SUBSTITUSI PARSIAL TEPUNC WORTEL TERHADAP TEPUNG TERIGU DALAM PEMBUATAN BISKUIT TINGGI SERAT MAKANAN DAN B-KAROTEN

SUBSTITUSI PARSIAL TEPUNC WORTEL TERHADAP TEPUNG TERIGU DALAM PEMBUATAN BISKUIT TINGGI SERAT MAKANAN DAN B-KAROTEN

Oleh: Astuti, Sussi
Fakultas Pertanian
Dibuat: 2006-10-03 , dengan 1 file(s).

Keywords: Tepung
Subject: TEPUNG TERIGU
Call Number: 664.706 88 Ast s

ABSTRAK : Wortel merupakan jenis sayur yang sering dikonsumsi masyarakat,
tergolong sebagai sayuran sumber serat makanan yang tinggi, merupakan sumber
antioksidan alami, kandungan (3-karoten wortel cukup tinggi sehingga dapat
menjadi alternatif pengentasan kekurangan vitamin A dalam jangka panjang,
mudah diperoleh dan murah harganya. Berdasarkan potensi tersebut, dilakukan
penambahan tepung wortel dalam pembuatan biskuit sehingga diperoleh biskuit
hasil suplementasi tepung wortel yang tinggi serat dan 13-karoten.
Penelitian ini bertujuan untuk (I) Mempelajari pembuatan tepung world,
(2) Menganalisis kandungan zat gizi tepung wortel, (3) Mengetahui pengaruh
substitusi tepung world terhadap penerimaan biskuit dengan uji organoleptik, (4)
Mengetahui pengaruh substitusi tepung wortel terhadap sitat kimia biskuit.
Hasil penelitian ini diharapkan dapat menghasilkan produk biskuit dengan
kandungan serat makanan dan (3-karoten yang tinggi untuk meningkatkan
konsumsi serat dan P-karoten melalui pemanfaatan sayur dalam pembuatan
produk pangan yang menyehatkan.
Penelitian dilakukan melalui dua tahapan; tahap pertama pembuatan
tepung wortel dan menganalisis kadar air, kadar protein, kadar lemak, kadar abu,
kadar f3 -karoten, kadar serat larut dan kadar serat tidak larut tepung wortel, serta
penentuan tingkat substitusi tepung wortel terhadap tepung terigu pada biskuit
melalui metode uji coba (trial and error). Tahap kedua adalah pembuatan biskuit
dengan substitusi tepung wortel terhadap tepung terigu sebagai sumber serat dan
f3-karoten menggunakan formulasi yang diperoleh pada tahap pertama, melakukan
uji organoleptik terhadap formula biskuit yang dicobakan, analisis kimia terhadap
produk hiskuit yang dihasilkan, serta penentuan formulasi hiskuit yang terhaik.Hasil penelitian menunjukkan bahwa kandungan zat giri tepung wortel
adalah kadar air 8.20%, kadar protein 4.75 %, kadar lemak 0.55%, kadar abu
4.80%, kadar serat larut 4.88%, kadar serat tidak larut 24.35%, kadar serat total
28.32% dan kadar /1- karoten 44.9212 μg/g. Substitusi tepung wortel terhadap
tepung terigu pada keempat perlakuan berpengaruh nyata terhadap kadar air,
kadar protein, kadar abu, kadar serat larut, kadar serat tidak larut, kadar serat total,
warna, rasa dan kerenyahan, serta tidak berpengaruh nyata terhadap kadar lemak
dan aroma. Biskuit terbaik dengan substitusi tepung wortel 30 % mempunyai
kadar air 4.54 %, kadar protein 7.49 %, kadar lemak 23.36 %, kadar abu 3.02 %,
kadar serat larut 4.45 %, kadar serat tak larut 6.28 %, kadar serat total 10.73 %;
skor warna 3.81 (suka), aroma 3.29 (biasa), rasa 3.67 (suka), dan kerenyahan 3.85
(suka); sedangkan kadar f-karoten sebesar 15.984 μg/g.
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas
Lampung, Nomor Kontrak : 097/P4T/UPPM/UMSKW,SOSAG/Ill/2004)

Translation:
Carrot is a vegetable that frequently consumed by people, classified as
high fiber sources, source of natural antioxidant, having high 13-carotene content,
able to use as alternative solution for long-term vitamin A deficiency, available in
everywhere and low in price. According to the potency, adding carrot flour into
biscuit production will result high fiber and 13-carotene content of biscuit.
The research's objectives are : (I) to study carrot flour making, (2) to
analyze nutrient content of carrot flour, (3) to examine substitution effect of
carrot flour on biscuit acceptance with organoleptic test, and (4) to study
substitution effect of carrot flour on chemical properties of biscuit.
The result would be expected produce biscuit product with high level
content of' dietary fiber and (3-carotene in order to increase consumption of dietary
fiber and (3-carotene through vegetable use in making healthy food product.
The research will be conducted in two phases. The first phase is carrot
flour production and content analysis of some component including such as water,
protein, fat, ash, 13-carotene, soluble dietary fiber and insoluble dietary fiber in
carrot flour, and determination of substitution level of carrot flour for wheat flour
in biscuit using trial and error methods. The second phase is biscuit production
with substitution of carrot flour for wheat flour as dietary fiber and (3-carotene
sources using formulation as determine in the first phase, conducting organoleptic
test on experimented biscuit formula, chemical analysis on biscuit product and
determine the best biscuit formulation.
The result indicated that the nutrient content of carrot flour is such as
follow: water (8.20 %), protein (4.75 %), fat (0.55%), ash (4.80%), soluble dietary
fiber (4.88%), insoluble dietary fiber (24.35%), total dietary fiber (28.32%) and [3-
carotene is 44.9212 μg/g. Substitution of carrot flour for wheat flour on the fourth
treatment has significant effect on water contend, protein, ash, soluble dietary
fiber, insoluble dietary fiber, total dietary fiber, color, taste and crispy and havingno significant effect on fat content and smell. The best biscuit with substitution of
carrot flour 30% has water content (4.54%), protein (7.49%), fat (23.36%), ash
(3.02%), soluble dietary fiber (4.45%), insoluble dietary fiber (6.28%), total
dietary fiber (10.73%), color score 3.81 (like), smell 3.29 (neutral), taste 3.67
(like) and crispy 3.85 (like) , while [3-carotene content is 15.984 μg/g.
(Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas
Lam pu ng, Nomor Kontrak : 097/P4T/UPI'M/DMSKW,SOSAC/111/2004)

PENGARUH PENAMBAHAN TEPUNG TEMPE DAN TEPUNG WORTEL PADA TEPUNG TERIGU DALAM PEMBUATAN COOKIES

PENGARUH PENAMBAHAN TEPUNG TEMPE DAN TEPUNG WORTEL PADA TEPUNG TERIGU DALAM PEMBUATAN COOKIES


By: NUROKHIM, ERI
Email: library@lib.unair.ac.id
Post Graduate Airlangga University
Created: 2006-03-14 , with 1 file(s).

Keywords: Tempe, carrot, cookies, protein, Acarotene
Subject: COOKIES
Call Number: KKC KK TKM 24/03 Nur p
Tempe is Indonesian traditional fermented food which is often used alternatively as protein source, especially for anxious groups – baby, children under 5 years old, pregnant and lactation women. Former study indicated that tempe flour contains about 48% protein, higher than other foodstuff. Tempe can be processed into tempe flour. Tempe flour is one of cookies ingredients that can be processed into nutritious cookies (high protein cookies). These cookies could be used to reduce energy and protein deficiency. Beside energy and protein deficiency, one of nutrition problem in Indonesia is vitamin A deficiency. Vitamin A deficiency has often happened in Indonesia. Because Indonesian children do not like to eat vegetable. Therefore, children should consume various kind of vegetables. Carrot (Daucus carrota) contains rich 0-carotene, a chemical matter of vitamin A. Carrot contains 12.000 IU vitamin A, higher than other vegetables. Carrot that is processed into carrot flour, could be used as one of cookies ingredients and contains rich (3-carotene cookies.

This study attempt to analyze protein, (3-carotene and dietary fiber content in cookies in various proportion (wheat, tempe and carrot flour). The taste of these cookies are also assessed by using organoleptic test. This study is objected to increase high protein and (3-carotene cookies. The cookies could use to eliminate protein and vitamin A deficiency, that is suffered by Indonesia's children.

The method of the study was "Experimental Laboratory Research" consisted of six groups of treatment and three times replication. So, there were 18 units of experiment. Researcher used various proportion wheat flour : tempe flour : carrot flour (%) i.e. 100 : 0 :0, 60 : 40 : 0, 60 : 35 : 5, 60 : 30 : 10, 60 : 25 : 15 and 60 : 20 : 20. The content of protein, 0-carotene and dietary fiber in dough were analyzed in order to obtain descriptive analysis about the alternation of protein, 0-carotene and dietary fiber content in dough and cookies. Protein, 0-carotene and dietary fiber content in dough and cookies were analyzed in Food Technology and Science Central Laboratory, Brawijaya University. Organoleptic test was conducted in two stages. First, it was tested on adult respondent in SPAG, Surabaya, afterwards was tested on child respondent in kindergarten (TK ABA 6 Mulyorejo, Surabaya).

The result of the study showed that there was a significant difference among treatments on protein and (-carotene content of cookies in various concentration (p<0,05). It is suggested to use cookies by proportion of wheat, tempe and carrot flour (%) = 60:35:5 for children who is on protein deficiency and use cookies by proportion of wheat, tempo and carrot flour (%) = 60:20:20 for children who is on (3-carotene deficiency.
Copyrights:
Copyright © 2002 by Airlangga University Library. Surabaya


Tempe is Indonesian traditional fermented food which is often used alternatively as protein source, especially for anxious groups – baby, children under 5 years old, pregnant and lactation women. Former study indicated that tempe flour contains about 48% protein, higher than other foodstuff. Tempe can be processed into tempe flour. Tempe flour is one of cookies ingredients that can be processed into nutritious cookies (high protein cookies). These cookies could be used to reduce energy and protein deficiency. Beside energy and protein deficiency, one of nutrition problem in Indonesia is vitamin A deficiency. Vitamin A deficiency has often happened in Indonesia. Because Indonesian children do not like to eat vegetable. Therefore, children should consume various kind of vegetables. Carrot (Daucus carrota) contains rich 0-carotene, a chemical matter of vitamin A. Carrot contains 12.000 IU vitamin A, higher than other vegetables. Carrot that is processed into carrot flour, could be used as one of cookies ingredients and contains rich (3-carotene cookies.

This study attempt to analyze protein, (3-carotene and dietary fiber content in cookies in various proportion (wheat, tempe and carrot flour). The taste of these cookies are also assessed by using organoleptic test. This study is objected to increase high protein and (3-carotene cookies. The cookies could use to eliminate protein and vitamin A deficiency, that is suffered by Indonesia's children.

The method of the study was "Experimental Laboratory Research" consisted of six groups of treatment and three times replication. So, there were 18 units of experiment. Researcher used various proportion wheat flour : tempe flour : carrot flour (%) i.e. 100 : 0 :0, 60 : 40 : 0, 60 : 35 : 5, 60 : 30 : 10, 60 : 25 : 15 and 60 : 20 : 20. The content of protein, 0-carotene and dietary fiber in dough were analyzed in order to obtain descriptive analysis about the alternation of protein, 0-carotene and dietary fiber content in dough and cookies. Protein, 0-carotene and dietary fiber content in dough and cookies were analyzed in Food Technology and Science Central Laboratory, Brawijaya University. Organoleptic test was conducted in two stages. First, it was tested on adult respondent in SPAG, Surabaya, afterwards was tested on child respondent in kindergarten (TK ABA 6 Mulyorejo, Surabaya).

The result of the study showed that there was a significant difference among treatments on protein and (-carotene content of cookies in various concentration (p<0,05). It is suggested to use cookies by proportion of wheat, tempe and carrot flour (%) = 60:35:5 for children who is on protein deficiency and use cookies by proportion of wheat, tempo and carrot flour (%) = 60:20:20 for children who is on (3-carotene deficiency.