Pemanfaatan serbuk larva dan kumbang Tenebrio molitor L. sebagai sumber protein dalam pembuatan corn flakes = Utilization of Tenebrio molitor L. larvae and beetle powder as a source of protein in the making of corn flakes

Julian, Sheren (2020) Pemanfaatan serbuk larva dan kumbang Tenebrio molitor L. sebagai sumber protein dalam pembuatan corn flakes = Utilization of Tenebrio molitor L. larvae and beetle powder as a source of protein in the making of corn flakes. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pemenuhan energi protein sebagai nutrisi penting dalam proses metabolisme masih sering diabaikan oleh penduduk Indonesia. Corn flakes merupakan produk pangan tinggi karbohidrat rendah protein yang cukup dikenal dan banyak dikonsumsi. Serangga Tenebrio molitor L. dapat menjadi salah satu sumber protein hewani alternatif untuk meningkatkan nilai gizi pada sereal corn flakes. Tujuan dari penelitian ini adalah untuk menentukan pengaruh rasio tepung jagung dan serbuk larva serta suhu pemanggangan terhadap karakteristik fisik, kimia, dan sensori (warna, aroma, rasa, dan tekstur) sereal corn flakes; menentukan pengaruh rasio tepung jagung dan serbuk kumbang serta suhu pemanggangan terhadap karakteristik fisik, kimia, dan sensori (warna, aroma, rasa, dan tekstur) sereal corn flakes; menentukan rasio tepung jagung dan serbuk larva serta suhu pemanggangan terbaik dalam pembuatan sereal corn flakes; dan menentukan rasio tepung jagung dan serbuk kumbang serta suhu pemanggangan terbaik dalam pembuatan sereal corn flakes. Corn flakes dibuat dari tepung jagung dan serangga pada fase larva dan kumbang yang diserbukkan dengan variasi tepung jagung dan serbuk serangga 90:10, 80:20, 70:30, 60:40, dan 50:50 serta perlakuan suhu pemanggangan 130, 145, 160 oC. Secara berurutan, semakin banyak penambahan serbuk serangga akan meningkatkan kadar protein pada corn flakes. Formulasi terbaik untuk corn flakes substitusi serbuk larva adalah dengan rasio tepung jagung dan serbuk larva 70:30 pada suhu pemanggangan 160 oC (kadar protein 20,34±0,64%), sedangkan untuk corn flakes kumbang adalah dengan rasio tepung jagung dan serbuk kumbang 80:20 pada suhu pemanggangan 160 oC (kadar protein 19,33%±1,19). Kadar protein corn flakes yang dibuat dengan substitusi serbuk serangga dengan variasi suhu pemanggangan lebih tinggi dibandingkan corn flakes komersial. / The fulfilment of protein energy as an important nutrient in the metabolic process is still often ignored by the Indonesians. Corn Flakes is a food product that is high in carbohydrate but low in protein, which is quite well known and widely consumed. Tenebrio Molitor L. insects can be one of the alternative sources of animal protein to increase the nutritional value of corn flakes cereals. The purposes of this study are to determine the effect of the ratio of corn flour and larvae powder and baking temperature to physical, chemical, and sensory characteristics (color, aroma, taste, and texture) of corn flakes cereals; determine the effect of the ratio of corn flour and beetle powder and baking temperature to physical, chemical, and sensory characteristics (color, aroma, taste, and texture) of corn flakes cereals; determine the ratio of corn flour and larvae powder and the best baking temperature in the making of corn flakes cereals; and determine the ratio of corn flour and beetle powder and the best baking temperature in the making of corn flakes cereals. Corn flakes are made from corn flour and insects in the larval and beetle phases which are powdered with variations of corn flour and insect powder 90:10, 80:20, 70:30, 60:40, and 50:50 and the baking temperature treatment is 130, 145, 160 oC. The more insect powder put the higher the protein content of corn flakes found. The best formulation for corn flour substitution of larvae powder is the ratio of 70:30 at a baking temperature of 160 oC (protein content 20.34±0.64%), while for beetle corn flakes is the ratio of corn flour and beetle powder 80:20 at the baking temperature of 160 oC (protein content 19.33±1.19%). Protein levels of the corn flakes made by substitution of larvae powder with varied baking temperatures are higher than commercial corn flakes.

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