Ayundari, DwindaReski (2011) Pembuatan Makanan Padat (foodbars) Berbasis Bahan Lokal : Kajian Rasio Tepung Pisang Kepok : Tepung Kecambah Kacang Tunggak dan Proporsi Tepung Porang. Sarjana thesis, Universitas Brawijaya.
Abstract
Bencana alam kerap terjadi dan mengakibatkan rusaknya sarana dan prasarana sosial yang mengakibatkan terbatasnya ketersediaan makanan, air bersih dan bahan bakar sehingga korban mengalami kesulitan untuk memperoleh kebutuhan pangannya. Penyediaan pangan darurat yang bersifat ready to eat diperlukan untuk memenuhi kebutuhan makan guna tetap menjaga kebutuhan energi tubuh. Produk pangan darurat atau yang disebut makanan padat (foodbars) dirancang khusus untuk memenuhi kebutuhan energi harian manusia dengan kecukupan kalori, protein, dan lemak yang dibutuhkan tubuh. Produk ini dapat dibuat dengan menggunakan bahan baku lokal, seperti tepung pisang, tepung kecambah kacang tunggak, dan tepung porang sebagai bahan pengikat untuk memperbaiki tekstur makanan padat (foodbars). Tujuan penelitian ini yaitu untuk mengetahui rasio terbaik tepung pisang kepok : tepung kecambah kacang tunggak dan proporsi tepung porang terhadap sifat fisik, kimia dan organoleptik makanan padat (foodbars). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor 1 adalah rasio tepung pisang kepok : tepung kecambah kacang tunggak dengan 3 level (20:30, 25:25, 30:20) dan faktor 2 adalah proporsi tepung porang terdiri 3 level (1%,2%,3%). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Data yang diperoleh dianalisa menggunakan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DMRT atau BNT 5%. Uji organoleptik menggunakan uji Hedonic Scale Scoring. Penentuan perlakuan terbaik menggunakan metode Indeks Efektivitas. Hasil penelitian menunjukkan bahwa perlakuan rasio tepung pisang kepok : tepung kecambah kacang tunggak berpengaruh nyata terhadap kadar air, kadar pati, kadar protein, kecerahan (L*), kemerahan (a+), kekuningan (b+), dan daya patah. Proporsi tepung porang berpengaruh nyata terhadap kadar air, kadar pati, dan daya patah. Pada uji organoleptik penggunaan rasio tepung pisang kepok : tepung kecambah kacang tunggak dengan penambahan proporsi tepung porang tidak menunjukkan pengaruh nyata terhadap rasa, warna, aroma dan tekstur. Perlakuan terbaik parameter fisik dan kimia diperoleh dari perlakuan rasio tepung pisang kepok : tepung kecambah kacang tunggak (30:20), proporsi porang 1%. Karakteristik fisik dan kimia perlakuan terbaik yaitu kadar air 15,68%, kadar pati 36,28%, kadar protein 8,17%, kecerahan (L) 37,4%, kemerahan (a+) 17,57%, kekuningan (b+) 17,93%, dan daya patah 119,86 N/m. Perlakuan terbaik berdasarkan parameter organoleptik diperoleh dari perlakuan rasio tepung pisang kepok : tepung kecambah kacang tunggak (20:30), proporsi porang 1% dengan tingkat kesukaan panelis, yaitu rasa 3,83 (netral), warna 3,17 (netral), aroma 3,52 (netral), dan tekstur 3,48 (netral).
English Abstract
Disaster is recently happened and it leads to the damage of social infrastructure which effected to the limitation of food, clean water, and gasoline so the victims are having trouble in finding their foods. The supplying of ready to eat food is needed for eating activity to keep their energy. Emergency food product or it is called as foodbars is specifically designed to fill the need of daily energy with the sufficiency of calorie, protein, and fat which is needed by our body. This product can be made by using local ingredients such as banana flour, tunggak peanut shoot flour, and porang flour and it is used as a bounding compound to fix the texture of the foodbars. The purpose of this research was to know the best ratio of kepok banana flour : tunggak peanut shoot flour and porang flour proportion toward the physical, chemical, and organoleptic characteristic of the foodbars. This research was using Random Group Plan (RAK) consisting of 2 factors. The first factor was the ratio of kepok banana flour : tunggak peanut shoot flour with 3 different levels (20:30, 25:25, 30:20) and the second factor was the proportion of porang flour with 3 different levels (1%,2%,3%). Each of treatment was repeated 3 times so there were 27 testing units. The data was analyzed by using ANOVA (Analysis of Variance) and continuing by using DMRT test or BNT 5%. Organoleptic test was tested by using Hedonic Scale Scoring test. The determining of the best treatment was using Effectivity Index method. The result of the research showed that the ratio of kepok banana flour treatment : tunggak peanut shoot flour is affected toward water level, starch level, protein level, brightness level (L*), redness level (a+), yellowness level (b+), and broken capacity level. In the organoleptic test, the use of kepok banana flour ratio : tunggak peanut shoot flour with the addition of porang flour proportion didn’t effect the taste, color, aroma, and texture. The best physical and chemical parameter was coming from the treatment of kepok banana flour ratio : tunggak peanut shoot flour (30:20), porang flour proportion 1%. The best physical and chemical treatment was 15.68% water level, 36.28% starch level, 8.17% protein level, 37.4% brightness level, 17.57% redness (a+) level, 17.93 yellowness level (b+), and119.86 N/m broken capacity level. The best treatment based on organoleptic parameter was coming from the treatment of kepok banana flour ratio : tunggak peanut shoot flour (20:30), 1% porang proportion with 3.83 (neutral) taste, 3.17 (neutral) color, 3.52 (neutral) aroma, and 3.48 (neutral) texture level of panelist hedonic scale.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/184/051103223 |
| 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 Nov 2011 10:26 |
| Last Modified: | 21 Oct 2021 08:50 |
| URI: | http://repository.ub.ac.id/id/eprint/148637 |
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