Kombinasi kacang merah dan jantung pisang dalam pembuatan nugget tinggi serat pangan dengan variasi jenis filler dan konsentrasi gum arab = Combination of kidney bean and banana blossom in making high dietary fiber nugget with variations of filler type and concentration of arabic gum

Kayambo, Valendio (2020) Kombinasi kacang merah dan jantung pisang dalam pembuatan nugget tinggi serat pangan dengan variasi jenis filler dan konsentrasi gum arab = Combination of kidney bean and banana blossom in making high dietary fiber nugget with variations of filler type and concentration of arabic gum. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jantung pisang merupakan salah satu bahan pangan nabati yang mengandung serat pangan dan zat gizi lain yang bermanfaat bagi kesehatan manusia. Jantung pisang juga mengandung tekstur berserat menyerupai daging sehingga berpeluang baik untuk menggantikan daging ayam. Selama ini jantung pisang hanya menjadi limbah sehingga salah satu alternatif untuk meningkatkan pemanfaatan jantung pisang adalah dengan mengolahnya menjadi nugget sebagai sumber serat pangan. Jantung pisang memiliki kelemahan yaitu kandungan proteinnya yang rendah sehingga diperlukan asupan sumber protein nabati lainnya seperti kacang merah. Penelitian ini bertujuan untuk memanfaatkan kombinasi campuran kacang merah dan jantung pisang sebagai sumber serat pangan dalam pembuatan nugget disertai dengan variasi jenis filler dan konsentrasi gum arab. Campuran kacang merah dan jantung pisang sebagai bahan dasar pembuatan nugget dibuat dengan variasi rasio yaitu 100:0 (kontrol), 75:25, 50:50. 25:75, dan 0:100 (kontrol). Pembuatan nugget kemudian disertai dengan penggunaan berbagai jenis filler dan konsentrasi gum arab. Variasi jenis filler yang digunakan yaitu tepung maizena, tepung tapioka, dan tepung sagu. Variasi konsentrasi gum arab yang digunakan yaitu 0,75, 1, dan 1,25%. Analisis parameter uji yang digunakan meliputi pengujian terhadap parameter fisik (frying loss, tekstur, dan warna), organoleptik (skoring dan hedonik), dan kimia (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, dan kadar serat pangan). Formulasi rasio nugget terbaik adalah nugget yang menggunakan rasio kacang merah dan jantung pisang 50:50 dengan jenis filler tepung tapioka dan konsentrasi gum arab 1,25%. Nugget terbaik memiliki kadar air sebesar 40,98%, kadar abu 2,19%, kadar protein 6,51%, kadar lemak 7,40%, kadar karbohidrat 42,94%, dan kadar serat pangan 11,50% / Banana blossom is one of the plant foods that contains dietary fiber and other nutrients which are beneficial to human health. Banana blossom has a fibrous texture which resembles meat, thus, it is an excellent replacement for chicken meat. Commonly, banana blossom is considered as a waste, hence, one alternative to increase the utilization of a banana heart is to process it into nuggets as a source of dietary fiber. Nevertheless, banana blossom has a low protein content, therefore, it needs to be incorporated with other vegetable protein sources such as kidney beans. The aim of this study was to utilize a combination of kidney bean and banana blossom in the making of nuggets with variations of filler type (cornstarch, tapioca flour and sago flour) and arabic gum concentration. The proportions of kidney bean and banana blossom as the basic ingredients in making nuggets were 100: 0 (control), 75:25, 50:50. 25:75, and 0: 100 (control). While the arabic gum concentrations used were 0.75, 1, and 1.25%. Analyses of the test parameters conducted include physical (frying loss, texture, and color), organoleptic (scoring and hedonic), and chemical analyses (water content, ash content, protein content, fat content, carbohydrate content, and dietary fiber content). The best nugget formula is the one made with ratio of 50:50 kidney bean and banana blossom with tapioca flour as the filler and arabic gum concentration of 1.25%. The best nugget has water content of 40,98%, ash content of 2,19%, protein content of 6,51%, fat content of 7,40%, carbohydrate content of 42,94% and dietary fiber content of 11,50%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Kayambo, ValendioNIM00000020180valendiokay@yahoo.co.id
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201eveline.fti@uph.edu
Uncontrolled Keywords: filler; gum arab; jantung pisang; kacang merah; nugget; serat pangan
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Valendio Kayambo
Date Deposited: 19 Aug 2020 08:31
Last Modified: 19 Aug 2020 08:31
URI: http://repository.uph.edu/id/eprint/10568

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