Electronic Theses and Dissertation

Muffin non gluten dibuat menggunakan bahan baku tepung mocaf, pati jagung dan pisang ayam yang juga berperan sebagai pengganti pemanis dengan penggunaan susu susu nabati yaitu susu kedelai dan susu almon. Penelitian ini bertujuan untuk melihat pengaruh rasio bahan baku yaitu mocaf, pati jagung dan pisang ayam dengan pengunaan susu nabati terhadap pengurangan kalori serta kualitas fisik dan kandungan kimia muffin non gluten yang dapat diterima oleh konsumen. Penelitian ini dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial dengan 2 variabel yaitu 1) Rasio bahan baku (R) mocaf : pati jagung : pisang ayam terdiri dari 3 taraf yaitu R1 = 40%:20%:40% , R2 = 35%:15%:50% dan R3 = 30%:10%:60%, dan 2) jenis susu nabati (S) terdiri dari 2 taraf yaitu S1 = susu kedelai dan S2 = susu almon. Analisis yang dilakukan meliputi analisis kandungan kimia yaitu analisis proksimat, analisis fisik, analisis nilai kalori dan uji hedonik. Hasil penelitian menunjukkan bahwa muffin non gluten dengan perlakuan terbaik adalah muffin perlakuan rasio bahan baku 35%:15%:50% dengan susu almond dengan nilai kalori sebesar 246 Kal/gram, kadar air 33,09%, kadar abu 2,20%, kadar lemak 5,09%, kadar protein 6,78%, kadar karbohidrat 52,84%, porositas 13,67 sel/cm2, volume 70,67 cm3 dengan karakateristik sensori yang dapat diterima oleh konsumen.

Gluten free muffins are made using mocaf flour, corn starch flour and bananas as sugar replacer with the use of plant-based milk which are soy milk and almond milk. The aim of this reasearch was to see the effect of the ratio of raw materials which are mocaf, corn starch flour and bananas with the use of plant-based milk on calorie reduction, the physical quality and chemical content of gluten free muffins that can be sensory accepted by consumers. This research was arranged using a Completely Randomized Factorial Design (CRD) method with 2 variables,1) The ratio of raw materials (R) mocaf: corn starch flour: bananas was consisted of 3 levels: R1 = 40%: 20%: 40%, R2 = 35%: 15%: 50% and R3 = 30%: 10%: 60%, and 2) the type of plant-based milk (S) consisting of 2 levels: S1 = soy milk and S2 = almond milk. The parameters were evaluated by proximate analysis, physical analysis, calorie analysis and hedonic test. The results showed that the best gluten free muffins were muffins with ratio of 35%:15%:50% and almond milk with a calorie value of 246 Cal/gram, water content of 33.09%, ash content of 2.20%, fat content of 5.09%, protein content of 6.78%, carbohydrate content of 52.84%, porosity of 13.67 cells/cm2, volume of 70.67 cm3 with sensory characteristics that are acceptable to consumers