Rafsanjani, Zaki Muhammad Husyemi and Dr. Ir. Sukardi,, MS. and Riska Septifani,, STP., MP. (2023) Formulasi Serbuk Kuah Pendamping Sereal Instan Berbahan Dasar Bubuk Jahe Putih, Bubuk Kayu Manis, dan Bubuk Serai Dapur Menggunakan Metode Linear Programming. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan salah satu negara penghasil rempah-rempah terbesar di dunia. Berdasarkan data dari Food and Agriculture Organization of the United Nations (FAO) tahun 2020 jumlah produksi rempah-rempah di Indonesia menduduki posisi kelima terbesar di dunia dengan capaian angka 191.453 ton. Serbuk kuah instan merupakan kondimen yang digunakan dalam penyajian sereal. Namun, beberapa sereal instan pada pasaran mengandung gula sintetis yang akan memicu penyakit diabetes mellitus dan degenerative lainnya. Beberapa jenis rempah khas Indonesia memiliki cita rasa dan aroma nikmat dengan kadar antioksidan tinggi yang cocok sebagai serbuk kuah pendamping sereal instan yaitu jahe, kayu manis, dan serai dapur. Penelitian ini bertujuan untuk menganalisis formulasi optimal serbuk kuah pendamping sereal instan berbasis bubuk jahe putih, bubuk kayu manis, dan bubuk serai dapur dengan biaya produksi yang minim serta karakteristik fisiko kimia dan organoleptik menggunakan metode linear programming. Rancangan percobaan penelitian diperoleh dari hasil running pada software POM-QM Versi 4.0 untuk penentuan formulasi. Formulasi serbuk yang didapatkan akan dilakukan analisis fisikokimia dan organoleptik. Karakteristik fisik dilakukan uji warna, pH, daya serap air, dan daya larut. Karakteristik kimia dilakukan dengan pengujian aktivitas antioksidan IC50. Pengujian organoleptik dilakukan dengan uji deskriptif kualitatif oleh satu panelis ahli di bidang pangan. Hasil formulasi dengan linear programming software POM QM 4.0 menghasilkan fungsi tujuan minimasi dengan Zmin = 264X1+157X2+149X3+40X4+120X5. Hasil formula komposisi yang optimal adalah 0,75 g bubuk jahe putih, 0,2 g bubuk kayu manis, 0,05 g bubuk serai dapur, 15 g gula semut aren, dan 14 g susu bubuk full cream dengan minimasi biaya pembuatan serbuk sebesar Rp 2.516. Hasil analisis karakteristik fisik mendapatkan (L)* 81,89, nilai (a+)* 4,69, nilai (b+)* 11,24, pH bersifat netral yaitu 7,4, daya serap uap air 0,6259, dan daya larut 93%. Hasil analisis kimia serbuk didapatkan aktivitas antioksidan IC50 yaitu 30,47 atau termasuk dalam kategori antioksidan yang sangat kuat. Uji deskriptif kualitatif serbuk kuah pendamping sereal instan menunjukkan hasil keseluruhan parameter yang baik, berupa warna coklat pekat, aroma jamu yang kuat sebelum dilarutkan dan hilang setelah dilarutkan, rasa yang baik dan cocok untuk digunakan sebagai sarapan, waktu kelarutan cepat meskipun terdapat sedimen.
English Abstract
Indonesia is one of the largest spice-producing countries in the world. In 2020, the Food and Agriculture Organization of the United Nations (FAO) state that the amount of spice production in Indonesia is the fifth largest in the world with 191,453 tons. Instant gravy powder is a condiment used in serving cereals. However, some instant cereals on the market contain synthetic sugar that will trigger diabetes mellitus and other degenerative diseases. Several types of Indonesian spices have delicious flavors and aromas with high antioxidant levels that are suitable as instant cereal gravy powder, namely ginger, cinnamon, and lemongrass. This study aims to obtain powder formulation will be subjected to optimal formulation of instant cereal soup powder based on white ginger powder, cinnamon powder, and kitchen lemongrass powder with minimal production costs and chemical and organoleptic physical characteristics using linear programming method. The research experimental design was obtained from the results of running on POM-QM Version 4.0 software to determine the formulation. The powder formulation obtained will be subjected to physicochemical and organoleptic analysis. Physical characteristics were tested for color, pH, water absorption, and solubility. Chemical characteristics were carried out by testing IC50 antioxidant activity. While the organoleptic test was carried out with a qualitative descriptive test by one expert panelist in the food field. The formulation results with linear programming software POM QM 4.0 produces a minimization objective function with Zmin = 264X1+157X2+149X3+40X4+120X5. The results of the optimum formula obtained a composition of 0.75 g white ginger powder, 0.2 g cinnamon powder, 0.05 g kitchen lemongrass powder, 15 g palm sugar, and 14 g full cream milk powder with a minimized powder manufacturing cost of Rp 2,516. The results of physical characteristic analysis were (L)* 81.89, (a+)* 4.69, (b+)* 11.24, neutral pH of 7.4, water vapor absorption of 0.6259, and dissolving power of 93%. The results of chemical analysis of the powder were IC50 antioxidant activity of 30.47 or included in the category of very strong antioxidants. Qualitative descriptive test of instant cereal gravy powder showed good overall parameter results, such as dark brown color, strong herbal aroma before dissolving and disappearing after dissolving, good taste and suitable for breakfast, fast dissolution time even though there is sediment.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100051 |
| Uncontrolled Keywords: | Serbuk Sereal Instan, Jahe Putih, Kayu Manis, Serai, Linear Programming,Instant Cereal Powder, Ginger, Cinnamon, Lemongrass, Linear Programming |
| 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: | 15 Aug 2023 06:53 |
| Last Modified: | 15 Aug 2023 06:53 |
| URI: | http://repository.ub.ac.id/id/eprint/202458 |
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