PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI
Article Sidebar
Accepted
22 April 2021
Published
29 June 2018
Keywords:
-
dietary fiber, food diversification, muffin, pumpkin addition
Abstract
Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in food product as well as to become one of food diversification alternatives. The purposes of this research were to evaluate the effect of addition of pumpkin flour into muffin formula on dietary fiber content, physicochemical and sensory cha-racteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors namely, types of pumpkin flour (AP and AB) and the concentra-tions of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The re-sults showed that the increasing concentration levels of both pumpkin flour types decreased expansion volume, brightness, moisture content, and panelist acceptance towards the muffins. On the other hand, it increased bulk density, hardness, and dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the best preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptability than the control for all organoleptic parameters, it had a excellent value of dietary fiber. About one serving (ca 45 g) of 100% pumpkin muffin could meet the daily needs for Indonesian, at 29-31% per individual per day.
References
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Ferdiansyah MK, Retnowati EI, Muflihati I, Affandi AR. 2015. Peningkatan derajat putih tepung umbi suweg (Amorpophalus oncophilus) de-ngan proses kombinasi blancing dan bleacing menggunakan larutan natrium metabisulfit. J Pangan dan Gizi. 5: 12-19.
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Gomez M, Ronda F, Blanco CA, Caballero PA, Apestegula A. 2003. Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216: 51-56. DOI: 10.1007/s0021 7-002-0632-9.
Goswami, Gupta RK, Sharma M, Tyagi SK. 2015. Baryard millet based muffin: physical, texturan, and sensory properties. Food Sci Technol 64: 374-380.
Jacoba-Valenzuela N, Marostica-Junior MR, Zazue ta-Morales JJ, Gallegos-Infante JA.2011. Physi-cochemical, technological properties, and health-benefits of Cucurbita moschata Duchen-se vs. Cehualca. Food Res Int 44: 2587–2593. DOI: 10.1016/j.foodres.2011.04.039.
Krisnawati R, Indrawati V. 2014. Pengaruh substitusi substitusi puree ubi jalar ungu (Ipomea batatas) terhadap mutu organoleptik roti tawar. J Boga 3: 79-88.
Kristiani Y. 2016. Karakterisasi Sifat Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) [Skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Kusnandar F. 2010. Kimia Pangan Komponen Mak-ro. 50-53, 94-95. Dian Rakyat, Jakarta (ID).
Kwon YI, Apostolidis E, Kim YC, Shetty K. 2007. Health benefits of traditional corn, beans, and pumpkin: In vitro studies for hyperglycemia and hypertension management. J Med Food 10: 266-275. DOI: 10.1089/jmf.2006.234.
Laguna L, Salvador A, Sanz T, Fizcman SM. 2011. Performance of a resistant starch rich ingre-dient in the baking and eating quality of short-dough biscuits. LWT-Food Sci Technol 44: 737-746. DOI: 10.1016/j.lwt.2010.05.034.
Mamat H, Hardan MOA, Hill SE. 2010. Physicoche-mical properties of commercial semi-sweet bis-cuit. Food Chem 12: 1029-1038. DOI: 10.1016/ j.foodchem.2010.01.043.
Matos ME, Sanz T, Cristina M, Rosell. 2014. Esta-blishing the function of protein on the rheologi-cal and quality properties of rice based gluten free muffins. Food Hydrocolloid 35: 150-158. DOI: 10.1016/j.foodhyd.2013.05.007.
Meilgard M, Civille GV, Carr BT. 2007. Sensory Technique Evaluation 4th. 55-60. CRC Press LLC, Florida (USA).
Mudgil D, Barak S, Khatkar BS. 2017. Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Sci Technol 80: 537-542. DOI: 10.1016/j. lwt.2017.03.009.
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl dan jumlah passing terhadap karakteristik reologi mi jagung. J Teknol Industri Pangan. 20: 71-77
Nawirska A, Figiel A, Kurcharska AZ, Sokol-Letowska A, Biesiada A. 2009. Drying kinetics and quality parameters of pumpkin slices dehy-drated using different methods. J Food Eng 94: 14-20. DOI: 10.1016/j.jfoodeng.2009.02.025.
Oloyede FM, Adebooye OC, Obuotor EM. 2014. Planting date and fertilizer affect antioxidants in pumpkin fruit. Sci Hortic-England 168: 46–50. DOI: 10.1016/j.scienta.2014.01.012
[PERMENKES]. Peraturan Menteri Kesehatan. 2013. Angka Kecukupan Gizi yang Dianjurkan bagi Bangsa Indonesia. 1-10. Menteri Keseha-tan Republik Indonesia, Jakarta (ID).
Purnamasari IW, Putri WDR. 2015. Pengaruh penambahan tepung labu kuning dan natrium bikarbonat terhadap karakteristik flake talas. J Pangan Agroindustri 3: 1375-1385.
Purnomo E, Sitanggang AB, Agustin DS, Hariyadi P, Hartonon S. 2012. Formulation and process optimation of muffin produced from composite flour of corn, wheat, and sweet potato. J Teknol Industri Pangan 23: 165-172. DOI: 10.6066/jtip. 2012.23.2.165.
Purwanto CC, Ishartani D, Rahadian D. 2013. Kajian sifat fisik dan kimia tepung labu kuning (Cucur-bita maxima) dengan perlakuan blanching dan perendaman natrium metabisulfit (Na2S2O5). J Teknosains Pangan 2: 121-129.
Purwitasari A, Hendrawan Y, Yulianingsih R. 2014. Pengaruh suhu dan waktu ekstraksi terhadap sifat fisik kimia dalam pembuatan konsentrat protein kacang komak (Lablab purpureus (L.) sweet). J Bioproses Komoditas Tropis 2: 42-53.
Rahmawati L, Susilo B, Yulianingsih R. 2014. Pengaruh variasi blanching dan lam perenda-man asam asetat (CH3COOH) terhadap karak-teristik tepung labu kuning termodifikasi. J Bio-proses Komoditas Tropis 2: 107-115.
Rupasinghe HPV, Wang L, Huber GM, Pitts NL. 2008. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem 107: 1217-1224. DOI: 10.1016/j.foodchem.2007.09.057.
See EF, Wan Nadiah WA, Noor Aziah AA. 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J 14: 123-130.
Struck S, Gundel L, Zahn S, Horm H. 2016. Fiber enriched sugar muffins made from iso viscous batter. LWT-Food Sci Technol 65: 32-38. DOI: 10.1016/j.lwt.2015.07.053.
Sugitha M, Harsojuwono BA, Yoga IWGS. 2015. Pe-nentuan formula biscuit labu kuning (Cucurbita moschata) sebagai pangan diet penderita dia-betes militus. J Media Ilmiah Teknol Pangan 2: 98-105.
Suryani N, Yasmin F, Jumadianor D. Pengaruh pro-porsi labu kuning (Cucurbita moschata Durch) terhadap mutu (karbohidrat dan serat) serta daya terima kue kering (cookies). Jurkessia 4: 1-6.
Trisnawati W, Suter K, Suastika K, Putra NK. 2014. Pengaruh metode pengeringan terhadap kan-dungan antioksidan, serat pangan dan kompo-sisi gizi tepung labu kuning. J Aplikasi Teknol Pangan 3: 135-140.
Widaningrum, Widowati S, Soekarto ST. 2005. Pe-ngayaan tepung kedelai pada pembuatan mie basah dengan bahan baku tepung terigu yang disubstitusi tepung garut. J Pascapanen 2: 41-48.
Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA. 2008. The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chem 110: 909–915. DOI: 10.1016/j.foodchem.2008.02.079.
Winaktu, Gracia J. 2011. Peran serat makanan da-lam pencegahan kanker kolekteral. J Kedok-teran Meditek 17: 17-25.
Winarsih S. 2016. Pengaruh konsentrasi NaOH dan lama pemaparan microwave terhadap kandu-ngan selulosa, hemiselulosa dan lignin tongkol jagung. Makalah. Dalam: Seminar Nasional dan gelar Produk di Universitas Muhammadiyah Malang, 17-18 Oktober.
Wongsagonsup R, Kittisuban P, Yaowalak A, Suphantharika M. 2015. Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids. Food Res Int 22: 745-752.
Wulandari E, Lembong E. 2016. Karakteristik roti komposit ubi jalar ungu dengan penambahan α-amilase dan glukoamilase. J Penelitian Pangan 1: 1-6. DOI: 10.24198/jp2.2016.
[AOAC] Association of Official Analytical Chemists. 2006. Official Methods of Analysis of The Asso-ciation of Official Agriculture Chemists 16th edi-tion. AOAC International, Virginia (US).
Asp NG, Schweizer TF, Southgate DAT, Theander O. 1992.Dietary Fiber Analysis: In Dietary Fibre a Component of Food. 57-101. Schweizer TF and CA Edwards (ed), London (UK).
Baixauli R, Sanz T, Salvador A, Fiszman SM. 2008. Muffin with resistant starch: baking performance in relation to the rheological properties of batter. J Cereal Sci 47: 502-509. DOI: 10.1016/j.jcs. 2007.06.015
[BPOM] Badan Pengawas Obat dan Makanan.2011. Pengawas Klaim Dalam Label dan Iklan Pa-ngan Olahan. Jakarta (ID): Badan pengawas Obat dan Makanan Republik Indonesia.
[BPS] Badan Pusat Statistika. 2012. Data Produksi Tanaman Semusim. Jakarta (ID): Badan Pusat Statistika.
Cochran WG, Cox GM. 1957. Experimental Design. 2nd ed. 439-481.John Wiley and Sons Inc, New York (US).
Feili R, Zaman W, Nadiah W, Abdullah W, Tajul AY. 2013. Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Sci Technol 1: 30-36.
Ferdiansyah MK, Retnowati EI, Muflihati I, Affandi AR. 2015. Peningkatan derajat putih tepung umbi suweg (Amorpophalus oncophilus) de-ngan proses kombinasi blancing dan bleacing menggunakan larutan natrium metabisulfit. J Pangan dan Gizi. 5: 12-19.
Foschia M, Peressini D, Sensidoni A, Brennan CS. 2013. The effect of dietary fibre addition on the quality of common cereal products. J Cereal Sci 58: 216-227. DOI: 10.1016/j.jcs.2013.05. 010.
Gomez M, Ronda F, Blanco CA, Caballero PA, Apestegula A. 2003. Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216: 51-56. DOI: 10.1007/s0021 7-002-0632-9.
Goswami, Gupta RK, Sharma M, Tyagi SK. 2015. Baryard millet based muffin: physical, texturan, and sensory properties. Food Sci Technol 64: 374-380.
Jacoba-Valenzuela N, Marostica-Junior MR, Zazue ta-Morales JJ, Gallegos-Infante JA.2011. Physi-cochemical, technological properties, and health-benefits of Cucurbita moschata Duchen-se vs. Cehualca. Food Res Int 44: 2587–2593. DOI: 10.1016/j.foodres.2011.04.039.
Krisnawati R, Indrawati V. 2014. Pengaruh substitusi substitusi puree ubi jalar ungu (Ipomea batatas) terhadap mutu organoleptik roti tawar. J Boga 3: 79-88.
Kristiani Y. 2016. Karakterisasi Sifat Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) [Skripsi]. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor.
Kusnandar F. 2010. Kimia Pangan Komponen Mak-ro. 50-53, 94-95. Dian Rakyat, Jakarta (ID).
Kwon YI, Apostolidis E, Kim YC, Shetty K. 2007. Health benefits of traditional corn, beans, and pumpkin: In vitro studies for hyperglycemia and hypertension management. J Med Food 10: 266-275. DOI: 10.1089/jmf.2006.234.
Laguna L, Salvador A, Sanz T, Fizcman SM. 2011. Performance of a resistant starch rich ingre-dient in the baking and eating quality of short-dough biscuits. LWT-Food Sci Technol 44: 737-746. DOI: 10.1016/j.lwt.2010.05.034.
Mamat H, Hardan MOA, Hill SE. 2010. Physicoche-mical properties of commercial semi-sweet bis-cuit. Food Chem 12: 1029-1038. DOI: 10.1016/ j.foodchem.2010.01.043.
Matos ME, Sanz T, Cristina M, Rosell. 2014. Esta-blishing the function of protein on the rheologi-cal and quality properties of rice based gluten free muffins. Food Hydrocolloid 35: 150-158. DOI: 10.1016/j.foodhyd.2013.05.007.
Meilgard M, Civille GV, Carr BT. 2007. Sensory Technique Evaluation 4th. 55-60. CRC Press LLC, Florida (USA).
Mudgil D, Barak S, Khatkar BS. 2017. Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels. LWT-Food Sci Technol 80: 537-542. DOI: 10.1016/j. lwt.2017.03.009.
Muhandri T, Subarna. 2009. Pengaruh kadar air, NaCl dan jumlah passing terhadap karakteristik reologi mi jagung. J Teknol Industri Pangan. 20: 71-77
Nawirska A, Figiel A, Kurcharska AZ, Sokol-Letowska A, Biesiada A. 2009. Drying kinetics and quality parameters of pumpkin slices dehy-drated using different methods. J Food Eng 94: 14-20. DOI: 10.1016/j.jfoodeng.2009.02.025.
Oloyede FM, Adebooye OC, Obuotor EM. 2014. Planting date and fertilizer affect antioxidants in pumpkin fruit. Sci Hortic-England 168: 46–50. DOI: 10.1016/j.scienta.2014.01.012
[PERMENKES]. Peraturan Menteri Kesehatan. 2013. Angka Kecukupan Gizi yang Dianjurkan bagi Bangsa Indonesia. 1-10. Menteri Keseha-tan Republik Indonesia, Jakarta (ID).
Purnamasari IW, Putri WDR. 2015. Pengaruh penambahan tepung labu kuning dan natrium bikarbonat terhadap karakteristik flake talas. J Pangan Agroindustri 3: 1375-1385.
Purnomo E, Sitanggang AB, Agustin DS, Hariyadi P, Hartonon S. 2012. Formulation and process optimation of muffin produced from composite flour of corn, wheat, and sweet potato. J Teknol Industri Pangan 23: 165-172. DOI: 10.6066/jtip. 2012.23.2.165.
Purwanto CC, Ishartani D, Rahadian D. 2013. Kajian sifat fisik dan kimia tepung labu kuning (Cucur-bita maxima) dengan perlakuan blanching dan perendaman natrium metabisulfit (Na2S2O5). J Teknosains Pangan 2: 121-129.
Purwitasari A, Hendrawan Y, Yulianingsih R. 2014. Pengaruh suhu dan waktu ekstraksi terhadap sifat fisik kimia dalam pembuatan konsentrat protein kacang komak (Lablab purpureus (L.) sweet). J Bioproses Komoditas Tropis 2: 42-53.
Rahmawati L, Susilo B, Yulianingsih R. 2014. Pengaruh variasi blanching dan lam perenda-man asam asetat (CH3COOH) terhadap karak-teristik tepung labu kuning termodifikasi. J Bio-proses Komoditas Tropis 2: 107-115.
Rupasinghe HPV, Wang L, Huber GM, Pitts NL. 2008. Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder. Food Chem 107: 1217-1224. DOI: 10.1016/j.foodchem.2007.09.057.
See EF, Wan Nadiah WA, Noor Aziah AA. 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J 14: 123-130.
Struck S, Gundel L, Zahn S, Horm H. 2016. Fiber enriched sugar muffins made from iso viscous batter. LWT-Food Sci Technol 65: 32-38. DOI: 10.1016/j.lwt.2015.07.053.
Sugitha M, Harsojuwono BA, Yoga IWGS. 2015. Pe-nentuan formula biscuit labu kuning (Cucurbita moschata) sebagai pangan diet penderita dia-betes militus. J Media Ilmiah Teknol Pangan 2: 98-105.
Suryani N, Yasmin F, Jumadianor D. Pengaruh pro-porsi labu kuning (Cucurbita moschata Durch) terhadap mutu (karbohidrat dan serat) serta daya terima kue kering (cookies). Jurkessia 4: 1-6.
Trisnawati W, Suter K, Suastika K, Putra NK. 2014. Pengaruh metode pengeringan terhadap kan-dungan antioksidan, serat pangan dan kompo-sisi gizi tepung labu kuning. J Aplikasi Teknol Pangan 3: 135-140.
Widaningrum, Widowati S, Soekarto ST. 2005. Pe-ngayaan tepung kedelai pada pembuatan mie basah dengan bahan baku tepung terigu yang disubstitusi tepung garut. J Pascapanen 2: 41-48.
Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA. 2008. The role of gluten in a pound cake system: A model approach based on gluten–starch blends. Food Chem 110: 909–915. DOI: 10.1016/j.foodchem.2008.02.079.
Winaktu, Gracia J. 2011. Peran serat makanan da-lam pencegahan kanker kolekteral. J Kedok-teran Meditek 17: 17-25.
Winarsih S. 2016. Pengaruh konsentrasi NaOH dan lama pemaparan microwave terhadap kandu-ngan selulosa, hemiselulosa dan lignin tongkol jagung. Makalah. Dalam: Seminar Nasional dan gelar Produk di Universitas Muhammadiyah Malang, 17-18 Oktober.
Wongsagonsup R, Kittisuban P, Yaowalak A, Suphantharika M. 2015. Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids. Food Res Int 22: 745-752.
Wulandari E, Lembong E. 2016. Karakteristik roti komposit ubi jalar ungu dengan penambahan α-amilase dan glukoamilase. J Penelitian Pangan 1: 1-6. DOI: 10.24198/jp2.2016.
Authors
RismayaR., SyamsirE., & NurtamaB. (2018). PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI. Jurnal Teknologi Dan Industri Pangan, 29(1), 58-68. https://doi.org/10.6066/jtip.2018.29.1.58
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