P-ISSN: 2808-5957

E-ISSN: 2808-6724

ijoms.internationaljournallabs.com

894

THE EFFECT OF THE USE OF MARGARINE AND BUTTER WITH DIFFERENT

PERCENTAGES ON THE QUALITY OF SESAME MILK PIE

Hasna Nafisah

, Ridawati

, Mutiara Dahlia

State University of Jakarta, Indonesia

1,2,3

email : hasnanafisah97@gmail.com, ridawati@unj.ac.id, mutiaradahlia63@gmail.com

Abstract

This study aims to determine the effect of using margarine and butter with different percentages on the

physical and sensory qualities of sesame milk pies. The experimental method was carried out by

differentiating the percentages of margarine and butter, namely 75%: 25%, 50%: 50%, and 25%:

75%. Physical quality was analyzed using the Anova test and sensory quality was analyzed using the

Kruskal Wallis test with a significant level of =0.05. Physical quality in terms of diameter and weight

did not show a significant effect. Physical quality in the aspect of inner thickness showed a significant

effect with the highest yield on sesame milk pie 25%:75% with an increase of 40.53%, second on

sesame milk pie 50%:50% with an increase of 38.10%, and the lowest 75 %:25% with an increase of

31.64%. Sensory quality in the aspect of crust color, deep color, milk aroma, and trigeminal showed no

significant effect. Aspects of brittleness, softness, sweetness, and savory showed a significant influence.

The friability aspect with the highest value of 3.53 (not brittle) at 75%:25% product, the second 3.07

(slightly brittle) at 50%:50% product, and the lowest 2.47 (brittle) in 25%:75 product %. The softness

aspect with the highest value 4.25 (very soft) on the 25%:75% product, the second 3.53 (soft) on the

50%:50% product, the lowest 3.33 (slightly soft) on the 75%:25 product . Aspects of sweetness with the

highest value 4.53 (sweet) in the product 25%:75% and 50%:50%, the lowest value 3.6 (slightly sweet)

in the product 75%:25. Aspects of savory taste with the highest value of 4.53 (savory) on products

75%:25, and the lowest value of 3.8 (slightly savory) on products of 50%:50% and 25%:75%. Based

on the results of the highest assessment of the sesame milk pie with the best quality, the ratio of

margarine and butter is 25%:75%.

Keywords: margarine, butter, sesame milk pie, physical quality, sensory quality

under CC BY-SA 4.0

INTRODUCTION

Margarine and butter also have different characteristics so that their use in making cakes

greatly affects the aroma, taste, and texture of the cake. Margarine is a fat of vegetable origin,

usually palm oil. Butter is a fat that comes from animal milk. Butter contains less water than

margarine, and tastes better. Butter has a lower melting point than margarine so it will make the

texture softer. In terms of the price, butter is much more expensive than margarine because the raw

materials and manufacturing process are more expensive (Surjani Ananto, 2012).

One of the cakes that use margarine or butter is milk pie. Milk pies use margarine or butter

in making pie crusts. According to (Prakoso, 2012) the most important thing from a delicious pie

is the skin, or what is commonly called the pie crust. A good pie crust is one that is crunchy and

crumbly, but not crumbly. The taste can be sweet or savory, depending on the contents. The main

parts of the pie crust are liquid, flour, and fat, with different compositions depending on individual

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

895

needs. In this study, researchers wanted to find out how much fat and what type of fat was best

used in making milk pie crust.

Milk pie is a small snack with a unique shape, thin round, about 7 cm in diameter with milk

inside, consisting of a mixture of sugar, flour, eggs and butter. Pies are usually served as a dessert.

This pie is very easy to make and suitable for serving as a guest or family snack when relaxing

(Manurung, Wrasiati, & Yoga, 2015) . Milk pie is one of the cakes that are widely sold as souvenirs

in Indonesian cities. Starting from a souvenir industry in Bali that makes milk pies in dry form so

that milk pies can become durable souvenirs to take out of town.

This research is expected to find out the best milk pie formula that produces milk pies with

a firm shape and texture so that milk pies can be whole in long distance delivery via package

delivery, as well as aroma and taste that are delicious and liked by the public. The pie crust in milk

pie is baked along with the liquid filling. This affects the texture of the crust and the softness of

the pie crust, in contrast to other pies where the skin is baked first and then the filling is added. Pie

rind and milk filling are both cooked to dry at the same time, the ratio of margarine and butter with

different percentages will determine which pie crust dough is suitable for milk pies. Milk pies have

been sold in the market with various types. From milk pies with a variety of vanilla, chocolate and

strawberry flavors to milk pies topped with raisins, almonds and cheese. To create a new flavor

innovation, the researchers added sesame seed topping on top of the milk pie filling.

METHOD

The method used in testing the quality of the sesame milk pie product in this study was

experimental. This research was carried out in 2 stages, namely making sesame milk pies and

conducting quality tests on 3 treatments using margarine and butter on sesame milk pies which

included physical and sensory aspects. Formula 3 treatment is attached in table 1.

Table 1. Formula 3 Treatment of Sesame Milk Pie

Ingredients

TPT

150 gr

30%

TPS

300 gr

60%

Maizena

50 gr

10%

Granulated sugar

150 gr

30%

Baking powder

2.50 gr

0.5%

Salt

5 gr

Vanilla powder

2.50 gr

0.5%

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

896

Margarine

187, 5 gr

125 gr

62.5 gr

50%

Butter

62.5 gr

125 gr

187.5 gr

Egg

50 gr

10%

Description:

F1 = sesame milk pie, ratio of margarine and butter 75%:25%

F2 = milk pie sesame margarine and butter ratio 50%:50%

F3 = sesame milk pie margarine and butter ratio 25%:75%

Figure 1. Sesame Milk Pie Making Process Chart

Data Collection Techniques

The data collection technique carried out by the researchers was to test the sensory quality

by giving a sensory quality test form with a hedonic quality level to moderately trained panelists

of 15 panelists who were students majoring in Catering who had passed the Continental Cake

Processing course. The three product samples were given to the panelists one by one sample with

a tasting distance of 2 hours to be assessed on the sensory quality test instrument form. Only

researchers know the difference in the comparison of margarine and butter in each product. The

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

897

second data collection technique is to do a physical quality test by measuring the thickness and

diameter of the sesame milk pie using a caliper with 6 repetitions and weighing the weight of the

sesame milk pie with repetitions. 6 times.

Data

Analysis The data analysis used in this study to test the physical quality of sesame milk pie

products with aspects of expandability and shrinkage was the non-factorial Anova Completely

Randomized Design (CRD), the analysis was used to determine the effect of several treatments

with a number of replications to become experimental units.

Analysis of the data used in this study to test the sensory quality of the sesame milk pie

product was the Kruskal-Wallis, because the data obtained in this study were categorical data

types. This analysis is used to test whether it is true that the groups being compared come from

different populations, thus the difference is not only in the presence of samples drawn randomly

from the same population.

RESULT AND DISCUSSION

Physical Quality Test Results

The results of the research on the different percentages of margarine and butter in sesame

milk pies on the value of physical quality showed an increase in the thickness aspect, shrinkage in

the diameter aspect, and shrinkage in the weight aspect with the data attached in table 2.

Butter 25%:75%

Table 2. Results of Physical Quality

Aspects

Treatme

36.26

Amoun

Avera

Thickness

28.57

29.2

Repeate

33.10

32.54

30.1

189.85

31.64

37.92

42.7

38.06

35.92

36.62

37.3

228.61

38.10

41.59

52.1

40.33.3

35.21

40.33.3

40.5

Diamet

Test

3.81

2.47

2.24

2.92

2.27

2.58

16.29

2.72

1.25

2.72

2.59

3.45

2.88

2.29

15.18

2.53

2.41

3.00

1.94

2.66

2.45

0.40

12.86

2.14

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

898

Weight

23.91

25.5

23.40

27.66

26.0

154.25

25.71

25.53

23.9

26.09

23.40.2

26.09

23.4

21.74

21.7

141.91

23.65

Information:

F1 = sesame milk pie, ratio of margarine and butter 75%:25%

F2 = sesame milk pie, ratio of margarine and butter 50%:50%

F3 = sesame milk pie, ratio of margarine and butter 25%:75%

The results of the ANOVA test of the different percentages of margarine and butter in sesame

milk pies on the value of physical quality showed a significant effect on the thickness aspect, while

the diameter and weight aspects did not show a significant effect with the data attached in table 3.

Table 3. The results of the statistical test of physical quality

Category

count

table

Conclusion

Crust color

3.64

5.99

count

< H

table

There is no significant effect

Color in

-5.99

5.99

count

< H

table

There is no significant effect

Milk aroma

2.04

5.99

count

< H

table

There is no significant effect

Fragility

9.83

5.99

count

> H

table

There is a significant effect

Softness

17.26

5.99

count

> H

table

There is a significant effect

Sweet taste

30.51

5.99

count

> H

table

There is a significant effect

Savory taste

6.34

5.99

count

> H

table

There is a significant effect

Trigeminal

1.63

5.99

count

< H

table

There is no significant effect

DISCUSSION

a. Physical Quality Test

The physical quality of the sesame milk pie in terms of thickness showed an increase in

thickness after baking. The sesame milk pie was measured in 6 replications by measuring the

thickness before and after baking which was presented as an increase in thickness, then the results

of the non-factorial ANOVA test showed that there was an effect of different percentages of

margarine and butter on the sesame milk pie on the aspect of thickness, with an increase in

thickness. the first highest is 40.53% in sesame milk pie 25%:75%, the second highest thickness

increase is 38.10% in sesame milk pie 50%:50% and the lowest thickness increase is 31.64% in

milk pie sesame 75%:25%.

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

905

The physical quality of the sesame milk pies in the aspect of diameter shows the diameter

shrinkage in the result after baking. Sesame milk pies were measured in 6 replicates by measuring

the diameter before and after baking which was percentage as diameter shrinkage. Then the highest

average diameter shrinkage was 2.72% for the sesame milk pie 75%: 25%, the second highest

diameter was 2.53% for the sesame milk pie 50%: 50% and the lowest diameter was 2 .14% in

sesame milk pie 25%:75%. However, in the non-factorial anova RAL test, it was found that there

was no significant effect on sesame milk pies with different percentages of margarine and butter

in terms of diameter.

The physical quality of the sesame milk pies in terms of weight showed weight loss in the

yield after baking. The sesame milk pie was weighed in 6 replicates by weighing the weight before

and after baking which was presented as a percentage of weight loss. Then the first highest average

weight loss was 25.71% for the sesame milk pie 75%: 25%, the second highest weight loss was

24.82% for the sesame milk pie 50%: 50% and the lowest weight was 23. ,65% in sesame milk pie

25%:75%. However, in the non-factorial anova RAL test, it was found that there was no significant

effect on sesame milk pies with different percentages of margarine and butter in terms of weight.

Pies may shrink after baking because pie dough uses too much liquid. When baked, the liquid will

evaporate so that the volume of the pie will shrink (Nimpuno, 2014). The water content in

margarine is higher than the water content in butter, therefore formulas with a larger percentage of

margarine experience the highest shrinkage compared to formulas with a smaller percentage of

margarine.

b. Sensory Quality Test

The results of the sensory quality test of sesame milk pies with different ratios of margarine

and butter on the aspect of crust color, inner color, milk aroma, and trigeminal did not have a

significant effect. Meanwhile, there was a significant effect on the results of the sensory quality

test in the aspects of friability, softness, sweetness, and savory taste of sesame milk pies.

The sensory quality of the sesame milk pies in terms of texture of friability showed the first

highest rating, namely sesame milk pies with a ratio of margarine and butter 75%:25% on a non-

brittle scale, the second highest rating was sesame milk pies with a ratio of margarine and butter

50%:50 % on the slightly crumbly scale, and the lowest rating of the sesame milk pie with a ratio

of margarine and butter 25%:75% on the crumbly scale. In terms of softness texture, the first

highest rating was sesame milk pie with a ratio of margarine and butter 25%:75% on a very soft

scale, the second highest rating was sesame milk pie with a ratio of margarine and butter 50%:50%

on a soft scale, and the lowest rating is sesame milk pie with a ratio of margarine and butter

75%:25% on a rather soft scale. Butter produces a cake that is crunchy and smells like milk.

However, sometimes the resulting cookies are too brittle and crumble easily (Didi, 2015). Cakes

that use margarine will produce cakes that are firm and stable, while pastries that usebutter will

produce a tastier and crispier taste, but will be easy todestroyed (Hani, 2014). This results in a less

brittle result in formulas with a higher percentage of margarine, whereas in formulas with a higher

percentage of butter the results are more brittle and softer in texture to sesame milk pies.

The Effect of The Use Of Margarine and Butter With Different Percentages on The Quality of Sesame Milk Pie

Indonesian Journal of Multidisciplinary Science, Vol 1 (8), Mei 2022

906

The sensory quality of the sesame milk pie in the aspect of sweetness showed the first highest

rating, namely the sesame milk pie with a ratio of margarine and butter 25%:75% and 50%:50%

on sweetness and the lowest rating of the sesame milk pie with a ratio of margarine and butter 75

%:25% on a slightly sweet scale. In the savory taste aspect, the first highest rating was sesame

milk pie with a ratio of margarine and butter 75%:25% on the savory scale and the lowest rating

was sesame milk pie with a ratio of margarine and butter 50%:50% and 25%:75% on somewhat

savory scale. The fat used in this study is the type of salted and unsalted, this causes the pies to

tend to taste sweeter in the formula with a higher percentage of margarine, and the formula with a

higher percentage of butter tends to taste more savory.

CONCLUSION

Based on the highest average rating of sesame milk pies with the best recommended quality,

the ratio of margarine and butter is 25%:75% with a formula consisting of 12.5% margarine

(62.5gr), 37.5% butter (187, 5gr), 30% high protein flour (150gr), 60% medium protein flour

(300gr), sugar 30% granulated sugar (150gr), 0.5% baking powder (2.5gr), 1% salt (5gr) ), vanilla

powder 0.5% (2.5gr), and eggs 10% (50gr). The advantages are in the aspect of a strong milk

aroma, a very soft soft texture, a sweet sweet taste, and a trigeminal taste on a fine scale.

REFERENCE

Didi, D. (2015). Bikin Kue Kering (1st ed.). FMEDIA.

Hani, Ratu. (2014). Kumpulan Tip Antigagal Membuat Kue Kering. DeMedia.

Manurung, Binsar Hamonangan, Wrasiati, Luh Putu, & Yoga, IWGS. (2015). Strategi

Pengembangan Usaha Produksi Pie Susu pada Skala Usaha Rumah Tangga. Jurnal Rekayasa

Dan Manajemen Agroindustri, 3(1), 51–60.

Nimpuno, Diah. (2014). Sukses Membuat Aneka Kue. Gramedia Pustaka Utama.

Prakoso, P. (2012). Pastry & Bakery Pai (1st ed.). Demedia Pustaka.

Surjani Ananto. (2012). Membuat Aneka Bolu Gulung, Plus Tip Anti Gagal (1st ed.). Demedia

Pustaka.