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标题：POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG
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作者：Erni Sofia Murtini ; Destiana Adinda Putri
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2017
卷号：28
期号：2
页码：102-110
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：A ddition of potato in d oughnut will decrease the loaf volume , thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut. E gg yolk is known to contain high c h olesterol , therefore i n this study edamame ( Glycine max L. Merill) slurry is used as an egg yolk replacer. Five different proportion s of edamame slurry were added to doughnut dough and their influence on the specific volume, porosity, water content, oil absorption, texture of hardness, cohesiveness and springiness were observed . The optimum variable was determined based on highest loaf volume using Response Surface Method (RSM) . F actor used for the RSM was the slurry proportion to achieve 7 level s which were then verifi ed . The optimum treatment was the addition of 18 . 14% of edamame slurry with resulted in 117.53% of loaf volume, 2.92 N of hardness level, 0.83 of cohesiveness level, 4.45 of springiness level, 30.66% of water content, 7.68% of protein, 17.87% of fat, 8.04% of crude fiber, 0.74% of ashes, 43.06% of carbohydrate , and 16.55% of total sugar.
关键词：doughnut;edamame;loaf volume;potato