Fath, Hosnariyah Khair (2018) Karakteristik Organoleptik dan Fisikokimia Food Bar Berbasis Grits Kacang Kedelai Hitam dan Grits Kacang Komak Hasil Formulasi Menggunakan Linear Programming. Sarjana thesis, Universitas Brawijaya.
Abstract
Permintaan kacang kedelai hitam dan produktivitas kacang komak yang tinggi tidak serta merta membuat kedua komoditas tersebut dimanfaatkan secara optimal menjadi produk olahan pangan. Sehingga nilai tambah komoditas tersebut masih rendah. Untuk meningkatkan nilai tambah komoditas dibuatlah suatu produk olahan pangan, yaitu food bar yang dapat dikonsumsi di waktu senggang ataupun darurat. Food bar merupakan makanan ready to eat, berbentuk batang dan terdiri dari campuran bahan kering seperti sereal, kacang-kacangan, buah-buahan yang digabungkan menjadi satu dengan bantuan binder. Penelitian ini bertujuan untuk mengetahui formula food bar yang optimum sehingga memenuhi kebutuhan energi manusia per hari serta mengetahui tingkat penerimaan konsumen, sifat fisikokimia, dan organoleptik food bar yang dihasilkan. Metode penelitian formulasi food bar dilakukan menggunakan metode linear programming. Terdapat 6 variabel keputusan untuk membuat formula food bar, yaitu grits kacang kedelai hitam, grits kacang komak, margarin, madu, gula merah, dan cokelat susu blok. Fungsi tujuan bersifat maksimal. Ketiga food bar hasil formulasi dilakukan uji organoleptik dan dianalisa menggunakan Friedman Test. Penentuan perlakuan terbaik dilakukan menggunakan metode indeks efektivitas. Food bar perlakuan terbaik selanjutnya dilakukan uji fisikokimia dan dibandingkan dengan produk komersial. Hasil penelitian dianalisa menggunakan ANOVA General Linear Model (GLM) dengan uji lanjut menggunakan Fisher Test pada program Minitab 17. Hasil penelitian menunjukkan bahwa food bar formula 2 merupakan formula terbaik berdasarkan uji organoleptik yang memiliki nilai rata-rata 3,575 (suka) untuk warna; 3,750 (suka) untuk aroma; 3,700 (suka) untuk rasa; dan 3,425 (biasa/netral) untuk tekstur. Karakteristik kimia food bar formula 2 adalah kadar air (7,18 %), kadar abu (2,67 %), kadar lemak (19,00 %), kadar protein (13,07 %), kadar karbohidrat (58,08 %), kadar serat kasar (3,14 %), dan total kalori 455,6 kkal/100 g. Karakteristik kimia food bar formula 2 sudah sesuai dengan standar pangan darurat. Karakteristik fisik, yakni warna food bar fomula 2 berbeda sangat nyata dengan food bar komersial sedangkan daya patah tidak berbeda nyata. Secara keseluruhan, food bar formula 2 sudah dapat diterima oleh konsumen.
English Abstract
The productivity and high demand of black soybean and lablab bean will not make them optimally used as food ingredients. That would make their commodity values considerably low. In order to raise those values up, there are various methods. One of them is an innovation in food processing, in this case: a food bar. Food bar is one kind of snack that can be consumed daily, anytime, and anywhere. It also can be considered as an emergency meal. A single food bar usually consist of cereal, any kinds of beans, and dry fruits which are mixed together in a shape of a bar. The main purpose of this research is to find out the optimum formula of the food bar so that it can satisfy our daily nutritions, while measuring the consumer’s acceptance and determining the physicochemical and organoleptical aspect of the food bar become another objectives. Formulation was conducted by using linear programming, which contains six decisive variable. They are black soybean, lablab beans, margarine, honey, palm sugar, and chocolate block. The objectives are at its maximum. For the next step, all three food bars have to organoleptic test and analyzed with Friedman Test, and the best treatment is determined by effectivity index method. Furthermore, the food bar with best treatment will be tested with physicochemical test and compare it to commercial product. The result then being analyzed with ANOVA General Linear Model (GLM) and Fisher Test on Minitab 17. The result showed that food bar with the best formula based on organoleptic test which had average value of 3,575 (like) for color; 3,750 (like) for aroma; 3,700 (like) for flavour; and 3,425 (neutral) for texture. Chemical characteristic was the moisture content (7,18 %), ash (2,67 %), lipid (19,00 %), protein (13,07 %), carbohydrate (58,08 %), crude fiber (3,14 %), and total calory 455,6 cal/100 g. This chemical characteristic was compatible with emergency food standard. Physical characteristic, such as the color was significantly different with commercial food bar, meanwhile the texture was not significantly different. As conclusion, food bar with the best formula was acceptable by the consumer.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/35/051802435 |
| Uncontrolled Keywords: | Food bar, Kacang kedelai hitam, Kacang komak, Linear Programming |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.17 Products > 338.174 5 Products (Nuts) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 25 May 2018 07:09 |
| Last Modified: | 18 Oct 2021 02:47 |
| URI: | http://repository.ub.ac.id/id/eprint/11083 |
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