NUR HIDAYAH, ILHAM (2024) KARAKTERISTIK FISIKOKIMIA FLAKES BERBASIS TEPUNG PISANG UTER (Musa acuminata) DAN TEPUNG BERAS PUTIH (Oryza sativa Linn) DENGAN PENAMBAHAN Spirulina platensis. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Flakes are a processed food that is served as an alternative breakfast. In recently era, flakes are made from wheat. However, wheat has health risks. In addition wheat imports in Indonesia experienced a 9,35 ton increase during 2022. Therefore, it is important for find alternative flakes raw material such as using uter banana flour. Uter banana flour contains 87.9% carbohydrates (Sani, 2015). One of the shortcomings of using banana flour in the flakes production was the low amylose content, therefore, the addition of rice flour was required to improve the texture value. Previously, the addition of Spirulina was expected to increase protein and antioxidant activity in the flakes product. The research aimed to determine the effect of variations of formula on the physicochemical value of flakes. The research used completely randomized design which consists of one factor, namely variation of formula (banana flour: rice flour: Spirulina platensis), each of Spirulina platensis added will reduce the proportion of banana flour. The research results showed that variations of formula had a significant effect on moisture content, ash content, protein content, carbohydrate content, water activity, L* value, a* value, oHue, texture, water absorption capacity, and yields. The results obtained respectively ranges from 2,69-4,56%; 0.91-3.26%; 4,37-7,41%; 77.82-68.27%; 0,30-0,49%; 51,34-70,59; -0.9 to 4,92; 6.22-92.73o; 1.39-2.31N; 0,62-0,76 g/g; and 72.03-75.36%.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Flakes merupakan salah satu olahan makanan yang disajikan sebagai alternatif sarapan. Pada umumnya flakes dibuat dari gandum. Namun gandum memiliki risiko kesehatan. Selain itu, impor gandum di Indonesia mengalami kenaikan sebesar 9,35 ton selama tahun 2022. Oleh karena itu, penting untuk mencari alternatif bahan baku flakes seperti menggunakan tepung pisang uter. Tepung pisang uter mengandung karbohidrat sebesar 87,9% (Sani, 2015). Salah satu kelemahan penggunaan tepung pisang dalam pembuatan flakes adalah rendahnya kandungan amilosa sehingga perlu dilakukan penambahan tepung beras untuk meningkatkan nilai tekstur. Sebelumnya penambahan Spirulina diharapkan dapat meningkatkan aktivitas protein dan antioksidan pada produk flakes. Penelitian ini bertujuan untuk mengetahui pengaruh variasi formula terhadap nilai fisikokimia flakes. Penelitian menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu variasi formula (tepung pisang : tepung beras : Spirulina platensis), setiap penambahan Spirulina platensis akan menurunkan proporsi tepung pisang. Hasil penelitian menunjukkan bahwa variasi formula berpengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar karbohidrat, aktivitas air, nilai L*, nilai a*, oHue, tekstur, daya serap air, dan hasil. Hasil yang diperoleh masing-masing berkisar antara 2,69-4,56%; 0,91-3,26%; 4,37-7,41%; 77,82-68,27%; 0,30-0,49%; 51,34-70,59; -0,9 hingga 4,92; 6.22-92.73o; 1,39-2,31N; 0,62-0,76 gram/g; dan 72,03-75,36%. | ||||||||||||
| Subjects: | Q Science > Q Science (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mr Ilham Nur Hidayah | ||||||||||||
| Date Deposited: | 04 Jun 2024 11:00 | ||||||||||||
| Last Modified: | 04 Jun 2024 11:00 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/35590 |
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