Bestari, Zakiatul (2013) Pengaruh Variasi Proporsi Mocaf (Modified Cassava Flour) dan Tepung Wortel terhadap Mutu Organoleptik dan, Kadar -karoten pada Bolu Kukus. Sarjana thesis, Universitas Brawijaya.
Abstract
Pentingnya konsumsi pangan yang beraneka ragam dan membiasakan mengkonsumsi bahan pangan lokal sejak dini menjadi dasar dalam penelitian ini. Salah satu bahan pangan lokal tersebut adalah singkong yang diproses menjadi mocaf (modified cassava flour). Di sisi lain, masalah vitamin A subklinis memiliki potensi untuk menjadi masalah kesehatan di Indonesia. Penelitian ini bertujuan untuk mengetahui pengaruh variasi proporsi mocaf dan tepung wortel terhadap tingkat penerimaan panelis dan kadar β-karoten pada bolu kukus. Jenis penelitian ini adalah True Experimental dengan Rancangan Acak Lengkap (RAL) 5 taraf perlakuan dan 3 kali replikasi. Taraf perlakuan tersebut merupakan proporsi mocaf dan tepung wortel dengan perbandingan 100%:0%(P0), 90%:10%(P1), 80%:20%(P2), 70%:30%(P3), dan 60%:40%(P4). Hasil penelitian menunjukkan bahwa variasi proporsi mocaf dan tepung wortel memberikan pengaruh yang signifikan (p<0.05) terhadap mutu organoleptik bentuk, rasa dan tekstur, serta kadar -karoten bolu kukus yang dihasilkan. Terdapat pengaruh yang tidak signifikan (p>0.05) antara variasi proporsi mocaf dengan tepung wortel dengan mutu organoleptik (warna dan aroma). Kesimpulan dari penelitian ini, variasi proporsi mocaf dan tepung wortel memberikan pengaruh terhadap mutu organoleptik bentuk, rasa dan tekstur, serta kadar -karoten bolu kukus. Taraf perlakuan terbaik yaitu produk bolu kukus dengan proporsi mocaf dan tepung wortel 70%:30% (P3), dengan kadar -karoten sebanyak 0.256 g/100g.
English Abstract
Importance of diverse food consumption and to get used consume local foods. One of the local food is processed cassava into mocaf (modified cassava flour). In other side, subclinical vitamin A deficiency still potentially become health problem in Indonesia. The purpose of this research is to determine the effect of the proportion of mocaf and carrot flour variation on organoleptic quality, and -carotene in steam cake. This research used True Experimental Research with Complete Random Design, using 5 treatment and 2 replication. The treatment proportion of mocaf and carrot flour in the ratio of 100%:0% (P0), 90%:10% (P1), 80%:20% (P2), 70%:30% (P3), and 60%:40% (P4). The result of this research is the proportion of mocaf and carrot flour variation give significant effect (p<0.05) to organoleptic quality (form, taste and texture) and -carotene content in steam cake. The conclusion of this research is proportion of mocaf and carrot flour variation gived effect for organoleptic quality (form, taste, texture), and -carotene content of steam cake. The proportion mocaf of flour and carrot flour doesn’t give a significant effect (p>0.05) to organoleptic quality (colour, aroma) in steam cake. The best proportion is steam cake with 70% of mocaf and 30% of carrot flour, with -carotene content 0.256 g/100g.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/482/051306873 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 18 Oct 2013 14:54 |
| Last Modified: | 19 Oct 2021 04:13 |
| URI: | http://repository.ub.ac.id/id/eprint/123765 |
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