Pengaruh Substitusi Tepung Kulit Pisang Kepok terhadap Pembuatan Cupcake
The Effect of Kepok Banana Skin Flour Substitution on Cupcake Making
Abstract
Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung kulit pisang kepok pada pembuatan cupcake yang terbaik ditinjau dari uji kimia meliputi kadar rendemen, kadar air, dan kadar serat. Penelitian ini dilakukan dengan 4 perlakuan 3 pengulangan. Perlakuan yang dimaksud adalah substitusi tepung terigu: tepung kulit pisang yaitu A0 (kontrol) (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%). Parameter yang diamati meliputi kadar rendemen, kadar air, dan kadar serat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), apabila ada beda nyata dipakai uji lanjut Duncan. Hasil penelitian ini menunjukkan bahwa substitusi tepung kulit pisang kepok berpengaruh nyata terhadap kadar air dan kadar serat. Kadar rendemen tertinggi pada A3 93,33%, kadar air tertinggi pada A0 14,54%, kadar serat tertinggi pada A2 0,91%.
This study aims to determine the effect of substitution of kepok banana peel flour on the best cupcake making in terms of chemical tests including yield, water content, and fiber content. This research was conducted with 4 treatments 3 repetitions. The treatment in question is the substitution of wheat flour: banana peel flour namely A0 (control) (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%) . Parameters observed included yield, water content, and fiber content. This study used a Completely Randomized Design (CRD). If there was a significant difference, Duncan's follow-up test was used. The results of this study indicate that the substitution of kepok banana peel flour has a significant effect on water content and fiber content. The highest yield content was in A3 93.33%, the highest water content was in A0 14.54%, the highest fiber content was in A2 0.91%.
Downloads
References
Agtary, R. P. (2019). Pemanfaatan kulit pisang menjadi kue donat sebagai upaya pengolahan limbah kulit pisang. Biospecies, 1–6.
Ahmad, N. A. (2014). Kajian Terhadap Kadar Air Tepung Jagung dan tepung Karaginan sebagai Bahan Baku Puding Jagung. [Skripsi]. Universitas Negeri Gorontalo. Gorontalo.
AOAC. (2005). Official methods of analysis of the Association of Analytical Chemist. Virginia USA : Association of Official Analytical Chemist, Inc.
Aryani, T., Mu’awanah, I. A. U., & Widyantara, A. B. (2018). Karakteristik fisik, kandungan gizi tepung kulit pisang dan perbandingannya terhadap syarat mutu tepung terigu. JRST (Jurnal Riset Sains dan Teknologi). 2 (2): 45-50.
https://doi.org/10.30595/jrst.v2i2.3094
BPS. (2020). Badan Pusat Statistika. Sulawesi Selatan.https://sulsel.bps.go.id/indicator/55/1118/1/produksi-pisang-provinsi-sulawesi-selatan-menurut-kabupaten-kota.html
Dewi, R. P. (2014). Pemanfaatan Kulit Pisang Ambon (Musa Paradisiaca) sebagai Pektin pada selai Kacang Hijau (Phaseolus radiatus). [Skripsi]. Universitas Muhammadiyah Surakarta. Surakarta.
Dhingra, D., M. Michael, H. Rajput, R.T. Patil. (2012). Dietary fibre in foods. A review’. Journal of Food Science and Technology 49 (3), 255–266. doi: 10.1007/s13197-011-0365-5.
Fatiyah, N. (2017). Pengaruh Subtitusi Tepung Beras Jagung Pada Pembuatan Cupcake Terhadap Daya Terima Konsumen. [Skripsi]. Fakultas Teknik, Universitas Negeri Jakarta. Jakarta.
Gyurova, D & Enikoya, R. (2015). Dietary fibers – definitions, classifications and analytical methods for the physiological assessment of their content in foods: review. Journal of Bioscience and Biotechnology. 209-213.
Hidiarti, O. G., & Srimiati, M. (2019). Pemanfaatan tepung kulit pisang kepok (Musa paradisiaca linn) dalam pembuatan brownies utilization of banana skin flour kepok (Musa paradisiaca linn) in making brownies. JIKA (Jurnal Ilmiah Kesehatan.). 1(1): 32–39.
Kiptiah, M., Hairiyah, N., & Nurmalasari, A. (2018). Pengaruh substitusi tepung kulit pisang kepok (Musa paradisiaca L.) terhadap kadar serat dan daya terima cookies. Jurnal Teknologi Agro-Industri, 5 (2): 66–76. https://doi.org/10.34128/jtai.v5i2.72
Lestari, M. S., Pertanian, F., & Oleo, U. H. (2018). Pengaruh substitusi tepung kulit pisang kepok terhadap penilaian fisikokimia dan organoleptik kue mangkok. Jurnal Sains dan Teknologi Pangan. 3 (2): 1194–1207.
Lizzarni. (2008). Serba-Serbi Cupcake. Mizan. Bandung.
Malangi, L. P. (2015). Penentuan kandungan tanin dan uji aktifitas antioksidan ekstrak biji buah alpukat (Persea americana mill). Jurnal Mipa Unsrat. 1(1): 5-10.
Rahmah, A., Rezal, F. & Rasma, R. (2017). Perilaku konsumsi serat pada mahasiswa angkatan 2013 Fakultas Kesehatan Masyarakat Universitas Halu Oleo Tahun 2017. Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat Unsyiah. 2 (6): 198088.
Copyright (c) 2023 Mulyansyah Isiming, Nurul Qisti, Rukmelia Rukmelia, Astrina Nur Inayah
This work is licensed under a Creative Commons Attribution 4.0 International License.
In submitting the manuscript to the journal, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- That its publication has been approved by all the author(s) and by the responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with Onoma Journal: Education, Languages, and Literature agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.