Update Artikelilmiah: 13457

TIARA NURCAHYANTI

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Abstrak (Bhs. Indonesia)

Pengembangan makanan tinggi protein perlu untuk mencegah anak kekurangan zat gizi. Tepung kacang merah dan tepung kacang tunggak mempunyai nilai protein yang tinggi. Mie mocaf yang d
isuplementasi tepung kacang merah dan tepung kacang tunggak dapat menjadi alternatif makanan tinggi protein untuk anak gizi kurang. Tujuan penelitian ini membuat variasi menu makanan pokok berupa mie dengan kandungan gizi yang tinggi dan organoleptik yang disukai. Metode yg digunakan penelitian eksperimental rancangan acak kelompok dua faktor yaitu penambahan tepung suplemen (tepung kacang merah dan tepung kacang tunggak) (T) dan proporsi penambahan tepung suplemen terhadap tepung komposit (5%, 10%, 15%, 20%) (P). Perbedaan kandungan zat gizi dianalisis menggunakan uji F dengan uji lanjut DMRT. Uji tingkat kesukaan dilakukan dengan uji hedonik pada 15 orang panelis semi terlatih dan dianalisis menggunakan uji Friedman dengan uji lanjut banding ganda. Hasil penelitian perlakuan terbaik mie mocaf pada penambahan tepung kacang merah sebesar 5% (T1P1) dengan nilai energi 398,26 kkal/100 gram mie mocaf dengan nilai rata-rata kadar air 76,85%; kadar abu 1,56% bk (0,36% bb); kadar protein 7,83% bk (1,77% bb); kadar lemak 1,05% bk (0,24% bb); kadar karbohidrat by difference 89,55% bk (20,75% bb); ekstensibilitas 13,3%; produk menghasilkan warna kuning kecokelatan (2,42); tekstur kenyal (2,96); rasa enak (2,71); dan tingkat kesukaan suka (2,76). Mie mocaf T1P1 dapat memenuhi 11% - 32% kebutuhan energi dan dapat memenuhi 8% - 24% kebutuhan protein anak gizi kurang untuk usia 1 – 9 tahun.

Abtrak (Bhs. Inggris)

Development of a high protein diet is necessary to prevent nutritional deficiencies children. Mocaf noodles which was supplemented red bean flour and cowpea flour are expected to be an alternative of high-protein food for undernourished children. The research objective is to make a varied menu of staple foods, such as noodles with high nutrients and preffered organoleptic. This research was conducted using experimental studies with randomized block design of two factors. They are the addition of a supplement flour (red bean flour and cowpea flour) (T) and proportional addition of supplements flour on the composite flour (5%, 10%, 15%, 20%) (P). Differences in nutrient content were analysed using the F test with a further DMRT test. A level test was done with a hedonic test on 15 semi-trained panelists and analysed using Friedman test with further test double appeal. The conclution, it was found that the best treatment mocaf noodles is the addition of 5% (T1P1) of red bean flour with 398.26 kcal / 100 grams mocaf noodles of energy value and with 76.85%wb of the average value of the water content; 1.56%db (0.36%wb) of ash content; 7.83%dk (1.77%wb) of protein content; 1.05%db (0.24%wb) of fat content; 89.55%db (20.75%wb) of carbohydrate by difference; 13.3% of extensibility; product produces yellow brownish color (2.42); chewy texture (2.96); good taste (2.71); and the level of preference like (2.76). Mocaf noodles (T1P1) can meet 11%-32% of energi requirements, can meet  8%-24% of protein requirements undernourished children aged 1-9 years.

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