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EKSPERIMEN PEMBUATAN ROLL CAKE BAHAN DASAR TEPUNG BERAS HITAM (Oryza Sativa L.Indica) SUBTITUSI TEPUNG TERIGU

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EKSPERIMEN PEMBUATAN ROLL CAKE BAHAN DASAR TEPUNG BERAS HITAM (Oryza Sativa L.Indica) SUBTITUSI TEPUNG TERIGU EKSPERIMEN PEMBUATAN ROLL CAKE BAHAN DASAR TEPUNG BERAS HITAM (Oryza sativa L.indica) SUBTITUSI TEPUNG TERIGU Skripsi disajikan sebagai salah satu syarat untuk memperoleh gelar Sarjana Pendidikan Program Studi S1 Pendidikan Kesejahteraan Keluarga (Tata Boga) oleh Marita Anggiet Artaty 5401410105 JURUSAN PENDIDIKAN KESEHJAHTERAAN KELUARGA FAKULTAS TEKNIK UNIVERSITAS NEGERI SEMARANG 2015 i ii iii MOTTO DAN PERSEMBAHAN MOTTO “ Ingatlah, sesungguhnya pertolongan Allah itu amat dekat”(QS. Al-Baqarah:214) PERSEMBAHAN Skripsi ini kupersembahkan kepada: 1. Bapak dan Ibu tercinta atas dukungan dan doa‟nya. 2. Kakak dan adik tersayang yang selalu memberikan inspirasi untukku. 3. Seseorang yang selalu memberiku semangat 4. Rekan seperjuanganku mahasiswa Tata Boga angkatan 2010 5. Almamaterku UNNES iv KATA PENGANTAR Puji syukur penulis panjatkan kehadirat Allah SWT yang telah melimpahkan segala Rahmat dan hidayah-Nya, sehingga penulis dapat menyelesaikan penulisan skripsi dengan judul “Eksperimen Pembuatan Roll CakeBahan Dasar Tepung Beras Hitam Substitusi Tepung Terigu”. Skripsi ini dapat diselesaikan karena dukungan, kerjasama, bantuan dan motivasi dari berbagai pihak. Untuk itu pada kesempatan ini, penulis mengucapkan terimakasih kepada semua pihak yang telah membantu terselesaikannya skripsi ini. Ucapan terima kasih ini penulis tujukan kepada yang terhormat: 1. Drs. M. Herlanu, M.Pd.Dekan Fakultas Teknik Universitas Negeri Semarang. 2. Dra. Wahyuningsih, M.Pd. selaku Ketua Jurusan Pendidikan Kesehjahteraan Keluarga dan sebagai penguji I yang telah memberi masukan yang sangat berharga berupa saran, ralat, perbaikan, pertanyaan, komentar, tanggapan, menambah bobot dan kualitas karya tulis ini . 3. Meddiati Fajri Putri.,S.Pd.,M.Scselaku Dosen Pembimbing yang telah meluangkan waktu untuk memberikan bimbingan, arahan, saran dan motivasi hingga terselesaikannya skripsi ini. 4. Muhammad Ansori, S.TP.,M.P. Penguji II yang telah memberi masukan yang sangat berharga berupa saran, ralat, perbaikan, pertanyaan, komentar, tanggapan, menambah bobot dan kualitas karya tulis ini. 5. Semua pihak yang tidak dapat penulis sebutkan satu persatu, terima kasih atas bantuan dan dorongannya. Semarang, April 2015 Penulis v Abstrak Anggiet A.,Marita. 2014. Eksperimen Pembuatan Roll CakeBahan Dasar Tepung Beras Hitam Substitusi Tepung Terigu. Skripsi, Jurusan Teknologi Jasa dan Produksi Konsentrasi Tata Boga Universitas Negeri Semarang. Dosen pembimbing Meddiati Fajri Putri., S.Pd.,M.Sc. Kata kunci : Antosianin, Roll Cake, Tepung Beras Hitam, Serat Kasar Roll cake merupakan jeniscake yang memiliki tampilan unik, tekstur lembut, rasa lezat, dan isian/olesan variatif. Beras hitam mengandung antosianin dan serat kasar yang tinggi. Antosianin berfungsi sebagai antioksidan, antimutagenik, hepatoprotektif, antihipertensi, dan antihiperglisemik. Serat pangan memiliki fungsi pemelihara kesehatan, pencegahan berbagai penyakit, dan sebagai komponen penting dalam terapi gizi. Kandungan gizi roll cakeakan bervariasi bila bahan dasar yang digunakan tepung beras hitam. Latar belakang di atas sebagai dasar dalam eksperimen pembuatanroll cake bahan dasar tepung beras hitam subtitusi tepung terigu yang perbandingan persentasenya (90%:10%), (80%:20%), (70%:30%) dengan tujuan: (1) Untuk mengetahui perbedaan kualitas roll cake hasil eksperimen ditinjau dari aspek berbeda warna, aroma, tekstur dan rasa. (2) Untuk mengetahui tingkat kesukaan masyarakat terhadap roll cakehasil eksperimen. (3) Untuk mengetahui kandungan serat dan antosianin dari roll cake hasil eksperimen. Objek penelitian ini adalah roll cake bahan dasar tepung beras hitam subtitusi tepung terigu dengan persentase perbandingan 90%:10%, 80%:20%, 70%:30%. Desain Eksperimen menggunakan desain One-shot case study.Objek penelitian adalah roll cake bahan dasar tepung beras hitam komposit tepung terigu.Metode pengumpulan data meliputi penilaian subjektif dengan cara uji indrawi dan uji organoleptik serta penilaian objektif untuk mengetahui kandungan antosianin dan serat kasar. Berdasarkan analisis varian klasifikasi tunggal diketahui tidak ada perbedaan nyata pada aspek warna F hitung 0,49 < F tabel 3,23, aspek aroma khas roll cake F hitung 2,98 < F tabel 3,23, aspek aroma khas beras hitam F hitung 1,76 < F tabel 3,23, dan aspek rasa manis ideal roll cake F hitung0,49 < F tabel 3,23. Sedangkan analisis varian klasifikasi tunggal pada aspek tekstur lembut ideal roll cake F hitung 5,71 > F tabel 3,23 artinya terdapat perbedaan nyata pada aspek tekstur. Hasil Uji kesukaan persentase kesukaan keseluruhan aspek yang dimiliki sampel A yaitu 74 % dengan kriteria suka. Sedangkan sampel B dan sampel C memiliki persentase yang sama yaitu 75%, dengan kriteria suka.Kemudian hasil uji kandungan gizi dari roll cake adalah untuk sampel A (90%:10%) memiliki 3,9986-4,0755 ppm antosianin dan 5,8606-5,9766 % serat kasar. Pada sampel B (80%:20%) memiliki 3,4004-3,4777 ppm antosianin dan 5,4630-5,4909% serat kasar. Sedangkan pada sampel C (70%:30%) memiliki 2,5326-2,6071 ppm antosianin dan 4,8188-4,9424% serat kasar. Simpulan dari penelitian ini adalah(1)tidak ada perbedaan kualitas roll cakehasil eksperimandilihat dari aspek vi warna, aroma dan rasa. Tetapi terdapat perbedaan roll cake hasil eksperimen pada aspek tekstur lembut idael roll cake.(2) Hasil uji kesukaan masyarakat, dapat diketahui bahwa sampel A,sampel B dan sampel C memiliki kriteria kesukaan yang sama yaitu kriteria suka. (3)Semakin besar persentase penambahan tepung beras hitam maka kandungan antosianin dan serat mengalami peningkatan. vii DAFTAR ISI Halaman HALAMAN JUDUL ........................................................................................... i HALAMAN PENGESAHAN ............................................................................. ii HALAMAN PERNYATAAN ............................................................................ iii MOTTO DAN PERSEMBAHAN ...................................................................... iv KATA PENGANTAR ........................................................................................ v ABSTRAK .......................................................................................................... vi DAFTAR ISI ....................................................................................................... viii DAFTAR TABEL ............................................................................................... xi DAFTAR GAMBAR .......................................................................................... xiii DAFTAR LAMPIRAN ....................................................................................... xvi BAB 1 PENDAHULUAN 1.1 Latar Belakang ........................................................................................... 1 1.2 Rumusan Masalah ...................................................................................... 3 1.3 Tujuan Penelitian ....................................................................................... 4 1.4 Manfaat Penelitian ..................................................................................... 4 1.5 Penegasan Istilah ....................................................................................... 5 1.6 Sistematika Skripsi .................................................................................... 8 BAB 2 LANDASAN TEORI 2.1 Tinjauan Umum Tentang Roll Cake .......................................................... 10 2.1.1 Bahan Baku Roll Cake ........................................................................ 11 2.1.2 Standar Resep Roll Cake .................................................................... 20 2.1.3 Proses Pembuatan Roll Cake .............................................................. 21 2.1.4 Peralatan yang digunakan dalam MembuatRoll Cake ........................ 29 2.1.5 KriteriaRoll Cake ................................................................................ 33 2.1.6 Faktor yang Mempengaruhi Kualitas Roll Cake Secara Umum ........ 33 2.2 Tinjauan Umum Tentang Tepung Terigu .................................................. 36 2.2.1 Proses Pembuatan Tepung Terigu ...................................................... 36 viii 2.2.2 Standar Mutu Tepung Terigu ............................................................. 39 2.2.3 Kandungan Gizi Tepung Terigu ......................................................... 39 2.3 Tinjauan Umum Tepung Beras Hitam ...................................................... 40 2.3.1 Karakteristik Beras Hitam .................................................................. 41 2.3.2 Pembuatan Tepung Beras Hitam ........................................................ 42 2.3.3 Kandungan GiziTepung Beras Hitam ................................................ 44 2.4 Kerangka Berfikir ...................................................................................... 48 2.5 Hipotesis .................................................................................................... 51 BAB 3 METODE PENELITIAN 3.1 Metode Penentuan Obyek Penelitian ......................................................... 52 3.1.1 Objek Penelitian ................................................................................. 52 3.1.2 Populasi Penelitian ............................................................................. 52 3.1.3 Sampel Penelitian ............................................................................... 53 3.1.4 Teknik Pengambilan Sampel .............................................................
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