Cahyaningati, Dwi Puji and Atsari Dewi,, STP, MP (2023) Formulasi Tepung Bumbu Tinggi Serat Berbasis Tepung Kelapa (Coconut Flour) Dengan Penambahan Tepung Beras dan Maizena. Sarjana thesis, Universitas Brawijaya.
Abstract
Rata-rata konsumsi serat di Indonesia hanya 10,5 gram per hari. Jumlah ini masih sekitar sepertiga dari tingkat konsumsi serat yang dianjurkan oleh World Health Organization (WHO) yaitu setidaknya 25-30 gram serat per hari. Kurangnya asupan serat dapat meningkatkan resiko penyakit-penyakit kronis di kemudian hari. Mengonsumsi makanan dengan kandungan serat tinggi menjadi pilihan untuk memenuhi kebutuhan serat harian. Tepung kelapa merupakan salah satu produk dengan kandungan serat yang tinggi. Kandungan serat yang tinggi serta nutrisi lain pada tepung kelapa dapat dimanfaatkan untuk membuat produk tinggi serat. Oleh karena itu dilakukan penelitian ini untuk membuat formulasi produk tepung bumbu berbasis tepung kelapa yang bertujuan menciptakan produk pangan tinggi serat. Rancangan percobaan penelitian formulasi tepung bumbu tinggi serat mengunakan metode eksperimental Rancangan Acak Lengkap (RAL) faktor tunggal yang terdiri dari 6 taraf percobaan yaitu proporsi tepung kelapa 10%, 20%, 30%, 40%, 50%, dan 60%. Setiap perlakuan diulang sebanyak 3 kali sehingga didapatkan 18 satuan percobaan. Sebagai kontrol atau pembanding digunakan tepung bumbu komersial. Data diperoleh dengan analisis kimia (kadar air, kadar abu, kadar protein, kadar serat kasar) dan melalui uji organoleptik (kenampakan, aroma, tekstur, rasa). Daya yang diperoleh akan dianalisis menggunakan analisis ragam atau Analysis of Variance (ANOVA) menggunakan software SPSS 24.0 dan diuji lanjut dengan menggunakan uji Duncan Multiple Range Test (DMRT) pada taraf uji α=0,05 untuk analisis kimia, serta mengunakan Ms. Excel dan diuji lanjut dengan Beda Nyata Terkecil (BNT) untuk uji organoleptik. Uji lanjut dilakukan apabila terdapat interaksi antar perlakuan (beda nyata). Penentuan perlakuan terbaik dilakukan dengan Metode Zeleny. Hasil penelitian menunjukkan bahwa perbedaan proporsi tepung kelapa yang digunakan berpengaruh nyata terhadap hasil analisis kimia (kadar air, kadar abu, kadar protein, kadar serat kasar) tepung bumbu. Selain itu perbedaan proporsi tepung kelapa yang digunakan juga berpengaruh nyata terhadap hasil uji organoleptik (kenampakan, aroma, tekstur, rasa) tepung bumbu. Perlakuan terbaik berdasarkan analisis kimia yaitu pada proporsi tepung kelapa 60%, maizena 10%, tepung beras 20%, dan bumbu 10%. Perlakuan terbaik berdasarkan hasil uji organoleptik yaitu pada proporsi tepung kelapa 40%, maizena 30%, tepung beras 20%, dan bumbu 10%. Hasil uji organoleptik menunjukkan bahwa khususnya kenampakan dan aroma tepung bumbu yang mengandung banyak tepung kelapa memiliki daya terima yang paling rendah. Tepung bumbu menjadi lebih mudah beraroma seperti tengik ketika terlalu banyak terpapar udara. Perlu adanya penanganan untuk memperbaiki mutu organoleptik dan penyimpanan tepung bumbu.
English Abstract
The average consumption of fiber in Indonesia is only 10.5 grams per day. This amount is still about a third of the recommended fiber consumption level by the World Health Organization (WHO), which is at least 25-30 grams of fiber per day. Lack of fiber intake can increase the risk of chronic diseases in the future. Consuming foods with high fiber content is an option to meet daily fiber needs. Coconut flour is a product with a high fiber content. The high fiber content and other nutrients in coconut flour can be used to make high-fiber products. Therefore, this research was carried out to formulate coconut flour-based seasoning flour products to create high-fiber food products. The experimental design of the high-fiber seasoning flour formulation used a single factor Completely Randomized Design (CRD) experimental method consisting of 6 experimental levels, namely the proportion of coconut flour 10%, 20%, 30%, 40%, 50%, and 60%. Each treatment was repeated 3 times to obtain 18 experimental units. As a control or comparison, commercial seasoning flour is used. Data were obtained by chemical analysis (moisture content, ash content, protein content, crude fiber content) and through organoleptic tests (appearance, aroma, texture, taste). The power obtained will be analyzed using Analysis of Variance (ANOVA) using SPSS 24.0 software and further tested using the Duncan Multiple Range Test (DMRT) at test level α=0.05 for chemical analysis, and using Ms. Excel and further tested with Least Significant Difference (LSD) for organoleptic tests. Further tests were carried out if there was interaction between treatments (significant difference). The best treatment was determined by the Zeleny method. The results of this study indicate that the difference in the proportion of coconut flour used has a significant effect on the results of chemical analysis of seasoned flour. Besides that, the difference in the proportion of coconut flour used also had a significant effect on the organoleptic test results for seasoning flour. The best treatment based on chemical analysis is the proportion of 60% coconut flour, 10% cornstarch, 20% rice flour, and 10% spices. The best treatment based on the results of the organoleptic test was the proportion of 40% coconut flour, 30% cornstarch, 20% rice flour, and 10% spices. The results of the organoleptic test showed that especially the appearance and aroma of seasoning flour which contains a lot of coconut flour had the lowest acceptability. Seasoned flour becomes more prone to smell like rancid when it is exposed to too much air. There needs to be handling to improve the organoleptic quality and storage of seasoning flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100020 |
| Uncontrolled Keywords: | Formulasi Produk, Serat, Tepung Bumbu, Tepung Kelapa,Coconut Flour, Fiber, Product Formulation, Seasoned 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 Jul 2023 02:33 |
| Last Modified: | 27 Jul 2023 02:33 |
| URI: | http://repository.ub.ac.id/id/eprint/202160 |
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