Optimasi Konsentrasi Tepung Garut dan Tepung Bayam Merah Terhadap Karakteristik Sereal Fortifikasi Menggunakan Response Surface Methodology

Wijayanti, Erni Wahyu and Dr. Ir. Nur Hidayat,, MP and Riska Septifani,, STP., MP (2022) Optimasi Konsentrasi Tepung Garut dan Tepung Bayam Merah Terhadap Karakteristik Sereal Fortifikasi Menggunakan Response Surface Methodology. Sarjana thesis, Universitas Brawijaya.

Abstract

Sereal merupakan adalah salah satu makanan yang berbentuk butiran kecil yang menjadi alternatif sebagian besar masyarakat Indonesia sebagai pengganti karbohidrat pokok untuk sarapan pagi. Sereal sebagai pengganti sarapan yang memiliki kandungan karbohidrat dan gula yang tinggi. Komoditas yang digunakan dalam pembuatan sereal adalah gandum, dan oat. Komoditas tersebut sulit tumbuh di daerah atau negara tropis seperti di Indonesia, hal ini mengakibatkan pemenuhan kebutuhan dari komoditas tersebut di lakukan impor di negara lain. Kebutuhan impor komoditas gandum dan oat di Indonesia setiap tahunnya mengalami peningkatan. Pada tahun 2019 menurut Badan Pusat Statistik menjelaskan bahwa impor terhadap komoditas gandum mencapai lebih dari 10 juta ton, dan diperkirakan mengalami peningkatan sebesar 5,8% untuk tahun berikutnya. Sereal tidak dapat dikonsumsi oleh sebagian orang dengan baik, terutama seseorang yang menderita diabetes mellitus dan penyakit lain yang mengkhawatirkan peningkatan kadar gula dan kalori didalam tubuh. Oleh karena itu, perlu adanya kajian dalam suatu penelitian pengolahan sereal fortifikasi yang digunakan sebagai salah satu alternatif pencegahan diabetes mellitus dan kolesterol karena kandungan serat, dan zat besi yang tinggi pada tepung garut dan bayam merah. Umbi garut dan bayam merah dapat tumbuh di daerah tropis seperti Indonesia dan mudah ditemukan. Potensi kedua bahan tersebut di Indonesia sangat melimpah dan kandungan zat gizi yang kaya serat, antioksidan dan free gluten. Pembuatan sereal dalam penelitian ini menggunakan rancangan optimasi Respon Surface Method (RSM). Respon

English Abstract

Cereal is one of the foods in the form of small grains which is an alternative for most Indonesian people as a substitute for basic carbohydrates for breakfast. Cereal as a substitute for breakfast which has a high carbohydrate and sugar content. Commodities used in the manufacture of cereals are wheat and oats. These commodities are difficult to grow in tropical regions or countries such as Indonesia, this results in the fulfillment of the needs of these commodities being imported in other countries. The need for imports of wheat and oat commodities in Indonesia has increased every year. In 2019, according to the Central Statistics Agency, imports of wheat commodities reached more than 10 million tons, and it is estimated to increase by 5.8% for the following year. Cereal can not be consumed by some people properly, especially someone who suffers from diabetes mellitus and other diseases that worry about increasing levels of sugar and calories in the body. Therefore, it is necessary to study in a research on the processing of fortified cereals that are used as an alternative to prevent diabetes mellitus and cholesterol because of the high fiber and iron content in arrowroot flour and red spinach. Arrowroot and red spinach tubers can be grown in tropical areas such as Indonesia and are easy to find. The potential of these two ingredients in Indonesia is very abundant and contains nutrients that are rich in fiber, antioxidants and gluten free. The manufacture of cereals in this study used the Response Surface Method (RSM) optimization design. The responses selected in this study include water absorption and crude fiber. In this study, a factor level was determined consisting two factors, namely arrowroot flour concentration (A) and red spinach flour concentration (B). The two factors each consist of 2 levels of factor A consisting of the upper level (X1 = 1) of 25% and the lower level (X1 = -1) of 85%. Factor B consists of 2 upper levels, namely (X2 = 1) by 5%, and the lower level (X2 = -1) by 15%. The factor level values and the values of and -α can be formulated in the Design Expert application to produce good experimental design data. The concentration of arrowroot flour selected was 85% and red spinach flour 15%, with the selected response being 1.07% water absorption and 1.20% crude fiber. The results of the verification of the water absorption response were 1.07505%, while the crude fiber response had a predictive result of 1.2059% and was lower than the highest prediction but not lower than the lowest prediction. The predicted deviations from the two responses are respectively 0.60% water absorption and 0.47% crude fiber. This value does not have much difference from the computational results. It is known that the response validation value is still in the interval 0.193525 – 1.95657%. A deviation of less than 5% means that the level of accuracy of predictions from the verification results is appropriate. For further research, it is recommended that factors be used outside of this research, in order to reach the most optimum point. In addition, the responses used were carried out with other physical and chemical tests related to nutrition facts. This research still needs improvement and further research on other factors and responses that affect the quality of fortified cereals such as carbohydrates, proteins, and fats.

Item Type:	Thesis (Sarjana)
Identification Number:	0522100018
Uncontrolled Keywords:	Ekstrusi, RSM, Sereal, Tepung Garut, Tepung Bayam Merah,Extrusion, RSM, Cereal, Garut Flour, Red Spinach Flour
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	27 Apr 2022 02:36
Last Modified:	27 Apr 2022 02:47
URI:	http://repository.ub.ac.id/id/eprint/190207

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