Karakteristik Mufffin dengan Penambahan Puree Pisang Tongka Langit (Musa troglodytarum)
Characteristics of Muffin with the Addition of Tongka Langit Banana (Musa troglodytarum) Puree
Abstract
This research was aimed to determine the effect of different tongka langit banana puree concentration on the physical, chemical, and sensory characteristics of muffin and determine the exact concentration of muffin with the best quality. A complete randomized experimental design with four levels of concentrations, i.e. 0% (control), 70%, 80%, and 90% was applied in this research. Results showed that the best physical, chemical, and sensory properties of muffins were obtained with the addition of 80% tongka langit banana puree. A muffin with this respective concentration had an expansion volume of 118%, moisture, ash, vitamin, and total sugar contents of 26.09%, 1.56%, 0.60%, and 15.10%, subsequently. Based on its sensory characteristics, muffin with 80% banana puree was mostly preferred by panelists on aroma and overall likeness. The sensory characteristics of tongka langit banana were also maintained in the muffin.
Keywords: muffin, physicochemical, sensory, tongka langit banana puree
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh konsentrasi puree pisang tongka langit terhadap karakteristik fisik, kimia dan organoleptik muffin dan menentukan konsentrasi puree yang tepat yang menghasilkan muffin dengan karakteristik terbaik. Rancangan Acak Lengkap dengan faktor tunggal konsentrasi puree pisang tongka langit dengan level 0% (kontrol), 70%, 80%, dan 90% digunakan dalam penelitian ini. Hasil penelitian menunjukkan bahwa puree dengan konsentrasi 80% merupakan perlakuan yang tepat untuk menghasilkan muffin dengan karakteristik terbaik secara fisik, kimia dan organoleptik. Muffin dengan puree pisang tongka langit 80% memiliki volume pengembangan 118%, kadar air 26,09%, kadar abu 1,56%, kadar vitamin C 0,60%, total gula 15,10% dan lebih disukai panelis pada kategori aroma dan overall serta lebih mempertahankan karakteristik pisang tongka langit pada muffin.
Kata Kunci: fisikokimia, muffin, organoleptik, puree pisang tongka langit
Downloads
References
Abbas, S., C.D. Wei, K. Hayat, and Z. Xiaoming. 2012. Ascorbic acid: Microencapsulation techniques and trends – A review. Food Reviews International 28: 343-374. DOI: 10.1080/87559129.2011.635390
Acosta, K., G. Cavender, and W. L. Kerr. 2011. Sensory and physical properties of muffins made with waxy whole wheat flour. Journal of Food Quality 34: 343-351 DOI: 10.1111/j.1745-4557.2011.00401.x
Albanjar, F.V., E. Nurali, L. Lalujan, dan T. Langi. 2014. Evaluasi kualitas sensoris muffin berbahan baku pisang goroho (Musa acuminate sp.). Cocos 5. https://ejournal.unsrat.ac.id/index.php/cocos/article/download/5835/5368
Arifin, N., M.A. S.N. Izyan, and N. Huda-Faujan. 2019. Physical properties and consumer acceptability of basic muffin made from pumpkin puree as butter replacer. Food Research 3: 840-845.
Astasari, A. 2016. Subtitusi Puree Pisang Pada Pembuatan Banana Muffin Dan Tepung Pisang Pada Pembuatan Banana Cheese Stick. Skripsi. Universitas Negeri Yogyakarta. Yogyakarta.
Caramena, V. and G. Wang. 2016. The epigenetic role of vitamin C in health and disease. Cellular and Molecular Life Sciences 73: 1645-1658. DOI: 10.1007/s00018-016-2145-x
Conforti, F.D. 2006. Cake manufacture. In Hui, Y. H. Bakery Products: Science and Technology. Blackwell Publishing, USA. pp 393-410.
Duffrin, M.W., D.H. Holben, and M.J. Bremner. 2001. Consumer acceptance of pawpaw (Asimina triloba) fruit puree as a fat-reducing agent in muffins, compared to muffins made with applesauce and fat. Family and Consumer Sciences Research Journal 29: 281-287 DOI: 10.1177/1077727X01293005.
El Khoury, D., S. Balfour-Ducharme, and I.J. Joye. 2018. A review on the gluten-free diet: Technological and nutritional challenges. Nutrients 10: 1410. DOI: 10.3390/nu10101410
Englberger, L. 2003. Carotenoid-rich bananas in Micronesia. Info Musa 12. The International journal on Banana and Plantain 2: 1-11.
Häkkinen, M., H. Väre, and M.J.M. Christenhusz. 2012. Identity of a Pisang - historical concepts of Musa (Musaceae) and the reinstatement of Musa troglodytarum. Folia Malaysiana 13: 1-14.
Hanani, N.R. 2015. Eksperimen Pembuatan Muffin Bahan Dasar Tepung Terigu Substitusi Tepung Ganyong. Skripsi. Universitas Negeri Semarang.
Hartley, J., E. Goodman, K. Coate, and P. Terry. 2017. The effect of replacing added sugar with fig puree on the nutritional, physical, and sensory characteristics of carrot cake muffins. Journal of The Academy of Nutrition and Dietetics 117: Supplemen A9. DOI: 10.1016/j.jand.2017.06.099
Jauharah, M.Z.A., W.R.W. Rosli, and S.D. Robert. 2014. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder. Sains Malaysiana 43: 45-52.
Lahane, I. 2019. Pengaruh Lama Blanching Terhadap Karakteristik Kimia dan Organoleptik Puree Pisang Tongka Langit. Skripsi. Fakultas Pertanian Universitas Pattimura. Ambon.
Mamat, H., J.Md.H. Akanda, M.K. Zainol, and Y.A. Ling. 2018. The influence of seaweed composite flour on the physicochemical properties of muffin. Journal of Aquatic Food Product Technology 27: 635-642 DOI: 10.1080/10498850.2018.1468841
Manaf, M. A., N. A. Othman, S. Harith, and W. R. W. Ishak. 2016. Thermal properties of batter and crumb structure of muffin incorporated with Persea americana puree. Journal of Culinary Science and Technology 15: 259-271 DOI: 10.1080/15428052.2016.1249041
Matos, M.E., T. Sanz, and C.M. Rosell. 2014. Establishing the functions of proteins on the rheological and quality properties of rice bread gluten free muffins. Food Hydrocolloids 35: 150-168. DOI: 10.1016/j.foodhyd.2013.05.007
Othman, N.A., M.A. Manaf, S. Harith, and W.R.W. Ishak. 2018. Influence of avocado puree as a fat replacer on nutritional, fatty acid and organoleptic properties of low-fat muffin. Journal of The American College of Nutrition 37: 583-588. DOI: 10.1080/07315724.2018.1451408
Purlis, E. 2010. Browning development in bakery product - A review. 2010. Journal of Food Engineering 99: 239-249. DOI: 10.1016/j.jfoodeng.2010.03.008
Rismaya, R., E. Syamsir, dan B. Nurtama. 2018. Pengaruh penambahan tepung labu kuning terhadap serat pangan, karakteristik fisikokimia dan sensori muffin. Jurnal Teknologi dan Industri Pangan 29: 58-68.
Samson, E, H. Semangun, dan F. S. Rondonuwu. 2013. Analisis kandungan karotenoid ekstrak kasar buah pisang tongkat langit (Musa Troglodytarum) dengan menggunakan Spektroskopi Nir (Near Infrared). Traditional Medicine Journal 18: 17-21.
Samson, E., M. Sopacua, dan L. Eddy. 2019. Efek jus pisang tongka langit (Musa troglodytarum) terhadap ginjal mencit (Mus musculus) model malaria. Eksakta 19: 154-168. DOI: 10.20885/eksakta.vol19.iss2.art6
Setyaningsih, D., A. Apriyantono, dan M.P. Sari. 2010. Analisis Sensori Untuk Industri Pangan Dan Agro. Bogor: IPB Pres.
Shevkani, K. and N. Singh. 2014. Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science and Tecchnology 49: 2237-2244. DOI:10.1111/ijfs.12537
Srinivasamurthy, S., M. Yadav, S. Sahay, and A. Singh. 2017. Development of muffin by incorporation of dried Moringa oleifera (drumstick) leaf powder with enhanced micronutrient content. International Journal of Food Science and Nutrition 2: 173-178.
Tetelepta, G., J. Talahatu, dan S. Palijama. 2015. Pengaruh cara pengolahan terhadap sifat fisikokimia pisang tongka langit (Musa troglodytarum). Agritekno: Jurnal Teknologi Pertanian 4: 14-18.
Tuhumury, H.C.D., E. Moniharapon, dan A. Souripet. 2018. Karakteristik sensoris puree pisang tongka langit pendek (Musa troglodytarum). Jurnal Teknologi Pertanian 5: 1-10.
Tuhumury, H.C.D., D.M. Small, and L. Day. 2014. The effect of sodium chloride on gluten network formation and rheology. Journal of Cereal Science 60: 224-237. DOI: 10.1016/j.jcs.2014.03.004
Wilderjans, E., B. Pareyt, H. Goesaert, K. Brijs, and J.A. Delcour. 2008. Role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chemistry 110: 909-915. DOI: 10.1016/j.foodchem.2008.02.079.
Wulandari, E. dan E. Lembong. 2016. Karakteristik roti komposit ubi jalar dengan penambahan α-amilase dan glukoamilase. Jurnal Penelitian Pangan 1: 1-6.
Copyright (c) 2020 Helen C D Tuhumury, Agustina Souripet, Michael Warlauw
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement 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 acknowledgement 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 (See The Effect of Open Access).
