Pengaruh Rasio Tepung Ampas Tahu dan Tepung Beras Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Flakes

Darmala, Andini Prastia (2024) Pengaruh Rasio Tepung Ampas Tahu dan Tepung Beras Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Flakes. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Flakes merupakan salah satu jenis sereal siap saji yang terbuat dari bahan utama tepung dan biasa dijadikan sebagai menu sarapan pagi. Penelitian ini bertujuan untuk mengetahui pengaruh dan perlakuan terbaik dari rasio tepung ampas tahu dan tepung beras terhadap karakteristik fisik, kimia, dan organoleptik flakes. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 7 taraf perlakuan rasio tepung ampas tahu dan tepung beras yaitu (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40) dan 3 kali ulangan sehingga diperoleh 21 satuan percobaan. Parameter yang diamati meliputi daya serap air, uji tekstur, uji warna, kadar air, kadar abu, kadar protein, dan organoleptik. Data yang diperoleh dianalisis menggunakan ANOVA taraf 5%. Apabila data yang diperoleh berpengaruh nyata, maka dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf 5%. Hasil penelitian rasio tepung ampas tahu dan tepung beras berpengaruh nyata terhadap karakteristik fisik, kimia, dan organoleptik flakes pada daya serap air, warna, kadar air, kadar abu, organoleptik mutu hedonik rasa dan hedonik penerimaan keseluruhan. Perlakuan terbaik terdapat pada rasio tepung ampas tahu dan tepung beras sebesar 60 : 40 yang menghasilkan daya serap air sebesar 55 %; kekerasan 2,60 N; nilai L 73,0; nilai a* 4,5; nilai b*20,7; kadar air sebesar 3,40 %; kadar abu 2,60 %; kadar protein 8,76 % dan organoleptik mutu hedonik tekstur 4,36 (renyah), rasa 4,00 (enak), penerimaan keseluruhan 3,96 (agak suka), serta dari segi tekstur, rasa, dan penerimaan keseluruhan agak lebih baik dibandingkan produk corn flakes komersil. Kata Kunci – Flakes, Tepung Ampas Tahu, Tepung Beras Flakes are a type of ready-to-eat cereal made from the main ingredient of flour and are commonly used as a breakfast menu. This study aims to determine the effect and best treatment of the ratio of tofu dregs flour and rice flour on the physical, chemical, and organoleptic characteristics of flakes. This study used a completely randomized design (CRD) with 7 levels of treatment of the ratio of tofu dregs flour and rice flour, namely (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40) and 3 replications so that 21 experimental units were obtained. The parameters observed included water absorption, texture test, color test, water content, ash content, protein content, and organoleptic. The data obtained were analyzed using ANOVA at the 5% level. If the data obtained had a significant effect, it was continued with Duncan's multiple range test (DMRT) at the 5% level. The results of the ratio of tofu dregs flour and rice flour had a significant effect on the physical, chemical, and organoleptic characteristics of flakes on water absorption, color, moisture content, ash content, organoleptic quality hedonic taste and hedonic overall acceptance. The best treatment was found in the ratio of tofu dregs flour and rice flour of 60: 40 which produced water absorption of 55 %; hardness of 2.60 N; L value of 73.0; a* value of 4.5; b* value of 20.7; water content of 3.40 %; ash content of 2.60 %; protein content of 8,76 %; and hedonic organoleptic quality of texture 4.36 (crunchy), taste 4.00 (good), overall acceptance 3.96 (somewhat like), as well as of texture, taste, and overall acceptance somewhat better than commercial corn flakes products. Keywords – Flakes, Rice Flour, Tofu Dregs Flour

Type:	Thesis (S1)
Uncontrolled Keywords:	Flakes, Tepung Ampas Tahu, dan Tepung Beras
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	DARMALA
Date Deposited:	07 Nov 2024 07:17
Last Modified:	07 Nov 2024 07:17
URI:	https://repository.unja.ac.id/id/eprint/71907

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