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Abstrak (Bhs. Indonesia)

Tiwul instan merupakan salah satu makanan tradisional yang berbahan dasar tepung ubi kayu. Pembuatan tiwul instan dengan substitusi tepung kedelai pragerminasi dan penambahan susu skim merupakan salah satu cara untuk meningkatkan kandungan gizi terutama kandungan protein tiwul instan. menetapkan proporsi tepung ubi kayu, tepung kedelai pragerminasi dan tapioka yang tepat untuk menghasilkan tiwul instan dengan sifat fisik, kimia dan sensori yang baik, menetapkan persentase penambahan susu skim untuk menghasilkan sifat fisik, kimia dan sensori tiwul instan yang baik dan mengkaji kombinasi perlakuan antara proporsi tepung ubi kayu, tepung kedelai pragerminasi dan tapioka serta persentase susu skim agar menghasilkan tiwul instan yang memiliki kualitas terbaik dari aspek fisik, kimia dan sensori. Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik adalah P3M2 (proporsi tepung ubi kayu-tepung kedelai pragerminasi-tapioka 65:25:10, penambahan susu skim 4%) yang menghasilkan produk dengan kadar air 3,87%bb, kadar abu 1,37%bb (1,43%bk); kadar protein terlarut 0,037%bb (0,038%bk); kadar protein total 12,96%bb (13,48%bk); kadar lemak 3,38%bb (3,52%bk); kadar karbohidrat by difference 78,29%bb (80,83%bk); koefisien rehidrasi 3,89; warna kuning kecokelatan (skor 2,02); flavor agak enak (skor 2,47); bau khas kedelai agak terasa (skor 2,57); tekstur agak kenyal (skor 2,33)  dan agak disukai (skor 2,44).

Abtrak (Bhs. Inggris)

Instant tiwul is one of traditional foods made from cassava flour. Making the instant tiwul with pregerminated soybean flour substitution and addition of skimmed milk is one way to improve the nutritional value especially protein content. The purpose of this study is 1 ) to determine the optimum proportion of cassava flour-pregerminated soybean flour-tapioca to produce instant tiwul with good physical, chemical and sensory properties; 2 ) to determine the optimum addition of skimmed milk to produce the physical, chemical and sensory properties instant tiwul; 3 ) to study a combination between the proportion of  cassava flour-pregerminated soybean flour-tapioca as well as the percentage of skimmed milk for producing the best quality of instan tiwul. The results showed that the best treatment combination was P3M2 (cassava flour- pregerminated soybean flour- tapioca 65:25:10, the addition of 4% skimmed milk) that produced a product with a water content of 3.87%wb; ash content of 1.37%wb (1.43%db); soluble protein content of 0.037%wb (0.038%db); total protein content of 12.96%wb (13.48 db); 3.38%wb fat content (3.52%db); carbohydrate by difference 78.29%wb (80.83%db); rehydration coefficient of 3.89; amber (score 2.02); the flavor was rather good (score 2.47); the typical smell of soy rather was noticeably (score of 2.57); somewhat chewy texture (score 2.33) and slightly favored (score 2.44).

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