Artikel Ilmiah : G1H014027 a.n. ANIS PUTRI FADHILAH
| NIM | G1H014027 |
|---|---|
| Namamhs | ANIS PUTRI FADHILAH |
| Judul Artikel | PENGEMBANGAN FLAKES MOCAF : BERAS MERAH DAN TEPUNG KACANG MERAH TINGGI PROTEIN DAN SERAT PANGAN UNTUK PENDERITA SINDROMA METABOLIK |
| Abstrak (Bhs. Indonesia) | Latar Belakang : Penelitian ini bertujuan untuk mengembangkan produk makanan dalam bentuk flakes mocaf-beras berah dan tepung kacang merah tinggi protein dan serat pangan serta memiliki karakteristik sensori yang disukai untuk penderita sindroma metabolik. Metode: Penelitian eksperimental ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang dicoba terdiri 2 faktor yaitu : proporsi tepung komposit mocaf :beras merah : tapioka (B), 85:10:5 (B1), 75:20:5 (B2), 65:30:5 (B3) dan perbandingan penambahan tepung kacang merah (M) sebanyak 10% (M1), 20% (M2), 30% (M3). Terdapat 9 kombinasi perlakuan yang diulang 2 kali sehingga diperoleh 18 sampel percobaan. Analisis variabel kimia menggunakan uji F 95% dengan uji lanjut DMRT 5%, variable sensori menggunakan uji Friedman dan dilanjutkan uji banding ganda 5%. Kombinasi perlakuan terbaik menggunakan Uji Indeks Efektivitas. Hasil Penelitian: Hasil penelitian yang diperoleh yaitu perlakuan proporsi tepung komposit mocaf : beras merah : tapioka (B) tidak berpengaruh nyata terhadap semua variabel kimia, perlakuan penambahan tepung kacang merah (M) berpengaruh nyata terhadap kadar lemak dan karbohidrat by difference, interaksi keduanya (BxM) berpengaruh nyata terhadap kadar serat pangan, kombinasi perlakuan tepung komposit mocaf : beras merah : tapioka dengan penambahan tepung kacang merah (BM) berpengaruh nyata dan sangat nyata pada warna, tekstur, aroma, dan flavor. Kesimpulan: Kombinasi perlakuan terbaik adalah B1M2. 90 gram flakes tanpa susu memenuhi kebutuhan protein dan serat pangan 15% dan 70%; 60 gram flakes dengan tambahan susu memenuhi kebutuhan protein dan serat pangan 16% dan 43%. |
| Abtrak (Bhs. Inggris) | Background: This study aims to develop food product in the form of mocaf- rice flakes and kidney bean flour, high protein and dietary fiber and have sensory characteristics that are preferred for people with metabolic syndrome. Methods: This study was an experimental one with a randomized block design (RBD) consist of two factor, the proportion of composite mocaf flour:brown rice: tapioca (B), 85:10:5 (B1), 75:20:5 (B2), 65:30:5 (B3) and the comparison of additions kidney bean flour (M), 10% (M1), 20% (M2), 30% (M3). There were 9 treatment combinations that were repeated 2 times to obtain 18 experimental samples. Chemical variable analysis using 95% F test with 5% DMRT further tes, sensory variable using Friedman test and continued 5% double comparison test. The best treatment combination uses the Effectiveness Index Test. Results: The reuslts obtained the treatment of the proportion of composite mocaf flour:brown rice:tapioca (B) had no significant effect on all chemical variables, the addition by kidney bean flour (M), had a significant affect on fat and carbohydrate by difference content, the interaction of both (BxM) has a significant effect on dietary fiber content, the combination treatment of mocaf flour:brown rice:tapioca with the addition of kidney bean flour (BM) has a significant and very significant effect on colour, texture, aroma, flavor. Conclusion: The best combination is B1M2. 90 grams of milkless flakes meet the needs 15% and 70% of protein and dietary fiber; 60 grams of flakes with milk meet the needs 16% and 43% of protein and dietary fiber. |
| Kata kunci | Flakes, Mocaf, Beras Merah, Kacang Merah, Serat Pangan |
| Pembimbing 1 | FRISKA CITRA AGUSTIA, S.TP.,M.Sc |
| Pembimbing 2 | DIKA BETADITYA, S.Gz., MPH |
| Pembimbing 3 | |
| Tahun | 2018 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2018-11-11 20:03:30.24591 |