Hudanis, Shinta Rachma and Prof. Dr. Ir. Harijono, M.App.Sc (2022) Formulasi Snack Tinggi Protein dan Energi Berbasis Kacang Tanah, Susu Skim dan Gula Merah yang Kaya Antioksidan dan Bercitarasa Herbal. Sarjana thesis, Universitas Brawijaya.
Abstract
Daya tahan tubuh yang lemah dapat menyebabkan seseorang menjadi mudah terinfeksi oleh penyakit. Ketika tubuh terinfeksi oleh virus, maka diperlukan energi yang lebih banyak karena metabolisme tubuh yang meningkat. Selain itu, daya tahan tubuh juga dapat menjadi lebih kuat dengan mengkonsumsi makanan yang berkandungan protein tinggi karena protein berperan penting dalam pembentukan immunoglobulin (Ig) yang berperan dalam sistem kekebalan tubuh. Snack bar merupakan jenis makanan yang dapat diformulasikan supaya mengandung protein dan energi yang tinggi serta dapat dibuat dari berbagai pangan kering dan praktis. Penelitian ini bertujuan untuk menghasilkan snack bar yang tinggi protein dan energi, berbasis kacang tanah, susu skim dan gula merah yang bercitarasa herbal dan kaya antioksidan. Liner Programming digunakan sebagai dasar formulasi snack bar tinggi protein dan energi. Penyelesaian model matematis diperoleh dengan program Solver yang terdapat pada Microsoft Excel 2016. Penyelesaian model matematis dengan program Solver memerlukan fungsi tujuan dan fungsi kendala. Fungsi tujuan yang digunakan yaitu memaksimalkan energi dan fungsi kendala yang digunakan berupa batasan protein dan batasan bahan yang digunakan. Batasan protein yang digunakan yaitu minimal 22 gram karena batasan minimal pada makanan bentuk padat untuk klaim tinggi protein adalah 21 gram, sedangkan untuk batasan bahan baku yang digunakan yaitu kacang tanah (x1), susu skim (x2), golden raisin (x3), biji wijen (x4), gula merah (x5), ekstrak jahe emprit (x6), bubuk kayu manis (x7), tepung biji pinang (x8), perasan lemon (x9), xanthan gum (x10), air (x11), dimana dari keseluruhan bahan baku tersebut totalnya sebesar 100 gram. Program solver menghasilkan formula snack bar yang memiliki protein dan energi yang tinggi yang disebut dengan Formula Dasar snack bar, namun terdapat kelemahan berupa porsi bahan kacang tanah yang mendominasi komposisi snack bar sehingga porsi susu skim sedikit serta tidak adanya porsi untuk bahan golden raisin dan biji wijen. Adanya kelemahan tersebut menyebabkan dikembangkannya Formula Dasar snack bar dengan memberikan batasan lebih lanjut pada susu skim, golden raisin dan biji wijen serta dikembangkan menjadi 2 formula untuk menambah variasi produk. Seluruh bahan baku kecuali kacang tanah dan susu skim memilki proporsi yang sama untuk kedua formula, sehingga variabel bebas dalam penelitian ini yaitu kacang tanah dan susu skim. Formula Pengembangan snack bar yang dihasilkan yaitu Formula 1 dengan rasio kacang tanah : susu skim sebanyak 34,8 g : 29 g dan Formula 2 dengan rasio kacang tanah : susu skim sebanyak 17,8 g : 46 g. Analisa kimia yang dilakukan adalah kadar air, abu, protein, lemak, karbohidrat, total gula, serat kasar, antioksidan IC50, aw. Analisa fisik yang dilakukan meliputi hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, chewiness. Analisa organoleptik meliputi kenampakan, tekstur, aroma, rasa, dan overall acceptance. Kedua formula snack bar menghasilkan snack bar yang tinggi protein dan energi dengan antioksidan yang kaya dan bercitarasa herbal. Dari kedua formula snack bar, Formula 1 adalah formula terbaik karena jika ditinjau dari karakteristik kimia, Formula 1 memiliki protein dan energi yang tinggi dan memiliki aktivitas antioksidan yang lebih kuat. Setiap 100 gram snack bar Formula 1 mengandung kadar air sebesar 4,09%, abu sebesar 3,47%, protein sebesar 22,10%, kalori sebesar 462,62 kkal, lemak sebesar 18,57%, karbohidrat sebesar 51,78%, total gula sebesar 18,73%, serat kasar sebesar 3,52%, antioksidan IC50 sebesar 512,28 ppm dan nilai aw sebesar 0,56. Jika ditinjau dari karakteristik fisik, Formula 1 memiliki tekstur yang lebih mudah dikunyah dan diperoleh nilai hardness sebesar 402,6, adhesiveness sebesar 0,43, resilience sebesar 0,03, cohesiveness sebesar 0,21, springiness sebesar 0,76, gumminess sebesar 86,2, chewiness sebesar 0,60, kecerahan (L*) sebesar +59,4, kemerahan (a*) sebesar + 9,9 serta kekuningan (b*) sebesar 25,4 dan dari segi sensoris, snack bar Formula 1 paling disukai panelis karena karena bisa diterima dari segi kenampakan (5,49), tekstur (5,18), aroma (5,43), rasa (5,24), dan overall acceptance (5,47), sehingga jika ditinjau dari seluruh karakteristik kimia, fisik dan organoleptik, formula snack bar yang terbaik adalah Formula 1 dengan komposisi bahan untuk Formula 1 Formula 1 memiliki komposisi bahan yang meliputi 34,8 g kacang tanah, 29 g susu skim, 10 g gula merah, 8 g golden raisin, 6 ml ekstrak jahe emprit, 4 g biji wijen, 4 ml perasan lemon, 2 g tepung biji pinang, 1 g kayu manis, 0,2 g xanthan gum, dan 1 ml air.
English Abstract
A weak immune system can cause a person to become easily infected by disease. When the body is infected by a virus, more energy is needed because the body's metabolism increases. In addition, the immune system can also become stronger by consuming foods that contain high protein because protein plays an important role in the formation of immunoglobulins (Ig) which play a role in the immune system. Snack bar is a type of food that can be formulated to contain high protein and energy and can be made from a variety of dry and practical foods. This study aims to produce a snack bar that is high in protein and energy, based on peanuts, skim milk and brown sugar with herbal flavors and rich in antioxidants. Liner Programming is used as the basis for the formulation of high protein and energy snack bars. The completion of the mathematical model was obtained with the Solver program contained in Microsoft Excel 2016. Solving the mathematical model with the Solver program requires an objective function and a constraint function. The objective function used is to maximize energy and the constraint function used is the protein limit and the material limit used. The protein limit used is a minimum of 22 grams because the minimum limit on solid food for high protein claims is 21 grams, while for the limit of raw materials used, namely peanuts (x1), skim milk (x2), golden raisins (x3), sesame seeds (x4), brown sugar (x5), ginger extract (x6), cinnamon powder (x7), areca nut flour (x8), lemon juice (x9), xanthan gum (x10), water (x11), where of the total raw material is 100 grams. The solver program produces a snack bar formula that has high protein and energy which is called the Basic Formula for the snack bar, but there is a weakness in the form of a portion of peanuts that dominates the composition of the snack bar so that the portion of skim milk is small and there is no portion for the ingredients of golden raisin and sesame seeds. The existence of these weaknesses led to the development of the Basic Formula for the snack bar by providing further restrictions on skim milk, golden raisin and sesame seeds and developed into 2 formulas to increase product variety. All raw materials except peanuts and skim milk have the same proportions for both formulas, so that the independent variables in this study are peanuts and skim milk. The resulting snack bar development formula is Formula 1 with a ratio of peanuts: skimmed milk of 34.8 g: 29 g and Formula 2 with a ratio of peanuts: skimmed milk of 17.8 g: 46 g. Chemical analysis carried out was water content, ash, protein, fat, carbohydrate, total sugar, crude fiber, antioxidant IC50, aw. Physical analysis carried out includes hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, chewiness. Organoleptic analysis includes appearance, texture, aroma, taste, and overall acceptance. Both snack bar formulas produce a snack bar that is high in protein and energy with antioxidant rich and herbal flavours. Of the two snack bar formulas, Formula 1 is the best formula because from a chemical characteristic point of view, Formula 1 has high protein and energy and has stronger antioxidant activity. Every 100 grams of Formula 1 snack bar contains water content of 4.09%, ash by 3.47%, protein by 22.10%, calories by 462.62 kcal, fat by 18.57%, carbohydrates by 51.78% , total sugar was 18.73%, crude fiber was 3.52%, antioxidant IC50 was 512.28 ppm and aw value was 0.56. In terms of physical characteristics, Formula 1 has a texture that is easier to chew and the hardness value is 402.6, adhesiveness is 0.43, resilience is 0.03, cohesiveness is 0.21, springiness is 0.76, gumminess is 86. ,2, chewiness of 0.60, brightness (L*) of +59.4, redness (a*) of + 9.9 and yellowness (b*) of 25.4 and from a sensory point of view, the Formula 1 snack bar is the most panelists liked it because it was acceptable in terms of appearance (5.49), texture (5.18), aroma (5.43), taste (5.24), and overall acceptance (5.47), so that when viewed from the whole chemical, physical and organoleptic characteristics, the best snack bar formula is Formula 1 with the ingredients for Formula 1 Formula 1 has a composition of 34.8 g peanuts, 29 g skim milk, 10 g brown sugar, 8 g golden raisin, 6 ml of ginger extract, 4 g of sesame seeds, 4 ml of lemon juice, 2 g of areca nut flour, 1 g of cinnamon, 0.2 g of xanthan gum, and 1 g ml of water.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100282 |
| Uncontrolled Keywords: | Formula, Linier Programming, Protein, Snack bar,Formula, Linear Programming, Protein, Snack bar |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Jan 2023 01:59 |
| Last Modified: | 03 Jan 2023 01:59 |
| URI: | http://repository.ub.ac.id/id/eprint/196524 |
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