| NIM | A1M009063 |
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| Namamhs | NENI PUTRI RETNO DEWI |
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| Judul Artikel | KAJIAN KOMPARATIF MUTU TIWUL INSTAN YANG DIBUAT DARI BAHAN UTAMA TEPUNG UBI KAYU-TEPUNG LEMBAGA GANDUM DENGAN TEPUNG UBI KAYU-BEKATUL GANDUM |
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| Abstrak (Bhs. Indonesia) | Tiwul instan adalah salah satu produk olahan dari tepung ubi kayu. Tiwul instan berpotensi untuk dijadikan makanan pokok alternatif masyarakat Indonesia. Namun, tiwul instan yang dibuat dari tepung ubi kayu memiliki kandungan protein 1,65%. Rendahnya kandungan protein tepung ubi kayu yang digunakan sebagai bahan baku utama tiwul instan ini dapat diatasi dengan penambahan tepung substitusi tinggi protein yaitu tepung bekatul gandum dan lembaga gandum serta suplementasi konsentrat protein kedelai. Penelitian ini bertujuan untuk: 1) menentukan jenis dan proporsi tepung substitusi; 2) menentukan persentase konsentrat protein kedelai yang ditambahkan; 3) menentukan kombinasi perlakuan yang menghasilkan tiwul instan dengan kualitas terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan faktor yang dicoba terdiri dari jenis tepung substitusi bekatul gandum (T1) dan lembaga gandum (T2); proporsi tepung ubi kayu:tepung substitusi (P, b/b) yaitu 100:0 (P0), 90:10 (P1), 80:20 (P2) dan 70:30 (P3); persentase penambahan konsentrat protein kedelai (K, b/b) yaitu 0% (K0), 1% (K1), 2% (K2) dan 3% (K3). Hasil penelitian menunjukkan bahwa perlakuan penambahan tepung substitusi lembaga gandum proporsi 70:30 b/b dan konsentrat protein kedelai 3% (T2P3K1) menghasilkan tiwul instan terbaik dengan rendemen 104,67%; densitas kamba 0,74; koefisien rehidrasi 3,52; kadar air 7,48 %bb; kadar abu 1,73 %bb (1,87 %bk); kadar protein terlarut 1,86 %bb (2,01 %bk); kadar protein total 7,88 %bb (9,08 %bk); kadar lemak total 1,15 %bb (1,24 %bk); karbohidrat (by difference) 74,84 %bb (80,89 %bk); warna 3,03 (agak cokelat); tekstur 2,63 (kenyal); aroma tepung substitusi 2,63 (agak bau); flavor 2,20 (agak enak) dan kesukaan 2,23 (agak suka). |
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| Abtrak (Bhs. Inggris) | Tiwul instant is one of products processed from cassava flour. Tiwul instant has high potency to be used as an alternative staple food of the Indonesian people. However, the problem encountered in the manufacture of tiwul instant from cassava flour is processed tiwul has low protein content i.e. 1.65%. The low protein content of cassava flour used as the main raw material of tiwul instant can be overcome with the substitution of high protein flours those are wheat pollard and wheat germ and supplementation with soybean protein concentrate. This research aims to 1) determine the types and proportions of substitution-flour. 2) determine the percentage of soybean protein concentrate added to the tiwul instant. 3) determine the combination treatments produced the highest quality of tiwul instant. The research used Randomized Block Design. Factors attempted consisted of 3 factors i.e. type of substitution-flours were wheat pollard flour (T1) and wheat germ flour (T2), proportions of cassava flour: substitution-flour (P, w/w) were 100:0 (P0), 90:10 (P1), 80:20 (P2) and 70:30 (P3), the percentage of addition soybean protein concentrate (K, w/w) were 0% (K0), 1% (K1), 2% (K2) and 3% (K3). Result of the research showed that treatment of subtitution with wheat germ flour proportion 70:30 w/w and soybean protein concentrate of 3% (T2P3K1) produced the best tiwul instant with water content of 7.48 %wb, ash content of 1.73 %wb (1.87 %db), soluble proteins of 1.86 %wb (2.01 %db), total fat content of 1.15 %wb (1.24 %db), yield of 104.67%, bulk density of 0.74, rehydration coefficient of 3.52, total protein content of 7.88 %wb (9.08 %db), carbohydrate content (by difference) of 74.84 %wb (80.89 %db), color of 3.03 (rather brown), firmness of 2.63 (chewy), smell substitution-flour of 2.63 (rather smell), flavor of 2.20 (rather palatable) and preferences of 2.23 (rather prefer). |
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| Kata kunci | ubi kayu, tiwul instan, bekatul gandum, lembaga gandum |
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| Pembimbing 1 | Prof. Dr. Ir. Herastuti SR., M.S |
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| Pembimbing 2 | Dr. Rifda Naufalin, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2009 |
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| Jumlah Halaman | 20 |
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| Tgl. Entri | (belum diset) |
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