| NIM | A1F017021 |
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| Namamhs | ANGGUN RIZQIYAH |
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| Judul Artikel | OPTIMASI FORMULA TEPUNG PENYALUT UNTUK PRODUK KERIPIK TEMPE BERBASIS TEPUNG MOCAF |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk 1) menetapkan proporsi tepung mocaf dan tepung beras yang memiliki respon kerenyahan, kecerahan, kesukaan maksimum, kelengketan dan sifat oily minimum serta flavor keripik tempe in range, 2) mengkaji pengaruh proporsi tepung mocaf dan tepung beras terhadap sifat sensori tepung penyalut keripik tempe, 3) membandingkan formula optimum dengan kontrol (100% tepung terigu) berdasarkan karakteristik sensori dan kimia. Penelitian ini menggunakan metode permukaan respon (RSM/Response Surface Methodology) dengan rancangan percobaan CCD (Central Composite Design). Penelitian ini dilakukan dengan dua faktor yakni tepung mocaf dan tepung beras dengan dua kali ulangan sehingga diperoleh 14 kombinasi perlakuan. Hasil penelitian ini yaitu 1) formula optimum tepung penyalut keripik dengan nilai desirability tertinggi sebesar 0,80 pada formula tepung mocaf sebesar 23,54% dan tepung beras sebesar 8,54%, 2) penambahan proporsi tepung mocaf dapat meningkatkan respon kecerahan, flavor keripik tempe dan kesukaan, serta meminimalkan kelengketan dan sifat oily produk, sedangkan penambahan proporsi tepung beras dapat meningkatkan respon kerenyahan, kecerahan, flavor keripik tempe, kesukaan dan meminimalkan kelengketan produk, 3) uji kimia pada produk optimum dihasilkan nilai yang tinggi pada kadar air 2,12%, kadar abu 2,35%, kadar lemak 50,75% dan serat pangan 18,96% dibandingkan dengan kontrol. Pada kadar protein dan kadar karbohidrat memiliki nilai yang lebih rendah dari produk kontrol yaitu kadar protein 16,47% dan kadar karbohidrat 11,33%. |
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| Abtrak (Bhs. Inggris) | The purpose of this study was to 1)determine the proportion of mocaf and rice flour that had a response of crispness, brightness, maximum preference, stickiness and minimum oily properties and the flavor of tempeh chips in range,2) to examine the effect of the proportions of mocaf and rice flour to the sensory properties of the tempe chips coating flour, 3) compared the optimum formula with control (replace mocaf with 100% wheat flour) based on sensory and chemical characteristics. This study uses the response surface method (RSM/Response Surface Methodology) with a CCD (Central Composite Design) experimental design. This research was conducted with two factors, namely mocaf and rice flour with two replications in order to obtain 14 treatment combinations. The results of this study are 1) the optimum formula for chip coating flour with the highest desirability value of 0.80 in the mocaf formula of 23.54% and rice flour of 8.54%, 2) the addition of the proportion of mocaf could increase the response of brightness, flavor of tempeh chips and preference, as well as minimize the stickiness and oily properties of the product, while the addition of the proportion of rice flour could increase the response of crispness, brightness, flavor of tempeh chips, preference and minimize product stickiness, 3) the chemical test on the optimum product yielded high values at 2.12% water content, 2.35% ash content, 50.75% fat content and 18.96% dietary fiber compared to the control. The protein content and carbohydrate content had a lower value than the control product, namely protein content of 16.47% and carbohydrate content of 11.33%. |
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| Kata kunci | Tepung penyalut, keripik tempe, tepung mocaf, tepung beras, optimasi, optimum, kontrol, sensori dan kimia |
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| Pembimbing 1 | Dr. Santi Dwi Astuti, S.TP.,M.Si |
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| Pembimbing 2 | Ali Maksum, S.TP.,M.P |
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| Pembimbing 3 | Ir. Retno Setyawati, M.P |
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| Tahun | 2022 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2022-05-20 06:15:59.856457 |
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