INOVASI BUBUR INSTAN BERBASIS TEPUNG KIMPUL (XANTHOSOMA SAGITTIFOLIUM) DAN TEPUNG KEDELAI HITAM (GLYCINE SOJA) (KAJIAN PROPORSI TEPUNG DAN PENAMBAHAN AGAR)

Geugeut Zahra Kasih, Erni Sofia Murtini
  JTP, pp. 201-210  

Abstract


ABSTRAK

Bubur instan saat ini menjadi salah satu alternatif untuk memenuhi kebutuhan energi dan nutrisi tubuh. Umumnya bubur instan dibuat dari tepung beras, namun penelitian ini menggunakan kimpul dan kedelai hitam sebagai bahan baku. Penelitian bertujuan untuk mengetahui pengaruh proporsi tepung kimpul dan tepung kedelai hitam serta penambahan agar terhadap sifat fisikokimia dan organoleptik bubur instan, juga untuk mendapatkan perlakuan terbaik dari faktor-faktor tersebut. Penelitian menggunakan Rancangan Acak Kelompok (RAK), dengan 2 faktor yaitu faktor I proporsi tepung kimpul dengan tepung kedelai hitam (50%:50%, 60%:40%, 70%:30%), serta faktor II penambahan agar (1% dan 2% dari berat tepung) dengan empat kali ulangan. Data dianalisa dengan ANOVA (Analysis of Variance). Pemilihan perlakuan terbaik menggunakan metode Multiple Attribute. Pengujian organoleptik (uji hedonik) dianalisa menggunakan Friedman Test. Perlakuan terbaik diperoleh pada proporsi tepung kimpul:tepung kedelai hitam sebesar 70:30 dan konsentrasi agar 2% dengan karakteristik kadar air 9.87%; kadar abu 7.10% bk ; kadar protein 30.39% bk ; kadar lemak 5.05% bk; kadar karbohidrat 57.46% bk; daya rehidrasi 7.50 ml/g; waktu rehidrasi 62.50 detik/5 g; warna kecerahan (L*) 0.19; warna kemerahan (a*) 0.53; dan warna kekuningan 15.20

ABSTRACT

Instant porridge is currently one of the alternative to meet energy and nutrients needs of the human body. Instant porridge is generally made from rice flour, but this study uses cocoyam and black soybeans as basic materials. The study aims to determine the effect of the cocoyam and black soybean flour proportion and agar addition toward the physicochemical and organoleptic properties of instant porridge, also to obtain the best treatment of these factors. This research uses a factorial randomized block design with two factors. The first factor is the proportion of cocoyam flour and black soybean flour (50%:50%; 60%:40%; 70%:30%) and the second factor is agar addition (1% and 2% of flour weight) with four replications. Data are analyzed by ANOVA (Analysis of Variance). Organoleptic test (hedonic test) is analyzed by Friedman Test. Multiple attribute method is used to select the best treatment. The best treatment is obtained from the proportion of cocoyam flour:black soybean flour at 70:30 with 2% agar. It has an average value of the water content at 9.87%; 7.10% bk ash content; 30.39% bk protein content; 5.05% bk fat content; 57.46% bk carbohydrate content; 7.50 ml/g rehydration strength; 62.50 s/5 g rehydration time; brightness (L*) at 0.19; redness (a*) at 0.53; and yellowness (b*) at 15.20


Keywords


Agar; Bubur Instan; Kedelai Hitam; Kimpul

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