| NIM | A1M009067 |
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| Namamhs | LEIRISA INAYATUL MILAH |
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| Judul Artikel | FORMULASI TIWUL INSTAN DARI TEPUNG UBI KAYU DENGAN SUBTITUSI TEPUNG OKARA DAN SUPLEMENTASI SUSU BUBUK RENDAH LEMAK
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| Abstrak (Bhs. Indonesia) | Penelitian ini mengkaji pengaruh penambahan tepung okara dan susu skim terhadap sifat sensori dan nilai gizi khususnya kandungan protein tiwul instan. Penelitian ini bertujuan untuk menentukan proporsi tepung ubi kayu-tepung okara dan penambahan susu skim yang tepat serta menentukan kombinasi perlakuannya 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 okara terdiri dari 100% : 0% (P0) ; 90% : 10% (P1) ; 80% : 20% (P2); 70% : 30% (P3), dan penambahan susu skim terdiri dari 0% (K0); 2,5% (K1) ; 5% (K2) ; 7.5% (K3) b/b terhadap total tepung, sehingga diperoleh 16 kombinasi perlakuan. Hasil penelitian menunjukkan perlakuan terbaik ditinjau dari aspek fisik dan kimia diperoleh dari perlakuan proporsi tepung ubi kayu-tepung okara (70% : 30%) dan penambahan susu skim 5% (P3K2). Produk memiliki rendemen 116,74%; koefisien rehidrasi 3,13; densitas kamba 0,71; kadar air 7,64%; kadar abu 2,18% bk; kadar protein total 5,86% bk; kadar lemak 4,57% bk; karbohidrat (by difference) 87,39% bk; warna agak cokelat (2,27); tekstur agak kenyal (1,87), bau bahan subtitusi agak terasa (2,0); flavor agak enak (1,70) dan kesukaan agak suka (1,70). |
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| Abtrak (Bhs. Inggris) | This research carried about the effect of addition okara flour and skim milk toward sensory characteristics and nutritious value especially protein content of instant tiwul. This research aimed to determine the proportion of cassava-okara flour; the addition of right skim milk; and treatments combination to produce 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: okara flour consisted of 100%: 0% (P0); 90%: 10% (P1), 80%: 20% (P2), 70%: 30% (P3), and the addition of skim milk consisted of 0% (K0), 2.5% (K1), 5% (K2), 7.5% (K3) w/w to the total flour, so that obtained by 16 treatments combinations. The results showed the best treatment in terms of physical, chemical, and sensory aspects derived from the proportion of cassava flour okara (70%: 30%) and the addition of 5% skim milk (P3K2). The product had a yield of 116.74%; rehydration coefficient of 3.13; bulk density of 0.71; water content of 7.64%, ash content of 2.18% db; totaly protein content of 5.86% db; fat content of 4.57% db ; carbohydrate (by difference) of 87.39% db; slightly brown color (2.27); somewhat chewy texture (1.87), rather smelled of okara flour(2.0); flavor was rather tasty (1.70) and preferences was rather like (1,70). |
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| Kata kunci | tiwul instan, tepung ubi kayu, tepung okara, susu skim |
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| Pembimbing 1 | Prof. Dr. Ir. Herastuti SR., 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 | 2013 |
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| Jumlah Halaman | 13 |
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| Tgl. Entri | (belum diset) |
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