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BELIA MIGI NINDYA ALOANE

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Abstrak (Bhs. Indonesia)

Chips melinjo (Gnetum gnemon L) merupakan makanan snack goreng yang memiliki cita rasa khas melinjo. Selama proses penggorengan chips melinjo akan banyak mengabsorpsi minyak goreng. Usaha untuk mengurangi absorpsi minyak pada produk pangan dapat dilakukan, salah satunya dengan menambahkan Carboxy Methyl Celullose (CMC). Penelitian ini bertujuan untuk : (1)  mengetahui pengaruh proporsi tepung melinjo dan tapioka terhadap mutu chips melinjo yang dihasilkan, (2) mengetahui pengaruh persentase penambahan CMC terhadap absorpsi minyak chips melinjo yang dihasilkan, (3) mengetahui kombinasi perlakuan terbaik antara proporsi tepung melinjo dengan tapioka dan penambahan CMC sehingga dihasilkan chips melinjo dengan mutu yang baik ditinjau dari sifat fisikokimia dan sensori. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK). Faktor yang diteliti adalah proporsi tepung melinjo- tapioka b/b (P): P1= 80:20, P2 = 70 : 30, P3 = 60 : 40 dan persentase penambahan CMC (C): C1 = 0%, C2 = 0,75%, C3 = 1,5%. Variabel yang diteliti adalah sifat kimia, fisikokimia, dan sensori produk. Terhadap chips dari unit kombinasi terbaik dilakukan analisis kadar protein total, kadar lemak kasar dan kadar karbohidrat (by difference). Kombinasi perlakuan terbaik pada penelitian ini adalah chips P2C3 (Proporsi tepung melinjo-tapioka b/b 70 : 30; CMC 1,5%). Chips melinjo mentah P2C3 memiliki kadar protein 13,17 %bk (11,66 %bb), kadar lemak kasar 0,74 %bk (0,66 %bb), kadar karbohidrat (by difference) 76,29 %bk (67,56 %bb), kadar air 11,45%bb, dan kadar abu 2,86%bk (2,53%bb), sedangkan chips melinjo goreng P2C3 memiliki kadar asam lemak bebas 0,44%bk (0,39%bb), absorpsi minyak 31,49%, derajat pengembangan 121,92%, rasa khas melinjo 2,89 (agak terasa), tekstur (kerenyahan) 4,29 (renyah), flavor 3,74 (enak), dan kesukaan 3,91 (suka).

Abtrak (Bhs. Inggris)

Chips melinjo (Gnetum gnemon L) is a fried snack food that has a distinctive taste of melinjo. During the frying process  melinjo chips will absorb much cooking oil. Efforts to reduce the absorption of oil in food products can be done, one of them by adding Carboxy Methyl Celullose (CMC). This study aims to: (1) to know the effect of the proportion of melinjo and tapioca flour on the quality of melinjo chips produced, (2) to know the effect of percentage of CMC addition on the oil absorption of melinjo chips produced; (3) to know the best treatment combination between the proportion of melinjo flour with tapioca and the addition of CMC so that chips melinjo produced have good quality in terms of physicochemical and sensory properties.
The experimental design used in this study was a Randomized Block Design (RAK). The factors studied were the proportion of melinjo-tapioca flour w/w (P) i.e. P1 = 80:20, P2 = 70: 30, P3 = 60:40 and percentage of addition of CMC (C) i.e. C1 = 0%, C2 = 0, 75%, C3 = 1.5%. The variables studied were chemical, physicochemical, and sensory properties of the product. The chips of the best combination unit were analyzed for total protein content, crude fat content and carbohydrate level (by difference). 
The results showed that the best treatment combination in this study was P2C3 chips (proportion of melinjo-tapioca flour w/w 70:30, CMC 1.5%). Chips melinjo P2C3 had crude protein level of 13.17% db (11.66% wb), crude  fat content of  0.74% db (0.66% wb), carbohydrate content (by difference) of 76.29% db (67.56% wb), moisture content of 11.45% wb, and ash content of 2.86% db (2.53% wb), while fried melinjo chips of P2C3 had free fatty acid content of 0.44% db (0.39% wb), oil absorption of 31.49%, degree of development 121.92%, typical flavor of melinjo 2.89 (slightly felt), texture (crispness) 4.29 (crunchy), flavor 3.74 (delicious), and hedonic value of 3.91 (like).

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