Filiana Rizqi Utami, - (2022) PEMANFAATAN TEPUNG PISANG-SINGKONG SEBAGAI ALTERNATIF PENGGANTI TEPUNG TERIGU PADA PEMBUATAN MIE DENGAN PENAMBAHAN PUTIH TELUR ATAU ISOLAT KEDELAI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Secara umum, mie tepung terigu memiliki tekstur kenyal dan elastis, karena adanya amilosa, amilopektin dan protein gluten. Orang dengan penyakit celiac intoleran terhadap gluten sehingga untuk menikmati mie seperti orang pada umumnya diperlukan alternatif tepung bebas gluten pengganti tepung terigu salah satunya tepung pisang-singkong. Untuk menambah nilai gizi dan tekstur mie seperti penggunaan tepung terigu, maka ditambahkan protein putih telur atau isolat kedelai dan xanthan gum atau air abu. Tujuan penelitian ini untuk mengetahui pengaruh penambahan protein putih telur atau isolat kedelai serta pengaruh xanthan gum atau air abu pada mie tepung pisang-singkong terhadap profil fisikokimia dan organoleptik. Tahapan penelitian diantaranya produksi mie tepung pisang-singkong, analisis profil fisikokimia meliputi profil kimia (kadar air, kadar abu dan kadar protein), profil fisik (waktu optimum masak, swelling index, susut masak dan daya serap air) dan kadar gluten serta uji organoleptik. Berdasarkan hasil analisis profil kimia sampel mie tepung pisang-singkong memenuhi baku mutu mie basah yang ditetapkan SNI 2987-2015, untuk kadar abu menunjukkan hasil yang lebih tinggi dari baku mutu. Beberapa formulasi yang baik kadar air dan abu pada penambahan putih telur dan xanthan gum (PTX) masing-masing berkisar (24,95% dan 1,80%), sedangkan kadar protein pada penambahan isolat kedelai dan air abu (PKA) berkisar (12,89%). Pada profil fisik untuk waktu optimum masak dan swelling index pada penambahan isolat kedelai dan air abu (PKA) masing-masing berkisar (2,50 menit dan 186,10%), susut masak pada penambahan putih telur dan xanthan gum (PTX) berkisar (5,85%), sedangkan daya serap air pada penambahan putih telur dan air abu (PTA) berkisar (73,95%). Kadar gluten pada penambahan isolat kedelai dan air abu (PKA) berkisar (1,10%). Profil fisikokimia dipengaruhi penambahan jenis protein pada mie tepung pisang-singkong serta formulasi terbaik sebagai mie bebas gluten adalah penambahan isolat kedelai. Selain itu pada kadar abu, swelling index, daya serap air dan kadar gluten juga dipengaruhi oleh penambahan jenis pengempal, serta formulasi terbaik sebagai mie bebas gluten adalah penambahan air abu. Hasil uji organoleptik diperoleh rerata skor 4 (suka) terhadap atribut warna, aroma, rasa, tekstur, dan kesukaan keseluruhan sampel mie tepung pisang-singkong. In general, wheat flour noodles have a chewy and elastic texture, due to the presence of amylose, amylopectin and gluten protein. People with celiac disease are intolerant of gluten so to enjoy noodles like people in general, an alternative to gluten-free flour is needed instead of wheat flour, one of which is banana-cassava flour. To add nutritional value and texture to noodles such as the use of wheat flour, egg white protein or soy isolates and xanthan gum or ash water are added. The purpose of this study was to determine the effect of adding egg white protein or soybean isolates and the effect of xanthan gum or ash water on banana-cassava flour noodles on the physicochemical and organoleptic profile. The research stages include the production of banana-cassava flour noodles, physicochemical profile analysis including chemical profile (moisture content, ash content and protein content), physical profile (optimum cooking time, swelling index, cooking shrinkage and water absorption) and gluten content and organoleptic tests. Based on the results of the chemical profile analysis of banana-cassava flour noodle samples, it meets the wet noodle quality standards set by SNI 2987-2015, the ash content shows results higher than the quality standards. Some formulations have good moisture and ash content in the addition of egg white and xanthan gum (PTX) ranged (24.95% and 1.80%), respectively, while protein levels in the addition of soy and ash water isolates (PKA) ranged (12.89%). In the physical profile for the optimum cooking time and swelling index on the addition of soy isolates and ash water (PKA) ranged (2.50 minutes and 186.10%), respectively, cooking shrinkage in the addition of egg white and xanthan gum (PTX) ranged (5.85%), while water absorption in the addition of egg white and ash water (PTA) ranged (73.95%). Gluten levels in the addition of soy and ash water isolates (PKA) ranged (1.10%). The physicochemical profile is influenced by the addition of protein types to banana-cassava flour noodles and the best formulation as gluten-free noodles is the addition of soybean isolates. In addition, the ash content, swelling index, water absorption and gluten content are also influenced by the addition of a type of crusher, and the best formulation as gluten-free noodles is the addition of ash water. The results of the organoleptic test obtained an average score of 4 (likes) on the attributes of color, aroma, taste, texture, and overall preferences of the banana-cassava flour noodle sample.
| Item Type: | Thesis (S1) |
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| Additional Information: | ID SINTA Dosen Pembimbing: Zackiyah : 6683065 Ali Kusrijadi : 6071327 |
| Uncontrolled Keywords: | Air abu atau xanthan gum, fisikokimia, tepung pisang-singkong, organoleptik, protein putih telur atau isolat kedelai |
| Subjects: | L Education > L Education (General) Q Science > QC Physics |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Filiana Rizqi Utami |
| Date Deposited: | 06 Sep 2022 03:24 |
| Last Modified: | 06 Sep 2022 03:24 |
| URI: | http://repository.upi.edu/id/eprint/78255 |
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