Lutfiana, Devi and Mochamad Nucholis, STP., M.P., Ph.D. (2023) Pengaruh Substitusi MOCAF dan Tepung Beras Putih Pada Kualitas Organoleptik dan Proksimat Snack Stik Tersuplementasi Mikroalga Spirulina platensis. Sarjana thesis, Universitas Brawijaya.
Abstract
Diversifikasi konsumsi pangan sangat berperan dalam kaitannya dengan aspek gizi, kesehatan, dan kualitas sumber daya manusia, baik menyangkut pertumbuhan fisik, perkembangan mental, kecerdasan, maupun produktivitas kerja. Pengoptimalan penggunaan bahan lokal seperti padi dan umbi-umbian dapat mengurangi ketergantungan bahan impor seperti tepung terigu serta untuk meningkatkan kualitas produk makanan. Snack stik merupakan salah satu makanan ringan atau jenis kue kering berbahan dasar tepung terigu yang digoreng. Produk stik sudah banyak beredar dipasaran dan diminati oleh berbagai jenis umur karena kerenyahan dan pilihan rasanya. Penelitian ini bertujuan untuk mengetahui persentase penambahan tepung antara MOCAF dan tepung beras putih yang terbaik untuk menghasilkan snack stik yang paling disukai oleh panelis. Selain itu, juga ingin mengetahui kandungan nutrisi snack stik tersuplementasi Spirulina plantesis dari presentase penambahan jenis tepung terbaik. Metode yang digunakan dalam penelitian ini adalah metode analitik deskriptif dengan melakukan percobaan di PT. Alga Bioteknologi Indonesia. Penelitian ini dirancang dengan perlakuan kelompok A antara lain (A1) MOCAF 30% : tepung terigu 70%, (A2) MOCAF 50% : tepung terigu 50%, (A3) MOCAF 70% : tepung terigu 30% dan (A4) MOCAF 100%. Untuk kelompok B antara lain (B1) tepung beras putih 30% : tepung terigu 70%, (B2) tepung beras putih 50% : tepung terigu 50%, (B3) tepung beras putih 70% : tepung terigu 30% dan (B4) MOCAF 100%. Hasil penelitian menunjukkan bahwa persentase penambahan MOCAF dan tepung beras putih berpengaruh secara nyata terhadap sifat organoleptik parameter warna, aroma, rasa dan tekstur yang diamati. Perlakuan organoleptik yang paling disukai panelis pada perlakuan A1 yaitu MOCAF 30% : tepung terigu 70% dengan nilai presentase kadar air 2,31%, kadar abu 1,47%, protein 5,48%, karbohidrat 45,31% dan lemak total 45,45%.
English Abstract
Diversification of food consumption plays a very important role in relation to aspects of nutrition, health, and quality of human resources, both regarding physical growth, mental development, intelligence, and work productivity. Optimizing the use of local materials such as rice and tubers can reduce dependence on imported materials such as wheat flour and to improve the quality of food products. Snack sticks are one of the snacks or types of pastries made from fried wheat flour. Stick products have been widely circulated in the market and are in demand by various age groups because of their crispness and choice of taste. This study aims to determine the best percentage of flour addition between MOCAF and white rice flour to produce the most preferred stick snack by the panelists. In addition, they also wanted to know the nutritional content of the stick snack supplemented with Spirulina plantesis from the percentage of adding the best type of flour. The method used in this research is descriptive analytic method by conducting experiments at PT. Algae Biotechnology Indonesia. This study was designed with group A treatment including (A1) 30% MOCAF: 70% wheat flour, (A2) 50% MOCAF: 50% wheat flour, (A3) 70% MOCAF: 30% wheat flour and (A4) 100% MOCAF %. For group B, they include (B1) 30% white rice flour: 70% wheat flour, (B2) 50% white rice flour: 50% wheat flour, (B3) 70% white rice flour: 30% wheat flour and (B4) MOCAF 100%. The results showed that the percentage addition of MOCAF and white rice flour had a significant effect on the organoleptic properties of the observed color, aroma, taste and texture parameters. The most preferred organoleptic treatment for panelists in treatment A1 was MOCAF 30%: 70% wheat flour with a percentage value of 2.31% moisture content, 1.47% ash content, 5.48% protein, 45.31% carbohydrates and 45.45% total fat.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052310 |
| Uncontrolled Keywords: | Snack Stik, MOCAF, Tepung Beras Putih, Spirulina Powder-Snack Sticks, MOCAF, White Rice Flour, Spirulina Powder |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email y13w@ub.ac.id |
| Date Deposited: | 15 Jan 2024 06:17 |
| Last Modified: | 15 Jan 2024 06:17 |
| URI: | http://repository.ub.ac.id/id/eprint/210138 |
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