Pengaruh Proporsi Tepung Pra-Masak Jewawut, Tapioka, Kacang Tunggak, dan Ikan Lele terhadap Katakteristik Sereal Flakes sebagai Alternatif Sarapan Sehat

Mulyani, Dwi (2024) Pengaruh Proporsi Tepung Pra-Masak Jewawut, Tapioka, Kacang Tunggak, dan Ikan Lele terhadap Katakteristik Sereal Flakes sebagai Alternatif Sarapan Sehat. Undergraduate thesis, UPN "Veteran" Jawa Timur.

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Abstract

Flakes are a ready-to-eat food that has the potential to be an alternative breakfast menu that can meet calorie needs. This research aims to analyze the effect of treatment of the proportion of pre-cooked millet and tapioca flour as well as the proportion of cowpea flour and catfish meal on the chemical, physical and organoleptic properties of flakes. The research method used was a Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors with 2 replications. Factor I is the proportion of pre-cooked millet and tapioca flour (75:25; 80:20; 85:15) and factor II is the proportion of cowpea flour and catfish flour (65:35; 75:25; 85:15). The resulting data was analyzed using ANOVA at 5% level with Duncan's advanced test (DMRT) if there was a significant interaction (P≤0.05). The best treatment in this study was flakes with a proportion of pre-cooked millet and tapioca flour (85 : 15) and a proportion of cowpea flour and catfish meal (85 : 15) which had a water content of 3.84%, ash 2.68%, fat 5.76%, protein 8.38%, carbohydrates 79.34%, starch 42.17% rehydration power 84.95%, breaking power 9.5 N, and organoleptic tests including taste 3.8 (neutral), aroma 3.36 (neutral), color (3.6) neutral, and crunchiness 4.16 (like), protein digestibility 74.61%, starch digestibility 62.52%, dietary fiber 7.04%, and total calories 452.9 cal.

Item Type:

Thesis (Undergraduate)

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