Substitusi tepung terigu dengan tepung beras merah dan kacang merah hasil modifikasi fisik dalam pembuatan flakes = Substitution of wheat flour with physical modified red rice and red kidney bean flours in flakes making

Devina, Amelia (2019) Substitusi tepung terigu dengan tepung beras merah dan kacang merah hasil modifikasi fisik dalam pembuatan flakes = Substitution of wheat flour with physical modified red rice and red kidney bean flours in flakes making. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (951kB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (292kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (333kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (228kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (392kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (384kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (761kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (216kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (302kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)

Abstract

Ketergantungan masyarakat terhadap tepung terigu dapat diatasi dengan memanfaatkan tepung komposit. Beras merah dan kacang merah dapat dimanfaatkan sebagai tepung komposit karena memiliki kandungan pati resisten. Kadar pati resisten dapat ditingkatkan dengan modifikasi fisik. Tujuan dari penelitian adalah untuk menentukan pengaruh modifikasi autoclaving, cooling, dan autoclaving-cooling yang dapat meningkatkan kadar pati resisten tepung beras merah dan kacang merah, menentukan metode modifikasi fisik terbaik berdasarkan kadar pati resisten tertinggi pada tepung beras merah dan kacang merah, dan untuk menentukan pengaruh konsentrasi tepung terigu dan rasio substitusi tepung beras merah dan kacang merah terhadap karakteristik flakes yang dihasilkan. Perlakuan pada tepung beras merah dan kacang merah berupa autoclaving, cooling, dan autoclaving-cooling. Perlakuan autoclaving dilakukan pada suhu 121°C dengan kombinasi proses pendinginan pada suhu 4C. Perlakuan pada formulasi flakes adalah konsentrasi tepung terigu (25, 50, 75, dan 100%) dan rasio substitusi tepung beras merah dan kacang merah (1:3, 1:1, dan 3:1). Berdasarkan hasil penelitian, modifikasi autoclaving dapat meningkatkan kadar pati resisten beras merah dan kacang merah dari 0,54±0,02 menjadi 0,70±0,08 dan 0,63±0,05 menjadi 0,84±0,01. Flakes terpilih dibuat dari 75% tepung terigu dan rasio substitusi 1:1 tepung beras merah dan kacang merah berdasarkan kadar pati resisten dan uji organoleptik. Flakes terpilih mengandung kadar pati resisten 4,90±0,02%, hardness 1193,64±43,79g, daya serap air 83,35±3,13%, kecerahan 47,84±0,5, dan skor hedonik 6,03±0,83 (suka). / Society’s dependence on wheat flour can be reduce with composite flour. Red rice and red kidney bean can be utilized as composite flour because it contains resistant starch. Resistant starch can be optimized with physically modification. The aims of this research are to determine the effect of autoclaving, cooling, and autoclavingcooling to increase resistant starch content of red rice and red kidney bean flours, to determine the best physical modification method based on the highest resistant starch content of red rice and red kidney bean flours, and to determine the effect of concentration wheat flour and substitution ratio of red rice and red kidney bean flours on flakes characteristics. The treatment of red rice and red kidney bean flours are autoclaving, cooling, and autoclaving-cooling. Autoclaving treatment was done at a temperature 121C with cooling combination at a temperature 4C. The treatment for flakes formulations are concentrations of wheat flour (25, 50, 75, and 100%) and substitution ratios of red rice and red kidney bean flours (1:3, 1:1, 3:1). Based on the result, autoclaving treatment on red rice and red kidney bean flours can increase resistant starch content from 0,54±0,02% to 0,70±0,08% and 0,63±0,05% to 0,84±0,01%. Flakes made from 75% wheat flour and substitution ratios of autoclaved red rice and red kidney bean flour 1:1 is the best formula based on resistant starch content and organoleptic test. Flakes has resistant starch content 4,90±0,02%, hardness 1193,64±43,79g, water absorption 83,35±3,13%, lightness 47,84±0,5, and hedonic score 6,03±0,83 (like).

Actions (login required)

View Item