Rosyadi, Elfira (2014) Pembuatan Lempeng Buah Lindur (Bruguiera Gymnorrhiza) Dengan Penambahan Tepung Ubi Kayu (Manihot Esculenta Crantz) (Kajian Proporsi Tepung Buah Lindur : Tepung Ubi Kayu). Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia Memiliki Kekayaan Dan Keanekaragaman Sumberdaya Alam Wilayah Pesisir. Melimpahnya Kekayaan Alam Wilayah Pesisir Tidak Diimbangi Dengan Kehidupan Masyarakat Pesisir. Ketika Terjadi Musim Panceklik Masyarakat Pesisir Tidak Bisa Pergi Melaut Sehingga Terjadilah Kerawanan Pangan. Buah Lindur Memiliki Nilai Kalori 371 Kalori Per 100 Gram Bahan. Pada Penelitian Ini Buah Lindur Dimanfaatkan Sebagai Sebagai Pangan Alternatif Berupa Lempeng Buah Lindur Dalam Mencegah Terjadinya Kerawanan Pangan. Selain Itu Ditambahkan Pula Tepung Ubi Kayu Untuk Membantu Buah Lindur Dalam Meningkatkan Kalori Dari Lempeng. Penelitian Ini Bertujuan Untuk Mengetahui Proporsi Tepung Buah Lindur Dibanding Tepung Ubi Kayu Terhadap Karakteristik Lempeng Buah Lindur, Serta Mengetahui Angka Kecukupan Gizi (AKG) Per Takaran Saji Lempeng Buah Lindur Perlakuan Terbaik.Penelitian Ini Menggunakan Rancangan Acak Kelompok (RAK) 1 Faktorial, Proporsi Tepung Buah Lindur Dibanding Tepung Ubi Kayu (40:40 ; 45:35 ; 50:30 ; 55:25 ; 60:20 ; 65:15) Sehingga Diperoleh 6 Kombinasi Perlakuan Dengan 4 Kali Ulangan. Data Hasil Pengamatan Dianalisa Dengan ANOVA 5% Apabila Terdapat Interaksi Dilanjutkan Dengan Uji Lanjut DMRT ( Duncan Multiple Range Test ) 5%. Pemilihan Perlakuan Terbaik Dilakukan Dengan Menggunakan Metode Multiple Attribute. Hasil Penelitian Menunjukkan Bahwa Perlakuan Proporsi Tepung Buah Lindur Dibanding Tepung Ubi Kayu Berpengaruh Nyata (Α=0,05) Terhadap Kadar Air, Kadar Lemak, Total Karbohidrat, Kadar Pati, Total Kalori, Dan Daya Patah. Perlakuan Terbaik Menurut Parameter Fisik Dan Kimia Adalah Lempeng Buah Lindur Dengan Proporsi Tepung Buah Lindur 65% Dan Tepung Ubi Kayu 15% Dengan Kandungan Kadar Air 2,45%, Kadar Karbohidrat 49,41%, Kadar Pati 17,30%, Kadar Abu 2,14%, Kadar Protein 7,69%, Kadar Lemak 38,31%, Total Kalori 538,39 Kkal/100g, Serat Kasar 8,70% Dan Daya Patah 15,29 N. Nilai Rerata Organoleptik Pada Proporsi Tepung Buah Lindur 65% Dan Tepung Ubi Kayu 15% Yaitu Warna 4,8 (Agak Menyukai), Aroma 4,9 (Agak Menyukai), Tekstur 3,9 (Netral), Rasa 4,1 ( Netral), Dan After Taste 3,8 (Netral). Takaran Saji Lempeng Buah Lindur Perlakuan Terbaik Adalah 30 Gram. AKG Lemak, Protein, Dan Karbohidrat Per Takaran Saji Adalah 17,68% , 4,62%, Dan 4,94%.
English Abstract
Indonesia Has Abundant And Diversed Natural Resources In The Coastal Areas. The Abundance Of Natural Resources Are Unbalanced With The Condition Of Coastal Communities. When The Lean Season Arrived The Community Could Not Go Sailing And Lead To Food Insecurity. “Lindur” Fruit Calories Is 371 Cal. “Lindur “Fruit In This Research, Was Used As A Food Alternative Such As “Lindur” Fruit Cookies For Preventing Food Insecurity. Cassava Flour Was Added To Increase The Calories Of The Product. This Research Aimed To Determine The Appropriate Proportion Of “Lindur” Fruit Flour And Cassava Flour Toward The Characteristic Of “Lindur” Fruit Cookies. Further, It Was Also Expected To Determine The Recommended Daily Intake (RDI) Per Serving Size Of The Best Treatment Of “Lindur” Fruit Cookies. This Research Used RBD (Randomized Block Design) With One Factor, “Lindur” Fruit Flour And Cassava Flour Proportion (40:40 ; 45:35 ; 50:30 ; 55:25 ; 60:20 ; 65:15) Resulted In 6 Combinations Treatment With 4 Replications. Data Were Analyzed Using Analysis Of Variance (ANOVA) 5%. If There Is A Significant Difference In The Interaction Among Data’s, It Will Be Continued By DMRT (Duncan Multiple Range Test) 5%. The Best Treatment Was Obtained Using Multiple Attribute’s Method. The Result Showed That Proportion Of “Lindur” Fruit Flour And Cassava Flour Gave A Significant Effect (Α=0,05) Toward Water Content, Fat Content, Carbohydrate, Crude Fiber, Starch Content, Calorie, And Breakability. The Best Treatment Of Chemical And Physical Was Obtained By The Proportion Of “Lindur” Fruit Flour 65% And Cassava Flour 15% Which Resulted In Water Content 2,45%, Carbohydrate 49,41%, Starch Content 17,30%, Ash Content 2,14%, Protein Content 7,69%, Fat Content 38,31%, Crude Fiber 8,70%, Calorie 538,39 Kkal/100 G, And Breakability 15,29N. The Scoring Of Organoleptic Are Color 4,8 (Somewhat Like) , Aroma 4,9 (Somewhat Like), Taste 4,1 (Netral), Texture 3,9 (Netral), And After Taste 3,9 (Netral). Serving Size Of The Best “Lindur” Fruit Cookies Treatment Is 30 Gram. RDI Of Fat, Protein, And Carbohydrate Per Serving Size Is 17,68%, 4,62%, And 4,94%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/4/051400290 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jan 2014 08:23 |
| Last Modified: | 11 Mar 2022 05:59 |
| URI: | http://repository.ub.ac.id/id/eprint/149806 |
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