HARWINTO, FEBRY (2019) THE EFFECT OF SOY FLOUR AND SUCRALOSE SWEETENER SUBSTITUTION ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SWEET MARTABAK CRUST. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Consumption of white flour and sugar in sweet martabak crust can increase the risk of various health problems so their consumption needs to be limited. One step to limit the consumption of white flour and sugar is by substituting white flour and sugar using soy flour which has a lower carbohydrate content compared to white flour and sucralose sweetener which has no calorie content. However, soy flour and sucralose sweeteners substitution can affect the characteristics of sweet martabak crust so their substitution needs to be considered. The objective of this research was to determine the effect of soy flour and sucralose sweetener substitution on physicochemical and organoleptic characteristics of sweet martabak crust, and to determine sweet martabak crust with soy flour and sucralose sweetener substitution which was preferred by most panelists. Sweet martabak crust formulation in this research consist of kontrol (0% soy flour and 0% sucralose sweetener), MF1 (10% soy flour and 15% sucralose sweetener), MF2 (10% soy flour and 35% sucralose sweeteners), MF3 (20% soy flour and 15% sucralose sweeteners), and MF4 (20% soy flour and 35% sucralose sweeteners). Products were evaluated for hardness, color intensity of crust and crumb, water content, ash content, fat content, protein content, total carbohydrate and total calories. Sensory evaluation was done by hedonic ranking method for five parameters color (crust and crumb), aroma, flavor, texture, and overall. The results of physicochemical and sensory evaluation were analyzed by SPSS program, namely the One Way ANOVA test followed by Duncan test for physicochemical characteristics, while the sensory characteristics was analyzed by Friedman test followed by Wilcoxon test. The results showed that sweet martabak crust from MF1 formula to MF4 formula had lower hardness value and darker crust and crumb color compared to the control formula. In addition, sweet martabak crust from MF1 formula to MF4 formula also has higher water content, higher ash content, higher fat content, higher protein content, lower total carbohydrate, and lower total calorie content compared to the control formula. The results of sensory evaluation showed that the sweet martabak crust from formula MF1 to MF4 had preference values that was lower in crust and crumb color parameters, higher in texture parameter, and not significantly different on the aroma, taste, and overall parameters when compared with control formula. The most preferred sweet martabak crust with soy flour and sucralose sweetener substitution in overall parameter were MF1 formula and MF2 formula.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 03 Dec 2019 08:46 |
| Last Modified: | 08 Oct 2020 05:13 |
| URI: | http://repository.unika.ac.id/id/eprint/20562 |
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