Update Artikelilmiah: 11231

AMELIA PUSPASARI SANTOSO

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Abstrak (Bhs. Indonesia)

Tiwul, hasil olahan ubi kayu, merupakan makanan pokok tradisional masyarakat di beberapa daerah di Jawa Tengah. Namun, seiring berjalannya waktu dan perubahan gaya hidup masyarakat konsumsi tiwul semakin berkurang karena dianggap kurang menarik. Dengan demikian pada penelitian ini dilakukan upaya modifikasi dalam pembuatan tiwul menjadi tiwul instan yang lebih mudah untuk disajikan. Penambahan tepung kedelai ditujukan untuk meningkatkan kandungan protein tiwul instan yang tergolong rendah sehingga dapat dihasilkan tiwul instan tinggi protein sebagai alternatif makanan pokok. Sementara untuk memperbaiki tekstur tiwul instan yang kurang kenyal dilakukan penambahan bahan pengenyal komersial (food grade). Penelitian ini bertujuan untuk menentukan proporsi tepung ubi kayu-tepung kedelai-tapioka dan penambahan bahan pengenyal yang tepat untuk menghasilkan tiwul instan dengan kandungan protein tertinggi dan kekenyalan terbaik, serta disukai oleh konsumen. Hasil penelitian menunjukkan bahwa perlakuan terbaik ditinjau dari kadar protein terlarut tertinggi adalah perlakuan proporsi berat tepung ubi kayu-tepung kedelai-tapioka (70:20:10) dan penambahan bahan pengenyal 0,75% (P2B2). Produk memiliki koefisien rehidrasi 3,87; kadar air 4,05% bb; kadar abu 1,05% bk (1,01% bb); kadar protein terlarut 0,038% bk (0,037% bb); kadar protein total 7,31% bk (7,01% bb); kadar lemak 1,84% bk (1,77% bb); kadar karbohidrat (by difference) 89,35%bk (85,73% bb); warna cokelat kekuningan (2); flavor agak enak (2,42); bau tepung kacang agak terasa (2,50); tekstur (kekenyalan) kenyal (2,91);  nilai kesukaan agak suka (2,42).

Abtrak (Bhs. Inggris)

Tiwul is one of the processed cassava which is a main traditional food society in some Central Java areas. But, with the passage of time and changes in people’s lifestyles, the consumption level of tiwul is decreasing because it is considered less attractive. Thus, this research will modify the procedure in making instant tiwul which easier to be served. Addition of soybeans flour is intended to improve the protein content of instant tiwul which is lower, so it can be produced high protein instant tiwul as an alternative of main food. Whilst, to improve the texture of instant tiwul which less chewy can be solved by addition of commercial chewy agent.This research aimed to determine the best proportion of cassava flour-soybeans flour-cassava starch and the optimum addition of commercial chewy agent which produced instant tiwul with the highest protein content and best chewyness, also prefered by consumers. The result showed that the best treatment in terms of highest soluble protein content derived from the weight proportion of cassava flour- soybeans flour- cassava starch (70: 20:10) and the addition of commercial chewy agent of 0.75% (P2B2). The product had a rehydration coefficient of 3.87; moisture of 4.05%, ash content of 1.05% db (1.01% wb); soluble protein content of 0.038% db (0.037% wb); totaly protein content of 7.31% db (7.01% wb); fat content of 1.84% db (1.77% wb); carbohydrate (by difference) of 89.35% db (85.73% wb); yellowish brown color (2); rather tasty flavour (2,42); rather smelled of substitued flour(2.50); chewy texture (2.91); and the preference was rather liked (2.42).

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