Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/119708
Title: | Karakteristik Fisikokimia Sereal (Flakes) dengan Penambahan Tepung Pupa Sutra Eri (Samia cynthia ricini) |
Other Titles: | Physicochemical Characteristics of Cereals (flakes) with the Addition of Different Eri Pupa Flour (Samia chynthia ricini) |
Authors: | Sari, Dian Permata Apriantini, Astari Darmawan, Noviyan |
Issue Date: | 21-Jun-2023 |
Publisher: | IPB University |
Abstract: | Sereal salah satu menu sarapan yang banyak diminati masyarakat Indonesia
yang berasal dari oat. Sebagai upaya pemanfaatan limbah ulat sutra eri, pupa yang
dihasilkan dapat dimanfaatkan menjadi tepung untuk bahan baku sereal. Penelitian
ini bertujuan membuat formulasi sereal dengan penambahan tepung pupa eri serta
menguji sifat fisik dan kimia sebagai produk makanan yang dapat dikonsumsi oleh
masyarakat. Pembuatan sereal dilakukan dengan pengeringan menggunakan oven
pada suhu 130 oC – 170 oC. Parameter penelitian terdiri dari sifat fisik (nilai aw, pH,
tekstur, ketahanan dalam susu) sifat kimia (kadar abu, kadar air, kadar lemak, kadar
protein, kadar karbohidrat, gula total). Penelitian dilakukan menggunakan
Rancangan Acak Lengkap tiga kali pengulangan. Data dianalisis menggunakan
sidik ragam (ANOVA) dan dengan uji Tukey. Berdasarkan uji fisikokimia
dihasilkan bahwa sereal dengan taraf 4% dan 8% secara nyata memengaruhi
parameter uji. Pada sereal tepung pupa eri taraf 4% menjadi formulasi sereal terbaik
dalam kadar protein, kadar lemak dan kadar karbohidrat sehingga diharapkan dapat
dikonsumsi bagi masyarakat yang sedang diet ataupun penderita diabetes. Cereal, one of Indonesia's most popular breakfast menu, is made from oats. To responsibly reuse eri silkworm waste, the pupae produced can be utilized to generate flour for cereal basic materials. This research aims to formulate cereal mixtures with eri pupae flour while examining the physical and chemical qualities of a food product that consumers, in general, may ingest. Cereals are produced by drying them in an oven at temperatures that range from 130 °C to 170 °C. The research parameters consisted of physical properties (aw value, pH, texture, milk resistance) and chemical properties (ash content, moisture content, fat content, protein content, carbohydrate content, total sugar). The research was conducted with three repeats of Randomly Block Design. ANOVA was used to examine the data and Tukey's test. By the physicochemical tests, cereals with 4% and 8% added significantly impacted the test values. It is the best cereal formulation in terms of protein content, fat content, and carbohydrate content at 4%, and it could potentially be consumed by persons on a diet or diabetics. |
URI: | http://repository.ipb.ac.id/handle/123456789/119708 |
Appears in Collections: | UT - Technology of Cattle Products |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf Restricted Access | Cover | 615.76 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 596.5 kB | Adobe PDF | View/Open |
D34190007_Dian Permata Sari.pdf Restricted Access | Full Text | 1.03 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.