Minuman Serbuk Sereal Dengan Metode Ekstrusi Dari Kecambah Kacang Tunggak (Kajian Proporsi Penambahan Jagung Dan Beras)

Puspita, Mei Linda Ary (2017) Minuman Serbuk Sereal Dengan Metode Ekstrusi Dari Kecambah Kacang Tunggak (Kajian Proporsi Penambahan Jagung Dan Beras). Sarjana thesis, Universitas Brawijaya.

Abstract

Salah satu makanan praktis sebagai alternatif sarapan adalah minuman sereal yang umumnya terbuat dari bahan dominan karbohidrat seperti oats, gandum, dan jagung. Penggunaan kecambah kacang tunggak sebagai bahan baku dapat meningkatkan kandungan protein minuman sereal, namun menurunkan pengembangan produk ekstrusi. Upaya peningkatan pengembangan produk ekstrusi dilakukan dengan penambahan bahan jagung dan beras. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh interaksi jenis dan konsentrasi bahan tambahan ekstrudat serta pengaruhnya terhadap karakteristik kimia, fisik, dan organoleptik minuman serbuk sereal. Penelitian menggunakan metode Rancangan Acak Kelompok (RAK) dua faktor yaitu jenis bahan campuran (jagung dan beras) serta konsentrasi bahan campuran (20%, 30%, dan 40%) pada pembuatan ekstrudat kecambah kacang tunggak. Analisa yang dilakukan meliputi karakteristik kimia, fisik, dan organoleptik. Data hasil penelitian dianalisa menggunakan ANOVA dan dilanjutkan uji DMRT atau BNT pada taraf nyata 5% (α=0,05). Perlakuan terbaik ditentukan dengan metode Zeleny dan minuman sereal perlakuan terbaik dilakukan perhitungan AKG. Minuman serbuk sereal dengan campuran jagung 40% memiliki nilai perlakuan terbaik dengan kadar air 2,6%, kadar protein 8,74%, kadar lemak 8,87%, kadar abu 2,3%, kadar karbohidrat 77,76%, daya serap air 482,24%, persen kelarutan minuman 75,23% dan rerata skor uji hedonik 3,77 (agak suka - suka). Minuman sereal kecambah kacang tunggak formula terbaik menghasilkan energi sebesar 128 kkal / 30 g produk.

English Abstract

One of alternative foods for breakfast is cereal drink wich generally made from carbohydrate sources such as oats, wheat, or corn. Germinated cowpea is used as extrusion cereal main ingedient to increase the protein content of cereal drink, but its also decereased the extrusion products expansion. In order to increase expansion of extrusion products, rice and corn was used as addition ingredients. The aim of this study was °to know the effect of interaction between kind and proportion of addition ingredients and its effects on chemical, physic, and organoleptic characteristic of the germinated cowpea cereal drink. The study was conducted using Domized Block Design (RBD) factorial in two factors, the first was kind of additional ingredients (rice and corn) and the second was the proportion (20%, 30%, and 40%) of additional ingedients of extrusion cereal. The annalysis of the final product cereal drinks was included chemical, pgysical, and organoleptic characteristic. The analysis data was analyzed using ANOVA and countinued by posthoc tests using Ducan Multiple Range Test (DMRT) and Least Significant Difference (LSD) on α=0.05. The best cereal drink formula was determined by Zeleny test and the percent daily value of the product was calculated. The best formulation was cereal drink using cereal extrusion with 40% corn as additional ingredient wich has moisture content 2.6%, protein 8.74%, fat 8.87%, ash 2.3%, carbohydrate 77.76%, cereal water adsorbsion 482.24%, solubility 75.23% and hedonic test average value 3.77 (rather like until like). As alternative breakfast, the best formula germinated cowpea cereal drink gives 128 kcal / serving size (30g).

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2017/706/051712507
Uncontrolled Keywords:	Beras, Ekstrusi, Jagung, Kacang Tunggak, Minuman Serbuk Sereal
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Yusuf Dwi N.
Date Deposited:	22 Jan 2018 06:29
Last Modified:	12 Apr 2023 04:22
URI:	http://repository.ub.ac.id/id/eprint/8259

Text Mei Linda Ary Puspita.pdf Download (2MB)

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