Yanty, Rosdy and Dr. Dodyk Pranowo,, STP, M.Si and Riska Septifani,, STP, MP (2022) Formulasi Sereal Fortifikasi Tepung Bayam Merah dan Tepung Garut Pencegah Diabetes Melitus Menggunakan Metode Linear Programming. Sarjana thesis, Universitas Brawijaya.
Abstract
Diabetes melitus ditandai dengan peningkatan kadar glukosa darah atau hiperglikemia melebihi jumlah normal. Perubahan gaya hidup dan kemajuan teknologi menjadikan pola konsumsi makanan mengalami pergeseran dan menjadikan produk makanan praktis/ siap saji sebagai pilihan utama. Agricultur and Processed Food Products Export Development Authority (APEDA) mengatakan bahwa konsumsi produk sereal sarapan oleh pangsa pasar global diproyeksikan akan mengalami peningkatan sebesar 4,3% dari tahun 2017-2025. Produk sereal dipasaran sebagian besar berbahan dasar gandum, oat, dan barley, yang sulit untuk dibudidayakan di negara tropis seperti Indonesia, sedangkan Indonesia kaya akan komoditas lokal seperti garut dan bayam merah. Penelitian ini menggunakan teknik linear programming untuk mendapatkan formulasi sereal yang optimal dan sesuai dengan anjuran konsumsi bagi penderita diabetes melitus. Software yang digunakan dalam menentukan formula ialah POM-QM versi 4. Formula sereal yang telah didapatkan kemudian diaplikasikan dalam bentuk sereal dan dilakukan analisis karakteristik fisik, kimia, dan organoleptik. Karakteristik fisik dilakukan dengan melakukan uji warna. Karakteristik kimia dilakukan dengan melakukan uji kadar protein, lemak, dan karbohidrat. Sedangkan uji organoleptik dilakukan dengan uji hedonik menggunakan panelis sebanyak 30 orang. Fungsi tujuan yang digunakan yakni maksimasi dengan Zmaks = 2,93X1 + 3,22X2 + 4X3 + 3,7778X4 + 3,61X5 + 6,6667X6. Hasil formula optimal yang didapatkan terdiri dari 15,77 g tepung bayam merah; 24,23 g tepung garut, 5 g gula aren, 25 g susu skim, 20 g kuning telur, dan 10 g margarin. Hasil penelitian dari uji karakteristik fisik mendapatkan nilai (L)* 54,53; nilai (a+)* 7,73; dan nilai (b+)* 10,95. Hasil analisis kimia sereal formulasi didapatkan kadar protein 3,38 g/30 g, kadar lemak 4,28 g/30 g, kadar karbohidrat 19,42 g/ 100 g, dan energi 131,52 kkal/ 30 g. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap paremeter warna yakni 7,6 (sangat suka); aroma 7,56 (sangat suka); rasa 7,23 (suka); dan tekstur 7,53 (sangat suka).
English Abstract
Diabetes mellitus is characterized by an increase in blood glucose levels or hyperglycemia exceeding the normal amount. Changes in lifestyle and technological advances make food consumption patterns shift and make practical / ready-to-eat food products the main choice. The Agriculture and Processed Food Products Export Development Authority (APEDA) said that consumption of breakfast cereal products by global market share is projected to increase by 4.3% from 2017-2025. Most of the cereal products in the market are made from wheat, oats, and barley, which are difficult to cultivate in tropical countries like Indonesia, while Indonesia is rich in local commodities such as arrowroot and red spinach. This study uses linear programming techniques to obtain optimal cereal formulations and in accordance with consumption recommendations for people with diabetes mellitus. The software used in determining the formula is POM-QM version 4. The cereal formula that has been obtained is then applied in the form of cereal and analyzed for physical, chemical, and organoleptic characteristics. Physical characteristics are carried out by doing a color test. Chemical characteristics were carried out by testing the levels of protein, fat, and carbohydrates. Meanwhile, organoleptic test was carried out by hedonic test using 30 panelists. The objective function used is maximization with Zmax = 2.93X1 + 3.22X2 + 4X3 + 3.7778X4 + 3.61X5 + 6.6667X6. The optimal formula results obtained consisted of 15.77 g of red spinach flour; 24.23 g arrowroot flour, 5 g palm sugar, 25 g skim milk, 20 g egg yolk, and 10 g margarine. The results of the physical characteristics test obtained a value of (L)* 54.53; value (a+)* 7.73; and the value (b+)* 10.95. The results of the chemical analysis of the formulated cereals showed that protein content was 3.38 g/30 g, fat content was 4.28 g/30 g, carbohydrate content was 19.42 g/100 g, and energy was 131.52 kcal/ 30 g. The results of the organoleptic test showed that the panelists' preference for the color parameter was 7.6 (very happy); fragrance 7.56 (very like); taste 7.23 (like); and texture 7.53 (like it very much).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100042 |
| Uncontrolled Keywords: | Linear Programming, Optimasi Formulasi, Sereal,Linear Programming, Optimization Formulation, Cereals |
| 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: | 17 May 2022 03:05 |
| Last Modified: | 17 May 2022 03:05 |
| URI: | http://repository.ub.ac.id/id/eprint/190492 |
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