PEMANFAATAN TEPUNG AMPAS KELAPA DALAM PEMBUATAN FLAKES CEREAL (KAJIAN PROPORSI TEPUNG AMPAS KELAPA: TEPUNG BERAS)

Nurrahmah Fitra Sabilla, Erni Sofia Murtini

Abstract


ABSTRAK

 

Ampas kelapa merupakan hasil samping pengolahan santan kelapa yang pemanfaatannya masih terbatas. Nilai nutrisi ampas kelapa yang cukup baik membuatnya berpotensi untuk diolah menjadi produk pangan sarapan, yaitu flakes cereal. Ampas kelapa yang digunakan dapat meningkatkan kandungan serat flakes. Penggunaan tepung ampas kelapa dalam pembuatan flakes dikombinasikan dengan tepung beras putih. Penelitian bertujuan untuk mengetahui proporsi penggunaan tepung ampas kelapa: tepung beras yang tepat dalam pembuatan flakes dan pengaruhnya terhadap daya patah, tingkat rehidrasi dalam media saji, kadar air, kadar serat kasar, kadar protein, dan kadar lemak, serta untuk mendapatkan perlakuan terbaik dari parameter tersebut. Penelitian menggunakan desain Rancangan Acak Kelompok (RAK) satu faktor perlakuan berupa proporsi penggunaan tepung ampas kelapa: tepung beras yang terdiri dari 6 level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) dengan 5 kali pengulangan. Data yang didapatkan dianalisa dengan ANOVA dan dilanjutkan dengan uji lanjut BNT dengan selang kepercayaan 95%. Flakes perlakuan terbaik berdasarkan karakteristik fisik dan kimia ditentukan dengan metode Multiple Attribute Decision Making. Perhitungan nilai AKG dilakukan terhadap flakes perlakuan terbaik. Flakes perlakuan terbaik terbuat dari 80% tepung ampas kelapa dan 20% tepung beras, memiliki nilai daya patah sebesar 0,14±0,05 N, tingkat rehidrasi dalam media saji sebesar 61,67±0,98%, kadar air sebesar 3,4±0,26%, kadar serat kasar sebesar 12,12±0,78%, kadar protein sebesar 6,30±0,16%, kadar lemak sebesar 25,29±1,20%, kadar abu sebesar 1,95±0,18%, dan kadar karbohidrat sebesar 63,06±1,11%. Nilai AKG flakes perlakuan terbaik dalam satu takaran saji (30 g) adalah 11% lemak total, 3% protein, 6% karbohidrat total, 12% serat pangan tak larut, dengan nilai energi total sebesar 150 kkal.

 

Kata Kunci: Flakes Cereal; Proporsi Tepung; Tepung Ampas Kelapa; Tepung Beras

 

ABSTRACT

 

Coconut dregs is a byproduct of coconut milk processing and its use is still limited. The good nutritional value of coconut dregs makes it potential to be processed into breakfast food, specifically cereal flakes. Coconut dregs can increase the fiber content of flakes. The use of coconut dregs flour combined with white rice flour. The objective of this research was to find the right proportion of coconut dregs flour:rice flour in producing cereal flakes and their effect on fracturability, rehydration, moisture content, crude fiber content, protein content, and fat content of flakes, also to obtain the best treatment of those parameters. This research used Randomized Block Design with 1 factor, the proportion of coconut dregs flour:rice flour in 6 differents level (80:20, 70:30, 60:40, 50:50, 40:60, 30:70) with 5 replications. The data were subjected to analysis of variance (ANOVA) and further tested by LSD test with 95% confidence interval. The best treatment results based on the physical and chemical characteristic of flakes was obtained by Multiple Attribute Decision Making method. The Recommended Dietary Allowance (%RDA) was calculated to the best treatment flakes. The best treatment was found in the flakes made with the proportion of 80% coconut dregs flour and 20% rice flour. The best flakes have the characteristics of 0,14±0,05 N fracturability, 61,67±0,98% rehydration, 3,4±0,26% water content, 12,12±0,78% crude fiber content, 6,30±0,16% protein content, 25,29±1,20% fat content, 1,95±0,18% ash content, and 63,06±1,11% carbohydrate content. The %RDA of the  best treatment flakes in one serving size (30 g) are 11% total fat, 3% protein, 6% total carbohydrate, 12% insoluble dietary fiber, and 150 kcal total energy.

 

Key words: Cereal flakes, Coconut Dregs Flour, Flour Proportion, Rice Flour


Keywords


Flakes Cereal; Proporsi Tepung; Tepung Ampas Kelapa; Tepung Beras

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DOI: http://dx.doi.org/10.21776/ub.jtp.2020.021.03.2

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