Pengaruh rasio tepung kacang merah-tepung kulit pisang dan konsentrasi garam terhadap karakteristik fisikokimia dan organoleptik cilok = Effect of red-bean flour-banana-peel-flour and salt concentration on physicochemical and organoleptic characteristic of cilok

Jocelyn, Jessica (2021) Pengaruh rasio tepung kacang merah-tepung kulit pisang dan konsentrasi garam terhadap karakteristik fisikokimia dan organoleptik cilok = Effect of red-bean flour-banana-peel-flour and salt concentration on physicochemical and organoleptic characteristic of cilok. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cilok merupakan makanan berbahan tepung aci atau tepung kanji yang dibentuk lingkaran seperti bakso. Cilok yang terbuat dari tepung tapioka dan tepung terigu masih memiliki komposisi kimia yang kurang. Perbaikan gizi cilok dapat dilakukan dengan menambahkan tepung kacang merah dan tepung kulit pisang. Tujuan dari penelitian ini adalah memodifikasi cilok dengan mensubstitusi sebagian tepung terigu dengan tepung kacang merah dan tepung kulit pisang, mengetahui karakteristik cilok substitusi tepung kacang merah dan tepung kulit pisang, dan mengetahui pengaruh konsentrasi garam terhadap karakteristik cilok. Cilok dengan rasio tepung kacang merah dan tepung kulit pisang 25:75, 50:50, dan 75:25 dengan penambahan garam dengan konsentrasi 2, 4, dan 6%. Secara umum, cilok dengan rasio tepung kacang merah dan tepung kulit pisang 75:25 memiliki kadar protein yang lebih tinggi dan kadar karbohidrat yang lebih rendah. Cilok dengan rasio tepung kacang merah dan tepung kulit pisang 25:75 memiliki kadar lemak dan abu yang lebih tinggi. Cilok dengan konsentrasi garam yang lebih tinggi memiliki nilai kesukaan yang lebih tinggi. Tiga formulasi terbaik terpilih berdasarkan kandungan protein dan organoleptik adalah cilok dengan rasio tepung kacang merah dan tepung kulit pisang 50:50 dengan konsentrasi garam 6%, cilok dengan rasio tepung kacang merah dan tepung kulit pisang 75:25 dengan konsentrasi garam 4%, dan cilok dengan rasio tepung kacang merah dan tepung kulit pisang 75:25 dengan konsentrasi garam 6%./Cilok is an Indonesian food made of tapioca that is ball-shaped, much like meatballs. Cilok that is made out of tapioca and flour still lacks adequate nutritious substances. Improved nutrition for cilok can be done through adding red-bean flour and banana-peel flour. The main objective of this study was to modify cilok by substituting flour with red-bean and banana-peel flour, to know the characteristics of substitution of cilok made from red-bean and banana-peel flour, as well as to observe the effect of salt concentration towards the characteristics of cilok. Cilok with the ratio of red-bean flour to banana-peel flour of 25:75, 50:50, and 75:25 with the addition of salt concentration of 2, 4, and 6%. In general, cilok with a ratio of red-bean to banana-peel flour 75:25 would have higher protein and lower carbohydrate. Cilok with a ratio of red-bean to banana-peel flour 25:75 would have higher fat and ash. Cilok with higher salt concentration would have a higher average of liking score. Three of the best chosen formulations based on the protein compositions and organoleptic are cilok with the ratio of red-bean to banana-peel flour of 50:50 with salt concentration of 6%, cilok with the ratio of red-bean to banana-peel flour of 75:25 with salt concentration of 4%, and cilok with the ratio of red-bean to banana-peel flour of 75:25 with salt concentration of 6%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Jocelyn, Jessica01034170021jessicajocelyn7@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402wilbur.pokatong@uph.edu
Uncontrolled Keywords: tepung kulit pisang; tepung kacang merah; cilok; cilok substitusi; proksimat cilok; tekstur; organoleptik
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: Users 6746 not found.
Date Deposited: 16 Feb 2021 13:02
Last Modified: 16 Feb 2021 13:02
URI: http://repository.uph.edu/id/eprint/17686

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