| NIM | A1M011009 |
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| Namamhs | MELANIA RAUDLATUL JANNAH |
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| Judul Artikel | PENGARUH SUBSTITUSI TEPUNG KORO PEDANG PRAGERMINASI DAN PENAMBAHAN SUSU SKIM TERHADAP SIFAT FISIK, KIMIA DAN SENSORI TIWUL INSTAN |
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| Abstrak (Bhs. Indonesia) | Tiwul merupakan makanan tradisional yang berbahan baku ubi kayu. Hingga saat ini, tiwul dipandang sebelah mata dikarenakan tiwul dianggap makanan yang ‘miskin’ gizi. Oleh sebab itu, diperlukan adanya inovasi yang dapat meningkatkan zat gizi dalam tiwul. Peningkatan zat gizi salah satunya dapat dilakukan dengan subtitusi tepung tinggi protein diantaranya tepung koro pedang pragerminasi dan penambahan susu skim. Pada penelitian ini dibuat tiwul instan dengan proporsi berat tepung ubi kayu-tepung koro pedang pragerminasi-tapioka yang berbeda serta penambahan susu skim dengan konsentrasi yang berbeda pula. Penelitian ini bertujuan untuk : 1. Menetapkan proporsi berat tepung ubi kayu-tepung kacang koro pedang pragerminasi-tapioka yang memberikan sifat fisik, kimia dan sensori tiwul instan yang baik; 2. Menetapkan persentase susu skim terhadap total tepung yang tepat untuk menghasilkan tiwul instan dengan kandungan protein yang tinggi dan memiliki sifat fisik, kimia dan sensori yang baik; 3. Mengetahui ada-tidaknya interaksi dari proporsi berat tepung ubi kayu-tepung kacang koro pedang pragerminasi-tapioka dengan persentase susu skim terhadap sifat fisik, kimia dan sensori tiwul instan yang dihasilkan. Tiwul instan dengan proporsi 65:25:10 dan susu skim 4% (P3M2) merupakan tiwul instan terbaik yaitu tiwul dengan kadar protein terlarut tertinggi. Hasil analisis fisik, kimia dan sensori menunjukkan tiwul instan perlakuan terbaik memiliki koefisien rehidrasi sebesar 4,26, kadar air sebesar 4,25% bb, kadar abu 1,11% bk, kadar protein terlarut 0,06% bk, kadar lemak 0,67% bk, kadar protein total 6,01% bk, kadar karbohidrat by difference 92,48% bk, dengan warna kuning kecokelatan (2,08), bau khas koro agak terasa (2,40), flavor (cita rasa) enak (2,51), tekstur agak kenyal (1,93) dan tingkat kesukaan agak suka (2,33). |
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| Abtrak (Bhs. Inggris) | Tiwul is a traditional food made from cassava. Until now, tiwul is underestimated because tiwul considered as 'poor' nutrition. Therefore, it is necessary to increase the nutrients in tiwul. A high-protein flour for substitution namely pregerminated jackbean flour and the addition of skimmed milk were conducted in this study. Different weight proportions cassava flour-pregerminated jackbean flour-tapioca and the addition of skimmed milk with different concentrations were studied on the quality of instant tiwul. This study aimed to: 1. Establish the weight proportion of cassava flour-pregerminated jackbean flour-tapioca that give the good physical, chemical and sensory properties of instant tiwul; 2. Establish a percentage of the skimmed milk to produce instant tiwul with high protein content and give the good physical, chemical and sensory properties; 3. Evaluate the presence or absence of the interaction of weight proportion of cassava flour-pregerminated jackbean flour-tapioca with skimmed milk percentage on the physical, chemical and sensory properties instant tiwul. The results showed that the best unit combination of tiwul which had highest soluble protein was P3M2 (cassava flour-pregerminated jackbean flour-tapioca 65:25:10 and 4% skimmed milk). The instant tiwul had rehydration coefficient of 4.26, water content of 4.25% wb, ash content of 1.11% db (1,06% wb), soluble protein of 0,06% db (0,05% wb), fat content of 0,67% db (0,64% wb), total protein content of 6.01% db (5,75% wb), carbohydrate by difference of 92.48% db (88,55% wb), with tanned yellow color (2.08), jackbean smell was rather noticeably (2.40), flavor was good (2.51), slightly chewy texture (1.93) and the level of preference was “rather liked” (2.33). |
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| Kata kunci | tiwul instan, tepung ubi kayu, tepung koro pedang pragerminasi, susu skim, tapioka. |
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| Pembimbing 1 | Prof. Dr. Ir. Herastuti Sri Rukmini, M.S. |
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| Pembimbing 2 | Friska Citra Agustia, S.TP, M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 16 |
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| Tgl. Entri | 2015-04-24 21:34:05.669724 |
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