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Meliana Meliana
Universitas Sriwijaya
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Journal : Journal of Food Technology and Health

 1 
PENGARUH SUBSTITUSI TEPUNG LABU KUNING DAN KONSENTRASI PENGEMULSI LESITIN TERHADAP MUTU MUFFIN Meliana, Meliana; Sabariman, Mohammad; Azni, Intan Nurul
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 1 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i1.530

Abstract

ABSTRAK: Muffin merupakan quick bread yang dapat dibuat dengan bahan pengembang. Tepung labu kuning dapat ditambahkan pada formulasi muffin. Namun, semakin tinggi konsentrasi tepung labu kuning menghasilkan muffin yang semakin bertekstur padat dengan batas maksimal substitusi tepung labu kuning sebesar 25%. Penambahan pengemulsi lesitin diharapkan dapat mengatasi kelemahan tersebut dan meningkatkan jumlah penambahan tepung labu kuning pada muffin. Penelitian ini menggunakan substitusi tepung labu kuning dengan 4 taraf (0%, 15%, 30%, dan 45%) dan konsentrasi pengemulsi lesitin dengan 3 taraf (0,5%, 0,6%, dan 0,7%) sebanyak masing-masing 2 kali ulangan. Mutu muffin yang diuji meliputi mutu fisik (uji kekerasan dan volume pengembangan), mutu kimia (kadar air dan abu) dan mutu organoleptik (uji hedonik dan mutu hedonik dengan parameter warna, aroma, rasa, tekstur, dan kenampakan remah). Berdasarkan mutu tersebut dapat diketahui muffin dengan mutu yang masih diterima. Muffin dengan mutu yang masih diterima tersebut selanjutnya dilakukan uji penunjang berupa uji kadar protein, lemak, karbohidrat, serat pangan, dan beta karoten. Kombinasi substitusi tepung labu kuning 30% dan konsentrasi lesitin 0,6% menghasilkan muffin dengan mutu yang masih diterima.ABSTRACT: Muffin is a quick bread that can be made with baking powder. Pumpkin flour can be added to muffin formulations. But, the higher the concentration of pumpkin flour, the more densely textured muffins were produced with a maximum limit of 25% pumpkin flour substitution. The addition of lecithin emulsifiers is expected to overcome these weaknesses and increase the amount of pumpkin flour added to muffins. This research used the substitution of pumpkin flour with 4 levels (10%, 15%, 30%, and 45%) and the concentration of lecithin emulsifier with 3 levels (0,5%, 0,6%, and 0,7%) with 2 repetitions. The quality of muffins tested include physical quality (hardness and volume test), chemical quality (moisture and ash content) and organoleptic quality (hedonic test and hedonic quality with parameters of color, aroma, taste, texture, and crumb). Based on these qualities can be known muffins with the quality that is still accepted. Muffins with acceptable quality are then subjected to supporting tests in the form of tests for protein, fat, carbohydrates, dietary fiber, and beta carotene levels. The combination of 30% pumpkin flour substitution and 0,6% lecithin concentration produced muffins with acceptable quality.
Co-Authors Agustina, Fauziah Riyanti Aidnilla, Fitriana Angeline angeline Angga Sulistiono Ansar, Resmiyati Anwar, Asril Ariyanto, Hepy Hefri Aryani, Famela Dwi Asifa Asri Aulia, Maya Difa Budi Setiadi, Budi Budi Setiawan Cahya, Wulan Caroline Caroline Darmayanti, Tessa Eka Elya Febrita Erlin Erlin Erni Erni Fahlevi, Renza Fala, Dwi Yana Amalia Sari Fitri, Ica Hamna, Hamna Hasanah, Syafaatul Hendian, Feriana Ina Hesti Mustika Ati Indah, Wirda Intan Nurul Azni Jaslyn, Jaslyn Kemenangenta PA, Imanuel Kurniawan, Pramudya Kurniawan Latukau, Nurlina Alifka Lily Purwianti Lim, Irene Maggie, Maggie Mardhiyah, Najla Ainal Maujud, Abd Haris Melodya, Deslyn Mislinawati, Mislinawati Muin, Agus Alim Mustakim Mustakim Nainggolan, Benny Rojeston Marnaek Nanda, Reski Nariyati, Atik Yuli Nurul Lailatul Khusniyah Nuzula Agustin, Isnaini Palionamo, Rafael James Pangaribuan, Christian Haposan Patade, Agnes Erlita Distriani Puteri, Livi Meiga Putra, Edy Yulianto Rahayu, Vitria Puri Rahmat, Nurhidayati Rahmatika, Aufilana Riona Sanjaya Rofika, Ayu Rudy Latuperissa Sabariman, Mohammad Sagala, Zuraida Sampo, Ilka Silviana Saputri Sampurno, Mukhsin Budi Santoso, Septy Indra Saputri, Indriana Eka Selvia, Resti Sisca Cletus Lamatokan Situmorang, Dokman Marulitua Soni Ariawan Sopiah, Sopiah Sribuarti, Kriyansyah Sua, Andi Tenri Sudarman Sudarman Suhardjo, Iwan Susmini, Susmini Sutisna, Muhammad Sutriningsih Sutriningsih Suwito Suwito Suwondo Suwondo Syahdan, Rinto Syamsurizal - - Taufiq, Andi Muh. Thendean, Celine Kristalia Tintien Koerniawati Tursinawati Tursinawati, Tursinawati Urbaningrum, Vidya Vionalita, Gisely Yananda, Yeni