Aliya, LisanaShidiq (2014) Mie “Mocafle” (Formulasi Tepung Mocaf dan Tepung Lele) Sebagai Alternatif Peningkatan Mutu Gizi Pada Produk Mie Kering Berbasis Pangan Lokal Fungsional. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu masalah gizi di Indonesia adalah Kekurangan Energi Protein (KEP). Berdasarkan Riskesdas 2010, prevalensi KEP balita sebesar 17,9%. Penduduk Indonesia yang mengkonsumsi energi di bawah kebutuhan minimal sebanyak 40,7% sedangkan untuk protein sebanyak 37%. Salah satu cara mengatasi KEP antara lain dengan diversifikasi pangan terutama di daerah rawan pangan ataupun masyarakat berdaya beli rendah. Pangan lokal fungsional yang bisa diupayakan adalah mocaf karena karbohidratnya tinggi dan lele karena proteinnya tinggi. Ketersediaan mocaf dan lele cukup melimpah dan mudah didapat. Tujuan penelitian ini adalah membuktikan formulasi tepung mocaf dan tepung lele pada produk Mie Kering “Mocafle” dapat diterima secara mutu fisik maupun mutu organoleptik dan terdapat peningkatan mutu gizinya. Metode penelitian Rancangan Acak Lengkap (RAL) dengan 5 taraf perlakuan dan 5 kali replikasi. Taraf perlakuan berdasarkan proporsi tepung terigu, tepung mocaf, tepung tapioka, dan tepung lele dengan perbandingan P0(100%;0%;0%;0%), P1(40%;40%;20%;0%), P2(35%;40%;20%;5%), P3(30%,40%;20%;10%) dan P4(25%;40%;20%;15%). Parameter yang diamati adalah daya putus mie, rasa, warna, aroma, tekstur, karbohidrat, protein, lemak, kalsium, dan kadar air. Hasil penelitian menunjukkan bahwa berdasarkan penilaian terbaik panelis, mie “Mocafle” dengan formulasi tepung terigu 35%, tepung mocaf 40%, tepung tapioka 20%, dan tepung lele 5% secara mutu fisik dan mutu organoleptik relatif sama dengan mie kontrol,namun secara mutu gizi kandungan proteinnya lebih rendah dan kalsiumnya lebih tinggi. Kesimpulan penelitian ini dapat mewujudkan suatu produk yang berbahan dasar pangan lokal fungsional yang dapat diterima oleh masyarakat dan pemanfaatan mocaf dapat mengurangi ketergantungan terigu. Perlu penelitian lanjutan mengenai penggunaan tepung lele bagian badan saja karena kandungan proteinnya lebih tinggi.
English Abstract
One of the nutrition problems in Indonesia is Protein Energy Deficiency (PEM). Based Riskesdas 2010, the prevalence of PEM toddlers at 17.9%. Indonesias people consume under the minimal requirements as much as 40.7% for energy and 37% for protein. One way to overcome PEM is food diversification, especially in food insecure areas and low purchasing power society. Local functional foods that could be pursued are mocaf because of its high carbohydrate and catfish because of its high protein. The availability of mocaf and catfish is relatively abundant and easily obtained. The purpose of this research is to prove mocaf flour and catfish flour formulations on dried noodles "Mocafle" can be accepted in both physical quality and organoleptic quality and to increase the nutritional quality. Research methods completely randomized design (CRD) with 5 treatments and 5 replication. Treatment based on the proportion of wheat flour, mocaf flour, tapioca flour, and catfish flour with comparison P0(100%:0%:0%:0%),P1(40%:40%:20%:0%),P2(35%:40%:20%:5%),P3(30%:40%:20%:10%),and P4(25%:40%:20%:15%). Parameters measured were breaking power noodle, taste, color, flavor, texture, carbohydrates, protein, fat, calcium, and water content. The results showed that the best assessment based panelists, "Mocafle" noodle with formulation of 35% wheat flour, 40% mocaf flour, 20% tapioca flour, and 5% catfish flour is relatively same as standart noodles in physical quality and organoleptic quality, but it has lower protein and higher calcium. The conclusion of this study can realize a product that made from a local functional food which can be accepted by the society and reduce wheat flour dependence. Its need further research on the use of catfish flour only on its body because of its higher protein content.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/30/051400612 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 Feb 2014 09:15 |
| Last Modified: | 21 Oct 2021 09:19 |
| URI: | http://repository.ub.ac.id/id/eprint/124281 |
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