Halwan, Cefi Azmil (2014) Pembuatan Mie Kering dengan Penambahan Tepung Gembili dan Bekatul (Kajian Proporsi Tepung Terigu : Tepung Gembili dan Penambahan Bekatul). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia termasuk salah satu negara yang jumlah konsumsi tepung terigunya sangat tinggi. Menurut Asosisasi Produsen Tepung Terigu Indonesia (APTINDO), bulan Januari hingga September tahun 2011 jumlah konsumsi tepung terigu nasional mencapai 3. 468. 640 ton, namun dari jumlah tersebut sebagian besar diperoleh dari impor. Melihat kondisi tersebut, maka perlu adanya langkah yang diambil untuk mengurangi jumlah impor tepung terigu di Indonesia. Gembili dan bekatul merupakan salah satu hasil pertanian yang pemanfaatannya masih kurang, padahal kandungan gizi yang terkandung dalam gembili dan bekatul sangat tinggi, sehingga berpotensi untuk dijadikan sumber pangan alternatif maupun sebagai bahan pensubstitusi. Gembili dan bekatul memiliki kandungan serat yang dapat memberikan efek fisiologis menurunkan insiden penyakit kronis seperti komplikasi diabetes, kanker kolon dan penyakit jantung Tujuan dari penelitian ini adalah untuk mengetahui proporsi terbaik dari tepung terigu : tepung gembili dengan penambahan bekatul dalam pembuatan mie kering serta pengaruhnya terhadap sifat fisik, kimia, dan organoleptik mie kering. Penelitian ini dirancang menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor I adalah proporsi tepung terigu : tepung gembili ( G ) yang terdiri dari 3 level yaitu 80:20 ; 70:30 ; 60:40 dan faktor II adalah penambahan konsentrasi bekatul ( B ) yang terdiri dari 3 level yaitu 10%, 20%, 30%, sehingga diperoleh 9 kombinasi perlakuan. Data yang diperoleh dianalisa dengan Analysis of Varians (ANOVA) dan dilanjutkan uji Beda Nyata Terkecil (BNT) atau Duncan Multiple Range Test (DMRT) dengan selang kepercayaan 5%. Hasil uji organoleptik dianalisa menggunakan Hedonic Scale Scoring. Penentuan perlakuan terbaik menggunakan metode Indeks Efektifitas De Garmo. Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu : tepung gembili memberikan pengaruh nyata terhadap kadar air, kadar pati, kadar protein, kadar serat kasar, daya patah, tingkat kecerahan, cooking time, cooking loss, daya putus, hidrasi. Penambahan bekatul menunjukkan pengaruh nyata terhadap semua parameter kecuali cooking loss dan tingkat kecerahan mie kering. Sedangkan interaksi kedua faktor memberikan pengaruh nyata pada kadar pati, kadar serat kasar dan daya patah mie kering. Pada analisa organoleptik pengaruh proporsi tepung terigu : tepung gembili dengan penambahan konsentrasi bekatul memberikan pengaruh nyata terhadap rasa dan tekstur namun tidak memberikan pengaruh yang berbeda nyata terhadap aroma dan warna. Mie perlakuan terbaik dari pengujian Indeks Efektifitas De Garmo didapatkan pada proporsi tepung terigu:tepung gembili 80:20 dengan konsentrasi bekatul sebesar 20%. Mie perlakuan terbaik memiliki kadar air 7,76%, kadar protein 12,34%, kadar pati 64,65%, kadar serat kasar 4,63%, kadar lemak 8,4%, kadar abu 2,73%, daya patah 5,1N, cooking time 3,13 menit, cooking loss 9,94%, hidrasi 185,53%, daya putus 0,43N, tingkat kecerahan (L*) 40,27, nilai a* 9,67, serta nilai b* 9,7. Perlakuan ini memiliki rerata nilai kesukaan panelis warna 3,55 (agak suka), rasa 3,6 (agak suka), aroma 3,5 (agak suka) dan tekstur 3,5 (agak suka).
English Abstract
The consumption of wheat flour in Indonesia is very high. According to Indonesian Association of Wheat Flour, through January until September 2011, amount of national wheat flour consumption reached 3.648.640 tons, but most of the number obtained from imports. It is needed the steps to reduce the amount of wheat flour import. The usage of gembili and rice bran is limited, whereas the nutrition content in gembili and rice bran is very high, so it potential to be used as an alternative food sources as well as for material of substitution. Gembili and rice bran has contain fiber which can provide physiological effects of lowering the incidence of chronic disease such as diabetes complications, cancer of colon and heart disease. The purpose of this research was to know the best proportion of wheat flour : gembili flour with the addition of rice bran in making a dry noodle and the influence on physical, chemical and organoleptic properties of dry noodles. The experimental design used randomized block design ( RBD ) with two factors. Factor I was a proportion of wheat flour : gembili flour (G) that consists of 3 levels (80:20 ; 70:30 ; 60:40) and factor II was the concentration of rice bran addition (B) that consists of 3 levels (10%, 20%, 30%), so acquired 9 combination treatment. The data obtained were analyzed by Analysis of Variance (ANOVA) and continued Smallest Real Difference test (LSD) or Duncans Multiple Range Test (DMRT). Organoleptic test results were analyzed using the Hedonic Scale Scoring. The determination of the best treatment by Effectiveness Index method De Garmo. The results showed that the proportion of wheat flour: gembili flour give a significant effect on the water content, starch content, protein content, crude fiber content, broken power, brightness, cooking time, cooking loss, elasticity, hidration. The addition of rice bran give a significant effect on the all parameters unless cooking loss and brightness of dry noodle. While the interaction of these two factors provide a significant effect on starch content, fiber content, and broken power of dry noodle. In the organoleptic analysis the influence of proportion of wheat flour: gembili flour and the addition of rice bran give significant effect on taste and texture, but did not give a significantly effect on the aroma and colour. The best treatment of noodle obtained from the proportion of wheat flour: gembili flour 80:20 and rice bran addition with a concentration of 10%. The best treatment of dry noodle has water content of 7,76%, protein content of 12,34%, starch content of 64,65%, crued fiber content of 4,63%, fat content of 8,4%, ash content of 2,73%, broken power of 5,1N, cooking time of 3,13 minute, cooking loss of 9,94%, hidration of 185,53%, elasticity of 0,43N, brightness (L*) of 40,27, a* value of 9,67, and b* value of 9,7. This treatment has the organoleptic value as following colour 3,55 (rather like), taste 3,6 (rather like), aroma 3,5 (rather like) and texture 3,5 (rather like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/235/051403949 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Jul 2014 08:16 |
| Last Modified: | 11 Mar 2022 01:36 |
| URI: | http://repository.ub.ac.id/id/eprint/149625 |
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