PENGARUH LAMA PENYIMPANAN ADONAN BEKU TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PUFF PASTRY YANG DISUBSTITUSI MODIFIED CASSAVA FLOUR
Abstract: The use of frozen
dough allow to maintain consistency of the product simultaneously. The formula
used mocaf flour 15% as wheat substitution. The objective of this research was
to study the effect of storage time of frozen dough on the physicochemical
properties and sensory as well as how long the maximum storage of frozen dough
that can produce puff pastry that can be accepted by consumers. The
experimental design of the study was a randomized block design with single
factor, which the storage time of frozen dough consist of five levels (0, 5,
10, 15, and 20 days) with five replication. The parameters tested were moisture
content, spesific volume, firmness, and sensory properties in firmness,
flakiness, moutfeel (greasy texture), and sugar content. The data were analyzed
using ANOVA at α = 5% and followed by DMRT (Duncan’s Multiple Range Test) at α
= 5% if there was a significant effect of treatment. The frozen storage time
significantly reduced water content and specific volume, increased firmness,
and panelist acceptance in flakiness. The storage time has no significantly
different in sugar content, panelist acceptance in firmness, and mouthfeel
(greasy texture).
Penulis: Afa Dian Mardiah,
Chatarina Yayuk Trsinawati, Sutarjo Surjoseputro
Kode Jurnal: jppertaniandd140881
