Liandani, Weni (2014) Formulasi Pembuatan Mie Instan Bekatul (Rice Bran Instant Noodles) (Kajian Penambahan Tepung Bekatul Terhadap Karakteristik Mie Instan). Sarjana thesis, Universitas Brawijaya.
Abstract
Bekatul (rice bran) merupakan salah satu bagian kulit padi yang memiliki kandungan serat yang lebih tinggi dibandingkan beras hasil penggilingan yang selama ini dikonsumsi masyarakat. Produksi bekatul halus dari penggilingan padi di Indonesia mencapai 4-6 juta ton per tahun. Jumlahnya melimpah namun pemanfaatannya sebagai sumber pangan dan gizi untuk manusia masih rendah. Pada saat ini, produk makanan yang hampir dikonsumsi oleh mayoritas masyarakat Indonesia, yaitu mie instan. Oleh karena itu, penambahan bekatul dalam pembuatan mie instan merupakan salah satu solusi untuk menciptakan produk pangan baru yang unik dan sehat. Bekatul yang kaya akan serat, harganya yang murah dan perolehan yang mudah ini merupakan salah satu sisi yang sangat menguntungkan. Penelitian dilakukan dalam dua tahap, tahap pertama adalah persiapan stabilisasi bekatul, dan tahap kedua adalah pembuatan mie instan bekatul. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu Campuran Terigu Tapioka (Tepung terigu 80% dan Tepung tapioka 20%) dengan penambahan Tepung bekatul yang terdiri dari 6 level (5%, 10%, 15%, 20%, 25% dan 30%). Masing-masing level diulang sebanyak 3 kali sehingga didapatkan 18 satuan percobaan. Parameter yang dianalisa meliputi analisa kimia (kadar air, protein, lemak, serat kasar), analisa fisik (warna, daya serap air, cooking time, rasio pengembangan mie, cooking loss, daya patah dan daya putus) dan analisa organoleptik (warna, kekenyalan, rasa dan aroma). Data yang diperoleh dianalisa menggunakan Analysis of Variance (ANOVA). Apabila terdapat beda nyata maka dilakukan uji lanjut DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 5%. Penentuan perlakuan terbaik mie instan bekatul menggunakan metode Zeleny. Penambahan tepung bekatul sebesar 5%, 10%, 15%, 20%, 25% dan 30% memberikan pengaruh nyata (α = 0,05) terhadap parameter analisa kimia (kadar air, protein, lemak, serat kasar), analisa fisik (daya serap air, cooking time, rasio pengembangan mie, cooking loss, daya patah dan daya putus) dan analisa organoleptik (organoleptik warna dan kekentalan). Namun perlakuan penambahan tepung bekatul tidak berpengaruh nyata (α = 0,05) terhadap parameter organoleptik (rasa dan aroma). Perlakuan terbaik diperoleh pada mie instan dengan perlakuan penambahan tepung bekatul 5%. Karakteristik kimia fisik yaitu nilai kadar air (9.690%), kadar protein (5.603%), kadar lemak (19.414%), kadar serat kasar (2.256%), derajat kecerahan (44.77), derajat warna (°Hue) (53.23), daya serap air (120%), cooking time (125 detik), rasio pengembangan mie (1.323), cooking loss (3.16%), daya patah (0.933N) dan daya putus (0.7N). Sedangkan parameter organoleptik memiliki tingkat kesukaan terhadap warna 3.85 (suka), kekenyalan 3.8 (suka), rasa 3.45 (agak suka) dan aroma 3.6 (suka).
English Abstract
Rice bran is one part of bran which has higher fiber content than milled rice that has been consumed by the public. Production of refined rice bran from rice mills in Indonesia have been reach 4-6 million tons per year. The amount is abundant but its utilization as a source of food and nutrition for humans is low. At this time, food product that almost consumed by the majority of the Indonesian people is instant noodles. Therefore, the addition of bran in the making process of instant noodles is one solution to create a healthy and unique new food products. The Fiber-rich rice bran, cheap price and high availability are the benefits for its regular usage to make commercial products. This study was conducted in two stages. The first stage is the preparation of rice bran stabilization and the second stage is the making of rice bran instant noodles. The experimental design used randomized block design ( RBD ) with one factor that is mix of wheat and tapioca flour (Wheat Flour Tapioca flour 80 % and 20 % ) with the addition of rice bran flour that consists of 6 levels ( 5 % , 10 % , 15 % , 20 % , 25 % and 30 %). Each level was repeated 3 times to obtain 18 experimental units. The parameters analyzed include chemical analysis (water content, protein, fat, crude fiber), physical analysis (color, water absorption, cooking time, the ratio of noodles swelling, cooking loss, breaking power and broken off power), and organoleptic analysis (color, elasticity, flavor, aroma). The data obtained were analyzed using Analysis of variance (ANOVA). If there is a significant difference then it tested further by DMRT (Duncans Multiple Range Test) with a confidence interval of 5 %. The determination of the best treatment rice bran instant noodles by Zeleny method. The addition of rice bran flour by 5 %, 10 %, 15 %, 20 %, 25 % and 30 % had significant effect (α = 0.05) on the parameters of the chemical analysis (water content, protein, fat, crude fiber), physical analysis (water absorption, cooking time, the ratio of noodles swelling, cooking loss, breaking power and broken off power) and organoleptic analysis (color and viscosity). However, the addition of flour bran treatment had no significant effect (α = 0.05) on organoleptic parameters (flavor and aroma). The best treatment was obtained on instant noodles treatment with the addition of 5% rice bran flour. Physical chemical characteristics of the value of water content (9.690%), protein content (5.603%), fat content (19.414%), crude fiber content (2.256%) , the degree of brightness (44.77), the degree of color (Hue °) (53.23), water absorption (120%), cooking time (125 seconds), the ratio of noodles swelling (1,323), cooking loss (3.16 %), breaking power (0.933N) and broken off power (0.7N). While the organoleptic parameters have preference level on color 3.85 (like), elasticity 3.8 (like), 3.45 flavors (rather like) and aroma 3.6 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/117/051402485 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 24 Apr 2014 10:09 |
| Last Modified: | 22 Oct 2021 06:04 |
| URI: | http://repository.ub.ac.id/id/eprint/149498 |
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