57
VI. KESIMPULAN DAN SARAN A. KESIMPULAN
1. Bahan baku yang paling berpengaruh dalam pembuatan formulasi
biskuit yaitu soft flour, pati modifikasi A, pati modifikasi B dan bahan pengembang dengan variabel respon yang penting yaitu weight loss,
L increase dan tebal. 2.
Bahan pengembang yang digunakan yaitu natrium bikarbonat, baking powder dan ammonium bikarbonat memiliki pengaruh pada biskuit yang
dihasilkan dalam hal pengembangan spread dan after taste yang kurang disukai.
3. Formula terpilih yang direkomendasikan oleh program Design Expert
version 7 menunjukkan bahwa untuk menghasilkan lighter biscuit yang optimum digunakan soft flour 39.62 , pati modifikasi A 4.318 , pati
modifikasi B 4.5 dan bahan pengembang 3.5 dengan nilai desirability 0.964662. Hal ini berarti bahwa kemampuan formula untuk
menghasilkan lighter biscuit yang sesuai dengan keinginan kita
optimum sebesar 96.47 . B. SARAN
Perlu dilakukan penelitian lebih lanjut mengenai pengaruh berbagai jenis bahan pengembang dalam pembuatan biskuit terutama pengaruhnya
dalam menimbulkan rasa getir produk.
58
DAFTAR PUSTAKA
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LAMPIRAN
61 Lampiran 1
Hasil uji variasi bahan baku 1. Uji variasi bahan pengembang
Respon Formula
F1 F2 F3 F4 F5 F6 F7 F8 WT
loss 10.2 9.64 10.76 11.13 10.43
9.56 10.32 11.59 L
increase 15.24 16.05 20.76 19.35 22.87 13.83 28.07 25.34
2. Uji variasi tepung Respon
Formula F1 F2 F3
WT loss 10.20
11.22 11.00
L increase 15.24
12.31 23.26
3. Uji variasi pati Respon
Formula F1 F2 F3 F4 F5 F6 F7
WT loss
10.96 9.18 9.97 9.98 11.18 10.07 11.13 L
increase 14.40 9.70 23.71 8.88 21.76 16.36 21.09
4. Uji variasi shortening Respon
Formula F1 F2 F3 F4 F5 F6
WT loss
9.79 10.92 9.74 11.29 13.66 11.89 L
increase 10.72 26.35 29.64 18.51 28.77 21.50
5. Uji variasi mixing Respon
Formula F1 F2 F3 F4
WT loss 10.20
9.05 11.45
11.08 L increase
15.24 29.75
12.14 21.06
62 Lampiran 2
Respon 1 WT LOSS
ANOVA for Mixture Quadratic Model Mixture Component Coding is U_Pseudo.
Analysis of variance table [Partial sum of squares - Type III] Sum of
Mean F p-value
Source Squares
df Square
Value Prob F
Model 20.83163 9 2.314625
63660000 0.0001
significant
Linear Mixture 7.827159 3 2.609053
63660000 0.0001
AB 0.600714 1 0.600714
63660000 0.0001
AC 3.504018 1 3.504018
63660000 0.0001
AD 1.550255 1 1.550255
63660000 0.0001
BC 5.377067 1 5.377067
63660000 0.0001
BD 0.756150 1 0.756150
63660000 0.0001
CD 0.007350 1 0.007350
63660000 0.0001
Pure Error 0 2 0
Cor Total 20.83163 11
The Model F-value of 63660000.00 implies the model is significant. There is only a 0.01 chance that a Model F-Value this large could occur due to noise.
Values of Prob F less than 0.0500 indicate model terms are significant. In this case Linear Mixture Components, AB, AC, AD, BC, BD, CD are significant model terms.
Values greater than 0.1000 indicate the model terms are not significant. If there are many insignificant model terms not counting those required to support hierarchy,
model reduction may improve your model.
63 Lampiran 3.
Keterangan : A = soft flour C = pati modifikasi B
B = pati modifikasi A D = bahan pengembang
Final Equation in Terms of U_Pseudo Components:
WT LOSS = 17.77 A
16.12 B 17.54 C
14.43 D 2.9 A B
-8.78 A C 5.84 A D
11.36 B C 4.26 B D
0.42 C D
Final Equation in Terms of Real Components: terhadap 100 total bahan
WT LOSS = 1481.43 A
-37461.4 B 62364.07 C
-52392.6 D 31366.4 A B
-94964.5 A C 63165.44 A D
122869.8 B C 46076.16 B D
4542.72 C D
Final Equation in Terms of Actual Components: terhadap 52 total bahan
WT LOSS = 28.48904 A
-720.411 B 1199.309 C
-1007.55 D 11.6 A B
-35.12 A C 23.36 A D
45.44 B C 17.04 B D
1.68 C D
64 Lampiran 4.
Respon 2 L increase
ANOVA for Mixture Quadratic Model Mixture Component Coding is U_Pseudo.
Analysis of variance table [Partial sum of squares - Type III] Sum
of Mean
F p-value
Source Squares
df Square
Value Prob F
Model 17.34990 9
1.927767 63660000
0.0001 significant
Linear Mixture 0.098081
3 0.032694
63660000 0.0001 AB 0.096114
1 0.096114
63660000 0.0001
AC 4.016364 1
4.016364 63660000
0.0001 AD 8.040455
1 8.040455
63660000 0.0001
BC 1.622400 1
1.622400 63660000
0.0001 BD 0.546017
1 0.546017
63660000 0.0001
CD 1.334817 1
1.334817 63660000
0.0001 Pure Error
2 Cor Total
17.3499 11
The Model F-value of 63660000.00 implies the model is significant. There is only a 0.01 chance that a Model F-Value this large could occur due to noise.
Values of Prob F less than 0.0500 indicate model terms are significant. In this case Linear Mixture Components, AB, AC, AD, BC, BD, CD are significant model terms.
Values greater than 0.1000 indicate the model terms are not significant. If there are many insignificant model terms not counting those required to support hierarchy,
model reduction may improve your model.
65 Lampiran 5.
Final Equation in Terms of U_Pseud Components
: L increase =
5.22 A
5.66 B
4.98 C
6.81 D
1.16 A B
9.4 A C
-13.3 A D
-6.24 B C
-3.62 B D
-5.66 C D
Final Equation in Terms of Real Components:
L increase = -1118.49
A -2137.69
B -69138.6
C 118260
D 12546.56
A B 101670.4
A C -143853
A D -67491.8
B C -39153.9
B D -61218.6
C D
Final Equation in Terms of Actual Components:
L increase = -21.5094
A -41.1094
B -1329.59
C 2274.231
D 4.64
A B 37.6
A C -53.2
A D -24.96
B C -14.48
B D -22.64
C D
Keterangan : A = soft flour C = pati modifikasi B
B = pati modifikasi A D = bahan pengembang
66 Lampiran 6.
Respon 3 Tebal
ANOVA for Mixture Quadratic Model Mixture Component Coding is U_Pseudo.
Analysis of variance table [Partial sum of squares - Type III] Sum
of Mean
F p-value
Source Squares df
Square Value Prob
F
Model 0.020348 9
0.002261 9.992821 0.0942
not significant
Linear Mixture 0.011682
3 0.003894 17.21156
0.0554 AB 0.000402
1 0.000402 1.775848
0.3142 AC 0.002240
1 0.002240 9.901356
0.0879 AD 0.001106
1 0.001106 4.889201
0.1576 BC 0.001717
1 0.001717 7.589134
0.1104 BD 0.000155
1 0.000155 0.685267
0.4948 CD 0.001429
1 0.001429 6.316582
0.1285 Pure Error
0.000453 2
0.000226 Cor Total
0.020800 11
The Model F-value of 9.99 implies there is a 9.42 chance that a Model F-Value this large could occur due to noise.
Values of Prob F less than 0.0500 indicate model terms are significant. In this case there are no significant model terms.
Values greater than 0.1000 indicate the model terms are not significant. If there are many insignificant model terms not counting those required to support hierarchy,
model reduction may improve your model.
67 Lampiran 7.
Final Equation in Terms of U_Pseudo Components
: Tebal =
0.814 A
0.7935 B
0.747 C
0.712 D
0.075 A B -0.222 A C
0.156 A D -0.203 B C
-0.061 B D 0.1852 C D
Final Equation in Terms of Real Components:
Tebal = -3.7619
A -415.238
B 1881.404
C -1431.35
D 811.2 A B
-2401.15 A C 1687.296 A D
-2195.65 B C -659.776 B D
2003.123 C D
Final Equation in Terms of Actual Components:
Tebal = -0.07234
A -7.98534
B 36.18086
C -27.5259
D 0.3 A B
-0.888 A C 0.624 A D
-0.812 B C -0.244 B D
0.7408 C D
Keterangan : A = soft flour C = pati modifikasi B
B = pati modifikasi A D = bahan pengembang
Lampiran 8. Optimasi
Constraints
Lower Upper
Lower Upper
Name Goal Limit
Limit Weight
Weight Importance
SF is in range
39.5 40
1 1
3 Pati modifikasi A is in range
4 4.5
1 1
3 Pati modifikasi B is in range
4 4.5
1 1
3 LA
is in range 3
3.5 1
1 3
tebal maximize
0.712 0.828
1 1 3 WT loss
is in range 14.43
19.67 1
1 3
L increase is in range
2.69 7.45
1 1
3
Solutions
Number SF Pati
modifikasi A Pati
modifikasi B LA
tebal WT loss L increase
Desirability
1 39.682 4.318
4.5 3.5 0.823901 17.84
5.65 0.964662 Selected
Component Name
Level Low Level High Level Std. Dev. Coding
A SF 39.75 39.5
40 Actual
B Pati modif.
A 4.5
4 4.5
Actual C Pati
modif. B
4.25 4
4.5 Actual
D LA 3.5 3
3.5 Actual
Total = 52
69 Lampiran 9.
HASIL UJI RATING DAN DESKRIPSI FORMULA TERPILIH LIGHTER
BISCUIT Nama Kode
Rasaflavor Tekstur
Intensitas aftertaste
Intensitas Kebulatan balance
Mba Somy 217
8 5
7 8
Mba Lia 217
8 8
6 8
Pipit 217 4 5
7 6
Pak Widodo
217 9 9
7 5
Linda 217 3 5
5 2
Bu Yani 217
8 3
8 8
Mba Chusnul
217 9 5
10 9
Mba Meri 217
5 4
9 9
Mba Erni 217
8 7
5 6
Cici 217 7 4
8 6
Iqbal 217 7 5
8 7.5
Mba Wulan 217
5 10
10 10
Keterangan : a. Intensitas rasa
0-10 : semakin sangat kuat b. Kebulatanbalance rasa
0-10 : semakin sangat bulat c. Tekstur
0-10 : semakin sangat keras d. Intensitas after taste
0-10 ; semakin sangat kuat
Lampiran 10. Descriptive Statistics : INTENSITAS, BALANCE, TEKSTUR, AFTERTASTE
Variable Mean
SE Mean StDev
Variance CoefVar
Minimum Maximum
Range INTENSITAS 6.750
0.579 2.006
4.023 29.71
3.000 9.000
6.000 BALANCE 5.833
0.626 2.167
4.697 37.15
3.000 10.000
7.000 TEKSTUR 7.500
0.485 1.679
2.818 22.38
5.000 10.000
5.000 AFTERTASTE 7.042
0.629 2.179
4.748 30.94
2.000 10.000
8.000
Jurnal Skripsi
Kajian Formulasi Lighter Biscuit
Dalam Rangka Pengembangan Produk Baru di PT Arnott’s Indonesia Bekasi
Oleh : Molid Nurman Hadi
F24102076 Departemen Ilmu dan Teknologi Pangan
Fakultas Teknologi Pertanian Institut Pertanian Bogor
Abstract
This research was focused to get formula of biscuit specially the optimum lighter biscuit. First step from the research is test of variation from raw materials there are leavening agent, flour,
starch, shortening, and also test of mixing process. Then continued with make planning of the optimum lighter biscuit formula use Design Expert version 7 as the software. There is 12 formula
as the result from this software, which is weight loss L Increase, and thick as variable of product respond.
The choosen formula from optimation process of making lighter biscuit is F New 1, which is soft flour 39.62, modification starch A 4.318, modification starch B 4.5 and
leavening agent 3.5 as the composition. This Formula will yield biscuit thickly 0.823901 cm, WT Loss 17.84, L Increase 5.65 from the prediction, and give desirability value about
0.964662. it means the formula will yield product with most optimal characteristic and it is about 96.47 which is most desireable . After validation, we obtained biscuit with thick value 0.95 cm,
WT Loss 18.03 and L Increase 4.53.
I. Pendahuluan