PENGARUH PENAMBAHAN SANTAN KELAPA TERHADAP KUALITAS DONAT

Abstract

ABSTRAK Donat merupakan pangan olahan berbahan dasar tepung terigu, telur, gula, ragi, dan margarin yang difermentasikan dalam waktu tertentu dan digoreng dengan metode penggorengan menggunakan minyak banyak (deep frying). Donat memiliki bentuk seperti cincin. Metode penelitian yang digunakan ialah metode Response Surface Method (RSM) dengan desain rancangan one factor. Faktor yang dikaji yaitu konsentrasi penambahan santan kelapa (X1) dan respon yang akan dioptimasi yaitu kualitas donat dengan menggunakan pengukuran kekerasan (R1), cohesiveness (R2) dan springiness (R3) pada penyimpanan selama 4, 24, dan 48 jam. Konsentrasi santan kelapa yang ditambahkan yaitu, 0%, 15%, 30%, 45%, dan 60%. Hasil penelitian menunjukkan bahwa penambahan santan kelapa berpengaruh terhadap kualitas donat. Konsentrasi penambahan santan kelapa optimum yaitu 30.48% dengan profil tekstur kekerasan sebesar 15.62 mJ, cohesiveness sebesar 0.77 dan springiness sebesar 4.19 mm. Penambahan santan kelapa berpengaruh terhadap kadar air dan daya serap minyak donat (α=0.05), yaitu kadar air 29.48% dan daya serap minyak 9.31%. ABSTRACT Donuts are processed foods made from wheat flour, eggs, sugar, yeast, and margarine that fermented in a certain time and fried with deep frying method. Donuts have shape like a ring. The research method used was Response Surface Method (RSM) one-factor. Studied factor was the concentration of coconut milk addition (X1) and response to be optimized are donuts quality by using hardness measurement (R1), cohesiveness (R2) and springiness (R3) at storage process for 4, 24 , and 48 hours. The concentration of coconut milk added is 0%, 15%, 30%, 45%, and 60%. The results showed that the addition of coconut milk affect donuts quality. The optimum concentration of coconut milk addition was 30.48% with hardness of 15.62 mJ, cohesiveness of 0.77 and springiness of 4.19 mm. The addition of coconut milk also affected the water content 29.48%and absorption of donut oil 9.31% (α = 0.05).