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Abstrak (Bhs. Indonesia)

Penelitian ini mengkaji pengaruh penambahan tepung jagung juga pengaruh penambahan tapioka dan susu bubuk rendah lemak. Tujuan penelitian ini adalah: 1). Menentukan proporsi tepung tepung jagung untuk menghasilkan tiwul instan dengan kandungan protein yang tinggi dan sifat sensori yang disukai; 2). Menentukan persentase penambahan tapioka dan susu bubuk rendah lemak untuk menghasilkan tiwul instan tinggi protein dan sifat sensori yang disukai; 3). Menentukan kombinasi perlakuan antara proporsi tepung substitusi, penambahan tapioka dan susu bubuk rendah lemak agar menghasilkan tiwul instan yang memiliki kualitas terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), terdiri dari 3 faktor yaitu proporsi berat tepung ubi kayu:tepung jagung (P, %b/b) 100:0 (P0); 90:10 (P1); 80:20 (P2); 70:30 (P3); penambahan tapioka  (T, %b/b)  terhadap total tepung yaitu 0% (T0); 3,5% (T1); 7% (T2) dan penambahan susu bubuk rendah lemak (S, %b/b) terhadap total tepung yaitu 0% (S0); 3,5% (S1); 7% (S2), sehingga diperoleh 36 unit perlakuan yang diulang 2 kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah  tiwul instan P3T1S1 (proporsi tepung ubi kayu:tepung jagung 70:30, penambahan tapioka 3,5% dan susu bubuk rendah lemak 3,5%) mempunyai kadar protein total 7,93%bk; kadar protein terlarut 0,03 %bk; kadar lemak 4,78 %bk; kadar karbohidrat (by difference) 86,37 %bk; kadar air 7,39 %bb; kadar abu 0,91 %bk; rendemen 111,29%; densitas kamba 0,68; koefisien rehidrasi 2,92; warna 2,80 (agak cokelat), tekstur 2,93 (kenyal), bau tepung jagung 2,83 (agak terasa), flavor 2,70 (enak) dan nilai kesukaan 2,63 (suka).

Abtrak (Bhs. Inggris)

This recearch study about the effect of substituted corn flour and effect the addition of tapioca and low fat milk powder The purpose of this research were 1). To  decide the proportion of corn flour to produce instant tiwul with high protein content and preferable sensory characteristics; 2). To find the opyimum proportion of additional tapioca and low fat milk powder to produce instant tiwul with high protein content and preferable sensory characteristics; 3) To find combination of treatments between the propotion of flour substitution, the addition of tapioca and low fat milk powder in order to produce instant tiwul with the best quality. The research used experimental method with factorial Randomized Block Design. The tested factors consist of 3 factor, they are the proportion of weight cassava flour:corn flour (P, %w/w) is 100:0 (P0), 90:10 (P1), 80:20 (P2) and 70:30 (P3), the addition of  tapioca (T, %w/w) to the total amount of main ingredient those are 0% (T0), 3.5% (T1) and 7% (T2) and the additionof  low fat milk powder (S, %w/w) to the total amount of main ingredient those are 0% (S0), 3.5% (S1) and 7% (S2), so that it was obtained 36 treatment units which repeaded twice. Results of the research showed that the best treatment was instant tiwul P3T1S1 (cassava flour:corn flour 70%:30%; tapioca 3,5% and low fat milk powder 3,5%). The best tiwul instant contained protein of 7.93 %db, soluble proteins of 0.03 %db, total fat content of 4.78 %db, carbohydrate content of 86.37 %db, water content of 7.39 %wb, ash content of 0.91 %db, yield of 111.29%, bulk density of 0.68, rehydration coefficient of 2.92, color of 2.80 (rather brown), firmness of 2.93 (chewy), smell substitution-flour of 2.83 (rather smelly), flavor of 2.70 (nice) and preferences of  2.63 (prefer).

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