Pembuatan puff pastry: kajian proporsi tepung sukun (artocapus communis) dan tepung terigu serta konsentrasi korsvet

Putri, Maria Freshtanti Hapsari (2018) Pembuatan puff pastry: kajian proporsi tepung sukun (artocapus communis) dan tepung terigu serta konsentrasi korsvet. Other thesis, Wijaya Kusuma Surabaya University.

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Abstract

Pastry berasal dari kata paste yang berarti campuran tepung terigu, cairan dan lemak. Puff pastry merupakan pastry yang dibuat dengan membentuk lapisan adonan yang disisipi oleh lapisan lemak yang biasa disebut korsvet. Upaya yang dapat dilakukan untuk mengurangi ketergantungan import gandum terhadap tepung terigu adalah dengan memanfaatkan produk pangan lokal yang mengandung kandungan gizi yang tinggi seperti sukun. Penelitian ini dilakukan untuk mengetahui proporsi tepung sukun dan tepung terigu serta konsentrasi korsvet yang terbaik serta mengetahui kelayakan finansial produk puff pastry. Penelitian menggunakan metode Rancangan Acak Kelompok (RAK) pola faktorial dengan faktor I adalah proporsi tepung sukun dan tepung terigu (T) terdiri dari tiga taraf yaitu T1 = 30% : 70% , T2 = 40% : 60% , T3 = 50% : 50% dan faktor II adalah konsentrasi korsvet (K) terdiri dari dua taraf yaitu K1 = 50% dan K2 = 70% dengan pengulangan sebanyak tiga kali. Parameter yang diuji adalah rendemen, nilai kalori, kandungan kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat), uji fisik (daya kembang), organoleptik (tampilan, warna, rasa), dan analisis finansial. Berdasarkan hasil penelitian, proporsi tepung sukun dan tepung terigu berpengaruh nyata terhadap kadar protein, daya kembang, warna, tampilan, dan rasa, namun tidak berbeda nyata terhadap kadar air, kadar abu, kadar lemak, kadar karbohidrat, dan rendemen. Konsentrasi korsvet berpengaruh nyata terhadap kadar lemak, kadar protein, kadar karbohirat, rendemen, daya kembang, warna, tampilan, dan rasa, namun tidak berpengaruh terhadap kadar air dan kadar abu. Perlakuan T1K1 menjadi perlakuan terpilih dengan nilai harapan 8,54. Hasil analisis finansial, nilai BEP sebanyak 22.500 kemasan, NPV positif yaitu sebesar Rp27.694.846,00, IRR yang mencapai 17% lebih besar dari suku bunga tahun 2018 15% dan PP selama 3 tahun 2 bulan. Dari hasil analisis finansial dengan parameter BEP, NPV, IRR, dan PP dapat disimpulkan bahwa rancangan usaha puff pastry layak untuk dikembangkan. Kata Kunci: Puff Pastry, Tepung Sukun, Tepung Terigu, Korsvet   ABSTRACT Pastry comes from the word paste which means a mixture of wheat flour, liquid and fat. Puff pastry is a pastry made by forming a layer of dough that is inserted by a layer of fat commonly called korsvet. Efforts that can be made to reduce the dependence of wheat imports on wheat flour is to utilize local food products containing high nutrient content such as breadfruit. This research was conducted to know the proportion of breadfruit flour and wheat flour and the best korsvet concentration and to know the financial feasibility of puff pastry product. Research using Randomized Block Design (RBD) factorial pattern with factor I is the proportion of breadfruit flour and wheat flour (T) consist of three levels that is T1 = 30%: 70%, T2 = 40%: 60%, T3 = 50%: 50% and factor II is the korsvet concentration (K) consisting of two levels ie K1 = 50% and K2 = 70% with repetition three times. The tested parameters were rendement, calorific value, chemical content (moisture content, ash content, fat content, protein content, carbohydrate level), physical test (power of expands), organoleptic (appearance, color, taste), and financial analysis. Based on the result of research, the proportion of breadfruit flour and wheat flour have significant effect on protein content, power of expands, color, appearance, and taste, but not significantly different with water content, ash content, fat content, carbohydrate content, and yield. The korsvet concentration has significant effect on fat content, protein content, carbohydrate, rendement, flower, color, appearance, and taste, but no effect on water content and ash content. Treatment of T1K1 to be selected treatment with expectation value 8,54. Financial analysis result, BEP value 22,500 packs, NPV positive that is equal to Rp27.694.846,00, IRR reach 17% bigger than interest rate year 2018 15% and PP for 3 years 2 month. From the results of financial analysis with BEP, NPV, IRR, and PP parameters can be concluded that the puff pastry business design is feasible to be developed. Keywords: Puff Pastry, Flour Bread, Wheat Flour, Korsvet

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Puff Pastry, Tepung Sukun, Tepung Terigu, Korsvet
Subjects:	S Agriculture > S Agriculture (General) T Technology > TA Engineering (General). Civil engineering (General)
Divisions:	Faculty of Engineering > Agro-industrial Technology Study Program
Depositing User:	Sugiharto .
Date Deposited:	03 Apr 2018 08:23
Last Modified:	03 Apr 2018 08:23
URI:	http://erepository.uwks.ac.id/id/eprint/703

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