Update Artikelilmiah: 13619

FIRIA URWATIN NISA'

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Abstrak (Bhs. Indonesia)

Breakfast cereal merupakan  makanan siap saji yang dibuat dengan proses ekstrusi dari serealia seperti jagung, gandum, oat, beras dan barley. Sorgum merupakan jenis serealia yang belum dimanfaatkan secara optimal. Pada penelitian ini dibuat breakfast cereal berbasis tepung komposit yaitu tepung koro dan tepung sorgum. Breakfast cereal berbahan dasar tepung sorgum merupakan salah satu alternatif diversifikasi produk olahan dari sorgum. Penambahan tepung koro pedang digunakan untuk meningkatkan nilai gizi. Penggunaan tapioka dan pati garut merupakan upaya untuk meningkatkan tekstur breakfast. Selain itu penggunaan jenis minyak yang berbeda yakni minyak sawit merah dan minyak kedelai juga bertujuan untuk meningkatkan kandungan gizi breakfast. Tujuan dari penelitian ini adalah 1) Memilih jenis pati antara tapioka dan pati garut yang sesuai; 2) Memilih jenis minyak antara minyak sawit merah dan minyak kedelai yang sesuai; 3) Menentukan kombinasi perlakuan yang menghasilkan breakfast tepung komposit dengan karakteristik fisik, sensori dan kimia terbaik. Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik berdasarkan sifat fisik, kimia dan sensori yaitu P3A2M2 (tepung koro-tepung sorgum-pati garut 35:35:30; minyak kedelai). Produk ini mempunyai kadar air 1,43%, kadar abu 1,73% bb (1,79% bk), nilai total asam tertitrasi 0,038%  bb (0,044% bk), kadar protein total 10,15 % bb (10,49% bk), kadar lemak 9,95% bb (10,13% bk), kadar karbohidrat by difference 74,70% bb (76,63% bk), tekstur renyah (3,43), warna cokelat (3,33), flavor enak (2,93), tingkat kesukaan “disukai” (2,98) dan memiliki koefisien rehidrasi 2,75.

Abtrak (Bhs. Inggris)

Breakfast cereal is a ready-to-eat baked snack which made by extrusion process. Kind of cereals that commonly used for making breakfast cereal are such as corn, wheat, oats, rice, and barley. Sorghum plant is belong to gramineae species which has not been used optimally. In this study the composite flour-based breakfast cereal was made of jack bean flour and sorghum flour. Breakfast cereal made from sorghum flour is one alternative to diversification of products processed from sorghum. The addition of jack bean flour was used to improve its nutritional value. The use of tapioca and arrowroot starch was an effort to improve the texture of breakfast. In addition the use of different types of oil i.e. red palm oil and soybean oil also aimed to improve the nutritional content of breakfast. The purpose of this study were 1) Choosing the type of starch between tapioca and arrowroot starch that was suitable; 2) Choosing the type of oil between red palm oil and soybeen oil that was suitable; 3) Determine the treatment combination which produced breakfast from composite flour with the best physical, chemical and sensory characteristics. The result showed that the best treatment combination based on the chemical, physical and sensory characteristies was P3A2M2 breakfast product (jack bean flour-sorghum flour-arrowroot starch 35:35:30; soybean oil). This product had a water content of 1.43%, ash content of 1.73% wb (1.79% db), total acid content of 0.038% wb (0.044% db), total protein content of 10.15% wb (10.49% db), fat content of 9.95% wb (10.13% db), carbohydrates by difference of 74.70% wb (76.63% db), crunchy texture (3.43), brown color (3.33), delicious flavor (2.93), the level of preference of breakfast was “liked”(2.98) and had a rehydration coefficient of 2.75.

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