Peningkatan Kandungan Serat Pangan Larut Tepung Ampas Tahu dan Kajian Sifat Fisikokimianya sebagai Bahan Baku Pangan
Date
2021-09-17Author
Aristyarini, Rizki
Yasni, Sedarnawati
Syamsir, Elvira
Metadata
Show full item recordAbstract
Tepung ampas tahu sebagian besar terdiri dari serat pangan tidak larut
(insoluble dietary fiber, IDF), namun belum dimanfaatkan secara optimal sebagai
bahan pangan. IDF cenderung lebih sulit digunakan sebagai ingredient
dibandingkan serat pangan larut (soluble dietary fiber, SDF) sehingga diperlukan
upaya meningkatkan kadar SDF tepung ampas tahu agar dapat diaplikasikan pada
pangan olahan. Penelitian ini bertujuan untuk menganalisis potensi peningkatan
serat pangan larut tepung ampas tahu, menganalisis sifat fisikokimia tepung
ampas tahu menggunakan retort dengan perlakuan suhu dan waktu berbeda, serta
menentukan perlakuan terpilih berdasarkan profil serat pangannya. Peningkatan
SDF dilakukan dengan teknik heat moisture treatment (HMT) menggunakan
retort pada suhu 110℃ dan 121℃, dengan variasi waktu 20, 30, dan 40 menit.
Parameter kimia yang dievaluasi adalah komposisi kandungan gizi (proksimat)
dan profil serat pangan, sedangkan parameter fisik yang dievaluasi adalah jumlah
rendemen, daya serap air, kelarutan, daya mengembang, karakteristik pasta, daya
serap minyak, aktivitas dan stabilitas emulsi, serta indeks derajat putih.
Hasil penelitian menunjukkan bahwa kandungan tepung ampas tahu
didominasi oleh total serat pangan (total dietary fiber, TDF) sebesar 79,45%bk
(terdiri dari IDF 66,8%bk, dan SDF 12,66%bk). Perlakuan pemanasan bertekanan
menggunakan retort secara signifikan dapat menghasilkan kadar SDF tertinggi
pada pemanasan 110℃ selama 40 menit (14,48%bk) dan 121℃ selama 30 menit
(14,08%bk). Rasio SDF dan TDF tertinggi dihasilkan pada perlakuan pemanasan
110℃ selama 40 menit (18,08%). Hasil penelitian ini menunjukkan bahwa suhu
pemanasan berpengaruh nyata (p < 0,05) terhadap perubahan TDF, IDF, SDF,
daya serap air, kelarutan, daya mengembang, viskositas maksimal, viskositas
breakdown, aktivitas emulsi, dan indeks derajat putih. Waktu pemanasan
berpengaruh nyata berpengaruh nyata (p < 0,05) terhadap perubahan IDF, SDF,
viskositas akhir, stabilitas emulsi, dan indeks derajat putih, sedangkan interaksi
antara suhu dan waktu pemanasan berpengaruh nyata (p < 0,05) terhadap
perubahan TDF, IDF, SDF, viskositas breakdown, viskositas akhir, dan aktivitas
emulsi. Perlakuan terpilih adalah perlakuan pemanasan 110℃ selama 40 menit
dan 121℃ selama 30 menit yang masing-masing menghasilkan SDF tertinggi dan
IDF terendah. Profil serat pada perlakuan terpilih tidak berbeda nyata
dibandingkan tepung kontrol, sedangkan daya serap air, daya mengembang,
viskositas maksimal, viskositas setback, viskositas akhir, aktivitas emulsi,
stabilitas emulsi, dan indeks derajat putih menghasilkan penurunan yang berbeda
signifikan dibandingkan tepung kontrol. Karakteristik sifat fisikokimia pada
perlakuan terpilih dapat digunakan pada pengembangan produk bakery, serta
sebagai bahan pengisi (filler). Tofu dregs flour mostly consists of insoluble dietary fiber (IDF), but it has
not been used optimally as a food material. IDF tends to be more difficult to use
as an ingredient than soluble dietary fiber (SDF). Efforts are needed to increase
the SDF content of tofu dregs so that it can be applied to processed foods.This
study aimed to analyze the the potential for increasing soluble dietary fiber in tofu
dregs flour, analyze the physical properties of modified tofu dregs flour using the
retort with different temperature and time treatments, and determine the selected
treatment based on its dietary fiber profile. The process of increasing the SDF of
tofu dregs flour was carried out by heat moisture treatment (HMT) technique
using a retort at a temperature of 110℃ and 121℃, with time variations of 20, 30,
and 40 minutes. The chemical parameters evaluated were the composition of the
nutrient content (proximate) and dietary fiber, while the physical parameters
evaluated were yield amount, water absorption capacity, solubility, swelling
power, paste characteristics, oil absorption capacity, emulsion activity and
stability, and white degree index. The results showed that the content of tofu dregs
flour was dominated by dietary fiber (total dietary fiber, TDF) of 79,45%db
(consisting of IDF of 66,8%db, and SDF of 12,66%db). Pressure heating
treatment using retort significantly produce the highest SDF content at heating at
110℃ for 40 minutes (14,48%db) and 121℃ for 30 minutes (14,08%db). The
highest ratio of SDF and TDF was obtained at the heating treatment of 110℃ for
40 minutes (18,08%). The results of this study show that the heating temperature
had significant effect (p < 0,05) on changes in TDF, IDF, SDF, water absorption
capacity, solubility, swelling power, maximum viscocity, breakdown viscosity,
emulsion activity, and white degree index. The heating time had a significant
effect (p < 0,05) on changes in IDF, SDF, final viscosity, emulsion stability, and
white degree index, while the interaction between temperature and heating time
had significant effect (p < 0,05) on changes in TDF, IDF, SDF, breakdown
viscosity, final viscosity, and emulsion activity. The selected treatment was
heating treatment at 110℃ for 40 minutes and 121℃ for 30 minutes, each of
which resulted in the highest SDF and the lowest IDF. The fiber profile of the
selected treatment was not significantly different compared to control flour, while
water absorption, swelling power, maximum viscosity, setback viscosity, final
viscosity, emulsion activity, emulsion stability, and white degree index resulted
significantly different reductions compared to control flour. The characteristics of
the physicochemical properties of selected treatment can be used in the
development of bakery products, as well as as a filler.
Collections
- MT - Agriculture Technology [2207]