| NIM | A1M009038 |
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| Namamhs | PASKALISTA KRISTIANA SARI |
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| Judul Artikel | PENGARUH PERLAKUAN AWAL DAN SUBSTITUSI TEPUNG BEKATUL TERHADAP SIFAT KIMIA DAN SENSORI FLAKES UBI JALAR KUNING |
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| Abstrak (Bhs. Indonesia) | Flakes adalah salah satu produk ekstrusi yang merupakan pangan pengganti sarapan pagi dan berfungsi sebagai sumber energi, sumber zat gizi penting seperti protein, vitamin, mineral, serat serta memiliki tekstur yang renyah. Substitusi bahan baku flakes dari tepung serealia menjadi tepung ubi jalar dan bekatul ini dapat meningkatkan nilai gizi terutama kandungan serat, protein dan vitamin. Flakes ubi jalar kuning dengan nilai gizi yang tinggi dan dapat diterima dengan baik secara sensoris dapat diperoleh dengan adanya perlakuan awal pada bekatul dan penentuan presentase substitusi bekatul. Tujuan dari penelitian ini adalah mengetahui pengaruh perlakuan awal bekatul dan pesentase substitusi tepung bekatul terhadap tepung komposit ubi jalar kuning terhadap sifat kimia flakes. Perlakuan yang dicoba dalam penelitian ini terdiri atas 2 faktor yaitu: jenis perlakuan awal bekatul dan pesentase tepung bekatul substitusi. Faktor perlakuan awal memiliki 3 taraf yaitu B0 = bekatul tanpa perlakuan, B1 = bekatul dengan perlakuan sangrai dan B2 = bekatul dengan perlakuan steam blanching sedangkan faktor presentase tepung bekatul memiliki 3 taraf yaitu P1 = 20%, P2 = 30% dan P3 = 40%. Perlakuan disusun secara faktorial dengan 9 kombinasi perlakuan dan 3 kali ulangan, sehingga diperoleh 27 unit percobaan. Hasil penelitian menunjukkan kombinasi perlakuan terbaik yaitu B2P2 yaitu bekatul dengan perlakuan awal steam blanching dan presentase tepung bekatul = 30%. B2P2 menghasilkan produk dengan kadar air 3,59%bb, kadar abu 3,7%bk, protein total 9,92%bk, lemak 8,77%bk, karbohidrat (by difference) 69,14%, serat kasar 4,88%bk dan betakaroten 1,828 mg/100g.
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| Abtrak (Bhs. Inggris) | Flakes is one of the extrusion product which is substitute of breakfast and serves as a source of energy, sources of essential nutrients such as protein, vitamins, minerals, fiber and has a crunchy texture. Substitution raw materials of flakes from wheat flour into sweet potato flour and rice bran flour can improve nutritional value, especially in fiber, protein and vitamins. Rice bran pretreatment for stabilization and determination of the percentage of bran substitution needed to get the yellow sweet potato flakes with a high nutritional value and can be accepted by sensory. The purpose of this study was to determine the effect of pretreatment of bran and bran flour persentage substitution of yellow sweet potato composite flour on chemical properties of flakes. Treatment was attempted in this study consisted of two factors: the type of rice bran flour pretreatment and percentage of rice bran flour substitution. Factors pretreatment has three levels ie B0 = untreated bran, B1 = rice bran with roasted heating treatment and B2 = bran with steam blanching treatment, while the factor percentage of rice bran flour having 3 levels ie P1 = 20%, P2 = 30% and P3 = 40%. Treatment arranged in factorial combination with 9 treatments and 3 replications, in order to obtain 27 experimental units. The results showed that the best combination of treatments that B2P2 rice bran pretreatment by steam blanching and bran flour percentage = 30%. B2P2 produce products with moisture content 3.59%wb, ash content 3.7%db, protein 9.92%db, fat 8.77% db, carbohydrate (by difference) 69.14%, 4.88%db of crude fiber and beta-carotene 1.828 mg / 100g.
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| Kata kunci | Kata kunci: flakes, ubi jalar kuning, bekatul, stabilisasi, dan substitusi |
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| Pembimbing 1 | Dr. Nur Aini, S.TP., M.P. |
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| Pembimbing 2 | Ir. Budi Sustriawan, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 12 |
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| Tgl. Entri | 2014-11-10 15:56:13.020389 |
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