Harsantyo, Dimas Prabowo (2017) Pemanfaatan Ampas Tahu Sebagai Bahan Substitusi Pada Produksi Puffed Snack Berbasis Grits Jagung (Kajian Proporsi Ampas Tahu Dan Tapioka). Sarjana thesis, Universitas Brawijaya.
Abstract
Puffed snack adalah makanan ringan yang dibuat dengan teknologi ekstrusi yang memiliki sifat poros dan mengembang. Puffed snack yang dijual di pasaran umumnya berbasis jagung dengan kandungan protein yang relatif rendah. Salah satu upaya meningkatkan kandungan protein puffed snack yaitu pemanfaatan ampas tahu. Akan tetapi, penambahan ampas tahu dapat menurunkan daya kembang puffed snack, sehingga butuh penambahan sumber pati yaitu tapioka. Tujuan penelitian ini adalah mengetahui interaksi antara subtitusi ampas tahu dan tapioka terhadap karakteristik fisik, kimia, dan organoleptik, serta mendapatkan puffed snack dengan karakteristik terbaik. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor. Faktor I adalah proporsi ampas tahu (5%, 10%, dan 15%), dan faktor II adalah proporsi tapioka (2,5%, 5%, dan 7,5%) yang disubstitusikan pada komposit berbasis 100% grits jagung (b/b). Data yang diperoleh kemudian dianalisa menggunakan analisa ragam (ANOVA) Rancangan Acak Kelompok (RAK) Faktorial. Jika tidak terjadi interaksi antara kedua faktor dilakukan uji lanjut BNT (Beda Nyata Terkecil) dengan taraf 5%, jika terjadi interaksi antara kedua faktor maka dilakukan uji lanjut DMRT (Duncan Multiple Range Test) taraf 5%. Perlakuan terbaik ditentukan dengan metode Zeleny. Hasil penelitian menunjukan bahwa substitusi ampas tahu dan tapioka berpengaruh nyata terhadap semua karakteristik puffed snack yang meliputi kadar air, pati, protein, daya kembang, kekerasan, kecerahan (L), kemerahan (a*), dan kekuningan (b*). Interaksi nyata antara kedua faktor ditunjukan pada parameter kadar air dan kekerasan puffed snack. Perlakuan terbaik didapat pada perlakuan substitusi ampas tahu 5% dan substitusi tapioka 7,5% dengan kadar air 5,37%, pati 72,18%, protein 6,22%, daya kembang 354,3%, tekstur 17,2 N, kecerahan (L) 79,7, kemerahan (a*) 1,5, kekuningan (b*) 31,9. Hasil analisa organoleptik meliputi warna, aroma, tekstur, dan rasa berturut-turut 3,81; 3,68; 4,32; dan 3,56.
English Abstract
Puffed snack is a snack that made by extrusion technology which has porous and expand caharacteristic. Puffed snacks that sold on the market are generally corn-based with relatively low protein content. An effort to increase the protein content of puffed snack is by the utilization of tofu solid waste. However, the addition of tofu solid waste can decrease the expansion rate of puffed snack, so it is necessary to add a starch source such as tapioca. The purpose of this research is to find out the interaction between the substitution of tofu solid waste and tapioca on the physical properties, chemical contents, sensory attributes, and to determine the best treatment of puffed snack. This research used Factorial Randomized Block Design with two factor. Factor I was proportion of tofu solid waste (5%, 10%, 15%) and factor II was proportion of tapioka (2,5%, 5%, 7,5%), which be substituted on 100% corn grits-based composite (w/w). The obtained data were analyzed by analysis of variance (ANOVA) and continued by DMRT (Duncan Multiple Range Test) or LSD (Least Significance Different) test at 5% level. Zeleny method was conducted to find out the best treatment. The result of this research showed that the substitution of tofu solid waste and tapioka signicantly affected on all puffed snack’s characteristics such as water content, starch content, protein content, hardness, expansion rate, lightness (L), redness (a*), and yellowness (b*). The interaction of both factors significantly affected on water content and hardness. The best treatment was obtained on substitution tofu solid waste 5% and tapioca 7,5%. The product was characterized by water content 5,37%, starch content 72,18%, protein content 6,22%, expansion rate 354,3%, hardness 17,2 N, lightness (L) 79,7, redness (a*) 1,5, and yellowness (b*) 31,9. Preferences sensory level of best treatment showed colour 3,81; aroma 3,68; texture 4,32; and taste 3,56.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/676/051711907 |
| Uncontrolled Keywords: | Puffed Snack, Grits Jagung, Ampas tahu, Tapioka, Ekstrusi |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 15 Jan 2018 03:12 |
| Last Modified: | 02 Sep 2020 03:12 |
| URI: | http://repository.ub.ac.id/id/eprint/8014 |
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