PENGARUH PERBANDINGAN TEPUNG BERAS PUTIH DAN TEPUNG TEMPE TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKES

Sari, Putri Diana (2024) PENGARUH PERBANDINGAN TEPUNG BERAS PUTIH DAN TEPUNG TEMPE TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FLAKES. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Flakes merupakan jenis makanan sereal siap santap yang biasa digunakan sebagai menu sarapan pagi. Penelitian ini bertujuan untuk mengetahui pengaruh dan perlakuan terbaik perbandingan tepung beras putih dan tepung tempe terhadap sifat fisikokimia dan organoleptik flakes. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan perbandingan tepung beras putih dan tepung tempe yaitu (85%:15%, 80%:20%, 75%:25%, 70%:30%, 65%:35%) dan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi uji derajat warna, tekstur, daya rehidrasi, kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat dan organoleptik. Data yang diperoleh di analisis menggunakan ANOVA taraf 1% dan 5%. Apabila data yang diperoleh berpengaruh nyata, maka dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil penelitian perbandingan tepung beras putih dan tepung tempe berpengaruh nyata terhadap sifat fisikokimia dan organoleptik flakes pada daya rehidrasi, kadar air, kadar protein, kadar lemak, kadar karbohidrat, organoleptik warna, rasa dan penerimaan keseluruhan. Perlakuan terbaik perbandingan tepung beras putih dan tepung tempe 70%:30% yang menghasilkan flakes terbaik dengan tekstur 0,92gF, daya rehidrasi 53,04%, kadar air 2,49%, kadar abu 1,58%, kadar protein 10,94%, kadar lemak 9,77%, kadar karbohidrat 75,71% dan sifat organoleptik aroma, rasa, tekstur agak disukai dan warna serta penerimaan keseluruhan flakes disukai. Flakes are a type of ready-to-eat cereal food that is commonly used as a breakfast menu. This study aims to determine the effect and best treatment of the ratio of white rice flour and tempe flour on the physicochemical and organoleptic properties of flakes. This study used a completely randomized design (CRD) with the treatment of the ratio of white rice flour and tempe flour, namely (85%: 15%, 80%: 20%, 75%: 25%, 70%: 30%, 65%: 35%) and 4 replications so that 20 experimental units were obtained. The parameters observed included color degree test, texture, rehydration power, water content, ash content, protein content, fat content, carbohydrate content and organoleptic. The data obtained were analyzed using ANOVA at 1% and 5% levels. If the data obtained had a significant effect, it was continued with Duncan's New Multiple Range Test (DNMRT) at the 5% level. The results of the study showed that the ratio of white rice flour and tempe flour significantly influenced the physicochemical and organoleptic properties of flakes on rehydration power, moisture content, protein content, fat content, carbohydrate content, organoleptic color, taste and overall acceptance. The best treatment of 70%:30% ratio of white rice flour and tempe flour produced the best flakes with a texture of 0.92gF, rehydration power of 53.04%, moisture content of 2.49%, ash content of 1.58%, protein content of 10.94%, fat content of 9.77%, carbohydrate content of 75.71% and organoleptic properties of aroma, taste, texture somewhat preferred and color and overall acceptance of flakes preferred

Type:	Thesis (S1)
Uncontrolled Keywords:	Flakes, Tepung Beras, Tepung Tempe
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Sari
Date Deposited:	23 Jul 2024 08:00
Last Modified:	23 Jul 2024 08:00
URI:	https://repository.unja.ac.id/id/eprint/69515

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