222PENGARUH PROPORSI TERIGU – MOCAF (MODIFIED CASSAVA FLOUR) DAN PENAMBAHAN TEPUNG FORMULA TEMPE TERHADAP HASIL JADI FLAKE

MIA WIDASARI

Abstract


Abstrak
Penelitian ini bertujuan untuk mengetahui 1) Pengaruh interaksi proporsi terigu – mocaf dan penambahan tepung formula tempe yang meliputi warna, aroma,rasa, kerenyahan dan tingkat kesukaan. 2) Kandungan gizi flake yang dihasilkan dari proporsi terigu – mocaf dan penambahan tepung formula tempe yang meliputi protein, kadar serat dan kadar air pada flake mocaf terbaik.
Jenis penelitian ini adalah eksperimen. Variabel bebas adalah pengaruh proporsi terigu-mocaf dan penambahan tepung formula tempe dengan 4 perlakuan. Metode pengumpulan data adalah observasi dengan cara uji organoleptik yaitu dilakukan oleh 15 panelis terlatih dan 15 panelis kurang terlatih. Data dianalisis dengan anava ganda, dan dilanjutkan dengan uji Duncan. Perlakuan terbaik dilihat dari hasil uji organoleptik yang selanjutnya dianalisis kandungan gizinya di laboraturium untuk mengetahui kandungan protein, kadar serat dan kadar air.
Hasil penelitian menunjukkan terdapat pengaruh interaksi proporsi terigu – mocaf dan penambahan tepung formula tempe terhadap kerenyahan dan tingkat kesukaan flake dan tidak terdapat pengaruh terhadap warna, aroma, rasa flake. Hasil flake terbaik yaitu dengan proporsi terigu – mocaf 1:2 dan penambahan tepung formula tempe 20%, mengandung protein 9,61 gram, kadar serat 6,85 gram, dan kadar air 1,52 gram
Kata kunci: flake terigu – mocaf, tepung formula tempe
Abstract
This research aims to know (1) influence of interaction of wheat-mocaf proportion and addition of formulated flour of tempe consisting color, taste, flavor, crispness, and level of like; (2) nutrient content of flake resulted from wheat-mocaf proportion and addition of formulated flour of tempe consisting protein, fiber content, and water content on the best mocaf flake.
This research is an experimental research. The independent is the influence of the proportion of wheat-mocaf and the additional of soybean flour formula with 4 treatments. Method of data collection is by using observation with organoleptic test approach which is conducted by 15 trained panelists and 15 untrained panelists. Data analysis is by using multiple anava and followed by Duncan test. The best treatment is valued from result of organoleptic test which is continued by analyzing its nutrient content in laboratory which consist of protein content, fiber content, and water content.
Result of the research indicates that interaction of wheat-mocaf proportion and addition of formulated flour of tempe to color, flavor, taste, crispness, and level of like have influence to crispness of flake. The best result of product content test is the one that contain 9.61 grams of protein, 6.85 grams of fiber content, and 1.52 grams of water content.
Keywords: flake of wheat-mocaf, formulated flour of tempe


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