Videlia, - and Inggita Kusumastuty, S.Gz. M.Biomed and Dr. Etik Sulistyowati, SST., S.Gz., M.Kes (2023) Pengaruh Penambahan Bahan Pangan Fungsional terhadap Mutu Organoleptik dalam Pengembangan PKMK DM Berbasis Beras Cokelat dan Jamur Tiram. Sarjana thesis, Universitas Brawijaya.
Abstract
Jumlah kasus Diabetes Mellitus (DM) di Indonesia menduduki posisi tertinggi kelima di dunia. Pangan Olahan untuk Keperluan Medis Khusus (PKMK) merupakan produk pangan alternatif yang dikembangkan dengan bahan dasar beras cokelat dan jamur tiram dengan penambahan bahan pangan fungsional lain yang tinggi serat dan rendah indeks glikemik. Penelitian ini bertujuan untuk menganalisis mutu organoleptik dan menentukan formulasi produk dengan tingkat kesukaan paling baik antara produk PKMK DM komersial dan produk PKMK DM berbasis beras cokelat dan jamur tiram. Penelitian ini mengembangkan 4 formula PKMK DM berbasis beras cokelat dan jamur tiram dengan penambahan bahan pangan fungsional berupa tepung ikan kelor 9%, (P1), tepung ikan wortel 10% (P2), tepung tempe kelor 11% (P3), dan tepung tempe 12% (P4) serta PKMK komersial (P0). Analisis mutu organoleptik menggunakan metode uji hedonik pada 25 panelis agak terlatih terhadap parameter warna, aroma, rasa, dan tekstur. Kemudian, penentuan formula terbaik menggunakan analisis Multiple Attribute Zeleny. Hasil penelitian menunjukkan bahwa terdapat perbedaan mutu organoleptik antara P0, P1, P2, P3, dan P4 (p < 0.05). Hasil uji perlakuan terbaik menunjukkan bahwa formula terbaik adalah P2 dengan nilai 0,0426. Perbandingan P2 dengan komersial (P0) menunjukkan bahwa pada parameter warna, aroma, rasa, dan tekstur, nilai rata-rata P2 lebih lebih kecil daripada P0. Kesimpulannya, terdapat perbedaan yang signifikan antara PKMK DM komersial dan produk PKMK DM berbasis beras cokelat dan jamur tiram. Selain itu, PKMK DM beras cokelat dan jamur tiram dengan tambahan tepung ikan wortel 10% merupakan formula yang paling disukai dan dapat dikembangkan lebih lanjut sebagai PKMK DM.
English Abstract
Indonesia has the fifth highest number of Diabetes Mellitus (DM) cases in the world. Food for Special Dietary Uses (FSDU) is an alternative form of food developed based on brown rice and oyster mushrooms and the addition of other functional food that are high in fiber and low in glycemic index. This study aims to analyze the organoleptic quality and determine the best formulation with the highest level of liking between commercial FSDU of DM products and FSDU of DM products based on brown rice and oyster mushrooms. There were 4 treatment groups of FSDU of DM based on brown rice and oyster mushrooms with the addition of functional food ingredients such as moringa fish flour 9%, (P1), carrot fish flour 10% (P2), moringa tempeh flour 11% (P3), and tempeh flour 12% (P4) and commercial PKMK (P0). Organoleptic quality analysis was conducted using hedonic test method on 25 moderately trained panelists on color, aroma, taste, and texture parameters. Then, determining the best formula was using Multiple Attribute Zeleny analysis. The results showed that there were differences in organoleptic quality between P0, P1, P2, P3, and P4 (p < 0.05). The best treatment test results showed that the best formula was P2 with a value of 0.0426. Comparison of P2 with commercial (P0) showed that in the parameters of color, aroma, taste, and texture, the average value of P2 was smaller than P0. In conclusion, there is a significant difference between commercial FSDU of DM products and FSDU of DM products based on brown rice and oyster mushroom. In addition, FSDU of DM based on brown rice and oyster mushroom with the addition of 10% carrot fish meal is the most preferred formula and can be further developed as FSDU of DM
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052316 |
| Uncontrolled Keywords: | diabetes melitus, PKMK DM, beras cokelat, jamur tiram-diabetes mellitus; food for special dietary uses; brown rice; oyster mushroom |
| Divisions: | Fakultas Ilmu Kesehatan > Ilmu Gizi, Fakultas Ilmu Kesehatan |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 19 Jul 2024 02:44 |
| Last Modified: | 19 Jul 2024 02:44 |
| URI: | http://repository.ub.ac.id/id/eprint/223984 |
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