Update Artikelilmiah: 7946

RANI YULY PURWASETYO

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Tiwul adalah salah satu makanan tradisional yang dijadikan sebagai makanan pokok oleh sebagian masyarakat Jawa Tengah, terutama di daerah pegunungan dan perdesaan terpencil, khususnya di daerah Gunung Kidul. Penambahan tepung kedelai pra-germinasi dan susu skim ditujukan untuk meningkatkan nilai gizi terutama kandungan proteinnya sehingga tiwul menjadi suatu pangan alternatif kaya gizi dan disukai semua kalangan. Penelitian ini bertujuan untuk menentukan proporsi tepung ubi kayu, tepung kedelai pra-germinasi, dan pati irut serta penambahan susu skim dan bubuk agar yang tepat untuk menghasilkan tiwul instan dengan kandungan protein tertinggi dan disukai oleh konsumen. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 kali ulangan. Faktor yang dicoba adalah proporsi berat tepung ubi kayu: tepung kedelai pra-germinasi: pati garut terdiri dari P0=90:0:10; P1=80:10:10; P2=70:20:10; P3=60:30:10, penambahan susu skim terdiri dari S0=0%; S1=3,5%; S2=7% b/b terhadap total tepung, dan penambahan susu bubuk agar terdiri dari A0=0%; A1=1%; A2=2% b/b terhadap total tepung, sehingga diperoleh 36 kombinasi perlakuan. Hasil penelitian menunjukkan bahwa perlakuan terbaik ditinjau dari aspek fisik dan kimia adalah perlakuan proporsi tepung ubi kayu, tepung kedelai pra-germinasi, dan pati garut (60:30:10), penambahan susu skim 3,5% dan penambahan bubuk agar 0% (P3S1A0). Produk memiliki rendemen 116,65%; koefisien rehidrasi 4,12; densitas kamba 0,66; kadar air 4,28%; kadar abu 1,64%bk; kadar protein 13,66%bk; kadar lemak 1,41% bk; karbohidrat (by difference) 82,81% bk; warna cokelat kekuningan (2,44); tekstur agak kenyal (2,53), bau bahan subtitusi agak terasa (2,76); flavor enak (2,59) dan nilai kesukaan suka (2,71).
Kata kunci: tiwul instan, tepung ubi kayu, tepung kedelai pra-germinasi, pati garut, susu skim dan bubuk agar

Abtrak (Bhs. Inggris)

Tiwul is one of the traditional foods that served as main food by some Central Java society around mountain range and rural areas, especially in the Gunung Kidul area. Addition of pre-germinated soybeans flour and skim milk is intended to improve the nutritional value especially protein content so Tiwul become an alternative food rich in nutrition and prefered all walks of life. This research aimed to determine the proportion of cassava flour- pre-germinated soybeans flour- arrowroot starch; the optimum addition of right skim milk; and the treatment combination which produced instant tiwul with the highest protein content and prefered by consumers. This research used Randomized Block Design (RBD) with two repetitions. The factors of research were the weight proportion of cassava flour: pre-germinated soybeans flour: arrowroot starch consisted of P0=90:0:10; P1=80:10:10; P2=70:20:10;
2
P3=60:30:10, addition of skim milk consisted of S0=0%; S1=3.5%; S2=7% w/w to the total flour, addition of agar powder consisted of A0=0%; A1=1%; A2=2% w/w to the total flour, so that obtained by 36 treatments combinations. The results showed the best treatment in terms of physical and chemical aspects derived from the proportion of cassava flour: pre-germinated soybeans flour: arrowroot starch (60: 30:10), the addition of skim milk 3.5%, and the addition of agar powder 0% (P3S1A0). The product had a yield of 116.65%; rehydration coefficient of 4.12; bulk density of 0.66; moisture 4.28%, ash content of 1.64% db; totaly protein content of 13.66% db; fat content of 1.41% db ; carbohydrate (by difference) of 82.81% db; yellow brown color (2.44); somewhat chewy texture (2.53), rather smelled of substitued flour(2.76); tasty flavor (2.59) and the preference was liked (2.71).
Keywords: instant tiwul, cassava flour, pre-germinated flour, skim milk and agar powder

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman