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Kembali| NIM (Student Number) | A1F018010 |
|---|---|
| Nama Mahasiswa | CITRA AMELIA PUTRI |
| Judul Artikel | Kajian Sifat Fisikokimia dan Sensoris Minuman Sereal Untuk Ibu Hamil Berbasis Tepung Beras Protani |
| Abstrak | Gizi merupakan faktor penting dalam kesehatan ibu hamil, karena asupan gizi yang tidak tercukupi akan mempengaruhi perkembangan janin. Upaya untuk mengatasi kekurangan gizi ibu hamil dengan pemberian makanan tambahan yaitu minuman sereal. Minuman sereal adalah produk siap saji yang terdiri dari susu dan sereal yaitu flakes. Kuning telur merupakan pengemulsi yang lebih baik daripada putih telur karena mengandung lesitin. Lesitin dalam kuning telur berfungsi sebagai emulsifier yang berguna untuk membentuk tekstur adonan. Tujuan penelitian ini yaitu untuk mengetahui karakteristik minuman sereal dengan variasi tepung beras protani, tepung pisang, tepung kacang hijau, tepung jagung dan persentase kuning telur serta mengetahui kombinasi perlakuan terbaik. Pada penelitian ini digunakan Rancangan Acak Lengkap (RAL) dengan faktor yang diteliti yaitu variasi tepung beras protani, tepung pisang, tepung kacang hijau, tepung jagung dan persentase kuning telur dengan taraf 0%, 2 % dan 4%. Variabel yang diuji meliputi pH, warna (L*, a*, b*), kadar air, kadar abu, kadar protein, kadar lemak dan karbohidrat by difference serta pengujian sensori meliputi aroma, rasa, tekstur dan overall. Hasil pengujian variabel karakteristik minuman sereal dianalisis menggunakan ANOVA dan uji lanjut Duncan Multiple Range Test pada taraf α = 5%. Perlakuan terbaik diuji menggunakan metode indeks efektifitas. Hasil penelitian menunjukkan bahwa variasi tepung beras protani, tepung pisang, tepung kacang hijau dan tepung jagung berpengaruh terhadap pH, warna (L*, a*, b*), kadar ar, kadar abu, kadar lemak, kadar protein, karbohidrat by difference, aroma, rasa, tekstur dan overall. persentase kuning telur meningkatkan nilai pH, warna (nilai L*, a*, b*), kadar air, kadar abu, aroma, rasa, tekstur dan overall sedangkan pada kadar air, kadar lemak dan pH mengalami penurunan. Interaksi antara kedua faktor tidak memberikan pengaruh terhadap nilai pH. Perlakuan terbaik diperoleh dengan variasi tepung beras protani : tepung pisang sebesar 70 : 5 dengan persentase kuning telur 2% memiliki nilai pH 6,83; kadar air 2,33%; kadar abu 2,47%; kadar lemak 8,67%; kadar protein 9,95%; karbohidrat 78,2%; yang sesuai dengan SNI 01-4270-1996. |
| Abstrak (Inggris) | Nutrition is an important factor in the health of pregnant women, because inadequate nutritional intake will affect fetal development. Efforts to overcome the nutritional deficiency of pregnant women are by providing additional food, namely cereal drinks. Cereal drink is a ready-to-eat product consisting of milk and cereal. Egg yolk is a better emulsifier than egg white because it contains lecithin. Lecithin in egg yolk serves as an emulsifier that is useful for forming the texture of the dough. The purpose of this study was to determine the characteristics of cereal drinks with variations of protani rice flour, banana flour, mung bean flour, corn flour and egg yolk percentage and to determine the best combination of treatments. This study used a completely randomized design (CRD) with the factors studied were variations in protani rice flour, banana flour, mung bean flour, corn flour and egg yolk percentage with levels of 0%, 2% and 4%. Variables tested include pH, color (L*, a*, b*), water content, ash content, protein content, fat and carbohydrate content by difference and sensory testing includes aroma, taste, texture and overall. The test results of the variable characteristics of cereal drinks were analyzed using ANOVA and the Duncan Multiple Range Test further test at the level of = 5%. The best treatment was tested using the effectiveness index method. The results showed that variations in protani rice flour, banana flour, mung bean flour and corn flour had an effect on pH, color (L*, a*, b*), water content, ash content, fat content, protein content, carbohydrates by difference, aroma, taste, texture and overall. The percentage of egg yolk increased the pH value, color (L*, a*, b*), water content, ash content, aroma, taste, texture and overall while the water content, fat content and pH decreased. The interaction between the two factors has no effect on the pH value. The best treatment was obtained with variations of protani rice flour: banana flour: mung bean flour: corn flour by 70: 5: 10: 15 with a percentage of 2% egg yolks having a pH value of 6.83; water content 2.33%; ash content 2.47%; fat content 8.67%; protein content of 9.95%; carbohydrates 78.2%; in accordance with SNI 01-4270-1996 |
| Kata Kunci | minuman sereal, tepung beras protani, kuning telur |
| Nama Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si |
| Nama Pembimbing 2 | Erna Kusuma Wati, SKM, M.Si |
| Tahun | 2022 |
| Jumlah Halaman | 8 |
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