Ulum, Tisya Anifatul (2015) Optimasi Pembuatan Beras Tiruan Berbasis Tepung Singkong (Manihot esculenta) Denga Penambahan Protein Dari Tepung Kecambah Kacang Tungak (Vigna unguiculata). Sarjana thesis, Universitas Brawijaya.
Abstract
Beras merupakan makanan pokok utama bagi warga Indonesia. Menurut BPS (2008), diketahui bahwa produksi beras pada tahun 2000-2006 yaitu 34.745,30 ribu ton, sedangkan konsumsi beras total pada tahun tersebut mencapai 36.281,04 ribu ton. Hal ini yang menyebabkan permintaan komoditas beras terus mengalami peningkatan, sehingga negara Indonesia harus mengimpor beras. Beras tiruan merupakan salah satu bentuk diversifikasi makanan pokok yang diolah dari bahan baku berbasis karbohidrat dengan penambahan zat-zat tertentu untuk memperbaiki kualitas makanan pokok. Kombinasi singkong dan kecambah kacang tunggak dapat dikembangkan sebagai bahan pembuatan beras tiruan. Singkong merupakan makanan sumber karbohidrat yang dapat dimanfaatkan sebagai bahan baku pembuatan beras tiruan. singkong memiliki beberapa kelebihan diantaranya sangat mudah didapat, karena singkong mudah ditanam di Indonesia. Selain itu produktivitas singkong juga cukup tinggi dibandingkan dengan padi, dan gandum. Sedangkan kacang tunggak berfungsi sebagai sumber protein. Penelitian ini bertujuan untuk mengetahui mendapatkan formulasi yang tepat dalam pembuatan beras tiruan berbasis tepung singkong dan tepung kacang tunggak dengan agar didapatkan kalori dan protein yang optimal dengan penggunaan aplikasi linear programming. Penelitian ini menggunakan aplikasi linier programming dengan fungsi tujuan memaksimalkan kandungan kalori dan protein. Dari perhitungan linier programming diperoleh fungsi tujuan kalori (Zmax) = 3.8514X1 + 3.6393X2 sedangkan fungsi kendala protein 0.0071X1 + 0,2485X2 ≥ 0.07; lemak : 0.0338X1 + 0.0251X2 ≤ 0.07; serat kasar : 0.0187X1 + 0.0448X2 ≤ 0.07; karbohidrat : 0.8797X1 + 0.6048X2 ≥ 0.79. Beras tiruan hasil penelitian didapatkan proporsi tepung singkong : tepung prakecambah kacang tunggak 67.37 : 32.63 dengan karakteristik kadar air 7,43%, kadar protein 7.28%, daya cerna protein 34,13%, kadar lemak 2,96%, serat kasar 1,63%, serat pangan 10,18%, kadar karbohidrat 80,26%, kadar pati 65.73%, kadar amilosa 16.86%, tingkat kecerahan (L) 62.46, tingkat kemerahan (a) +3.56, tingkat kekuningan (b) +7.93, viskositas panas 145cp, viskositas dingin 752cp, daya rehidrasi 574,14%, cooking time 7.02 menit, aroma beras 3.85 (suka), tekstur beras 3.6 (suka), warna beras 3.8 (suka), aroma nasi 3.7 (suka), rasa nasi 3,45 (netral) tekstur nasi 3.6 (suka, warna 3.5 (suka).
English Abstract
Rice was main staple food for the citizens of indonesian. According to the bps ( 2008 ) seen that rice production in the year 2000 and 2006 namely 34.745,30 thousand tons while the total consumption of rice in the year has reached 36.281,04 thousand tons. It is that causes demand rice commodity continue to has been an increase in so that the state of indonesia needs to import rice.Rice an imitation is one of a diversification staple food that is prepared from raw materials based carbohydrates by the addition of certain substances to increase the quality of a staple food. Cassava and the cowpea sprouts can be developed as an ingredient of making replicas of rice .Cassava constitute the food of sources of carbohydrate that can be used as raw materials for making replicas of rice. Cassava having some of the more some of them are very readily obtainable, because cassava easy planted in indonesia. In addition the productivity of cassava was also is fairly high compared with rice, and wheat .While the cowpea serves as a source of protein . This research aims to understand get the right method in making replicas of rice based cassava meal and flour the cowpea with to get the calories and protein optimal with the use of the application of linear programming. This study using the application of linear programming with the function of the purpose of maximizing the content of calories and protein .From the calculation of linear programming obtained the function of the purpose of calories zmax = 3.8514x1 + 3.6393x2 while the function of the protein 0.0071x1 + 0,2485x2 ≥ 0.07; fat: 0.0338x1 + 0.0251x2 ≤ 0.07; coarse fiber: 0.0187x1 + 0.0448x2 ≤ 0.07; carbohydrates: 0.8797x1 + 0.6048x2 ≥ 0.79 . Rice an imitation of research results obtained the proportion of cassava meal flour prakecambah: the cowpea 67.37: 32.63 with characteristic of the water level 7,43 % , levels of protein 7.28 % , southwestern digest proteins 34,13 % , levels of fat 2,96 % , coarse fiber 1.63 % , food fiber 10,18 % , levels of carbohydrates 80,26 % , levels of starch 65.73 % , levels of amylose 16.86 % , the level of brightness ( l ) 62.46 , the level of reddish ( a ) + 3.56 , the yellowish ( b ) + 7.93 , the viscosity of heat 145cp , the viscosity of cold 752cp , southwestern rehidrasi 574,14 % , cooking time 7.02 minutes , the scent of rice 3.85 ( like ) , the texture of rice 3.6 ( like ) , the color of rice 3.8 ( like ) , the scent of rice 3.7 ( like ) , a sense of rice 3,45 ( neutral ) the texture of rice 3.6 ( like , color 3.5 ( like )
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/28/051501865 |
| Uncontrolled Keywords: | beras tiruan, singkong, kacang tunggak, linier programming,-rice replicas , cassava , the cowpea , linear programming |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Mar 2015 14:53 |
| Last Modified: | 22 Nov 2021 03:15 |
| URI: | http://repository.ub.ac.id/id/eprint/150179 |
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