Putri, NettaMeridianti (2014) Pengaruh Penambahan Tepung Wijen (Sesamum indicum L.) Terhadap Kandungan Serat Pangan dan Mutu Fisik Cake Ampas Tahu. Sarjana thesis, Universitas Brawijaya.
Abstract
Berdasarkan hasil survey nasional konsumsi serat di Indonesia masih rendah 10,5 gr per hari. Hasil survey tersebut menunjukkan bahwa konsumsi serat orang Indonesia baik di kota maupun di desa masih di bawah anjuran gizi yaitu 25 – 35 gr per hari sehingga masih memerlukan upaya peningkatan sampai pada terpenuhinya kebutuhan untuk perorangan. Pendekatan yang bisa dilakukan dalam mengatasi dan mencegah masalah ini yaitu pembuatan suatu produk pangan sebagai Program Makanan Tambahan Anak Sekolah (PMT-AS) dan dilengkapi fortifikasi serat.. Salah satu bahan makanan tinggi serat dan mudah didapatkan di Indonesia adalah wijen. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan tepung wijen terhadap kandungan serat pangan dan mutu fisik pada cake ampas tahu. Penelitian ini menggunakan True Experimental dengan Rancangan Acak Lengkap (RAL), 4 taraf perlakuan dan 6 kali replikasi. Perlakuan yang diterapkan adalah dengan penambahan tepung wijen pada masing-masing perlakuan adalah P0 (tanpa penambahan), P1 (penambahan 30 gram), P2 (penambahan 40 gram), P3 (penambahan 50 gram). Hasil penelitian menunjukkan ada pengaruh yang signifikan antara penambahan tepung wijen pada cake ampas tahu terhadap kandungan serat pangan (p=0,000), dengan kandungan serat pangan tertinggi pada perlakuan P3. Pengaruh yang signifikan juga terdapat pada porositas, nisbah pengembangan, volume spesifik, dan keempukan cake ampas tahu dengan penambahan tepung wijen (p < 0,05). Penentuan perlakuan terbaik terdapat pada produk cake P2. Kesimpulan penelitian ini adalah cake ampas tahu dengan penambahan tepung wijen memiliki pengaruh yang signifikan terhadap kandungan serat pangan dan mutu fisik.
English Abstract
Based on the results of a national survey of fiber consumption in Indonesia is still low 10.5 grams per day. The result shows that consumption of fiber Indonesian people both in cities and villages are still under the recommended nutrition is 25-35 grams per day, so it still requires effort to increase until the fulfillment of the need for individual. The approach can be done in addressing and preventing these problems is the creation of a food product that content as School Children Food Supplement Program (PMT-AS) and equipped with fiber fortification. One of alternative food with high fiber and easy to find in Indonesia is sesame. The purpose of this research is to know the fortification effect of sesame flour toward fiber levels and physical quality in cake with tofu waste. This research used True Experimental by using Completely Randomized Design (CRD) with 4 treatment factors and 6 times of replication. The treatment apllied was the fortification sesame flour in each treatment sequence was P0 (no fortification), P1 (the fortification of 30 grams), P2 (the fortification of 40 grams), P3 (the fortification of 50 grams). The results showed the fortification of sesame flour in cake with tofu waste had a significant effect to the fiber content (P=0,000). P3 had the highest fiber content. Porosity, expansion ratio, specific volume, and tenderness also had the significant effect (P < 0,05). P2 was cake with the best treatment. The conclusion of this research is the fortification of sesame flour in cake with tofu waste has a significant effect to the fiber content and physical quality
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/527/051404023 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Jul 2014 09:48 |
| Last Modified: | 22 Oct 2021 02:03 |
| URI: | http://repository.ub.ac.id/id/eprint/124530 |
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