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ABSTRAK
YULI GRACE SIPAYUNG: Karakterisasi Sifat Kimia, Fisik dan Sensori Flakes Breakfast Cereal dari Tepung Komposit (Tepung Mocaf, Tepung Jagung dan Tepung Kacang Merah), dibimbing oleh RIDWANSYAH dan SENTOSA GINTING.
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung mocaf, tepung jagung dan tepung kacang merah terhadap mutu flakes yang dihasilkan. Penelitian ini terdiri dari 2 tahap. Tahap I merupakan pembuatan flakes dari tepung komposit(tepung mocaf, tepung jagung, dan tepung kacang merah) dan dengan menggunakan rancangan acak lengkap (RAL) 1 faktor, dengan perbandingan tepung mocaf dan tepung jagung serta penambahan tepung kacang merah (P): 70%:25%:5%, 65%:30%:5%, 60%:35%:5%, 55%:40%:5%, 50%:45%:5%, 45%:50%:5%, 40%:55%:5%, 35%:60%:5%, 30%:65%:5%, 25%:70%:5%. Adapun parameter yang dianalisis pada tahap I ialah kadar air (%), kadar abu (%), kadar lemak (%), kadar protein (%), kadar serat (%), total karbohidrat (%), uji warna (L), uji warna (°Hue), uji ketahanan kerenyahan dalam susu (detik), uji tingkat rehidrasi (%), uji tekstur (kg/cm2), dan nilai uji organoleptik (warna, aroma, rasa, tekstur, dan skor tekstur). Tahap II meliputi pengujian mutu flakes dengan perlakuan terbaik dibandingkan dengan kontrol. Perlakuan terbaik diperoleh pada flakes dengan komposisi 25%:70%:5%. Parameter yang diuji adalah kadar air (%), kadar abu (%), kadar lemak (%), kadar protein (%), kadar serat (%), total karbohidrat (%), uji warna (L) (%), uji warna (°Hue) (%), uji ketahanan kerenyahan dalam susu (detik), uji tingkat rehidrasi (%), uji tekstur (kg/cm2), dan nilai uji organoleptik (warna, aroma, rasa, tekstur, dan skor tekstur).
Hasil penelitian pada tahap I menunjukkan bahwa perbandingan tepung mocaf dan tepung jagung serta penambahan tepung kacang merah memberikan pengaruh berbeda tidak nyata pada kadar air, namun berbeda nyata pada kadar lemak dan berbeda sangat nyata pada parameter lainnya. Hasil akhir dari tahap II ialah ditemukan adanya perbedaan antara flakes perlakuan terbaik dengan flakes kontrol, dan pada karakteristik kimia dan sensori, flakes dengan perlakuan terbaik yang lebih unggul.
Kata Kunci: Tepung mocaf, tepung jagung, tepung kacang merah, flakes
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ABSTRACT
YULI GRACE SIPAYUNG: Characterization of Chemical, Physical, and Sensory of Flakes Breakfast Cereal from Composite Flour (Mocaf Flour, Corn Flour and Red Bean Flour), supervised by RIDWANSYAH and SENTOSA GINTING.
The research was aimed to find the effect of the addition of mocaf flour, corn flour, and red bean flour on the quality of flakes.This research consisted of two steps. The first step was the manufacture of flakes from the composite flour (Mocaf Flour, Corn Flour and Red Bean Flour) and had been performed using factorial completely randomized design with one factor i.e : mocaf flour, corn flour, red bean flour (P): 70%:25%:5%, 65%:30%:5%, 60%:35%:5%, 55%:40%:5%, 50%:45%:5%, 45%:50%:5%, 40%:55%:5%, 35%:60%:5%, 30%:65%:5%, 25%:70%:5%. Parameters analyzed at the I step were water content (%), ash content (%), fat content (%), protein content (%), fiber content (%), colour (L), colour (°Hue), the flakes’ crispness resistance in milk (second), rehydration level (%), texture(kg/cm2), and organoleptic values (colour, flavour, taste, texture and texture score). The II step was testing quality of flakes with the best treatment that was campared with control. The best treatment of the flakes was found with the composition 25%:70%:5%. Parameters analyzed at the II step were water content (%), ash content (%), fat content (%), protein content (%), fiber content (%), colour (L), colour (°Hue), the flakes’ crispness resistance in milk (second), rehydration level (%), texture(kg/cm2), and organoleptic values (colour, flavour, taste, texture and texture score).
The results at the I step showed that the comparison of mocaf flour and corn flour, and the addition of red bean flour had no significant effect on water content, but had significant effect on fat content, and highly significant effect on the other parameters. At the second step, it was found that there was difference between the best treatment flakes and control, and at the chemical and sensory characterization, the flakes with the best treatment was better.
Keyword: Mocaf flour, Corn flour, Red bean flour, flakes
