Analisis Kadar Air, Tebal, Berat, dan Tekstur Biskuit Cokelat Akibat Perbedaan Transfer Panas - Agatha Intan Wihenti; Bhakti Etza Setiani; Antonius Hintono (Jurnal Aplikasi Teknologi Pangan, 2017)
Penelitian ini bertujuan untuk membandingkan nilai kadar air, tebal, berat, dan tekstur biskuit cokelat dengan nilai target kualitas yang ditentukan perusahaan, sehingga dapat mengetahui perlakuan yang terbaik. Materi yang digunakan yaitu tepung terigu, gula, minyak nabati (mengandung antiokasidan TBHQ), sirup tinggi fruktosa, garam, bubuk kakao, lesitin kedelai, bahan pengembang (amonium dan sodium bikarbonat), pati jagung, dan perisa identik alami vanila. Penelitian ini menggunakan metode eksperimen dengan desain perlakuan yang berbeda yaitu (T1) perpaduan transfer panas Direct Gas Fired dan Forced Convection. (T2) perpaduan transfer panas cyclotherm dan forced convection. (T3) transfer panas forced convection. Setiap perlakuan akan dibandingkan dengan target perusahaan. Masing-masing perlakuan dilakukan pengulangan 9 kali. Pengolahan data menggunakan T Test jenis One Sample T dengan taraf signifikansi 5% (P≥0,05). Data organoleptik tekstur diolah dengan Uji Kruskal-Wallis dilanjutkan dengan Uji Mann-Whitney (P<0,05). Hasil penelitian menunjukkan pada parameter kadar air, tebal, dan berat biskuit cokelat, perpaduan transfer panas Cyclotherm dan Forced convection (T2) merupakan perlakuan yang sesuai dengan target kualitas perusahaan. Namun pada parameter tekstur (T1) dan (T3) lebih renyah daripada tekstur (T2). Ketepatan hasil dengan target ini dapat menjadi referensi penambahan atau penggantian oven biskuit dengan sistem perpaduan transfer panas Cyclotherm dan Forced Convection.The aim of this study was to compare the moisture, thickness, weight and texture of chocolate biscuits with the specified quality target of the company, so as to determine the best treatment. The material used in this research were wheat flour, sugar, palm oil (contains antioxidant TBHQ), fructose syrup, salt, cocoa powder, soy lecithin, leavening agents (ammonium and sodium bicarbonate), corn starch, and nature identical vanilla flavor. Experimental design was used three treatment and nine times. The treatments were given, (T1) heat transfers Direct Gas Fired and Forced Convection, (T2) heat transfers Cyclotherm and Forced Convection, (T3) heat transfer Forced Convection. The treatments will be compared with the quality target. Analysis of the data value of moisture, thickness, and weight used One Sample T Test given not significant (P≥0.05). While testing for organoleptic texture used of the Kruskal-Wallis and there are significant (P<0.05) continued by Mann Whitney Test. The research showed that heat transfer Cyclotherm and Forced Convection (T2) was match with the company’s target in moisture, thickness, and weight. But the texture (T1) and (T3) are crisper than the texture (T2). The accuracy with this target can be a reference of the addition or replacement of the oven biscuits with heat transfers system Cyclotherm and Forced Convection.