Wardina, Khairina (2017) Optimasi Formulasi Dan Lama Pengukusan Flake Berbasis Tepung Talas Bentul Dan Tepung Kedelai Sebagai Pangan Darurat Menggunakan Response Surface Methode. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia secara geografis terletak pada wilayah rawan bencana alam. Dampak bencana alam adalah terputusnya akses transportasi, sehingga bantuan pangan tidak segera terdistribusi. Proses pemasakan pangan yang lama menjadikannya tidak dapat segera dinikmati para korban. Oleh sebab itu perlu dibuat pangan darurat yang mudah dikonsumsi dan memenuhi kandungan gizi menggunakan bahan pangan minor. Pemanfaatan umbi-umbian minor sebagai bahan pangan darurat kurang dikembangkan, meski memiliki potensi besar. Tanaman talas-talasan merupakan salah satu jenis umbi-umbian minor yang dapat digunakan alternatif pangan darurat. Tepung talas mengandung karbohidrat sebesar 73-80%, sementara kedelai kering memiliki kandungan protein 34,9%. Kandungan pati yang cukup tinggi pada tepung talas serta protein pada tepung kedelai dapat dijadikan bahan alternatif pada pembuatan flake. Lama pengukusan mempengaruhi kerenyahan flake, sehingga faktor ini perlu dioptimasi. Penelitian ini bertujuan untuk memperoleh lama pengukusan dan penambahan tepung kedelai paling optimal agar dapat dihasilkan flake dengan karakteristik fisik, kima dan penerimaan konsumen yang baik, serta mengetahui solusi terpilih untuk pangan darurat. Penelitian ini dirancang menggunakan Response Surface Methode (RSM) dengan 2 faktor. Faktor I adalah proporsi tepung kedelai 20% sebagai batas bawah dan 40% sebagai batas atas, sedangkan faktor II adalah lama pengukusan 3 menit sebagai batas bawah dan 7 menit sebagai batas atas viii yang diformulasikan dengan menggunakan software Design Expert 7. Hasil penelitian didapatkan dua solusi terpilih dengan lama pengukusan 7 menit serta proporsi penambahan tepung kedelai 20% dan 40%. Penambahan tepung kedelai 20% dan lama pengukusan 7 menit menghasilkan tingkat kekerasan 4,568 g, daya rehidrasi 40,81%, kadar air 1,87%, kadar karbohidrat 12,35±0,23%, kadar protein 13,84±0,11%, penerimaan konsumen terkait warna agak menyukai, rasa netral, aroma agak menyukai, tekstur menyukai. Penambahan tepung kedelai 40% dan lama pengukusan 7 menit menghasilkan tingkat kekerasan 3,1 g, daya rehidrasi 40,3%, kadar air 3,51%, kadar karbohidrat 8,99±0,07%, kadar protein 17,56±0,09%, penerimaan konsumen terkait warna menyukai, rasa menyukai, aroma agak menyukai, tekstur menyukai. solusi 2 dipilih sebagai pangan darurat kaya protein sesuai penerimaan konsumen.
English Abstract
Indonesia is geographically located in areas prone to natural disasters. The impact of natural disasters is the disconnection of transportation access, so that food aid is not immediately distributed. The old ripening process makes it impossible for victims to enjoy. Therefore it is necessary to make an emergency food that is easy to consume and meet the nutritional content using minor food ingredients. Utilization of minor tubers as an emergency food is less developed, although it has great potential. Talas plants are one type of minor tubers that can be used alternative emergency food. Taro flour contains carbohydrate of 73-80%, while dried soybean has 34.9% protein content. The content of starch is high enough in taro flour and protein in soy flour can be used as an alternative material on flake making. The length of steam affects the flakes crispness, so this factor needs to be optimized. This study aims to obtain the longest steaming and addition of the most optimal soy flour in order to produce flake with physical characteristics, clams and acceptance of good consumers, as well as knowing the solution selected for emergency food. This research was designed using Response Surface Methode (RSM) with 2 factors. Factor I is the proportion of 20% soybean flour as the lower limit and 40% as the upper limit, while factor II is 3 minutes steaming time as the lower limit and 7 minutes as the upper limit which is formulated using Design Expert 7 software. The result of the research was obtained two selected solutions with 7 minutes steaming duration and the proportion of soybean flour 20% and 40%. Addition of 20% soybean flour and x 7 minutes steaming duration resulted in hardness 4,568 g, rehydration 40,81%, water content 1,87%, carbohydrate 12,35 ± 0,23%, protein content 13,84 ± 0,11 %, Consumer acceptance related colors rather satisfy, neutral for taste, aroma rather satisfy, texture satisfy. Addition of 40% soybean flour and 7 minutes steaming duration resulted in 3.1 g of hardness, rehydration 40,3%, water content 3,51%, carbohydrate 8,99 ± 0,07%, protein level 17,56 ± 0, 09%, related to consumer acceptance of color is satisfy, tastes is satisfy, rather satisfy for aroma, and satisfy for texture. Solution 2 was selected as a protein-rich emergency food in accordance with consumer acceptance.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/236/051704696 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 16 Jun 2017 08:25 |
| Last Modified: | 18 Nov 2021 04:07 |
| URI: | http://repository.ub.ac.id/id/eprint/151464 |
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