Khaerunnisa, Aini (2025) PENGARUH PERBANDINGAN TEPUNG BERAS (Oryza sativa L) DAN TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) TERHADAP SIFAT KIMIA DAN FISIK BUBUR INSTAN BERDASARKAN SUHU PENGERINGAN. S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
Instant porridge was a food made from cereal-based ingredients that could be consumed by various age groups. People preferred food that could be consumed practically, both in terms of storage and presentation, without compromising nutritional needs. The production of instant porridge was done using a mixture of varying ratios of rice flour and taro beneng flour, as well as drying temperature to ensure it contained high nutrition. The aim of the research was to determined the effect of the varying ratios of rice flour and taro beneng flour, as well as drying temperature, on the physical and chemical properties of instant porridge. The research design used a completely randomized design (CRD) split plot. The treatment factors in this study were the variation of rice flour and taro beneng flour ratios of 10:90, 30:70, 50:50, 70:30, and 90:10, and drying temperature variations of 150°C and 160°C. The analysis results showed that the instant porridge contained solubility 11.64-15.65%, viscosity 842.33-4274.25%, specific density 0.80-0.88 g/ml, water absorption 3.07-2.51g/g, color 55.68-62.14%, moisture content 4.96-7.66%, ash content 1.93-0.90, protein 1.44-1.76%, fat 2.34-7.24%, and carbohydrates 85.54-86.64%. Variations in drying temperature had a significant effect on the solubility and fat content of instant porridge, but had no significant effect on other test parameters. There was an interaction between variations in flour formulation ratio and drying temperature on solubility, viscosity, bulk density, color, ash, protein, fat, and carbohydrate content.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Bubur instan merupakan makanan dengan bahan berbasis sereal yang dapat dikonsumsi oleh berbagai kalangan usia. Masyarakat lebih memilih makanan yang dikonsumsi secara praktis dalam bentuk penyimpanan maupun penyajianya tanpa mengurangi pemenuhan kebutuhan gizi. Pembuatan bubur instan dilakukan menggunakan campuran variasi rasio tepung beras dan tepung talas beneng serta suhu pengeringan sehingga mengandung gizi yang tinggi. Tujuan penelitian untuk mengetahui variasi rasio tepung beras dan tepung talas beneng serta suhu pengeringan terhadap sifat fisik dan kimia bubur instan. Rancangan penelitian menggunakan rancangan acak kelompok (RAK) split plot. Faktor perlakuan pada penelitian ini adalah variasi rasio tepung beras dan tepung talas beneng 10:90, 30:70, 50:50, 70:30, dan 90:10 dan variasi suhu pengeringan 150℃ dan 160℃. Bubur instan yang dihasilkan dilakukan uji fisik (kelarutan, viskositas, densitas kamba, daya serap air dan warna) dan kimia (kadar air, kadar abu, protein, lemak dan karbohidrat). Hasil analisis menunjukkan bahwa bubur instan mengandung kelarutan 11.64- 15,65%, viskositas 842,33-4274,25%, densitas kamba 0,80-0,88 g/ml, daya serap air 3,07-2,51 g/g, warna 55,68-62,14%, kadar air 4,96-7,66%, kadar abu 1,93- 0,90%, protein 1,44-1,76%, lemak 2,34-7,24% dan karbohidrat 85,54-86,64%. Perlakuan variasi suhu pengeringan berpengaruh sangat nyata pada parameter kelarutan dan kadar lemak pada bubur instan, dan untuk parameter pengujian lainya tidak berpengaruh nyata. Terdapat interaksi antara variasi rasio formulasi tepung dan suhu pengeringan terhadap kelarutan, viskositas, densitas kamba, warna, kadar abu, protein, lemak dan karbohidrat. | |||||||||
| Uncontrolled Keywords: | beneng taro flour, drying temperature, instant porridge, rice flour | |||||||||
| Subjects: | S Agriculture > SB Plant culture | |||||||||
| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Aini Khaerunnisa | |||||||||
| Date Deposited: | 31 Oct 2025 03:37 | |||||||||
| Last Modified: | 31 Oct 2025 03:37 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/55630 |
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