Clementina, Febby Merin and Prof. Dr. Ir. Hardoko,, MS and Jeny Ernawati Tambunan, S.Pi., M.Si (2023) Substitusi Tepung Maizena dan Daging Ikan Nila (Oreochromis niloticus) Terhadap Karakteristik Mi Kering Berbasis Tepung Singkong. Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu alternatif pengganti karbohidrat selain nasi yakni mi. Umumnya mi berbahan dasar tepung terigu. Tetapi impor gandum di Indonesia pada tahun 2021 meningkat 8,85% dari tahun 2020. Sehingga diperlukan alternatif pengganti tepung terigu dengan memanfaatkan hasil alam Indonesia berupa singkong. Mi berbasis tepung singkong memiliki kelemahan seperti warna mi yang agak kecoklatan, memiliki tekstur lengket dan nilai gizi protein yang kurang. Guna mengatasi kelemahan tersebut dapat dilakukan pensubstitusian tepung lain. Salah satu alternatifnya menggunakan tepung maizena dalam pembuatan mi. Selain itu guna meningkatkan kandungan gizi protein dapat ditambahkan daging ikan nila ke dalam mi. Penelitian ini dilakukan pada bulan Juli hingga September 2023 di Laboratorium Perekayasaan Hasil Perikanan dan Laboratorium Nutrisi Ikani Fakultas Perikanan dan Ilmu Kelautan Universitas Brawijaya serta Laboratorium Gizi Fakultas Kesehatan Masyarakat Universitas Airlangga. Metode yang digunakan dalam penelitian ini yakni metode eksperimental dengan rancangan percobaan yaitu Rancangan Acak Lengkap sederhana terdiri 5 perlakuan dan 3 kali pengulangan. Dilakukan parameter uji, seperti analisis fisik terdiri dari cooking loss, daya serap air, elongasi, kekenyalan dan kelengketan. Analisis kimia yakni kadar air serta dilakukannya analisis proksimat pada perlakuan terbaik. Analisis organoleptik terdiri dari hedonik, skoring dan perbandingan jamak. Data hasil penelitian menggunakan SPSS 26 dengan ANOVA (Analysis of Variance) guna mengetahui pengaruh perlakuan terhadap karakteristik fisik dan kimia mi kering berbasis singkong. Analisis parameter organoleptik menggunakan SPSS 26 dengan metode Kruskal-wallis dan penentuan perlakuan terbaik menggunakan metode Bayes. Hasil penelitian menunjukan bahwa substitusi tepung maizena pada mi kering berbasis tepung singkong berpengaruh nyata terhadap uji fisik (daya serap air, kadar air, elongasi), uji organoleptik hedonik (warna, aroma dan kelengketan), uji organoleptik skoring (warna, aroma, kekenyalan, kelengketan, dan rasa), karakteristik organoleptik perbandingan jamak (warna, aroma, kekenyalan, rasa dan kelengketan) dan yang tidak berpengaruh nyata terhadap uji kimia yaitu cooking loss, uji hedonik (kekenyalan, rasa dan penerimaan secara keseluruhan). Hasil penelitian menunjukan substitusi daging ikan nila pada mi kering berbasis tepung singkong berpengaruh nyata terhadap karakteristik fisik (cooking loss, daya serap air, elongasi, kelengketan dan kekenyalan), karakteristik kimia (kadar air), uji hedonik (warna, aroma, kekenyalan dan kelengketan), uji skoring (warna, aroma, kelengketan, kekenyalan dan rasa), uji perbandingan jamak (warna, aroma, kelengketan, kekenyalan dan rasa) dan yang tidak berpengaruh nyata terhadap uji organoleptik hedonik (rasa dan penerimaan secara keseluruhan). Hasil uji proksimat didapatkan nilai kadar: (protein sebesar 6,65%; lemak sebesar 4,23%; air sebesar 3,55%; abu sebesar 3,09% dan karbohidrat sebesar 82,48%).
English Abstract
One alternative substitute for carbohydrates other than rice is noodles. Generally, noodles are made from wheat flour. However, wheat imports in Indonesia in 2021 will increase by 8.85% from 2020. So an alternative substitute for wheat flour is needed by utilizing Indonesia's natural products in the form of cassava. Cassava flour-based noodles have weaknesses such as the color of the noodles being slightly brownish, having a sticky texture and lacking protein nutritional value. To overcome this weakness, other flour substitutions can be made. One alternative is to use cornstarch in making noodles. Apart from that, to increase the nutritional protein content, you can add tilapia fish meat to the noodles. This research was conducted from July to September 2023 at the Fisheries Products Engineering Laboratory and Fish Nutrition Laboratory, Faculty of Fisheries and Marine Sciences, Brawijaya University and the Nutrition Laboratory, Faculty of Public Health, Airlangga University. The method used in this research is an experimental method with an experimental design, namely a simple Completely Randomized Design consisting of 5 treatments and 3 repetitions. Test parameters were carried out, such as physical analysis consisting of cooking loss, water absorption capacity, elongation, elasticity and stickiness. Chemical analysis, namely water content and proximate analysis is carried out on the best treatment. Organoleptic analysis consists of hedonic, scoring and multiple comparisons. The research data used SPSS 26 with ANOVA (Analysis of Variance) to determine the effect of treatment on the physical and chemical characteristics of cassava-based dry noodles. Organoleptic parameter analysis using SPSS 26 with the Kruskal-wallis method and determining the best treatment using the Bayes method. The research results showed that the substitution of cornstarch for cassava flour-based dry noodles had a significant effect on physical tests (water absorption, moisture content, elongation), hedonic organoleptic tests (color, aroma and stickiness), scoring organoleptic tests (color, aroma, elasticity, stickiness, and taste), multiple comparison organoleptic characteristics (color, aroma, elasticity, taste and stickiness) and those that do not have a significant effect on chemical tests, namely cooking loss, hedonic tests (stickiness, taste and overall acceptability). The results of the research show that the substitution of tilapia meat for dry noodles based on cassava flour has a significant effect on physical characteristics (cooking loss, water absorption capacity, elongation, stickiness and elasticity), chemical characteristics (water content), hedonic tests (color, aroma, elasticity and stickiness). ), scoring test (color, aroma, stickiness, elasticity and taste), multiple comparison test (color, aroma, stickiness, elasticity and taste) and which has no significant effect on the hedonic organoleptic test (taste and overall acceptability). Proximate test results obtained content values: (protein of 6.65%; fat of 4.23%; water of 3.55%; ash of 3.09% and carbohydrates of 82.48%).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052308 |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Unnamed user with username nova |
| Date Deposited: | 04 Mar 2024 07:18 |
| Last Modified: | 04 Mar 2024 07:18 |
| URI: | http://repository.ub.ac.id/id/eprint/216805 |
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