Hidayah, Avida Nur (2015) Pengaruh Substitusi Tepung Ikan Lele Dumbo (Clarias Gariepinus) Pada Pati Garut Dan Pati Sagu Terhadap Karakteristik Biskuit Makanan Pendamping Asi (Mp-Asi) (Kajian Jenis Pati Dan Tingkat Substitusi T. Sarjana thesis, Universitas Brawijaya.
Abstract
Makanan Pendamping ASI (MP-ASI) adalah makanan selain ASI atau susu formula bayi (cairan, semisolid, dan padatan) yang diperkenalkan kepada bayi untuk memberikan nutrisi. Salah satu bahan pangan sumber protein yang dapat dimanfaatkan sebagai bahan dalam pembuatan biskuit adalah ikan lele dumbo (Clarias gariepinus). Protein dalam ikan lele dumbo cukup tinggi yaitu sebesar 17%, dan kandungan asam amino ikan lele dumbo cukup lengkap terutama tinggi asam amino lisin yaitu 10,5% (per 100 gram protein). Biskuit MP-ASI substitusi tepung ikan memerlukan bahan lain yang kaya akan karbohidrat untuk dapat menyumbangkan energi yang cukup, yakni pati garut dan pati sagu. Tujuan dari penelitian ini adalah untuk menentukan formulasi proporsi antara substitusi tepung ikan lele dumbo terhadap dua jenis pati agar didapatkan biskuit MP-ASI dengan karakteristik kimia, fisik, dan organoleptik yang baik. Penelitian dilakukan dalam tiga tahap, pembuatan tepung ikan lele dumbo, pembuatan biskuit MP-ASI, dan analisis produk. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok dengan 2 faktor yaitu jenis pati yang digunakan yang terdiri dari 2 level (pati garut dan pati sagu) dan tingkat substitusi tepung ikan lele dumbo yang ditambahkan yang terdiri dari 4 level (10%; 20%; 30%; dan 40% b/b). Setiap perlakuan diulang sebanyak 3 kali pengulangan sehingga diperoleh 24 satuan percobaan. Data hasil pengamatan dianalisis dengan analisis ragam (ANOVA). Uji lanjut menggunakan BNT apabila beda nyata dan jika ada interaksi antara kedua faktor maka dilanjutkan dengan metode DMRT dengan selang kepercayaan ?=5% menggunakan software Minitab. Penentuan perlakuan terbaik dianalisis dengan metode Zeleny. Hasil penelitian menunjukkan bahwa adonan biskuit MP-ASI semakin lunak dan lengket seiring dengan semakin banyaknya tingkat substitusi tepung ikan lele dumbo, sedangkan %deformasi semakin besar/ikatan jaringan semakin kuat. Interaksi antara faktor substitusi tepung ikan lele dumbo dan jenis pati berpengaruh nyata terhadap kadar protein biskuit MP-ASI. Perlakuan substitusi tepung ikan lele dumbo memberikan pengaruh nyata terhadap daya patah, densitas kamba, kecerahan (L), kemerahan (a), kekuningan (b), serta uji hedonik pada parameter warna. Perlakuan jenis pati memberikan pengaruh nyata terhadap densitas kamba biskuit MP-ASI. Uji hedonik memperlihatkan bahwa panelis semakin menyukai warna dan kenampakan biskuit MP-ASI seiring dengan semakin banyaknya tepung ikan yang disubstitusikan. Substitusi tepung ikan 40% terhadap pati garut dipilih sebagai yang terbaik dengan kadar air 3,48%, kadar abu 1,06%, kadar protein 17,38%, kadar lemak 20,23%, kadar karbohidrat by difference 57,85%, kadar pati 37,7%, kadar serat kasar 0,37%, total energi per 100 g 482,99 kkal, dan daya cerna protein sebesar 52,32%. Konsumsi satu takaran saji biskuit MP-ASI perlakuan terbaik dalam 22 gram dapat memenuhi AKG energi 11% (107 Kkal), AKG protein 15,2% (4 g), AKG lemak 11,57% (5 g), dan AKG karbohidrat 9,2% (13 g).
English Abstract
Complementary foods are foods other than breast milk or infant formula (liquids, semisolids and solids) introduced to an infant to provide nutrients. One of food sources of protein that can be used as an ingredient in biscuit is dumbo catfish (Clarias gariepinus). Protein content in dumbo catfish is approximately 17%, moreover, dumbo catfish has a various amino acids, especially lysine (10,5% in 100 grams protein). The substitution of dumbo catfish flour in toddler biscuit needs other ingredient in order to contributes an energy, such as arrowroot and sago starch. The aim of this study is to find out the right proportion of dumbo catfish flour substitution towards type of starch as an effort to obtain a good toddler biscuit in chemical, physical and organoleptic characteristics. The study was conducted into three stages, manufacturing of dumbo catfish flour, manufacturing of toddler biscuit and product analysis. The experimental design used in this study is randomized block design with 2 factors: type of starch consists of 2 levels (arrowroot and sago starch) and the level of the dumbo catfish flour substitution consists 4 levels (10%; 20%; 30%; dan 40% b/b). Every treatment was repeated in 3 times repetition (total 24 units of the experiment). The data were analyzed by analysis of variance (ANOVA). Advanced test used LSD if significant different and if there is an interaction between these two factors then continued with DMRT with the confidence interval ?=5% using Minitab software. Determination of the best treatment was analyzed by Zeleny. The result of this study showed that the toddler biscuit dough is increasingly soft and sticky along with the increasing level of dumbo catfish flour substitution, while the %deformation is increasingly high. There is an interaction between two factors, the substitution of dumbo catfish flour and the type of starch significantly affect on the protein content of toddler biscuit. Substitution of dumbo catfish flour significantly affect on the texture, bulk density, brightness (L), redness (a), yellowish (b), as well as the hedonic test on color parameter. The treatment type of starch is significantly affect on the bulk density of the toddler biscuit. Hedonic test showed that the panelist increasingly like the color and appearance parameters of toddler biscuit as more substitution of dumbo catfish flour increased. Substitution of dumbo catfish flour 40% of arrowroot starch had chosen as the best treatment by moisture content 3,48%, ash 1,06%, protein 17,38%, fat 20,23%, carbohydrates by difference 57,85%, starch 37,7%, crude fiber 0,37%, total energy per 100 g 482,99 kcal, and the protein digestibility 52,32%. Per serving consumption of the best treatment toddler biscuit in 22 grams meets the RDA of energy 11% (107 kcal), RDA of protein 15,2% (4 g), RDA of fat 11,57% (5 g), and RDA of carbohydrates 9,2% (13 g).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/530/ 051508819 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Dec 2015 14:15 |
| Last Modified: | 30 Mar 2022 07:49 |
| URI: | http://repository.ub.ac.id/id/eprint/150461 |
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