PENGARUH PERBEDAAN FORMULASI TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PADA MUFFIN NON TERIGU

Yunianta Yunianta

Abstract


Muffin adalah produk bakery yang tidak dapat dikonsumsi oleh semua orang karena adanya gluten dalam tepung terigu. Penanganan yang dapat dilakukan adalah dengan menggunakan formulasi non terigu seperti memanfaatkan tepung mocaf dan tepung ampas tahu serta kuning telur dan putih telur. Tujuan penelitian ini adalah untuk mengetahui pengaruh proporsi tepung mocaf, tepung ampas tahu, kuning telur dan putih telur pada pembuatan muffin non terigu. Penelitian ini menggunakan metode Rancangan Acak Kelompok dengan 9 formulasi (F) dan diulang 3 kali. Data dianalisis dengan menggunakan ANOVA dan dilanjutkan dengan uji Tukey. Perlakuan terbaik diperoleh pada muffin dengan formulasi tepung mocaf 85 g, tepung ampas tahu 15 g, kuning telur 100 g dan putih telur 50 g dengan hasil (L*) crust dan crumb sebesar 43.03 ± 1.29 dan 61.80 ± 0.30, (a*) crust dan crumb sebesar 12.33 ± 1.9 dan 1.60 ± 0.17, (b*) crust dan crumb sebesar 10.50 ± 0.53 dan 31.93 ± 2.37, tekstur 9.40 ± 0.95, porositas (mm2) 5.94 ± 0.04, volume pengembangan (%) 79.14 ± 4.21, kadar air (%) 19.01 ± 1.36, kadar serat (%) 9.89 ± 0.59, kadar protein (%) 7.77 ± 0.68, kadar lemak (%) 27.68 ± 3.34, kadar abu (%) 2.13 ± 0.72, serta total gula (%) 1.18 ± 0.08.

 

 


Keywords


Kuning Telur; Muffin; Putih Telur; Tepung Ampas Tahu; Tepung Mocaf

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