Febrianty, Kemala (2014) Evaluasi Nilai Gizi dan Daya Cerna Flake Berbasis Tepung Ubi Jalar Terfermentasi dengan Penambahan Tepung Kecambah Kacang Tunggak. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu jenis breakfast cereal yang beredar di Indonesia saat ini adalah berbentuk flake. Perubahan gaya hidup pada masyarakat yang menuntut semua serba cepat dan praktis menyebabkan terjadinya peningkatan minat yang cukup pesat terhadap produk sarapan pagi jenis ini. Konsumen terbesar produk flake rata-rata adalah anak-anak yang membutuhkan asupan zat gizi lengkap tidak hanya karbohidrat, tetapi juga protein, lemak, energi, vitamin, mineral, air dan serat. Flake diharapkan mampu menunjang kebutuhan energi anak-anak untuk melakukan aktivitas di pagi hari, sehingga salah satu bahan baku yang tepat untuk pembuatan flake adalah ubi jalar. Kandungan karbohidrat ubi jalar menduduki peringkat keempat setelah padi, jagung dan ubi kayu. Ubi jalar juga memiliki tingkat produksi yang tinggi yaitu mencapai 1,943 juta ton pada tahun 2009. Sayangnya ubi jalar mengandung senyawa oligosakarida penyebab flatulensi sehingga harus dilakukan proses fermentasi untuk menurunkan senyawa tersebut. Kelemahan ubi jalar adalah mengandung protein yang rendah, maka dari itu perlu ditambahkan bahan lain yang mampu meningkatkan kadar protein, yaitu kecambah kacang tunggak. Tujuan dari penelitian ini adalah menentukan pengaruh proporsi tepung (tepung ubi jalar fermentasi : tepung kecambah kacang tunggak) dan lama perkecambahan kacang tunggak terhadap sifat fisik, kimia dan daya cerna flake. Penelitian dilaksanakan dengan menggunakan metode rancangan acak kelompok (RAK) yang disusun secara faktorial dengan dua faktor, yaitu faktor I merupakan perlakuan proporsi tepung ubi jalar terfermentasi dan tepung kecambah kacang tunggak dan faktor II yaitu lama perkecambahan kacang tunggak. Masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 27 satuan percobaan. Pada produk dilakukan pengamatan dan pengukuran terhadap kadar air, kadar abu, kadar pati, kadar lemak, kadar protein, serat kasar, total kalori, daya cerna pati, daya cerna protein, tingkat rehidrasi dan daya patah, Data yang diperoleh dianalisa dengan menggunakan Analysis of Variant (ANOVA) dengan selang kepercayaan 5%, kemudian dilakukan uji lanjut dengan BNT atau DMRT (Duncan’s Multiple Range Test) 5% jika hasil uji menunjukkan beda nyata. Pemilihan perlakuan terbaik menggunakan metode Zeleny, yang mana dari hasil uji tersebut akan dibandingkan dengan produk komersial menggunakan uji T. Perlakuan terbaik berdasarkan karakteristik fisik, kimia dan daya cerna didapatkan pada flake dengan proporsi tepung 60:40 (tepung ubi jalar terfermentasi : tepung kecambah kacang tunggak) serta lama perkecambahan 48 jam dengan kadar air 2,43%, kadar abu 1,94%, kadar lemak 8,17%, kadar protein 6,95%, kadar pati 25,58%, kadar serat kasar 2,44%, total kalori 371,41 kkal, daya cerna protein 37,04%, daya cerna pati 18,28%, daya patah 0,87 N dan tingkat rehidrasi 44,05%.
English Abstract
This time, flake is one kind of breakfast cereal which popular in Indonesia. The change of people’s life style who claim everything must be simple and practical make the increasing of flake production. The most consumer of flake are children who need complete nutrition not only carbohydrat but also protein, fat, energy, vitamin, mineral, water and fibre. Flake is expected can fulfill energy requirement of children to perform their activity in the morning. One kind of local raw material that can be make into flake is sweet potato. Carbohydrat content of sweet potato ranked at the fourth level after plant rice, corn and cassava. Production of sweet potato on 2009 were 1,943 million ton. It indicated that sweet potato production was high. Unfortunately, sweet potato has olygosaccharide compound that cause of flatulency. Flatulency can be decreased by fermentation. The weakness of sweet potato is the low content of protein. Hence, it has been conducted the addition of germinated cowpea flour to increase protein content in flake substituted by fermented sweet potato flour. The objectives of this research were to determine the effect of flour proportion (fermented sweet potato flour : germinated cowpea flour) and germinated time of cowpea to physical characteristics, chemical and digestibility of flake. The research was arranged by using the Randomized Block Design (RBD) with 2 factors. Factor I was the flour proportion with 3 levels (80:20, 70:30, 60:40). Factor 2 was the germinated time of cowpea (24 hours, 36 hours, 48 hours). Each treatment has been performed 3 replication, meaning that there were 27 experimental units. The parameter observed were water content, ash content, lipid content, protein content, starch digestibility, protein digestibility, rehidration capacity, total calory and tensile strenght. Data was analyzed using ANOVA (α = 5%). The next trial continued use of LSD or DMRT at 5% level. The best treatment determination was based on Zeleny method. The best treatment was compared with comercial product and be analyzed by T-test. The best treatment in physical, chemical and digestibility aspect was flake which was made from 60:40 flour proportion and 48 hours germinated of cowpea. Its physical and chemicals properties were water content 2,43%, ash content 1,94%, lipid content 8,19%, protein content 6,95%, starch content 25,58%, crude fibre 2,44%, total calory 371,41 kkal, protein digestibility 37,04%, starch digestibility 18,28%, tensile strenght 0,87 N and rehidration capacity 44,05%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/249/051403963 |
| 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 10:27 |
| Last Modified: | 22 Oct 2021 07:50 |
| URI: | http://repository.ub.ac.id/id/eprint/149640 |
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