Widianingsih, _ (2017) FORTIFIKASI PUDING COKELAT MENGGUNAKAN MIKROKAPSUL ASAM LEMAK TAK JENUH DARI MINYAK KACANG TANAH (Arachis hypogaea L.). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Asam lemak tak jenuh merupakan asam lemak esensial, yang dapat digolongkan menjadi asam lemak tak jenuh tunggal (Monounsaturated Fatty Acid, MUFA), seperti omega-9, dan asam lemak tak jenuh ganda (Polyunsaturated Fatty Acid, PUFA), seperti omega-3 dan omega-6. Salah satu sumber nabati yang banyak mengandung asam lemak tak jenuh yaitu minyak kacang tanah. Tujuan dari penelitian ini untuk mendapatkan puding cokelat terfortifikasi asam lemak tak jenuh dari minyak kacang tanah. Metode yang digunakan pada penelitian ini meliputi preparasi sampel menggunakan teknik pengepresan, penentuan asam lemak tak jenuh pada kacang tanah menggunakan instrumen GC-MS, produksi mikrokapsul menggunakan teknik freeze drying, karakterisasi produk mikrokapsul yang meliputi randemen, efisiensi mikrokapsul, kadar air dan analisis mikroskopik menggunakan instrumen SEM. Produksi puding cokelat terfortifikasi dengan rasio 9:1 (10%) dan 8:2 (20%), kemudian dilakukan uji hedonik puding cokelat yang terfortifikasi. Hasil menunjukkan minyak kacang tanah yang diperoleh sebesar 16,80%. Analisis GC-MS menunjukan bahwa kacang tanah memiliki kandungan asam lemak tak jenuh omega-9 sebesar 25,22% dan omega-6 sebesar 17,65%. Produksi mikrokapsul minyak kacang tanah berbentuk serbuk dan berwarna putih. Karakteristik mikrokapsul minyak kacang tanah menghasilkan randemen 66,98%, efisiensi mikrokapsul sebesar 71,42%, kadar air sebesar 1,24%. Hasil analisis SEM menunjukkan permukaan mikrokapsul yang halus dan memiliki ukuran 1-50 µm. Berdasarkan hasil uji hedonik menunjukkan, untuk parameter aroma, warna, dan tekstur panelis lebih menyukai produk puding cokelat terfortifikasi 10%, sedangkan untuk rasa panelis lebih menyukai produk puding terfortifikasi 20%, dan hasil statistik Kruskal Wallis menunjukkan bahwa ada perbedaan scara nyata pada aroma dan rasa.----- Unsaturated fatty acid is an essential fatty acid, which can be classified into Monounsaturated Fatty Acid (MUFA), such as omega-9, and Polyunsaturated Fatty Acid (PUFA), such as omega-3 and omega-6. Vegetable source that contains many unsaturated fatty acids are peanut oil. The purpose of this study was to obtain a fortified chocolate pudding of unsaturated fatty acids from peanut oil. The methods that used in this study includes, sample preparation using pressing techniques, analysis of unsaturated fatty acids in peanut oil using GC-MS, microcapsules production using freeze drying technique, characterization of microencapsulated products including rendemen, microcapsulated efficiency, moisture content and microscopic analysis using SEM. Production of fortified chocolate pudding with a ratio of 9:1 (10%) and 8:2 (10%), and then hedonic test is perfomed towards a fortified chocolate pudding. The results showed that peanut oil from pressing techniques, obtained was 16.80%. GC MS analysis showed that the peanuts oil contain of 25.22% omega-9 unsaturated fatty acids and 17.65% omega-6. The result of production peanuts oil microcapsules is a white powder. The characteristic of it is resulting randemen 66,98%, the efficiency is 71,42%, amount of water. The SEM analysis result shows the soft microcapsules surface and it’s size is 1-50 µm. Based on the results of the hedonic test for aroma, color, and texture parameters, panelist preferred that chocolate fortified pudding products of 10%, whereas for flavors parameter panelist prefer that chocolate fortified pudding products of 20% and based on Kruskal Wallis statistic shows that there is a real difference in aroma and taste.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S KIM WID f-2017 ; Pembimbing: I. Titin Supriyanti, II. Ali Kusrijadi ; NIM: 1304948 |
| Uncontrolled Keywords: | Fortifikasi, Mikrokapsul, Minyak kacang tanah, Puding cokelat. Fortification, Microcapsules, Peanut Oil, Chocolate Pudding. |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Pendidikan Kimia |
| Depositing User: | Mr. Arif Rezkyana Nugraha |
| Date Deposited: | 14 Dec 2018 07:53 |
| Last Modified: | 14 Dec 2018 07:53 |
| URI: | http://repository.upi.edu/id/eprint/32634 |
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