| NIM | A1M009020 |
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| Namamhs | DIAN HENDAR PRATIWI |
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| Judul Artikel | FORMULASI TIWUL INSTAN BERBAHAN UTAMA TEPUNG UBI KAYU-TEPUNG KEDELAI DENGAN TAMBAHAN TAPIOKA DAN SUSU BUBUK RENDAH LEMAK |
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| Abstrak (Bhs. Indonesia) | Penelitian ini mengkaji pengaruh penambahan tepung kedelai juga pengaruh penambahan tapioka dan susu bubuk rendah lemak. Tujuan penelitian ini 1) Menentukan proposi tepung ubi kayu-tepung kedelai yang optimal agar menghasilkan tiwul instan dengan kandungan protein tinggi; 2) Menentukan penambahan optimal tapioka dan susu bubuk rendah lemak untuk menghasilkan tiwul instan dengan sifat fisik, kimia dan sensori yang baik; 3) Menentukan interaksi perlakuan antara proporsi tepung ubi kayu-tepung kedelai, penambahan tapioka dan susu bubuk rendah lemak agar menghasilkan tiwul instan dengan kualitas terbaik dari aspek kimia, fisik dan sensori. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Faktor yang dicoba terdiri dari 3 faktor yaitu, proporsi tepung ubi kayu-tepung kedelai (P, b/b) yakni 100:0 (P0); 90:10 (P1); 80:20 (P2); 70:30 (P3); penambahan tapioka terhadap berat total tepung bahan utama (T, b/b) sebesar 0% (T0); 3,5% (T1); 7% (T2) dan penambahan susu bubuk rendah lemak (S, b/b) terhadap berat total tepung bahan utama (S, b/b) sebesar 0% (S0); 3,5% (S1); 7% (S2), sehingga diperoleh 36 unit perlakuan yang diulang 2 kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah tiwul instan P3T2S1 (tepung ubi kayu-tepung kedelai 70:30, tapioka 7% dan susu bubuk rendah lemak 3,5%) dengan kadar protein total 12,68 %bk; kadar protein terlarut 0,21 %bk; kadar lemak 8,1 %bk; kadar karbohidrat (by difference) 75,74 %bk; kadar air 7,23 %bb; kadar abu 1,73 %bk; rendemen 114,38%; densitas kamba 0,59; koefisien rehidrasi 2,53; warna 2,65 (agak cokelat), tekstur 2,74 (kenyal), bau tepung kedelai 2,68 (agak terasa), flavor 2,41 (agak enak) dan nilai kesukaan 2, 38 (agak suka). |
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| Abtrak (Bhs. Inggris) | This research studied on the effect of substitution cassava flour with soy flour and addition of tapioca and low fat milk powder The purpose of this research were 1) determine the proportion of cassava flour-soy flour in order to produce instant tiwul with high protein content, 2) to determine the optimum addition of tapioca and low-fat milk powder to produce instant tiwul with good physical, chemical and sensory properties and 3) to determine the interaction of treatment between the proportion of cassava flour-soy flour, tapioca and the addition of low-fat milk powder in order to produce the highest quality of instant tiwul with good chemical, physical and sensory properties. This research used a randomized block design (RBD). Factors tested of three factors, namely, the proportion of cassava flour-soybean meal (P, w/w) i.e. 100:0 (P0); 90:10 (P1); 80:20 (P2); 70:30 (P3); addition of tapioca (T,w/w) of the total weight of flour i.e. 0% (T0), 3.5% (T1), 7% (T2) and the addition of low-fat milk powder (S, w/w) of the total weight of flour i.e. 0% (S0), 3.5% (S1), 7% (S2), so those were 36 treatment unit which repeated 2 times. The results showed that the best treatment was instant tiwul P3T2S1 (proportion of cassava flour-soy flour 70:30, tapioca 7% and low-fat milk powder 3.5%) which had total protein content of 12.68% db; soluble protein 0.21% db; fat content of 8.1% db; carbohydrate (by difference) 75.74% db; moisture content of 7.23% wb; ash content of 1.73% db; yield of 114.38%; bulk density of 0.59; rehydration coefficient of 2.53; colors of 2.65 (slightly brown), 2.74 texture (chewy), soy flour smell of 2.68 (rather feels), 2.41 flavor (rather tasty) and the hedonic value 2.38 (somewhat like). |
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| Kata kunci | tiwul instan, tepung ubi kayu, tepung kedelai, susu bubuk rendah lemak, tapioka. |
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| Pembimbing 1 | Prof. Dr. Ir. Herastuti S.R., M.S. |
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| Pembimbing 2 | Friska Citra A., S.TP., M.Sc. |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 21 |
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| Tgl. Entri | 2014-04-25 07:49:57.668051 |
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