Dwi Wahyuni, Fany (2023) KARAKTERISTIK FOOD BAR BERBASIS TALAS BENENG (Xanthosoma undipes K. Koch) SEBAGAI PANGAN DARURAT DENGAN VARIASI FORMULASI BAHAN DAN SUHU PEMANGGANGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The effort that should be done to utilize local foods as basic ingredients for making food bars as emergency food to improve nutritional needs of people in disaster-affected areas, such as taro beneng flour, mocaf, and soy protein isolate. The aim of this study was to evaluate into the relationship between baking temperature and ingredient formulation in production of food bars as emergency foods. A completely randomized split plot design with two factors and three replications was used in this study. The treatment included baking temperatures (120, 140, and 160°C) and ingredient formulation (80:20, 70:30, 60:40, and 50:50 ratios of soy protein isolate and taro beneng flour). Color (L*, a*, and b* values), texture, and sensory for color, taste, aroma, texture, and overall parameters were assessed for all food bars. Variations in baking temperature had a significant effect on L*, a*, and texture values, according to the results. Ingredient formulation have a significant impact on the values of L*, a*, and b*. Variations in baking temperature and ingredient formulation have an effect on a* and b* values, as well as the panelist's assessment of color, texture, and overall parameters. The best treatment was food bar which baked at temperature of 140°C, and formulation of 70% soy protein isolate and 30% beneng taro flour. This food bar was done to further assessment. The results of the research were 17.39% water content, 3.32% ash content, 16.46% protein content, 18.04% fat content, 44.79% carbohydrate content, 407 kcal calories, and 1.02 mg/g oxalate acid content. Keywords: emergency food, food bar, soy protein isolate, taro beneng flour.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Upaya yang harus dilakukan untuk memanfaatkan pangan lokal sebagai bahan dasar pembuatan food bar sebagai pangan darurat untuk peningkatan kebutuhan gizi masyarakat di daerah bencana, antara lain tepung talas beneng, mocaf, dan isolat protein kedelai. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh antara suhu pemanggangan dan formulasi bahan dalam produksi food bar sebagai pangan darurat. Rancangan acak lengkap dengan dua faktor dan tiga ulangan digunakan dalam penelitian ini. Perlakuan meliputi suhu pemanggangan (120, 140, dan 160°C) dan formulasi bahan (perbandingan isolat protein kedelai dan tepung talas beneng=80:20, 70:30, 60:40, dan 50:50 ). Warna (nilai L*, a*, dan b*), tekstur, dan sensori untuk warna, rasa, aroma, tekstur, dan parameter overall dinilai untuk semua sampel food bar. Variasi suhu pemanggangan berpengaruh nyata terhadap nilai L*, a*, dan tekstur. Formulasi bahan berpengaruh signifikan terhadap nilai L*, a*, dan b*. Variasi suhu pemanggangan dan formulasi bahan berpengaruh terhadap nilai a* dan b*, serta penilaian panelis terhadap warna, tekstur, dan parameter overall. Perlakuan terpilih adalah food bar yang dipanggang pada suhu 140°C, dan formulasi isolat protein kedelai 70% dan tepung talas beneng 30%. Food bar ini dilakukan analisis lebih lanjut. Hasil penelitian menunjukkan bahwa food bar terpilih memiliki kadar air 17,39%, kadar abu 3,32%, kadar protein 16,46%, kadar lemak 18,04%, kadar karbohidrat 44,79%, kalori 407 kkal, dan kadar asam oksalat 1,02 mg/g. | |||||||||
| Uncontrolled Keywords: | emergency food, food bar, soy protein isolate, taro beneng flour | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Fany Dwi Wahyuni | |||||||||
| Date Deposited: | 26 Jun 2023 14:01 | |||||||||
| Last Modified: | 26 Jun 2023 14:01 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/25401 |
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