Khoiriani, IzzatiNur (2013) Subtitusi Tepung Belut Terhadap Mutu Pangan Cookies Berbahan Dasar MOCAF (Modified Cassava Flour) Sebagai Diet HPGFCF (High Protein Gluten Free Casein Free). Sarjana thesis, Universitas Brawijaya.
Abstract
Diet GFCF (Gluten Free Casein Free) merupakan diet untuk anak autis yang dapat memperbaiki gangguan pencernaan dan juga mengurangi gejala atau tingkah laku autistic dengan menghilangkan asupan gluten dan kasein tersebut maka dapat membuat anak kekurangan protein. MOCAF (Modified Cassava Flour) yaitu tepung singkong yang dimodifikasi, bebas gluten dan dapat digunakan untuk menggantikan tepung terigu seperti mie, bakery, cookies, dan cake namun memiliki kandungan protein yang sedikit. Belut (Monopterus albus) sangat bermanfaat bagi kesehatan karena kandungan gizinya yang tinggi seperti protein dan asam lemak tak jenuh omega 3 sehingga diharapkan dapat menjadi salah satu pangan sumber protein tinggi. Tujuan dari penelitian ini adalah mengetahui pengaruh subtitusi tepung belut terhadap mutu pangan cookies (kadar protein, mutu protein, cemaran mikrobiologi koliform, dan mutu organoleptik ) berbahan dasar MOCAF sebagai diet HPGFCF (High Protein Gluten Free Casein Free). Penelitian ini menggunakan design eksperimen true experimental menggunakan rancangan acak lengkap (RAL) dengan lima (5) perlakuan, dua (2) kali replikasi sehingga jumlah sampel menjadi 10 unit. Perlakuan diterapkan dengan perbandingan MOCAF : tepung belut pada masing-masing perlakuan adalah P0 (100%:0%), P1 (90%:10%), P2(80%:20%), P3 (70%:30%), P4 (60%:40%). Analisis mutu organoleptik menggunakan uji Kruskal Wallis dan apabila terdapat signifikan dilakukan uji lanjutan Post Hoc Mann Whitney. Hasil uji statistik menunjukkan terdapat hasil signifikan dari subtitusi tepung belut terhadap mutu protein (p=0,001), cemaran mikrobiologi koliform (p=0,001) dan terhadap mutu organoleptik warna pada cookies (p=0,061). Setiap peningkatan kadar subtitusi tepung belut dapat meningkatkatan kadar protein, mutu protein, dan peningkatan penerimaan kesukaan terhadap mutu organoleptik tekstur, dan menurunkan mutu organoleptik warna, rasa, dan aroma pada cookies.
English Abstract
GFCF (Gluten Free Casein Free) diet is a diet for autistic children that can improve digestive disorders and also reduce autistic symptoms that eliminating gluten and casein, protein deficiency will be occured in autistic children . MOCAF (Modified Cassava Flour) is a modified fermentation cassava flour and it can be used to replace the wheat flour such as noodles, bakery, cookies, and cake but it has less protein. Eel (Monopterus albus) are beneficial to health because of the high nutritional content such as protein and omega-3 fatty acids that can become one of high-protein food source. The purpose of this study was to determine the effect of eel flour substitution on food quality of MOCAF based cookies for HPGFCF diet (high protein gluten free casein free). This study was true experimental design by using completely randomized design (CRD) with five treatments and two times replication. The treatment applied were the ratio of MOCAF : eel flour are P0 (100%:0%), P1 (90%:10%), P2(80%:20%), P3 (70%:30%), P4 (60%:40%). Data analysis were using the Kruskal Wallis test and if there are significant data, it using post hoc Mann whitney test. The statistical test result showed there was a significant result of eel flour subtitution on protein content (p=0,001), coliform microbiological contamination (p=0,001), and the organoleptic quality colour of the cookies (p<0,061). Eel flour substitution can increased protein content, protein quality, and increased acceptance for organoleptic quality of textures, and decreased organoleptic quality of colour, flavour, and aroma of the cookies.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2013/530/051307461 |
| 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 10:08 |
| Last Modified: | 19 Oct 2021 18:28 |
| URI: | http://repository.ub.ac.id/id/eprint/123817 |
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