Karakteristik Fisik, Kimia dan Organoleptik Tiwul Instan Protein Tinggi Bersubtitusi Tepung Koro Pedang (Canavalia ensiformis L.)
| Main Authors: | Herlina, Herlina, Lindriati, Triana, Nurhayati, Nurhayati, Sulistyani, Sulistyani, Hidayati, Manik Nur, Utami, Elok Sri, Soekarno, Siswoyo |
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| Format: | Article info application/pdf |
| Bahasa: | eng |
| Terbitan: |
Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
, 2021
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| Subjects: | |
| Online Access: |
https://jurnal.ugm.ac.id/agritech/article/view/44573 https://jurnal.ugm.ac.id/agritech/article/view/44573/32683 |
Daftar Isi:
- Penelitian ini bertujuan untuk mengetahui pengaruh persentase subtitusi tepung koro pedang pada pembuatan tiwul instan protein tinggi terhadap karakteristik fisik, kimia dan organoleptik tiwul instan dan menentukan persentase subtitusi tepung koro pedang yang tepat sehingga dihasilkan tiwul instan yang disukai. Penelitian ini dilakukan dengan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu persentase subtitusi tepung koro pedang pada pembuatan tiwul instan dan setiap perlakuan dalam penelitian diulang 3 (tiga) kali. Data pengamatan yang didapatkan dianalisis menggunakan uji keragaman (ANOVA) taraf kepercayaan 95% (α≤0,05) dan apabila ada perbedaan yang nyata antar perlakuan (α≤0,05) dilanjutkan dengan uji beda Duncan. Data uji organoleptik dianalisis menggunakan uji chi-square (α≤0,05). Hasil penelitian ini menunjukkan, bahwa peningkatan persentase subtitusi tepung koro pedang menyebabkan peningkatan daya rehidrasi, daya kembang dan kadar protein tiwul instan protein tinggi, namun menyebabkan penurunan terhadap densitas kamba, kecerahan warna dan kadar air tiwul instan protein tinggi yang dihasilkan. Uji organoleptik kesukaan panelis didapatkan persentase tertinggi pada perlakuan P3 (persentase subtitusi tepung koro pedang 30% ) dengan atribut memiliki daya rehidrasi 347%, densitas kamba 0,51 g/mL, daya kembang 35,14%, kecerahan warna 69,87, kadar air 6,05%, dan kadar protein 8,15%, serta persentase kesukaan warna, aroma, rasa, tekstur, dan kekenyalan berturut turut 56, 40, 62, 68, dan 64%.
- The purpose of this study was to develop high protein instant tiwul products substituted with jack bean flour, as an alternative solution to support food security. The research method used a single completely randomized design factor, which is the variation of jack bean flour substitution in the manufacture of high protein instant tiwul, each treatment was repeated 3 times. The data obtained were analyzed using diversity analysis test, and if there were significant differences in the treatment followed by the DMRT test, while the organoleptic data were tested using chi-square analysis. The results obtained from this study are: 1) Increased substitution of jack bean flour causes an increase in rehydration power, growth power and instant tiwul protein levels, but causes a decrease in the density of cages, lightness and moisture content of instant tiwul produced.; 2) Based on the panelist preference test, the highest percentage was found in treatment P3 (jack bean flour substitution of 30%) with attributes having 347% rehydration, kamba density 0.51 g / ml, swelling power 35.14%, lightness 69.87 , moisture content of 6.05%, and protein content of 8.15%, and the percentage of preference for color, aroma, taste, texture, and elasticity were 56, 40, 62, 68 and 64% respectively.