Update Artikelilmiah: 13456

REGITA NUR LAILA PUTRI

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Abstrak (Bhs. Indonesia)

Mie adalah makanan sumber karbohidrat yang disukai semua kalangan, penambahan sumber protein menjadikannya padat energi sehingga mie tepat digunakan sebagai variasi menu untuk anak gizi kurang. Penelitian ini bertujuan untuk mengetahui jenis tepung suplemen dan proporsi tepung suplemen dengan tepung komposit untuk mendapatkan kualitas produk mie dengan kadar protein optimal serta memiliki karakteristik sensori yang dapat diterima. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang dicoba terdiri dari 2 faktor yaitu, jenis tepung suplemen (T) yakni tepung kacang hijau (T1) dan tepung kedelai (T2); proporsi penambahan jenis tepung suplemen terhadap tepung komposit (P, b/b) sebesar 5% (P1); 10% (P2); 15% (P3); 20% (P4), ada 8 kombinasi perlakuan yang diulang 3x sehingga diperoleh 24 unit percobaan. Analisis variabel kimia menggunakan Uji F 95%, jika berbeda signifikan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) 5% dan variabel sensori menggunakan Uji Friedman, jika berbeda signifikan dilnjutkan dengan Uji Banding Ganda 5%. Kombinasi perlakuan terbaik menggunakan Indeks Efektivitas. Perlakuan terbaik adalah mie mocaf T1P1 (jenis tepung suplemen kacang hijau dengan proporsi 5%) dengan kadar air 75,65% bb; kadar abu 2,23%bk (0,56%bb); kadar lemak total 0,53%bk (0,13%bb); kadar protein total 7,14%bk (1,71%bb); kadar karbohidrat by difference 81,73%bk (19,84%bb); elastisitas 0,50 cm; ekstensibilitas 8,0 cm; produk menghasilkan warna putih kekuningan (2,69); tekstur kenyal (2,98); rasa enak (2,69); dan tingkat kesukaan suka (2,73). Tepung kacang hijau 5% adalah perlakuan terbaik pengembangan produk pangan dari mie mocaf bergizi.

Abtrak (Bhs. Inggris)

Noodle is one of source of carbohydrate that are consumed by many people. Protein sources addition makes energy-dense therefore noodle is the exact food and is being used as variation menu for malnourished children. This research aims to determine the type and proportion of the supplement flour with composite flour to obtain the mocaf noodle products with optimal quality protein content and has acceptable sensory characteristic. This research used Randomized Block Design (RBD), that was two factors: supplement flour (T), mung bean flour (T1) and soy bean flour (T2), proportion between supplement flour with composite flour (P, w/w) is 5% (P1); 10% (P2); 15% (P3); 20% (P4); there were 8 combinations of treatments that is repeated 3 times so it obtain 24 units experiment. Chemical variables were analysed by F test (95%), if there were siginificant different continued by Duncan's Multiple Range Test (DMRT) 5% and sensory variables were analysed by Friedman test, if there were significant different continued by Comparative Test Dual 5%. Effectiveness Index used to obtain the best combination treatments. The best treatment was mocaf noodle with 5% mung bean flour supplemented. This product had characteristic as follows: water content of 75.65% wb; ash content of 2.23%db (0,56%wb); total fat content of 0.53%db (0,13%wb); total protein content of 7.14%db (1,71%wb); carbohydrate (by difference) 81.73%db (19,84%wb); elasticity 0.50 cm; extensibility 8.0 cm;  products produce a yellowish white color (2.69); chewy texture (2.98); good taste (2.69); and the level of preference like (2.73). Mung bean flour of 5% is the best treatment food development of nutritious mocaf noodle.

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