| dc.contributor.advisor | Sulaeman, Ahmad | |
| dc.contributor.author | Agustina, Salsabila Zetia | |
| dc.date.accessioned | 2023-12-04T01:24:14Z | |
| dc.date.available | 2023-12-04T01:24:14Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/132581 | |
| dc.description.abstract | Talas beneng merupakan umbi lokal yang belum banyak dimanfaatkan potensinya sebagai bahan makanan. Kwetiau dari tepung talas beneng merupakan suatu inovasi produk sehingga dapat meningkatkan minat masyarakat untuk mengkonsumsi bahan pangan lokal. Tujuan penelitian ini mengembangkan formula kwetiau berbasis tepung talas beneng dan tepung mocaf yang diperkaya isolat protein kedelai sebagai upaya diversifikasi pangan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang meliputi 4 formula dengan rasio tepung talas beneng dan tepung mocaf antara lain F1 (90:10), F2 (80:20), F3 (70:30), dan F4 (60:40) serta penambahan 14% isolat protein kedelai pada setiap formula. Tahapan peneitian yaitu formulasi, pembuatan kwetiau, uji organoleptik, analisis kandungan gizi, penentuan formula terpilih, dan perhitungan kontribusi zat gizi terhadap AKG. Uji organoleptik dilakukan oleh 31 panelis terhadap kwetiau dibumbui dan tanpa bumbu dengan hasil F1 merupakan formula paling disukai secara keseluruhan. F1 (90:10) ditetapkan sebagai formula terpilih dengan 11,32% kadar air, 4,68% kadar abu, 1,07% kadar lemak, 16,41% kadar protein, 66,52% karbohidrat, dan 8,12% serat pangan. Formula terpilih dapat memenuhi kebutuhan energi 12,0–17,7% AKG usia dewasa dan berpotensi sebagai produk sumber protein, rendah lemak, dan tinggi serat pangan. | id |
| dc.description.abstract | Beneng taro is a local tuber that is rarely used as a food ingredient. Kwetiau from beneng taro flour is an innovation product that may increase interest in consuming local food. This research aims to develop a kwetiau formula based on beneng taro flour and mocaf enriched with isolated soy protein as an effort to food diversification. The research using Completely Randomized Design (CRD) which includes 4 formulas with the ratio of beneng taro flour and mocaf, including F1 (90:10), F2 (80:20), F3 (70:30), and F4 (60:40) and the addition of 14% isolated soy protein in each formula. The research steps was formulation, development of kwetiau, organoleptic tests, analysis of nutritional content, determination of the selected formula, and calculating the contribution of product nutrients to RDA. The organoleptic test was carried out on seasoned and unseasoned kwetiau by 31 panelists with the result that the F1 was the most preferred formula overall. F1 was determined as the selected formula containing 11.32% moisture content, 4.68% ash content, 1.07% fat content, 16.41% protein content, 66, 52% carbohydrates, and 8.12% dietary fiber. The selected formula can meet the energy needs of 12,0–17,7% RDA of adults and has the potential to be a product source of protein, low fat and high dietary fiber. | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Formulasi Kwetiau Kering Berbasis Tepung Talas Beneng dan Mocaf yang Diperkaya Isolat Protein Kedelai sebagai Alterntif dalam Upaya Diversifikasi Pangan | id |
| dc.title.alternative | Formulation of Dried Kwetiau from Beneng Taro Flour and Mocaf Enriched with Isolated Soy Protein as an Alternative for Food Diversification | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | beneng taro | id |
| dc.subject.keyword | food diversification | id |
| dc.subject.keyword | isolated soy protein | id |
| dc.subject.keyword | kwetiau | id |
| dc.subject.keyword | mocaf | id |
