| NIM | A1M011024 |
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| Namamhs | INNA KURNIANI |
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| Judul Artikel | PENGARUH PENAMBAHAN SUSU BUBUK RENDAH LEMAK TERHADAPKUALITAS PRODUK BREAKFAST DARI TEPUNG KOMPOSIT KORO PEDANG-SORGUM-TAPIOKA |
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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. Pembuatan produk breakfast cereal berbahan dasar tepung sorgum merupakan upaya diversifikasi olahan pangan. Penambahan tepung koro pedang digunakan untuk meningkatkan nilai gizi produk breakfast. Penggunaan tapioka merupakan upaya untuk meningkatkan tekstur breakfast. Selain itu penambahan susu bubuk rendah lemak juga bertujuan untuk meningkatkan kandungan protein breakfast. Penelitian ini bertujuan untuk : 1) Menentukan proporsi berat bahan tepung komposit yang sesuai; 2) Menentukan persentase penambahan susu bubuk rendah lemak yang sesuai; 3) Menentukan kombinasi yang menghasilkan breakfast tepung komposit dengan karakteristik fisik, kimia dan sensori terbaik. Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik berdasarkan metode indeks efektivitas adalah breakfast perlakuan P3M2 (tepung koro-tepung sorgum-tapioka 35:35:30, susu bubuk rendah lemak 5,0%). Breakfast perlakuan terbaik mempunyai kadar air 2,16%, kadar abu 2,2% bb (2,25% bk), kadar lemak 10,27% bb (10,45% bk), kadar protein total 10,82% bb (11,16% bk), kadar karbohidrat by difference 77,72% bb (77,72% bk), warna agak cokelat (2,75), tekstur renyah (3,41), flavor enak (2,88), kesukaan disukai (2,95) dan memiliki koefisien rehidrasi 3,07.
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| 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. Breakfast cereal made from sorghum flour is one alternative for diversification of processed products . The addition of jack bean flour has used to improve its nutritional value of breakfast products. The use of tapioca starch was an effort to improve the texture of breakfast. The addition of skimmed milk was aimed to increase the protein content o breakfast. The purpose of this study were 1) Determine the optimum proportion of the weight of the composite flour ; 2) Determine the optimum percentage of low-fat milk powder additions; 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 effectiveness index test was P3M2 breakfast product (jack bean flour-sorghum flour-arrowroot starch 35:35:30; low fat-milk powder 5.0%). This product had a water content of 2.16%, ash content of 2.2% wb (2.25% db), total protein content of 10.15% wb (10.49% db), fat content of 10.827% wb (11.16% db), carbohydrates by difference of 77.72% wb (77.72% db), crunchy texture scores (3.41), slightly brown color (2.75), delicious flavor (2.88), the level of preference of breakfast was “liked”(2.95) and had a rehydration coefficient of 3.07.
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| Kata kunci | Kata kunci: breakfast cereal, susu bubuk rendah lemak, tapioka, tepung koro, tepung sorgum |
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| Pembimbing 1 | Prof. Dr. Ir. Herastuti S.R., M.S. |
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| Pembimbing 2 | Prof. Dr. Rifda Naufalin S.P., M.Si. |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 19 |
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| Tgl. Entri | 2016-02-04 13:48:21.824971 |
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