Pemanfaatan tepung mocaf dan tepung kacang tunggak (Vigna unguiculata (L.) Walp) dalam pembuatan food bar dengan variasi gula sukrosa dan gula kelapa = Utilization of mocaf flour and cowpea folur (Vigna unguiculata (L.) Walp) in the production of food bar with sucrose and coconut sugar variations

Suryadi, Widya Natalia (2023) Pemanfaatan tepung mocaf dan tepung kacang tunggak (Vigna unguiculata (L.) Walp) dalam pembuatan food bar dengan variasi gula sukrosa dan gula kelapa = Utilization of mocaf flour and cowpea folur (Vigna unguiculata (L.) Walp) in the production of food bar with sucrose and coconut sugar variations. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Food bar adalah makanan padat dalam bentuk batangan dengan bahan yang terdiri dari tepung, sereal, buah, atau kacang-kacangan. Food bar umumnya terbuat dari tepung terigu dan gula tebu sukrosa yang merupakan komoditas impor. Penggunaan bahan impor perlu diminimalisir dengan memanfaatkan bahan pangan lokal, salah satunya dapat dilakukan dengan menggunakan tepung mocaf, tepung kacang tunggak, dan pemanis gula kelapa. Pada penelitian tahap I dilakukan dengan formulasi tepung mocaf dan tepung kacang tunggak 90:10, 80:20, 70:30, 60:40, dan 50:50 sebagai faktor pertama, dan variasi jenis gula yaitu gula sukrosa dan gula kelapa sebagai faktor kedua. Food bar kemudian dilakukan analisis kandungan protein, tekstur hardness, lightness, dan °hue. Formulasi food bar gula sukrosa dengan rasio tepung mocaf dan tepung kacang tunggak 60:40 dan 50:50, dan formulasi food bar gula kelapa dengan rasio tepung mocaf dan tepung kacang tunggak 60:40 dan 50:50 menjadi formulasi terbaik pada penelitian tahap I dan digunakan pada penelitian tahap II untuk menentukan formulasi food bar terbaik berdasarkan uji skoring dan uji hedonik. Formulasi terpilih pada tahap II adalah food bar gula kelapa dengan perbandingan tepung mocaf dan tepung kacang tunggak 50:50 dengan penilaian overall 4,07±1,05. Formulasi food bar tepilih pada tahap II memiliki kandungan protein 10,55±0,28%, nilai hardness 1961,69 g.force, nilai lightness 59,64±0,29, dan nilai °hue 74,74±0,44. Formulasi food bar terpilih dilanjutkan dengan analisis proksimat dengan kadar air 20,54±0,54%, kadar abu 1,32±0,02%, protein 10,55±0,28%, lemak 11,32±0,91%, karbohidrat 55,95±1,52%, serat pangan 10,52±0,22 gula reduksi 2,13±0,05, total kalori per 50 gram adalah 184,36 kkal, dan berkontribusi terhadap kebutuhan energi harian sebesar 8,57%. / Food bar a food in the form of bars with ingredients consisting of flour, cereal, fruit or nuts. Food bars are generally made from wheat flour and sucrose cane sugar which are imported commodities. The use of imported ingredients needs to be minimized by utilizing local food ingredients, one of which can be done by using mocaf flour, cowpea flour, and coconut sugar sweetener in making food bars. In the stage I of the research, food bars were made with the formulations of mocaf flour and cowpea flour 90:10, 80:20, 70:30, 60:40 and 50:50 as the first factor, and variations in the type of sugar, sucrose and coconut sugar as the second factor. The food bar was analyzed for protein content, texture hardness, lightness, and °hue. The sucrose sugar food bar with the ratio of mocaf flour and cowpea flour 60:40 and 50:50, and the coconut sugar food bar with the ratio of mocaf flour and cowpea flour 60:40 and 50:50 were the best formulations in the research of stage I and used in stage II research to determine the best food bar formulation based on the scoring test and hedonic test. The best formulation in stage II was coconut sugar food bar with a ratio of mocaf flour and cowpea flour of 50:50 with an overall acceptance score 4.07±1,05. The best food bar formulation in stage II had a protein content 10.55± 0.28%, a hardness value 1961.69 g.force, a lightness value 59.64±0.29, and a °hue value 74.74±0.44. The best formulation of food bars were followed by proximate analysis with moisture content 20,54±0,54%, ash content 1.32±0.02%, protein 10.55±0.28%, fat 11.32±0.91%, carbohydrates 55.95±1.52%, dietary fiber 10.52±0.22 reducing sugar 2.13±0.05, the total energy per 50 grams is 184.36 kcal, and contributes to the daily energy requirement of 8.57%.

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