AndreyChayaNugraha (2008) Karakterisasi Flake Berbasis Uwi (Dioscorea alata) dengan Fortifikasi Protein Nabati dari Kacang-Kacangan (Kacang Hijau (Phaseolus radiatus L.) dan Kacang Tunggak (Vigna unguiculata). Sarjana thesis, Universitas Brawijaya.
Abstract
Flake bukan merupakan makanan asli Indonesia, tetapi sekarang telah banyak makanan siap hidang seperti flake di pasaran. Flake dapat dikonsumsi sebagai sarapan dengan penambahan susu. Karakteristik flake adalah pipih, cembung, mudah patah, dan berwarna coklat keemasan. Sampai sekarang belum banyak bahan yang dipergunakan untuk pembuatan flake . Ada banyak umbi-umbian yang tergolong under exploited root crops di Indonesia seperti suweg, gadung, talas, dan uwi. Padahal umbi-umbian tersebut strategis ditanam di daerah rawan pangan. Sebagian besar tanaman tersebut juga tahan naungan. Uwi ( Dioscorea alata ) merupakan salah satu umbi-umbian yang potensial digunakan untuk pembuatan flake . Pengolahan ini akan mengangkat citra uwi. Dengan kandungan pati sebesar 11% sebagai sumber karbohidrat, uwi dapat digunakan sebagai bahan dasar flake . Di sisi lain, kandungan protein uwi rendah, sekitar 2,71%. Dengan kekurangan tersebut, kita dapat memfortifikasinya dengan protein nabati. Kacang hijau ( Phaseolus radiatus L. ) dan kacang tunggak ( Vigna unguiculata ) merupakan kacang-kacangan yang memiliki kandungan protein cukup, yaitu 23,6% dan 22,9%. Kedua jenis kacangkacangan ini memiliki perbedaan karakteristik organoleptik, dan masih potensial untuk diteliti manfaatnya. Penelitian menggunakan Rancangan Acak Kelompok dengan dua faktor. Faktor pertama jenis kacang-kacangan (kacang hijau dan kacang tunggak). Faktor kedua rasio tepung uwi dan tepung kacang-kacangan (80:20; 70:30; 60:40). Tiap perlakuan dilakukan tiga kali ulangan. Data yang diperoleh dianalisa dengan ANOVA dilanjutkan dengan uji BNT dan DMRT (α = 5%). Data organoleptik dianalisa dengan metode Friedman, perlakuan terbaik dianalisa dengan metode De Garmo. Perbandingan perlakuan terbaik dengan kontrol dianalisa dengan uji-t. Perlakuan terbaik untuk parameter fisik-kimia diperoleh dari rasio uwi dan kacang hijau sebesar 60:40 dengan kadar air 3,87%; kadar pati 49,74%; kadar protein 7,91%; kadar lemak 15,87%; kadar serat kasar 3,81%; daya patah 492,25 N/m; kecerahan(L*) 47,00; kemerahan(a+) 13,70; kekuningan(b+) 23,43; dan tingkat rehidrasi 37,84%. Perlakuan terbaik untuk parameter organoleptik (rasa, warna, aroma, dan kerenyahan) diperoleh dari rasio uwi dan kacang tunggak sebesar 60:40, panelis cenderung agak menyukai flake uwi. Perbandingan antara perlakuan terbaik dengan kontrol hanya menunjukkan beda nyata pada kadar protein.
English Abstract
Flake is not a local food product of Indonesia, but today many kinds of ready to eat food like flake have been commercially available. Flake can be consumed as breakfast by adding milk. Flake has unique properties such as flat, crispy, and goldish brown appearence. But the raw material for flake production are still limited, flake usually made from corn. There are many kind of under exploited root crops in Indonesia such as arrowroot, yam, and uwi . They are strategic to plant at the marginal land. Uwi ( Dioscorea alata ) is a potentially root crops that can be processed to produce flake. This product development of uwi will increase the image of uwi. With the 11% starch contents as a source of carbohydrate, uwi is possible to be used as raw material for production flake. On the other hand, uwi has a low protein content, approximately 2,71%. The protein content can be increased by fortification using certain legumes such as mung bean ( Phaseolus radiatus L. ) and cowpeas ( Vigna unguiculata ). Mung bean and cowpeas are legumes which have sufficient protein contents, up to 23,6% and 22,9% respectively. These legumes have different organoleptic properties, and still potential to develop. The research was conducted using two factorial Randomized Block Design. The first factor comprised two type of protein source derived from beans. The second factor was the ratio between uwi’s flour and the protein source which comprised of three levels (80:20; 70:30; 60:40). The treatment was conducted in triplicate. The data then was analized by ANOVA and was continued by the Least Square Test and Duncan Test (α= 5%). Sensoric evaluation was analyzed by Friedman method, the best treatment was analyzed by De Garmo method. The t-test was performed to determine the differences between the best treatment and its control counterpart. Based on physico-chemical properties, the best treatment of this research was obtained by adding mung bean with the ratio of uwi flour : mung bean flour is 60:40, the properties of flake produced by this treatment as follow: moisture content of 3.87%, starch content of 49.74%, protein content of 7.91%, fat content of 15.87%, crude fiber content of 3.81%, crispiness of 492.25 N/m, lightness(L*) of 47.00, redness(a*) of 13.70, yellowness(b*) of 23.43, and degree of rehidration of 37.84%. While for sensory evaluation, the best treatment of this research was obtained by adding cowpeas with the ratio of uwi flour : cowpeas flour is 60:40, the panelists tend to moderately like the products. According to the t-test, the protein content of flake produced from the best treatment was significantly different with its control counterpart.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/113/050801592 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 15 Aug 2008 10:47 |
| Last Modified: | 21 Oct 2021 05:38 |
| URI: | http://repository.ub.ac.id/id/eprint/147883 |
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