Pemanfaatan tepungsorgum (sorghum bicolor (l.) moench) dan tepung mocaf (modified cassava flour) dalam pembuatan flakes tinggi serat = The use of sorghum flour (sorghum bicolor (l.) moench) and mocaf (modified cassava flour) in the making of high fiber flakes

Islamiati, Nida (2018) Pemanfaatan tepungsorgum (sorghum bicolor (l.) moench) dan tepung mocaf (modified cassava flour) dalam pembuatan flakes tinggi serat = The use of sorghum flour (sorghum bicolor (l.) moench) and mocaf (modified cassava flour) in the making of high fiber flakes. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Flakes adalah salah satu jenis produk makanan ringan berbentuk lembaran tipis yang dibuat dari biji-bijian dan biasanya dikonsumsi dengan penambahan susu. Tepung mocaf adalah tepung yang dibuat dengan memodifikasi sel ubi kayu dengan cara menambahkan proses fermentasi. Tepung mocaf memiliki kandungan serat pangan yang rendah sehingga kombinasi dengan tepung sorgum dapat meningkatkan kandungan serat pangan pada flakes. Tujuan dari penelitian ini adalah membuat flakes tinggi serat berbahan dasar tepung sorgum dan tepung mocaf serta menganalisis komponen gizi lain yang terdapat pada flakes. Dilakukan analisis pengaruh perbedaan rasio tepung sorgum dan tepung mocaf (60:40, 70:30, dan 80:20) dan pengaruh perbedaan lama pemanggangan terhadap karakteristik fisik dan kimia flakes yang dihasilkan. Hasil analisis kimia tepung mocaf menunjukkan kadar air 6.78%, protein 0.81%, lemak 0.53%, serat pangan 3.36%, dan HCN 12.78 ppm. Hasil analisis kimia tepung sorgum menunjukkan kadar air 7.55%, protein 7.51%, lemak 2.87%, serat pangan 11.04%, dan tanin 0.09%. Formulasi flakes terbaik adalah flakes rasio 60:40 dengan lama pemanggangan 16 menit yang memiliki karakteristik oHue 76.32, lightness 68.43, hardness 6119.71 gf, kadar air 1.06%, protein 5.38%, lemak 1.95%, dan serat pangan 12.34%. Flakes formulasi terbaik yang dihasilkan dapat dikategorikan sebagai bahan pangan tinggi serat. / Flakes is a type of snack product that is formed into thin sheet made from grains and is usually consumed with the addition of milk. Mocaf flour has a low content of dietary fiber. With the combination of sorghum flour can increase the content of dietary fiber on the product. The purpose of this study is to make highfiber breakfast cereal and to analyze the dietary fiber content and other nutrient components contained in the flakes. An analysis of the effect of differences in the ratio of sorghum flour and mocaf flour (60:40, 70:30, and 80:20) and the effect of different baking time to physical and chemical characteristics of flakes was carried out to achieve the objectives. The results of chemical analysis of mocaf flour showed 6.78% water content, 0.81% protein content, 0.53% fat content, 3.36% dietary fiber content, and 12.78 ppm of HCN. The results of chemical analysis of sorghum flour showed 7.55% water content, 7.51% protein content, 2.87% fat content, 11.04% dietary fiber content, and 0.09% of tannin. The best flakes formulation present in the ratio of 60:40 with a baking time of 16 minutes which had the characteristics of oHue 76.32, lightness 68.43, hardness 6119.71 gf, 1.06% moisture content, 5.38% protein content, 1.95% fat content, and 12.34% dietary fiber content. The best flakes formulations can be categorized as high fiber foods.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Islamiati, NidaNIM00000009022nidaislamiaa@hotmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Uncontrolled Keywords: dietary fiber; flakes; mocaf flour; sorghum flour; serat pangan; tepung mocaf; tepung sorgum
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: Mr Samuel Noya
Date Deposited: 24 Jun 2020 02:49
Last Modified: 14 Jul 2020 07:51
URI: http://repository.uph.edu/id/eprint/8922

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