Zahro, AtikaFatimatuz (2014) Pengaruh Substitusi Tepung Singkong Modifikasi (Mocaf) dan Tepung Ikan Bandeng (Chanos chanos) Terhadap Kandungan Energi, Protein dan Mutu Organoleptik Mie Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu masalah gizi di Indonesia adalah Kekurangan Energi Protein (KEP). Penduduk Indonesia yang konsumsi energinya di bawah kebutuhan minimal sebanyak 40,7% dan protein sebanyak 37%. Salah satu cara mengatasi KEP antara lain dengan diversifikasi pangan. Pangan lokal fungsional yang bisa diupayakan adalah Mocaf karena kandungan karbohidratnya yang tinggi dan ikan bandeng karena kandungan proteinnya yang tinggi. Ketersediaan Mocaf dan ikan bandeng yang melimpah sehingga perlu dilakukan pengembangan pengolahan salah satunya dengan mengolahnya menjadi mie kering. Tujuan penelitian ini adalah mengetahui pengaruh substitusi tepung singkong modifikasi (Mocaf) dan tepung ikan bandeng terhadap kandungan energi, protein dan mutu organoleotik mie kering serta formulasi terbaik pembuatan mie kering. Metode penelitian yang digunakan adalah true experimental dengan desain Rancangan Acak Lengkap (RAL) dengan 6 taraf perlakuan dan 4 kali replikasi. Taraf perlakuan berdasarkan proporsi formulasi tepung terigu, tepung mocaf dan tepung ikan bandeng dengan perbandingan P0 (100%,0%,0%), P1 (60%,30%,10%), P2 (60%,25%,15%), P3 (60%,20%,20%), P4 (60%,15%,25%), P5 (60%,10%,30%). Hasil penelitian menunjukkan substitusi tepung mocaf dan tepung ikan bandeng memberikan pengaruh yang signifikan terhadap kandungan energi (p=0,000), kandungan protein (p=0,000), mutu organoleptik warna (p=0,000), tekstur (p=0,035) tetapi tidak berpengaruh signifikan pada mutu organoleptik rasa (p=0,515) dan aroma (p=0,636). Berdasarkan penilaian panelis perlakuan terbaik pada mie dengan formulasi tepung terigu 60%, tepung mocaf 20%, dan tepung ikan bandeng 20% dengan kandungan energi 375,08 kkal/100 g dan protein 18,79 g/100 g. Serta presentase tingkat kesukaan panelis terhadap rasa 48%, aroma 68%, warna 60%, dan tekstur 48%. Kesimpulan penelitian ini terdapat pengaruh substitusi tepung singkong modifikasi dan tepung ikan bandeng terhadap kandungan energo, protein dan mutu organoleptik pada mie kering.
English Abstract
One of the problems nutrition in Indonesia is Protein Energy Deficiency (PEM). Indonesia’s people consume under the minimal requirements as much 40,7% for energy and 37% for protein. One way to overcome deficient energy and protein among others by diversification expecially in food. Local funcitional food that could be persued are mocaf because of its high carbohidrat and milkfish because of its high proteins. With the availability of mocaf an milk fish abundant so it needs to be done devoloping processing each one process into dried noodles. The aim of this study is to determine the substitution effect of modified cassava flour (Mocaf) and miklfish flour on energy, protein content and organoleptic quality also the best treatment of dry noddles. Reseach method true experimental with completely randomized design (CRD) with 6 treatments and 4 replication. Treatment based on the propotion of wheat floue, mocaf flour and milkfish flour with comparasion P0 (100%,0%,0%), P1 (60%,30%,10%), P2 (60%,25%,15%), P3 (60%,20%,20%), P4 (60%,15%,25%), P5 (60%,10%,30%). This study result shows that subtsitution of mocaf and milkfish flour gave significant influence on energy (p=0,000), protein (p=0,000), organoleptic quality of colour (p=0,000), texture (p=0,035) but there is no significant difference on taste (p=0,515) and smell (p=0,636). That the best assassment based panelis, noodle with formulation of 60% wheat flour, 20% mocaf flour and 20% milk fish with energy content 375,08 kcal/100 g and protein 18,79 g/100 g also predilection level on taste 48%, smell 68%, colour 60% and texture 48%. The conclusion from this study is there is an effect of substitution Mocaf and milkfish flour on energy and protein content also organoleptic quality of dry noodles.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/540/051404080 |
| 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: | 23 Jul 2014 08:15 |
| Last Modified: | 22 Oct 2021 02:15 |
| URI: | http://repository.ub.ac.id/id/eprint/124545 |
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