Isherlianti, DesiSilvia (2013) Pengaruh Formulasi Tepung Ubi Jalar dan Tepung Tempe terhadap Mutu Gizi, Mutu Organoleptik dan Mutu Fisik pada Flakes. Sarjana thesis, Universitas Brawijaya.
Abstract
Sarapan pagi merupakan hal yang sangat penting, karena semua aktivitas baik bekerja maupun sekolah membutuhkan energi yang dapat diperoleh dari sarapan pagi. Hal ini yang menyebabkan permintaan akan makanan sarapan yang praktis dan bergizi semakin meningkat, salah satunya sereal sarapan berbentuk flakes. Penelitian ini bertujuan untuk mengetahui perbedaan mutu gizi, mutu organoleptik dan mutu fisik pada flakes berbahan dasar tepung ubi jalar dan tepung tempe pada berbagai komposisi. Penelitian ini terdiri dari 5 taraf perlakuan yaitu P1 (10% tepung ubi jalar : 90% tepung tempe), P2 (20% tepung ubi jalar : 80% tepung tempe), P3 (30% tepung ubi jalar : 70% tepung tempe), P4 (40% tepung ubi jalar : 60% tepung tempe) dan P5 (50% tepung ubi jalar : 50% tepung tempe). Selanjutnya lima sampel flakes pada tiap taraf perlakuandiuji mutu gizi (protein, lemak, karbohidrat, energi), mutu organoleptik (rasa, aroma, warna, dan tekstur), dan mutu fisik (tingkat kekerasan). Hasil penelitian menunjukkan bahwa berbagai komposisi flakes dari tepung ubi jalar dan tepung tempe memberi pengaruh yang signifikan terhadap kandungan protein (p=0.000), kandungan lemak (p=0.004), kandungan karbohidrat (p=0.004), kandungan energi (p=0.000), rasa (p=0.000), aroma (p=0.036), dan tekstur (p=0.011). Tidak ada pengaruh yang signifikan untuk warna (p=0.695) dan tingkat kekerasan (p=0.358). Taraf perlakuan terbaik didapatkan pada produk flakes P4 (40% tepung ubi jalar : 60% tepung tempe). Kesimpulannya, terdapat perbedaan mutu gizi dan mutu organoleptik flakes berbahan dasar tepung ubi jalar dan tepung tempe pada berbagai komposisi. Untuk penelitian lebih lanjut, perlu dilakukan studi mengenai penambahan essence untuk menyamarkan bau langu dan after taste dari flakes tepung ubi jalar dan tepung tempe.
English Abstract
Breakfast is very important, because all activity requires energy, which can be obtained from a breakfast. Because of this reason, the demand for breakfast cereals in form of flakes, that are practical and nutritious is increasing. This study aimed to determine differences in nutritional quality, organoleptic quality and physical quality of flakes made from sweet potato flour and tempeh flour in various compositions. This research has 5 levels of treatment, P1 (10% sweet potato flour : 90% tempeh flour), P2 (20% sweet potato flour : 80% tempeh flour), P3 (30% sweet potato flour : 70% tempeh flour), P4 (40% sweet potato flour : 60% tempeh flour) and P5 (50% sweet potato flour : 50% tempeh flour). Five samples for every level of treatment tested to determine nutritional quality (protein, fat, carbohydrate, energy), organoleptic quality (taste, flavour, color, and texture), and the physical quality (hardness). The results showed that various compositions of flakes made from sweet potato flour and tempeh flour gives a significant effect on the protein content (p = 0.000), fat content (p = 0.004), carbohydrate content (p = 0.004), energy content (p = 0.000) , taste (p = 0.000), flavour (p = 0.036), and texture (p = 0.011); whereas no significant effect for color (p = 0.695) and the level of hardness (p = 0.358). Best level of treatment is flakes P4 (40% sweet potato flour : 60% tempeh flour). In conclusion, there are differences in nutritional quality and organoleptic quality of flakes made from sweet potato flour and tempeh flour in various compositions. For further research, it is necessary to do a study about essence adding to disguise the unpleasant smell and after taste of flakes made from sweet potato flour and tempeh flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/527/051307458 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 21 Oct 2013 09:52 |
| Last Modified: | 19 Oct 2021 15:21 |
| URI: | http://repository.ub.ac.id/id/eprint/123813 |
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