Wijaya, Erwin Indra (2018) Pemanfaatan Tepung Akar Teratai Dan Gula Kelapa Sebagai Substitusi Tepung Terigu Dan Gula Pasir Dalam Pembuatan Flakes. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Flakes adalah produk sereal yang terbuat dari beras, gandum, jagung, dan umbi dengan kandungan kalori 387 kkal/100 g. Tepung terigu merupakan produk impor dan rendah akan kandungan zat besi, seng, dan vitamin sehingga tepung akar teratai digunakan untuk substitusi tepung terigu yang ditambah dengan gula kelapa sebagai pengganti gula pasir. Tujuan dari penelitian ini adalah untuk menentukan karakteristik fisik dan kimia tepung akar teratai yang dibuat dengan metode pramasak dan flakes dengan formulasi perbandingan tepung terigu dan tepung akar teratai sebesar 0:100, 20:80, 40:60, dan 60:40 yang dikombinasikan dengan gula pasir dan gula kelapa. Hasil penelitian menunjukkan rendemen tepung akar teratai sebesar 10,45% dengan kadar air 9,84%, kadar pati 77,73%, kandungan amilosa 8,33%, kandungan amilopektin 68,98%, kadar protein 8,09%, kadar pati resisten 4,70%, warna kuning kemerahan, dan daya serap air 424,53%. Formulasi flakes terbaik adalah flakes dengan rasio tepung 40:60 dari gula kelapa. Flakes terbaik memiliki karakteristik fisik warna kuning kemerahan, lightness 52,88, dan nilai hardness 622,05 g. Flakes terbaik memiliki kadar air 7,16%, kadar abu 0,64%, kadar protein 7,13%, kadar lemak 3,32%, kadar karbohidrat 81,54%, kadar total gula 21,15%, kadar pati resisten 1,22%, dan kadar total kalori 385,39 kkal.
Item Type: | Thesis (Bachelor) | ||||||||
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Additional Information: | SK 34-14 WIJ p 2018; 31001000237991 | ||||||||
Uncontrolled Keywords: | coconut sugar; flakes; lotus root; resistant starch; total calories; wheat flour | ||||||||
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 |
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Depositing User: | Nicholas Sio Pradiva | ||||||||
Date Deposited: | 30 Sep 2021 01:08 | ||||||||
Last Modified: | 05 Oct 2021 06:35 | ||||||||
URI: | http://repository.uph.edu/id/eprint/42610 |
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