Nadia Eka, Prameswari and Prof. Dr. Ir. Tri Dewanti Widyaningsih,, M.Kes (2023) Karakteristik Fisik, Kimia, dan Organoleptik Food Bar Formulasi Campuran Ubi Jalar Ungu (Ipomoea batatas L.), Kacang Hijau (Vigna radiata L.), Daun Kelor (Moringa oleifera Lamk.), dan Stroberi (Fragaria sp.). Sarjana thesis, Universitas Brawijaya.
Abstract
Pangan fungsional saat ini menjadi tren dalam industri pangan. Salah satu produk pangan yang dapat dikembangkan menjadi pangan fungsional adalah food bar. Pembuatan food bar fungsional dapat memanfaatkan bahan lokal yang memiliki sifat fungsional seperti ubi jalar ungu, kacang hijau, daun kelor, dan stroberi. Food bar yang beredar di pasaran terbuat dari tepung kedelai, serealia, buah-buahan kering, dan kacang-kacangan namun belum ada yang terbuat dari campuran bahan-bahan tersebut. Tujuan penelitian ini untuk mengetahui 1) formula yang optimal pada pembuatan food bar formulasi campuran ubi jalar ungu, kacang hijau, daun kelor, dan stroberi 2) karakteristik fisik berupa tekstur, karakteristik kimia berupa proksimat, aktivitas antioksidan, total fenol, total flavonoid dan kalori serta karakteristik organoleptik dari produk food bar formulasi campuran ubi jalar ungu, kacang hijau, kelor, dan stroberi. Penelitian ini terdiri dari 2 tahap. Tahap pertama dilakukan optimasi formula food bar menggunakan extreme vertices mixture design dari Minitab 19 dengan batas bahan pasta ubi jalar ungu 50-60%, tepung kacang hijau 30-40%, tepung daun kelor 5-10%, dan stroberi kering 5-10%. Formula baru yang optimal menurut program ditentukan dengan nilai desirability maksimum. Kemudian dilakukan verifikasi di laboratorium untuk dibandingkan dengan nilai prediksi, jika hasil prediksi dan verifikasi tidak berbeda nyata maka solusi formula optimal program dapat diterima. Tahap kedua dilakukan analisis terhadap food bar formulasi optimal. Untuk analisis proksimat, aktivitas antioksidan, total fenol, total flavonoid dilakukan pada bahan pasta ubi jalar ungu, tepung kacang hijau, tepung daun kelor, stroberi kering dan food bar formulasi optimal dengan tiga kali ulangan. Untuk analisis tekstur berupa kekerasan dengan texture profile analyzer, kalori dengan bom kalorimeter, dan uji organoleptik dengan uji hedonik dilakukan pada food bar formulasi optimal dibandingkan dengan food bar komerisal. Hasil data analisis food bar formulasi dan food bar komersial diuji menggunakan T-test Hasil penelitian didapatkan bahwa formula food bar formulasi optimal diperoleh pasta ubi ungu 54,84%, tepung kacang hijau 33,95%, tepung daun kelor 6,21% dan potongan stroberi kering 5%. Hasil analisis proksimat didapatkan kadar air 31,69%, kadar abu 3,60%, kadar lemak 28,28%, kadar protein 11,88% dan kadar karbohidrat 24,49%. Hasil analisis didapatkan aktivitas antioksidan sebesar 12,36 mg TE/g dengan nilai IC50 555,6 µg/ml (tidak aktif), total fenol 7,53 mg GAE/g dan total flavonoid 7,25 mg QE/g. Kekerasan food bar formulasi sebesar 552,82 g force. Total kalori food bar formulasi sebesar 375,56 kkal/100g. Hasil uji organoleptik food bar formulasi untuk parameter kenampakan 3,4 (agak suka), aroma 2,4 (tidak suka), warna 3,52 (agak suka), rasa 2,87 (agak suka), tekstur 3,62 (suka).
English Abstract
Functional food is currently a trend in the food industry. One of the food products that can be developed into a functional food is a food bar. Making functional food bars can utilize local ingredients that have functional properties such as purple sweet potatoes, green beans, moringa leaves, and strawberries. Food bars on the market are made from soy flour, cereals, dried fruits and nuts, but nothing is made from a mixture of these ingredients yet. The purpose of this study was to find out 1) the optimal formula for making food bar formulations of a mixture of purple sweet potatoes, green beans, moringa leaves, and strawberries 2) physical characteristics in the form of texture, chemical characteristics in the form of proximate, antioxidant activity, total phenols, total flavonoids and calories as well as the organoleptic characteristics of the food bar product which is a mixture of purple sweet potatoes, green beans, moringa and strawberries. This research consists of 2 stages. The first stage is to optimize the food bar formula using the extreme vertices mixture design from Minitab 19 with a limit of 50-60% purple sweet potato paste, 30-40% green bean flour, 5-10% Moringa leaf flour, and 5-10% dried strawberries. . The optimal new formula according to the program is determined with the maximum desirability value. Then verification is carried out in the laboratory to be compared with the predicted value, if the prediction and verification results are not significantly different then the optimal program formula solution can be accepted. The second stage is an analysis of the optimal formulation food bar. For proximate analysis, antioxidant activity, total phenols, total flavonoids were carried out on purple sweet potato paste, mung bean flour, moringa leaf flour, dried strawberries and optimal food bar formulations with three replications. For texture analysis in the form of hardness with a texture profile analyzer, calories with a bomb calorimeter, and organoleptic tests with hedonic tests carried out on food bars with optimal formulations compared to commercial food bars. The results of the analysis of food bar formulations and commercial food bars were tested using the T-test The results showed that the optimal formulation of the food bar formula was purple sweet potato paste 54.84%, mung bean flour 33.95%, moringa leaf powder 6.21% and dried strawberry pieces 5%. The proximate analysis results obtained 31.69% water content, 3.60% ash content, 28.28% fat content, 11.88% protein content and 24.49% carbohydrate content. The results of the analysis showed antioxidant activity of 12.36 mg TE/g with an IC50 value of 555.6 µg/ml (inactive), total phenols 7.53 mg GAE/g and total flavonoids 7.25 mg QE/g. The hardness of the food bar formulation is 552.82 g force. The total calorie food bar formulation is 375.56 kcal/100g. Organoleptic test results for food bar formulations for parameters appearance 3.4 (rather like), aroma 2.4 (don't like), color 3.52 (rather like), taste 2.87 (rather like), texture 3.62 (like ).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Food bar, Green Beans, Formula Optimization, Moringa Leaves, Purple Sweet Potatoes, Strawberry Daun Kelor, Food bar, Kacang Hijau, Optimasi Formula, Stroberi Ubi Jalar Ungu |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Unnamed user with username verry |
| Date Deposited: | 12 Jan 2024 03:05 |
| Last Modified: | 12 Jan 2024 03:05 |
| URI: | http://repository.ub.ac.id/id/eprint/208939 |
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