APPLICATION OF RIPE AND OVERRIPE PAPAYA (Carica papaya L.) AS FAT MIMETICS IN LOW FAT STEAMED BROWNIES

HADIMARTONO, VANIA JUNIANTI (2018) APPLICATION OF RIPE AND OVERRIPE PAPAYA (Carica papaya L.) AS FAT MIMETICS IN LOW FAT STEAMED BROWNIES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Modern lifestyle made a change in Indonesian’s diet. Increased fat consumption cause the high number of obesity in childs and adults. Fat mimetics in bakery product by the use of puree from fruit could be one of way that help in the effort to reduce a consumption of fat and increased consumption on fruit. Fat mimetics are substantion that can imitate the physical properties and organoleptic of fat but it cannot replace properties of fat as a whole. The aim of this research is to observe physicochemical properties and the level of like from steamed brownies by replacing fat (margarine) wih puree ripe papaya and puree overripe papaya. Ratio for margarine : puree divided into comparison =100% margarine, P1= 75:25, P2= 50:50, P3 = 75:25, P4= 100% puree. Each of formula will be varied again by the difference of ripeness papaya (ripe and overripe). The physicochemical properties analysis are hardness of brownies, water content, ash content, fat content, protein content dan carbohydrate content. Hedonic ranking test with atribute aroma, hardness, adhesiveness, flavor and overall to 30 panelist non trained. The data was analyzed with SPSS One way ANOVA Duncan Test and Non-Parametric Test. The result from physicochemical properties analysis showed that with the increase of puree additon, the hardness, water content, ash content, protein content and carbohydrate content also increase. On the contrary, with the increase of puree addition, the volume of development, fat content, and calorie will decrease..The result of organoleptic test showed that low fat brownies most favorite is ripe 75% and most displeased is overripe 75% Keywords: Fat Mimetics, Overripe Papaya Puree, Ripe Papaya Puree, Steamed brownies

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	22 Apr 2019 03:28
Last Modified:	02 Feb 2021 08:50
URI:	http://repository.unika.ac.id/id/eprint/18995

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