NurHayati (2010) Studi Karakteristik Pangan Pokok Tiruan Berbasis Tepung MOCAF dengan Penambahan Glukomannan dan Gluten Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras merupakan komoditi paling penting di Indonesia. Total konsumsi beras pada tahun 2002 mencapai 36.328.500 ton sedangkan jumlah produksi beras hanya mencapai 34.030.300 ton. Produksi padi diperkirakan akan terus menurun. Oleh karena itu, perlu dilakukan diversifikasi jenis makanan pokok berbasis komoditas lokal. Salah satu bahan yang dapat dimanfaatkan dalam pembuatan pangan pokok tiruan adalah tepung MOCAF. Akan tetapi, MOCAF memiliki kandungan protein yang rendah yakni maksimal sebesar 1%. Sehingga untuk menyuplai kebutuhan protein pada produk pangan pokok tiruan ditambahkan gluten kering sebagai sumber protein. Sedangkan untuk memperoleh tekstur yang keras seperti beras maka digunakan glukomanan hasil pemurnian tepung porang sebagai binding agent. Tujuan dari penelitian ini adalah mengetahui karakteristik fisik, kimia dan tingkat penerimaan panelis terhadap nilai sensoris PPT berbasis tepung MOCAF dengan penambahan gluten kering dan glukomannan. Pangan pokok tiruan yang dihasilkan diharapkan memilki karakteristik fisik dan kimia yang sama dengan beras dan dapat diterima oleh panelis selaku konsumen. Penelitian ini disusun menggunakan metode deskriptif. Analisa terhadap karakter fisik dan kimia pangan pokok tiruan dilakukan sebanyak 4 ulangan dan dibandingkan dengan kontrol berupa beras komersil. Data hasil analisa kemudian diuji beda t-test dengan selang kepercayaan 1%. Analisa terhadap mutu sensoris pangan pokok tiruan dilakukan dengan menggunakan uji deskriptif yang dilanjutkan dengan uji penerimaan. Hasil penelitian menunjukkan bahwa penggunaan tepung MOCAF dengan penambahan glukomannan dan gluten kering pada pangan pokok tiruan berbeda sangat nyata (α=0,01) dengan beras komersil pada parameter kadar air, kadar protein, kadar abu, total karbohidrat, total energi, tingkat kecerahan (L*) dan tekstur. Adapun karakteristik kimia dan fisik pangan pokok tiruan yang dihasilkan yaitu: kadar air 7,51%; kadar lemak 0,43%; kadar protein 10,77%; kadar abu 3,09%; total karbohidrat 80,52%; total energi 369 Kkal/100 g; tingkat kecerahan (L*) 38,83; tingkat kekuningan (a+) 12,2; tingkat kemerahan (b+) 14,06; tekstur 16 kg/cm2 dan daya rehidrasi 188,49%. Pengujian mutu organoleptik secara deskriptif menunjukkan bahwa pangan pokok tiruan mempunyai sifat-sifat fisik yang berbeda dengan nasi kontrol. Uji penerimaan terhadap keseluruhan sifat organoleptik menunjukkan bahwa panelis bisa menerima pangan pokok tiruan dengan skor netral (3,55).
English Abstract
Rice is the most important commodity in Indonesia. Total of rice consumption in 2002 reached 36.328.500 tons while total rice production only reached 34.030.300 tons. Rice production is estimated to decline. Therefore, it is necessary to diversify a staple food based on local potency commodity. One of raw material that can be utilized in the making of artificial staple food is MOCAF flour. However, MOCAF flour has low protein content which is 1% maximum. To fulfill protein requirement in artificial staple food, dry gluten was added as source of protein. While to obtain rice-like hard texture, porang flour purification result, that is glucomannan, was used as a binding agent. The objective of this research was to know the physical and chemical characteristic and the acceptance level of panelist to sensory value of artificial staple food based on MOCAF flour with addition of glucomannan and dry gluten. Artificial staple food is expected to have similar characteristic with commercial rice and can be accepted by panelist as a consumer. This research was compiled with descriptive method. Analysis of physical and chemical characteristic of artificial staple food repeated 4 times and compared with commercial rice as control. The obtained data was analyzed with t-test differential at α=0,01. The sensory characteristic of artificial staple food was analyzed with descriptive method and followed with acceptance test. The result showed that the use of MOCAF flour with glucomannan and dry gluten addition in artificial staple food characteristics had very significant differences (α=0,01) with commercial rice characteristics. The characteristics were moisture content, protein content, ash content, total carbohydrate content, total energy, brightness (L*) and texture. The physical and chemical characteristics of artificial staple food were: moisture content 7,51%; fat content 0,43%; protein content 10,77%; ash content 3,09%; total carbohydrate content 80,52%; total energy 369 kkal/100g; brightness (L*) 38,83%; yellowness (a+) 12,2; redness (b+) 14,06; texture 16 kg/cm2; rehydration capability 188,49%. Sensory test with descriptive method showed that artificial staple food had different physical characteristics with commercial rice. The acceptance test to all sensory characteristics showed that panelists accepted these artificial staple food at a neutral score (3,55).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2010/174/051002178 |
| 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: | 18 Oct 2010 08:57 |
| Last Modified: | 21 Oct 2021 05:10 |
| URI: | http://repository.ub.ac.id/id/eprint/148398 |
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