Pemanfaatan kacang kacangan genus vigna sebagai sumber protein dalam microwavable instant vegan rendang rice = The potency of legumes from genus vigna as the source of protein in microwavable instant vegan rendang rice

Nayawijaya, Natanael (2023) Pemanfaatan kacang kacangan genus vigna sebagai sumber protein dalam microwavable instant vegan rendang rice = The potency of legumes from genus vigna as the source of protein in microwavable instant vegan rendang rice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Nasi rendang instan dengan legumes (kacang-kacangan) sebagai sumber protein merupakan nasi cepat saji dengan rasa rendang yang diharapkan dapat menjadi sumber karbohidrat dengan kandungan protein yang tinggi, aman untuk vegan, dan praktis untuk dikonsumsi. Tujuan dari penelitian ini adalah untuk memperoleh metode pembuatan dan formulasi nasi instan rasa rendang yang optimal dengan rasa yang dapat diterima dan waktu pemasakan menggunakan microwave sesingkat mungkin (dengan target maksimal 6 menit) serta untuk mempelajari pengaruh jenis kacang terhadap proksimat, serat dan sensori nasi rendang instant yang dihasilkan. Jenis beras (long, medium dan short) dan metode pemasakan (kukus, rebus dan rice cooker) digunakan sebagai faktor dalam penelitian tahap 1 dengan rasio rehidrasi nasi instan dan sensori sebagai parameter yang dianalisis, sedangkan jenis kacang digunakan sebagai faktor pada tahap 2 dengan kandungan protein, karbohidrat, serat dan sensori sebagai parameter yang dianalisis. Hasil analisa menunjukkan bahwa jenis beras long grain dengan metode perebusan menjadi perlakuan yang terbaik dalam pembuatan nasi instan dengan rasio rehidrasi sebesar 302,43% dan skor penerimaan sensori keseluruhan pada kategori “agak suka”. Hasil penelitian tahap 2 menunjukkan bahwa kacang tunggak merupakan kacang yg memberikan hasil sensori nasi instant rasa rendang yang terbaik dengan kandungan proksimat yaitu protein sebesar 16,73 ± 0,2% (wb), air 8,93±0,38% (wb), abu 3,51±0,08% (wb), lemak 8,76±1,31% (wb), karbohidrat 62,07±1,78% (wb),serat pangan total 6,07±0,11% (wb), kadar pati resisten 4,68 ± 0,01% (wb)./ Instant rendang rice with legumes as the source of protein is a quick-cooked rice with rendang flavour that is expected to serve as staple food that are high in protein, suitable for vegans, and convenient for consumption. This study was aimed to obtain the optimal method and formulation of instant rendang rice having an acceptable taste and the shortest possible cooking time using a microwave (with the target of maximal 6 minutes) as well as to study the effect of legume types on the proximate, fiber and sensory of the instant rendang rice. Different types of rice (long, medium, and short grain) and cooking methods (steaming, boiling, and rice cooker) were used as the factors in the first stage of the research, with the instant rice rehydration ratio and sensory as the parameters assessed. Meanwhile, different types of legumes from genus Vigna were used as the factors in the second stage, with the protein content, carbohydrates, and fiber, as well as the sensory as the parameters assessed. The results indicated that long grain rice cooked by using boiling method was the best treatment for making instant rice with the rice rehydration ratio of 302,43% and the overall sensory acceptance score in the category of “slightly like”. In the second stage of the study, the results showed that cowpeas was found as the one providing instant rendang rice having the highest score of sensory acceptance, with 16.73 ± 0.2% (wb) of protein, 8.76 ± 1.31% (wb) of fat, 62.07 ± 1.78% (wb) of carbohydrates, 3.51 ± 0.08% (wb) of ash, 8.93 ± 0.38% (wb) of water, 6.07 ± 0.11% (wb) of total dietary fiber, and 4.68 ± 0.01% (wb) of resistant starch.

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