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  • i

    PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour)

    DENGAN TEPUNG TERIGU DAN PENAMBAHAN TEPUNG DAUN

    KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK PASTA

    KERING MAKARONI

    TUGAS AKHIR

    Diajukan untuk Memenuhi Syarat Sidang Sarjana

    Program Studi Teknologi Pangan

    Oleh:

    Putri Hani Sundari

    14.302.0155

    PROGRAM STUDI TEKNOLOGI PANGAN

    FAKULTAS TEKNIK

    UNIVERSITAS PASUNDAN

    BANDUNG

    2019

  • PENGARUH PERBANDINGAN MOCAF (Modified Cassava Flour)

    DENGAN TEPUNG TERIGU DAN PENAMBAHAN TEPUNG DAUN

    KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK PASTA

    KERING MAKARONI

    Lembar Pengesahan

    TUGAS AKHIR

    Oleh :

    Putri Hani Sundari

    14.302.0155

    Menyetujui :

    Pembimbing I Pembimbing II

    (Dr. Ir. Nana Sutisna Achyadi, MSc)

    (Ir. Neneng Suliasih, MP)

  • DAFTAR ISI

    KATA PENGANTAR ............................................................................................ i

    DAFTAR ISI ......................................................................................................... iv

    DAFTAR TABEL ................................................................................................ vi

    DAFTAR GAMBAR ........................................................................................... xii

    DAFTAR LAMPIRAN ...................................................................................... xiii

    I PENDAHULUAN ............................................................................................... 1

    1.1. Latar Belakang .................................................................................................. 1

    1.2. Identifikasi Masalah ......................................................................................... 4

    1.3. Maksud dan Tujuan Penelitian ....................................................................... 4

    1.4. Manfaat Penelitian............................................................................................ 5

    1.5. Kerangka Pemikiran ......................................................................................... 5

    1.6. Hipotesis ............................................................................................................ 9

    1.7. Tempat dan Waktu Penelitian ......................................................................... 9

    II TINJAUAN PUSTAKA .................................................................................. 10

    2.1. Tepung Terigu10

    2.2. MOCAF (Modified Cassava Flour) ................................................................. 11

    2.3. Tepung Daun Kelor ............................................................................................ 13

    2.4. Pasta Makaroni .................................................................................................... 17

    2.4.1. CMC ................................................................................................ 19

    2.4.2. Garam .............................................................................................. 20

    2.4.3. Margarin............................................................................................... 20

    III METODE PENELITIAN ............................................................................. 22

    3.1. Alat dan Bahan ............................................................................................... 22

    3.1.1. Bahan Penelitian.............................................................................. 22

    3.1.2. Alat-alat Penelitian .......................................................................... 22

    3.2. Metode Penelitian ........................................................................................... 23

    3.2.1. Penelitian Pendahuluan ................................................................... 23

  • 3.2.2. Penelitian Utama ............................................................................. 23

    3.2.3. Rancangan Perlakuan ...................................................................... 23

    3.2.4. Rancangan Percobaan ..................................................................... 24

    3.2.5. Rancangan Analisis ......................................................................... 26

    3.2.6. Rancangan Respon .......................................................................... 27

    3.3. Deskripsi Penelitian ....................................................................................... 28

    3.3.1. Prosedur Penelitian Pendahuluan .................................................... 28

    3.3.2. Prosedur Penelitian Utama .............................................................. 29

    IV. HASIL DAN PEMBAHASAN ..................................................................... 34

    4.1. Penelitian Pendahuluan.................................................................................. 34

    4.2. Penelitian Utama ............................................................................................ 35

    4.2.1. Kadar Air ......................................................................................... 35

    4.2.2. Kadar Protein .................................................................................. 37

    4.2.3. Daya Rehidrasi ................................................................................ 39

    4.2.4. Respon Organoleptik ....................................................................... 41

    4.3. Penentuan Produk dengan Karakteristik Terbaik ....................................... 49

    4.3.1. Uji Aktivitas Antioksidan ............................................................... 50

    BAB V KESIMPULAN DAN SARAN .............................................................. 52

    DAFTAR PUSTAKA .......................................................................................... 54

  • ABSTRAK

    Tujuan dari penelitian ini adalah untuk mengetahui perbandingan tepung

    mocaf dengan tepung terigu dan penambahan tepung daun kelor yang tepat dalam

    pembuatan pasta kering makaroni.

    Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang

    terdiri dari 2 faktor dan 3 taraf sebanyak 3 kali ulangan. Rancangan perlakuan

    terdiri dari perbandingan mocaf dengan tepung terigu (1:1), (1:2), dan (1:3) serta

    dengan penambahan daun kelor (8%, 9%, dan 10%).Respon organoleptik terdiri

    dari atribut warna kering, warna matang, tekstur, rasa, dan aroma. Analisis kimia

    terdiri dari kadar air, kadar protein, dan antioksidan untuk sampel dengan

    karakteristik terbaik. Respon fisik dilakukan dengan pengukuran daya rehidrasi.

    Hasil penelitian pendahuluan analisis kimia tepung daun kelor memiliki

    kadar air sebesar 7,00% dan kadar protein sebesar 18,93%. Hasil penelitian utama

    menunjukkan perbandingan mocaf dengan tepung terigu berpengaruh terhadap

    kadar air, protein, daya rehidrasi dan organoleptik warna kering, aroma dan

    tekstur. Penambahan tepung daun kelor berpengaruh terhadap kadar air, kadar

    protein, daya rehidrasi dan organoleptik yang meliputi warna kering, aroma, dan

    tekstur. Interaksi antara perbandingan mocaf dengan tepung terigu dan

    penambahan tepung daun kelor berpengaruh terhadap kadar protein, dan

    organoleptik yang meliputi warna kering, warna matang, aroma dan tekstur.

    Produk dengan karakteristik terbaik yaitu pada sampel a3b3 mengacu pada kadar

    protein tertinggi yaitu 12,80%, kadar air 5,22%, daya rehidrasi sebesar 95,60%

    menghasilkan kadar aktivitas antioksidan dengan nilai IC50 sebesar 4881,46 ppm.

    Kata kunci : Makaroni, Mocaf, Tepung daun kelor, Tepung terigu

  • ABSTRACT

    The purpose of this study was to determine the comparison of mocaf

    flour with wheat flour and the addition of Moringa leaf flour which is appropriate

    in making dry macaroni paste.

    This study used a Randomized Block Design (RBD) consisting of 2

    factors and 3 levels of 3 replications. The treatment design consisted of a

    comparison of mocaf with wheat flour (1: 1), (1: 2), and (1: 3) and with the

    addition of Moringa leaves (8%, 9% and 10%). The organoleptic response

    consisted of color attributes dry, mature color, texture, taste and aroma.

    Chemical analysis consisted of water content, protein content, and antioxidants

    for samples with the best characteristics. Physical response is done by measuring

    rehydration power.

    The results of the preliminary study of chemical analysis of Moringa leaf

    flour have a moisture content of 7.00% and protein content of 18.93%. The main

    results of the study showed a comparison of mocaf with wheat flour influencing

    water content, protein, rehydration power and organoleptic dry color, aroma and

    texture. The addition of Moringa leaf flour has an effect on water content, protein

    content, rehydration and organoleptic power which includes dry color, aroma,

    and texture. The interaction between the mocaf ratio and wheat flour and the

    addition of Moringa leaf flour affect the protein content, and organoleptic which

    includes dry color, mature color, aroma and texture. Products with the best

    characteristics in the a3b3 sample refers to the highest protein content of 12.80%,

    water content of 5.22%, rehydration power of 95.60% resulting in levels of

    antioxidant activity with IC50 values of 4881.46 ppm.

    Keywords: Macaroni, Mocaf, Wheat flour, Moringa