OPTIMASI PROSES PENAMBAHAN KONSENTRASI PUREE SIRSAK (Annona muricata L.) DAN MARGARIN TERHADAP KARAKTERISTIK MUFFIN DENGAN RESPONSE SURFACE METHODOLOGY
DOI:
https://doi.org/10.21776/ub.jtp.2021.022.03.2Keywords:
Baking Loss, Densitas, Muffin, Serat Kasar, Volume PengembanganAbstract
ABSTRAK
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Muffin merupakan produk bakeri yang merupakan jenis semi sweet cake dan  umumnya bukan merupakan produk sumber serat. Buah sirsak dapat ditambahkan untuk meningkatkan kadar serat kasar pada produk muffin. Namun, penambahan serat dan pengurangan margarin dapat mempengaruhi kualitas muffin. Tujuan penelitian ini adalah untuk mendapatkan konsentrasi puree buah sirsak dan margarin optimum untuk menghasilkan muffin dengan volume pengembangan terbaik, densitas, dan baking loss terendah serta kadar serat kasar tertinggi. Metode yang digunakan adalah Response Surface Methodology dengan desain rancangan Central Composite Design dua faktor yaitu konsentrasi puree buah sirsak dan margarin. Batas minimum dan maksimum konsentrasi penambahan puree sirsak dan margarin berturut-turut adalah 15% sampai 70% (per berat tepung terigu) dan 10% sampai 45% (per berat tepung terigu). Muffin dengan penambahan puree sirsak 0% digunakan sebagai muffin kontrol. Muffin optimum dianalisa fisikokimia dan uji hedonik. Hasil optimum didapatkan konsentrasi puree buah sirsak 15% dan margarin 45% per berat tepung dengan volume pengembangan 40,74%, densitas 0,69 g/ml, baking loss 13,04%, dan kadar serat kasar 2,49%. Hasil optimasi menghasilkan muffin optimum dengan kadar serat kasar lebih tinggi daripada muffin kontrol. Hasil uji hedonik menunjukkan muffin optimum memiliki nilai rerata lebih tinggi dari muffin kontrol pada parameter warna, aroma, pori, tekstur, rasa, dan kesukaan keseluruhan.
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ABSTRACT
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Muffin generally is not a fiber source. Soursop has a moderately high fiber content that could increase fiber content of muffins. Fiber addition dan margarine concentration in muffins composition surely will affect the quality. The objective of this study is to find out the optimum concentration of soursop puree and margarine addition to obtain muffin with the highest fiber content but with acceptable quality. The research established with Response Surface Methodology method using Central Composite Design with 2 factors which are concentration of soursop puree and margarine. Minimum and maximum concentration used for soursop puree and margarine are 15-70% (flour based) and 10-45% (flour based). Optimum result obtained from the program is soursop puree content and margarine content approximately 15% and 45% (flour based) with 40,74% expansion volume, 0,69 g/ml density, 13,04% baking loss and 2,49% crude fiber content. Optimum muffin had higher crude fiber content than controlled muffin. Hedonic test also showed that optimum muffin had higher average score in color, flavour, pore, texture, taste, overall liking parameter.
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