Preview
Pengaruh pencampuran terner stearin sawit, minyak biji karet dan minyak ikan nila terhadap karakteristik fisikokimia biskuit The effect of blending terner palm stearin, rubber seed oil, and tilapia fish oil on the physicochemical characteristics of biskuits
Abstract
Biscuits are made from a mixture of ingredients and shortening. The type of fat used affects the quality of the biscuits. Rubber seed waste, bones, heads, scales, skin, and entrails of fish are plantation and fishery wastes that can be used to make fat as a raw material for shortening. This study aimed to determine the best ratio of shortening palm stearin, fish oil, and rubber seed oil, which is neutralized and deodorized with a solid ratio, to the physical properties and texture of the dough. Completely Randomized Design (CRD) was used with 5 treatments (palm stearin/rubber seed oil/fish oil): ratio 1 (50:30:20), ratio 2 (60:35:5), ratio 3 (70:15:15), ratio 4 (80:10:10), and ratio 5 (90:5:5). The test parameters included diameter, hardness, thickness, texture, color, water content, protein, fat, calories, and sensory properties. Data analysis was performed using SPSS Version 25 with a 95% ANOVA. The results obtained were as follows: lightness of biskuits 74.57-78.55; thickness 0.54-0.94 mm; diameter 90.38-110.16 mm; hardness 2769.36-3648.53 g; fat content 18.61-20.64%; protein 10.38-10.88%; calorific value 623,680-625,367 kcal. The highest sensory testing results were at ratio 4 (80: 10: 10). The correct proportion of shortening ratio influences the physical and chemical characteristics of the biskuits produced, where the best ratio is 80: 10: 10.
References
[AOAC] Association of Official Analytical Chemists. 1995. Official Methods of the Association of Official Analitical Chemists,Inc. Washington DC
Affandi, D. R., Khotimah, K., Nuary, R. B., Sanjaya, A.P., & Sulistiawati,M.(2022). Karakter biskuit kelor (Moringa oliefera) berbasis pati garut (Maranta arundinacea) dan tepung kacang merah (Phaseolus vulgaris L.) dengan variasi pemanis. Journal of Applied Agriculture, Health, and Technology, 01(02), 60-74,
Ashwath, K., & Sudha, M. L. (2021). Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58(7), 2630–2640. https://doi.org/10.1007/s13197-020-04769-9
Astiana, I., Lahay, A. F., Utari, S. P. S. D., Farida, I., Samanta, P. N., Budiadnyani, I. G. A., & Febrianti, D. (2023). Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus). Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 107-116. http://dx.doi.org/10.17844/jphpi.v26i1.44286
[BSN] Badan Standarisasi Nasional. (2011). Biskuit. 1–5. Jakarta. SNI 01-2973-2011
[BSN] Badan Standarisasi Nasional. (2006). Petunjuk pengujian organoleptik atau sensori. Jakarta. SNI 2346-2006.
Bernadeta, Puji, A., & Imelda, H.S. (2012). Penentuan kondisi optimum hidrolisat protein dari limbah ikan ekor kuning (Caesio cuning) berdasarkan karakteristik organoleptik. Jurnal Kimia Khatulistiwa, 1(1), 26-30.
Da Silva, R. C., Soares, D. F., Lourenço, M. B., Soares, F. A. S. M., da Silva, K. G., Gonçalves, M. I. A., & Gioielli, L. A. (2010). Structured lipids obtainedby chemical interesterification of olive oil and palm stearin. Food Science and Technology, 43(5), 752–758. https://doi.org/10.1016/j.lwt.2009.12.010
Erinc, H., Mert, B., & Tekin, A. (2018). Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality. Journal of Food Science and Technology, 55(10), 3960–3970. https://doi.org/10.1007/s13197-018-3321-9
Ernisti, W., Riyadi, S., & Jaya, F. M. (2019). Karakteristik biskuit (crackers) yang difortifikasi dengan konsentrasi penambahan tepung ikan patin siam (Pangasius hypophthalmus) berbeda. Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan, 13(2),88-100. https://doi.org/10.31851/jipbp.v13i2.2855
Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002). Lipid shortenings: a review. Food Research International, 35(10), 1015–1048. https://doi.org/10.1016/S0963-9969(02)00163-1
Hasibuan, H. A. (2021). Baking shortening berbahan minyak sawit dan minyak inti sawit serta aplikasinya dalam pembuatan donat. Warta Pusat Penelitian Kelapa Sawit, 26(1), 40–45. https://doi.org/10.22302/iopri.war.warta.v26i1.34
Hasibuan, H. A., & Magindrin. (2015). Pengembangan proses pengolahan shortening berbahan minyak sawit pada skala industri kecil kapasitas 50 kg/batch. Journal of Agro-Based Industry, 32(1), 24–32.
Hastuti, P., & Utami, T. (2003). Interesterifikasi enzimatis palm stearin dan minyak ikan lemuru untuk membuat lemak margarin. Jurnal Teknologi dan Industri Pangan,16(1), 14-20.
Ismail, E. A., Darni, J., & Setyorini, I. Y. (2018). Pengaruh substitusi sari kurma terhadap daya terima marmalade jeruk pamelo. Darussalam Nutrition Journal, 2(1), 1-10. https://doi.org/10.21111/dnj.v2i1.1956
Kadam, A., Mali, S., & Jogi, A. (2024). Correlation of fatty acid chain length used in the biscuit formulation with the biscuits texture profile. Reserch Square, 1–11. https://doi.org/10.21203/rs.3.rs-3743579/v1
Kaemba, A., Suryanto, E., & Mamuaja, C.F. (2017). Karakteristik fisiko-kimia dan aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. Poiret). Jurnal ilmu dan teknologi pangan, 1, 1-8.
Khotimah, K., Affandi, D. R., Nuary, R. B., Sanjaya, P. A., & Sulistiowati, M. (2023). Karakteristik biskuit kelor (Moringa Oliefera) berbasis pati garut (Maranta Arundinacea) dan tepung kacang merah (Phaseolus Vulgaris L.) dengan variasi pemanis. Journal of Applied Agriculture, Health, and Technology, 1(2), 60–74. https://doi.org/10.20961/jaht.v1i2.559
Krystyjan, M., Gumul, D., Ziobro, R., & Sikora, M. (2015). The effect of inulin as a fat replacement on dough and biscuit properties. Journal of Food Quality, 38(5), 305–315. https://doi.org/10.1111/jfq.12148
Latifah, E., Rahmawaty, S., & Rauf, R. (2019). Analisis kandungan energi protein dan daya terima biskuit. Darussalam Nutrition Journal, 3(1), 19–29.
Mamat, H., & Hill, S. E. (2014). Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of Food Science and Technology, 51(9), 1998–2005. https://doi.org/10.1007/s13197-012-0708-x
Mile, M. T., Ahure, D., & Eke, M. O. (2024). Chemical and sensory properties of biscuits produced from wheat, soybean and orange fleshed sweet potato. European Journal of Nutrition & Food Safety, 16(2), 1–12. https://doi.org/10.9734/EJNFS/2024/v16i21383
Normilawati, Fadlilaturrahmah, Hadi, S., & Normaidah. (2019). Penetapan kadar air dan kadar protein pada biskuit yang beredar di pasar Banjarbaru. Jurnal Ilmu Farmasi, 10(2), 51–55.
Oliveira, T., Thomas, M., Baptista, G., & Campos, F. (2016). Mobile payment: understanding the determinants of customer adoption and intention to recommend the technology. Computers in Human Behavior, 61, 404–414. https://doi.org/10.1016/j.chb.2016.03.030
Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2016). Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: A Review. Critical Reviews in Food Science and Nutrition, 56(13), 2101–2114. https://doi.org/10.1080/10408398.2014.928259
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824–839. https://doi.org/10.1080/10408390701719223
Praseptiangga, D., Maheswari, D. E., & Parnanto, N. H. R. (2020). Pengaruh aplikasi edible coating hidroksi propil metil selulosa dan metil selulosa terhadap penurunan serapan minyak dan karakteristik fisikokimia keripik singkong. Jurnal Teknologi Hasil Pertanian, 13(2), 70-83. https://doi.org/10.20961/jthp.v13i2.42275
Putri, D. N., Wibowo, Y. M. N., Santoso, E. N., & Romadhani, P. (2020). Sifat fisikokimia dan profil asam lemak minyak ikan dari kepala kakap merah (Lutjanus malabaricus). Agritech, 40(1), 31-38. https://doi.org/10.22146/agritech.47039
Rista, E. M., & Sulastri, Y. (2018). Sifat kimia dan organoleptik biskuit pada berbagai penambahan ekstrak kulit buah naga merah. Jurnal AGROTEK, 5(2), 127–133.
Sabar, J., Fatimah, F., & Rorong, J. A. (2015). Karakterisasi minyak ikan dari pemurnian limbah ikan tuna dengan zeolit secara kromatografi kolom. Jurnal MIPA, 4(2), 161-164. https://doi.org/10.35799/jm.4.2.2015.9133
Sumartini, S., & Amalia, A. R. (2022). Karakteristik produk bakery dari shortening campuran terner minyak ikan nila, palm stearin, dan minyak sawit merah hasil interesterifikasi kimiawi. Jurnal Ilmu dan Teknologi Pangan, 8(2), 37–49. https://doi.org/10.29303/profood.v8i2.210
Sumartini, S., Hasibuan, N. E., & Gurusmatika, S. (2021). Karakteristik thermal shortening minyak biji karet, minyak ikan, dan stearin sawit menggunakan differential scanning calorimetry (DSC). Jurnal Agritechno, 14(1), 26–35. https://doi.org/10.20956/at.v14i1.400
Troncoso, R., Torrado, A., Pérez-Guerra, N., & Tovar, C. A. (2024). Viscoelastic properties of biscuit doughs with different lipidic profiles fortified with a casein hydrolysate. Macromol, 4(2), 437–447. https://doi.org/10.3390/macromol4020025
Widya, D. (2018). Pengendalian Kualitas pada Proses Produksi Biskuit Go Riorio di PT Siantar Top, Tbk. [Tugas Akhir]. Institut Teknologi Sepuluh November.
Wihenti, A. (2017). Analisis kadar air, tebal, berat, dan tekstur biskuit cokelat akibat perbedaan transfer panas. Jurnal Aplikasi Teknologi Pangan, 6(2), 69–73. https://doi.org/10.17728/jatp.186
Winarti, P. A., Kristianto, Y., Setyobudi, S. I., & Palupi, F. D. (2024). Biscuit Formulation as
Supplementary Food for Malnourished Underfive Children using Tempeh Flour. Media Gizi Kesehatan Masyarakat, 13(1), 352–361. https://doi.org/10.20473/mgk.v13i1.2024.352-361
Yanti, M., Indriyanto, & Duryat. (2016). Pengaruh zat alelopati dari alang-alang terhadap pertumbuhan semai tiga spesies akasia. Jurnal Sylva Lestari, 4(2), 27-38. https://doi.org/10.23960/jsl2427-38
Zhang, Y., Xiao, C., & Zhu, F. (2021). Effects of dietary quercetin on the innate immune response and resistance to white spot syndrome virus in Procambarus clarkii. Fish and Shellfish Immunology, 118, 205–212. https://doi.org/10.1016/j.fsi.2021.09.012
Affandi, D. R., Khotimah, K., Nuary, R. B., Sanjaya, A.P., & Sulistiawati,M.(2022). Karakter biskuit kelor (Moringa oliefera) berbasis pati garut (Maranta arundinacea) dan tepung kacang merah (Phaseolus vulgaris L.) dengan variasi pemanis. Journal of Applied Agriculture, Health, and Technology, 01(02), 60-74,
Ashwath, K., & Sudha, M. L. (2021). Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology, 58(7), 2630–2640. https://doi.org/10.1007/s13197-020-04769-9
Astiana, I., Lahay, A. F., Utari, S. P. S. D., Farida, I., Samanta, P. N., Budiadnyani, I. G. A., & Febrianti, D. (2023). Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus). Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 107-116. http://dx.doi.org/10.17844/jphpi.v26i1.44286
[BSN] Badan Standarisasi Nasional. (2011). Biskuit. 1–5. Jakarta. SNI 01-2973-2011
[BSN] Badan Standarisasi Nasional. (2006). Petunjuk pengujian organoleptik atau sensori. Jakarta. SNI 2346-2006.
Bernadeta, Puji, A., & Imelda, H.S. (2012). Penentuan kondisi optimum hidrolisat protein dari limbah ikan ekor kuning (Caesio cuning) berdasarkan karakteristik organoleptik. Jurnal Kimia Khatulistiwa, 1(1), 26-30.
Da Silva, R. C., Soares, D. F., Lourenço, M. B., Soares, F. A. S. M., da Silva, K. G., Gonçalves, M. I. A., & Gioielli, L. A. (2010). Structured lipids obtainedby chemical interesterification of olive oil and palm stearin. Food Science and Technology, 43(5), 752–758. https://doi.org/10.1016/j.lwt.2009.12.010
Erinc, H., Mert, B., & Tekin, A. (2018). Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality. Journal of Food Science and Technology, 55(10), 3960–3970. https://doi.org/10.1007/s13197-018-3321-9
Ernisti, W., Riyadi, S., & Jaya, F. M. (2019). Karakteristik biskuit (crackers) yang difortifikasi dengan konsentrasi penambahan tepung ikan patin siam (Pangasius hypophthalmus) berbeda. Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan, 13(2),88-100. https://doi.org/10.31851/jipbp.v13i2.2855
Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002). Lipid shortenings: a review. Food Research International, 35(10), 1015–1048. https://doi.org/10.1016/S0963-9969(02)00163-1
Hasibuan, H. A. (2021). Baking shortening berbahan minyak sawit dan minyak inti sawit serta aplikasinya dalam pembuatan donat. Warta Pusat Penelitian Kelapa Sawit, 26(1), 40–45. https://doi.org/10.22302/iopri.war.warta.v26i1.34
Hasibuan, H. A., & Magindrin. (2015). Pengembangan proses pengolahan shortening berbahan minyak sawit pada skala industri kecil kapasitas 50 kg/batch. Journal of Agro-Based Industry, 32(1), 24–32.
Hastuti, P., & Utami, T. (2003). Interesterifikasi enzimatis palm stearin dan minyak ikan lemuru untuk membuat lemak margarin. Jurnal Teknologi dan Industri Pangan,16(1), 14-20.
Ismail, E. A., Darni, J., & Setyorini, I. Y. (2018). Pengaruh substitusi sari kurma terhadap daya terima marmalade jeruk pamelo. Darussalam Nutrition Journal, 2(1), 1-10. https://doi.org/10.21111/dnj.v2i1.1956
Kadam, A., Mali, S., & Jogi, A. (2024). Correlation of fatty acid chain length used in the biscuit formulation with the biscuits texture profile. Reserch Square, 1–11. https://doi.org/10.21203/rs.3.rs-3743579/v1
Kaemba, A., Suryanto, E., & Mamuaja, C.F. (2017). Karakteristik fisiko-kimia dan aktivitas antioksidan beras analog dari sagu baruk (Arenga microcarpha) dan ubi jalar ungu (Ipomea batatas L. Poiret). Jurnal ilmu dan teknologi pangan, 1, 1-8.
Khotimah, K., Affandi, D. R., Nuary, R. B., Sanjaya, P. A., & Sulistiowati, M. (2023). Karakteristik biskuit kelor (Moringa Oliefera) berbasis pati garut (Maranta Arundinacea) dan tepung kacang merah (Phaseolus Vulgaris L.) dengan variasi pemanis. Journal of Applied Agriculture, Health, and Technology, 1(2), 60–74. https://doi.org/10.20961/jaht.v1i2.559
Krystyjan, M., Gumul, D., Ziobro, R., & Sikora, M. (2015). The effect of inulin as a fat replacement on dough and biscuit properties. Journal of Food Quality, 38(5), 305–315. https://doi.org/10.1111/jfq.12148
Latifah, E., Rahmawaty, S., & Rauf, R. (2019). Analisis kandungan energi protein dan daya terima biskuit. Darussalam Nutrition Journal, 3(1), 19–29.
Mamat, H., & Hill, S. E. (2014). Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of Food Science and Technology, 51(9), 1998–2005. https://doi.org/10.1007/s13197-012-0708-x
Mile, M. T., Ahure, D., & Eke, M. O. (2024). Chemical and sensory properties of biscuits produced from wheat, soybean and orange fleshed sweet potato. European Journal of Nutrition & Food Safety, 16(2), 1–12. https://doi.org/10.9734/EJNFS/2024/v16i21383
Normilawati, Fadlilaturrahmah, Hadi, S., & Normaidah. (2019). Penetapan kadar air dan kadar protein pada biskuit yang beredar di pasar Banjarbaru. Jurnal Ilmu Farmasi, 10(2), 51–55.
Oliveira, T., Thomas, M., Baptista, G., & Campos, F. (2016). Mobile payment: understanding the determinants of customer adoption and intention to recommend the technology. Computers in Human Behavior, 61, 404–414. https://doi.org/10.1016/j.chb.2016.03.030
Ooms, N., Pareyt, B., Brijs, K., & Delcour, J. A. (2016). Ingredient functionality in multilayered dough-margarine systems and the resultant pastry products: A Review. Critical Reviews in Food Science and Nutrition, 56(13), 2101–2114. https://doi.org/10.1080/10408398.2014.928259
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Reviews in Food Science and Nutrition, 48(9), 824–839. https://doi.org/10.1080/10408390701719223
Praseptiangga, D., Maheswari, D. E., & Parnanto, N. H. R. (2020). Pengaruh aplikasi edible coating hidroksi propil metil selulosa dan metil selulosa terhadap penurunan serapan minyak dan karakteristik fisikokimia keripik singkong. Jurnal Teknologi Hasil Pertanian, 13(2), 70-83. https://doi.org/10.20961/jthp.v13i2.42275
Putri, D. N., Wibowo, Y. M. N., Santoso, E. N., & Romadhani, P. (2020). Sifat fisikokimia dan profil asam lemak minyak ikan dari kepala kakap merah (Lutjanus malabaricus). Agritech, 40(1), 31-38. https://doi.org/10.22146/agritech.47039
Rista, E. M., & Sulastri, Y. (2018). Sifat kimia dan organoleptik biskuit pada berbagai penambahan ekstrak kulit buah naga merah. Jurnal AGROTEK, 5(2), 127–133.
Sabar, J., Fatimah, F., & Rorong, J. A. (2015). Karakterisasi minyak ikan dari pemurnian limbah ikan tuna dengan zeolit secara kromatografi kolom. Jurnal MIPA, 4(2), 161-164. https://doi.org/10.35799/jm.4.2.2015.9133
Sumartini, S., & Amalia, A. R. (2022). Karakteristik produk bakery dari shortening campuran terner minyak ikan nila, palm stearin, dan minyak sawit merah hasil interesterifikasi kimiawi. Jurnal Ilmu dan Teknologi Pangan, 8(2), 37–49. https://doi.org/10.29303/profood.v8i2.210
Sumartini, S., Hasibuan, N. E., & Gurusmatika, S. (2021). Karakteristik thermal shortening minyak biji karet, minyak ikan, dan stearin sawit menggunakan differential scanning calorimetry (DSC). Jurnal Agritechno, 14(1), 26–35. https://doi.org/10.20956/at.v14i1.400
Troncoso, R., Torrado, A., Pérez-Guerra, N., & Tovar, C. A. (2024). Viscoelastic properties of biscuit doughs with different lipidic profiles fortified with a casein hydrolysate. Macromol, 4(2), 437–447. https://doi.org/10.3390/macromol4020025
Widya, D. (2018). Pengendalian Kualitas pada Proses Produksi Biskuit Go Riorio di PT Siantar Top, Tbk. [Tugas Akhir]. Institut Teknologi Sepuluh November.
Wihenti, A. (2017). Analisis kadar air, tebal, berat, dan tekstur biskuit cokelat akibat perbedaan transfer panas. Jurnal Aplikasi Teknologi Pangan, 6(2), 69–73. https://doi.org/10.17728/jatp.186
Winarti, P. A., Kristianto, Y., Setyobudi, S. I., & Palupi, F. D. (2024). Biscuit Formulation as
Supplementary Food for Malnourished Underfive Children using Tempeh Flour. Media Gizi Kesehatan Masyarakat, 13(1), 352–361. https://doi.org/10.20473/mgk.v13i1.2024.352-361
Yanti, M., Indriyanto, & Duryat. (2016). Pengaruh zat alelopati dari alang-alang terhadap pertumbuhan semai tiga spesies akasia. Jurnal Sylva Lestari, 4(2), 27-38. https://doi.org/10.23960/jsl2427-38
Zhang, Y., Xiao, C., & Zhu, F. (2021). Effects of dietary quercetin on the innate immune response and resistance to white spot syndrome virus in Procambarus clarkii. Fish and Shellfish Immunology, 118, 205–212. https://doi.org/10.1016/j.fsi.2021.09.012
Authors
Sumartini S., Hasibuan N. E., Pamaharyani L. I., Saputra E. N., Suryono M., Azka A., Ratrinia P. W., & Basri B. (2024). Pengaruh pencampuran terner stearin sawit, minyak biji karet dan minyak ikan nila terhadap karakteristik fisikokimia biskuit: The effect of blending terner palm stearin, rubber seed oil, and tilapia fish oil on the physicochemical characteristics of biskuits. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9). https://doi.org/10.17844/jphpi.v27i9.52211
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
