendah  dengan penambahan jenis pati maizena akan meningkatkan kecerahan warna crackers. Kombinasi perlakuan terbaik yaitu T4P2 (proporsi tepung ubi jalar putih 100% dan penambahan jenis pati maizena) yang memiliki kadar protein sebesar 0,83%, kadar air sebesar 3,5%, kadar abu sebesar 2,23%, kadar lemak 17,62%, dan kadar karbohidrat sebesar 75,5%, dengan tekstur agak renyah (skor 3), rasa sedikit asin (skor 3,67), warna cokelat kekuningan (skor 3,33) dan agak disukai (skor 3,07).

Abtrak (Bhs. Inggris)

Wheat flour is one of the basic needs of the Indonesian people with a high level of total production, but not all individuals can digest it due to gluten content. In this research, crackers were made using alternative ingredients besides wheat flour, namely white sweet potato flour with several proportions and the addition of various types of starch (white sweet potato starch, cornstarch, or tapioca) to support the formation of the expected sensory characteristics, namely salty taste, crunchy texture, yellow-brown color, and preference. This research is aimed to (1) determine the effect of the proportion of white sweet potato flour and wheat flour, and  adding various types of starch on the chemical characteristics of crackers, (2) determine the effect of the proportion of white sweet potato flour and wheat flour, and  adding various types of starch on the sensory characteristics of crackers, (3) determine the best combination of proportions of white sweet potato flour and wheat flour, as well as the addition of various types of starch.
The experimental design which is used in this research is a Completely Randomized Design (CRD), with the factors researched being the proportion of white sweet potato flour and wheat flour (% w/b) at the level of T1 (25: 75), T2 (50: 50), T3 (75: 25), and T4 (100: 0) and the addition of various types of starch (P) at the level of P1 (white sweet potato starch), P2 (corn starch/maizena), and P3 (cassava starch/tapioca). In this research, observations were made in the form of chemical characteristics, namely moisture content, ash content, fat content, protein content, carbohydrate content (by difference), and crackers sensory characteristics, namely taste attributes, texture, color, and preference.The result of chemical variables test were analyzed using ANOVA and Duncan's Range Multiple Test (DMRT) at the α = 5% level. The results of sensory variables test were analyzed using the Friedman test. Determining the best treatment based on the lowest protein content and crunchy texture.
The results of the research showed that the higher proportion of white sweet potato flour will reduce the protein content of crackers, while the proportion of white sweet potato flour on water content, ash content, fat content, and carbohydrat content was relative same. The addition of various types of white sweet potato starch produces crackers with the highest fat content of 18,09%, followed by the addition of cornstarch which produces fat content of 17,74%, and the addition of tapioca produces the lowest fat content of 17,11%. The combination of the lower proportion of white sweet potato flour and the adding of various types of tapioca starch will increase the crunchiness of the crackers texture and its liking level. The combination of the lower proportion of white sweet potato flour and the adding of various types of cornstarch will increase the brightness of the crackers’s color. The best treatment combination is T4P2 (proportion of white sweet potato flour 100% and addition of cornstarch) which has protein content of 0,83%, water content of 3.5%, ash content of 2.23%, fat content of 17.62%, and carbohydrate content of 75.5%, with a slightly crunchy texture (score 3), slightly salty taste (score 3.67) , yellowish brown color (score 3.33) and quite liked (score 3.07).

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman