Efendi, Diky (2023) Kajian Subtitusi Tepung Kecambah Kacang Tunggak (Vigna unguiculata L. Walp) Dan Penambahan Xanthan Gum Pada Pembuatan Tiwul Instan. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Tiwul has been used as an alternative staple food besides rice for a long time known to the general public. However, tiwul is now increasingly difficult to find because of the process of making and cooking which is quite time-consuming, content of nutrition in tiwul is still considered low. One alternative to increase the value of on tiwul, namely by changing it into high-protein instant tiwul. Making high-protein instant tiwul can be done by substituting raw materials tiwul with cowpea sprout flour and the addition of xanthan gum. The purpose of this study was to determine the effect of flour substitution cowpea sprouts and the addition of xanthan gum in production of instant tiwul generated. The experimental design used is design Completely Randomized (CRD) factorial pattern with two factors. Factor I is substitution cowpea sprout flour (15%, 20%, 25%), while factor II was addition of xanthan gum (1%, 1.5%, 2%). The best treatment in this study i.e. treatment with cowpea sprout flour substitution of 20% and the addition of 1.5% xanthan gum which produces instant tiwul with characteristics: 9.00% moisture content, 1.84% ash content, 6.75% protein content, starch content 73.45%, amylose content 25.54%, swelling volume 126.06%, yield rehydration 115.22%, dietary fiber 10.19%, protein digestibility 22.43% and test organoleptic include color 3.38 (rather like), taste 3.12 (rather like), Aroma 3.27 (rather like), texture 3.35 (rather like). Keywords: cowpea sprout flour, xanthan gum, instant tiwul
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Contributors: |
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| Subjects: | Q Science > QC Physics Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | DIKY _ EFENDI | ||||||||||||
| Date Deposited: | 25 May 2023 07:28 | ||||||||||||
| Last Modified: | 25 May 2023 07:28 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13626 |
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