ABSTRAK
FRISKA TRISANI. Pengaruh Perbandingan Tepung Tempe dengan Tapioka dan
Penambahan Karagenan Terhadap Mutu Burger Petela, dibimbing oleh RONA J. NAINGGOLAN dan HERLA RUSMARILIN.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan tepung tempe dengan tapioka dan penambahan karagenan terhadap mutu burger petela. Burger petela terbuat dari tepung tempe, tapioka dan wortel sehingga disingkat menjadi petela. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu perbandingan tepung tempe dengan tapioka (P): (70%:30%, 60%:40%, 50%:50%, 40%:60%) dan penambahan karagenan (K): (0%, 0,5%, 1%, 1,5%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar lemak (%), kadar serat kasar (%), kadar protein (%), indeks warna, tekstur (g/mm), uji organoleptik warna, tekstur, aroma, dan rasa.
Hasil penelitian menunjukkan bahwa perbandingan tepung tempe dengan tapioka memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein, indeks warna (oHue), tekstur (kepadatan), uji organoleptik warna, tekstur, aroma dan rasa. Penambahan karagenan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, dan tekstur (kepadatan), serta berbeda nyata terhadap uji organoleptik tekstur. Interaksi kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan tekstur (kepadatan). Perbandingan tepung tempe dengan tapioka 60%:40% (T2) dan penambahan karagenan 1,5% (K4) menghasilkan burger petela dengan mutu terbaik. Produk terbaik dilakukan penentuan β-karoten yaitu sebesar 0,0263mg/100g.
Kata kunci: tepung tempe, tapioka, karagenan, burger petela.
ABSTRACT
FRISKA TRISANI. The Effect of Ratio of Tempeh Flour with Tapioca and Addition of Carrageenan on the Quality of Petela Burger, supervised by RONA J. NAINGGOLAN and HERLA RUSMARILIN.
The aim of the research was to find the effect of ratio of tempeh flour with tapioca and addition of carrageenan on the quality of petela burger. Petela burger was made tempeh flour, carrot, and tapioca so shortened petela. The research was using completely randomized design with two factors, i.e ratio of tempeh flour and tapioca (P): (70%:30%, 60%:40%, 50%:50%, 40%:60%) and addition of carrageenan (K): (0%, 0,5%, 1%, 1,5%). Parameter analyzed were moisture content (%), ash content (%), fat content (%), crude fiber content (%), protein content (%), color rendering index, texture (g/mm), organoleptic value of color, texture, flavor, and taste.
The results showed the that ratio of tempeh flour with tapioca had highly significant effect on moisture content, ash content, fat content, crude fiber content, protein content, color rendering index (oHue), texture (compactness), organoleptic value of color, texture, flavor, and taste. The addition of carrageenan had highly significant effect on moisture content, ash content, crude fiber content, texture (tenderness), and had significant effect on organoleptic value of texture. Interaction of the two factors had significant effect on moisture content and texture (tenderness). The ratio of tempeh flour with tapioca of 60%:40% (T2) and addition of caraageenan 1,5% (K4) produced the best
petela burger. The best product β-carotene was determined was 0,0263mg/100g.
Keywords: tempeh flour, tapioca, carrageenan, petela burger.
