Pengembangan Produk Ekstrusi Berbasis Tepung Jagung Dan Tepung Kecambah Kacang Tunggak Dengan Fortifikasi Kalium Iodat (Kio3) Sebagai Alternatif Snack Sehat

Suryo, Christiana Paulani (2019) Pengembangan Produk Ekstrusi Berbasis Tepung Jagung Dan Tepung Kecambah Kacang Tunggak Dengan Fortifikasi Kalium Iodat (Kio3) Sebagai Alternatif Snack Sehat. Sarjana thesis, Universitas Brawijaya.

Abstract

Stratifikasi berdasarkan usia, sekitar 31,5% atau 264 juta jiwa anak usia sekolah di seluruh dunia dan 30,6% atau 2 milyar populasi dewasa terbukti kekurangan iodium. Pada anak usia 6 – 12 tahun didapatkan nilai ekskresi iodium dalam urin (EIU) risiko kekurangan iodium sebesar 14,9% dan pada ibu hamil resiko kekurangan iodium sebesar 24,3%. Defisit energi dan protein juga menjadi hal yang difokuskan oleh pemerintah Indonesia pada saat ini. Kekurangan protein tidak hanya berakibat buruk pada anak usia 7-9 tahun, namun pada ibu hamil apabila kekurangan protein juga dapat mengakibatkan gangguan pertumbuhan bagi sang janin. Iodium yang terkandung pada 100 gram makanan ringan ekstrudat paling tinggi pada konsentrasi 40 ppm yaitu sebanyak 1927 µg. Kandungan nutrisi produk ekstrudat formulasi yaitu kadar air 1,88%, kadar protein 12,62%, kadar lemak 22,3%, kadar karbohidrat 61,69%, kadar abu, 1,69%, kadar serat kasar 7,11%, daya cerna pati sebesar 48,01%, dan kalori makanan ringan ekstrudat sebesar 497,94 kkal. Ekstrudat formulasi memiliki sifat fisik derajat pengembangan sebesar 383,14%, daya patah 13,83 N/m, IPA 0,096 g/mL, IKA 1,46 g/mL, dan warna dengan nilai L 61,51, a+16,11, b+29,24. Uji hedonik pada produk ekstrudat dengan skala 1-5 menunjukkan nilai warna 3,9 (kurang suka), nilai aroma sebesar 3,44 (kurang suka), nilai rasa 3,2 (kurang suka), nilai tesktur sebesar 4,02 (suka), dan kerenyahan 4,23 (suka). Pengembangan produk ekstrudat jagung dan kecambah kacang tunggak dapat memenuhi kebutuhan protein sebesar 25% dari AKG anak usia 7-9 tahun dan sudah memenuhi 16% kebutuhan protein ibu hamil trimester kedua. Kadar iodium produk ekstrudat jagung dan kecambah kacang tunggak telah mencukupi kebutuhan iodium anak 7-9 tahun dan ibu hamil trimester kedua.

English Abstract

Stratification based on age, around 31.5% or 264 million lives of school-age children worldwide and 30.6% or 2 billion adult population are proven to be iodine deficient. Kids aged 6 – 12 years, have been found iodine excretion in urine (IEU) value to have risk of iodine deficiency of 14,9% and pregnant woman have risk of iodine deficiency at 24,3% (Riskesdas, 2013). Energy and protein deficits are also being focused by the Indonesian government at this time. Protein deficiency is not only bad for children aged 7-9 years, but also can cause fetal growth problems in pregnant women. The highest Iodine contained in 100 grams of extrudate snacks is at a concentration of 40 ppm which is as much as 1927 µg. The nutritional content of the extrudate formulation products is: water level at 1.885%, protein level at 12.62%, fat content at 22.3%, carbohydrate level at 61.69%, ash content at 1.69%, gross fiber content at 7.11%, starch digestibility at 48,01%, and calories of extrudate snacks is 497.94 kcal. The extrudate formulation has physical development degree of 383.14%, fracture strength of 13.83 N / m, IPA 0.096 g / mL, IKA 1.46 g / mL, and color with a value of L 61.51, a + 16.11. The hedonic test of extrudate products on a scale of 1-5 shows color value of 3.9 (less liked), aroma value of 3.44 (less liked), taste value of 3.2 (less liked), a texture value of 4.02 (liked), and a crispness of 4.23 (liked). Development of extrudate product from corn and cowpea sprouts meet AKG protein needed for children aged 7-9 years at 25% and already meet the protein needed by second trimester pregnant women at 16%. Iodine content of extrudate products from corn and cowpea sprouts have been very adequate for the needs of iodine for children 7-9 years and second trimester pregnant women.

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2019/513/052002611
Uncontrolled Keywords: Tepung jagung, tepung kecambah kacang tunggak, snack ekstrudat, protein, iodium, linear programming, Corn flour, cowpea sprouts flour, extrudate snacks, protein, iodine, linear programming
Subjects: 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.302 Health foods
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Nur Cholis
Date Deposited: 17 Sep 2020 02:57
Last Modified: 24 Oct 2021 02:24
URI: http://repository.ub.ac.id/id/eprint/181649
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