Karakteristik Fisikokimia dan Sensori Donat dari Tepung Komposit (Sukun Termodifikasi, Ubi Jalar Ungu, dan Biji Saga)

Abstract

This study was aimed to determine the formulation of composite flour from modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour in making good quality donuts. This research consisted of two stages. Phase I included making modified breadfruit flour with acid type factors (A): (acetic acid and lactic acid) and variations in acid concentration (K): (0.5%; 1%; 1.5%; 2%; 2.5%). The parameters analyzed in stage I included color, bulk density, water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, water absorption, oil absorption, solubility, swelling power and hedonic value of color and aroma. The best modified breadfruit flour was selected and applied to the making of donuts. Phase II, was making donuts with composite flour formulations (modified breadfruit flour, purple sweet potato flour, mocaf and saga seed flour) (P): 10%: 40%: 50%: 0%, 15%: 35%: 45%: 5%, 20%: 30%: 40%: 10%, 25%: 25%: 35%: 15%, 100% purple sweet potato flour, 100% mocaf, 100% modified breadfruit flour, and 100% wheat flour. The parameters analyzed in stage II include color, specific volume, water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, hedonic value of color, aroma, taste, texture and general acceptance. The results of the study in stage I showed that the modified breadfruit flour with lactic acid and the acid concentration 2.5% were the selected modified breadfruit flour which was applied in making donuts. The final results of the study showed that the composite flour formulation (modified breadfruit, purple sweet potato, mocaf and saga seeds) (25%: 25%: 35%: 15%) produced the best quality donuts in terms of protein content, fat content, fiber content, hedonic value of taste, color, texture, aroma, general acceptance, ash content and water content Donuts.

Penelitian ini bertujuan untuk menentukan formulasi tepung komposit dari tepung sukun termodifikasi, tepung ubi jalar ungu, mocaf dan tepung biji saga dalam pembuatan donat dengan mutu yang baik. Penelitian ini terdiri dari dua tahap. Tahap I meliputi pembuatan tepung sukun termodifikasi dengan faktor jenis asam (A): (asam asetat; asam laktat) dan variasi konsentrasi asam (K): (0.5%; 1%; 1.5%; 2%; 2.5%). Adapun parameter yang dianalisa pada tahap I meliputi warna, densitas kamba, kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, daya serap air, daya serap minyak, solubility, swelling power serta nilai hedonik warna dan aroma. Selanjutnya, dipilih tepung sukun termodifkasi terbaik dan diaplikasikan pada pembuatan donat. Tahap II yaitu pembuatan donat dengan formulasi tepung komposit (tepung sukun termodifikasi, tepung ubi jalar ungu, mocaf dan tepung biji saga) (P): 10%:40%:50%:0%, 15%:35%:45%:5%, 20%:30%:40%:10%, 25%:25%:35%:15%, 100% tepung ubi jalar ungu, 100% mocaf, 100% tepung sukun termodifikasi, dan 100% tepung terigu. Parameter yang dianalisa pada tahap II meliputi warna, volume spesifik, kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, nilai hedonik warna, aroma, rasa, tekstur dan penerimaan umum. Hasil penelitian pada tahap I menunjukkan bahwa tepung sukun termodifikasi dengan jenis asam (asam laktat) dan variasi konsentrasi asam (2.5%) merupakan tepung sukun termodifikasi terpilih yang diaplikasikan dalam pembuatan donat. Hasil akhir penelitian menunjukkan bahwa formulasi tepung komposit (sukun termodifikasi, ubi jalar ungu, mocaf dan biji saga) (25%:25%:35%:15%) menghasilkan donat dengan mutu terbaik ditinjau dari kadar protein, kadar lemak, kadar serat, nilai hedonik rasa, warna, tekstur, aroma, penerimaaan umum, kadar abu dan kadar air donat.