OPTIMASI PENGGUNAAN TEPUNG MOCCAF, AMPAS TAHU, AMPAS KECAP, DAN BEKATUL DALAM PEMBUATAN TEPUNG KOMPOSIT

Della Azhari Nur Mariam, 113020025 and Sumartini, DS and Asep Dedy Sutrisno, DS (2016) OPTIMASI PENGGUNAAN TEPUNG MOCCAF, AMPAS TAHU, AMPAS KECAP, DAN BEKATUL DALAM PEMBUATAN TEPUNG KOMPOSIT. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

INTISARI Penelitian ini bertujuan untuk mencari formula tepung komposit dengan cara mengoptimalkan penggunaan bahan baku tepung moccaf, tepung ampas tahu, tepung ampas kecap, dan tepung bekatul tanpa mengurangi mutu yang dihasilkan dengan menggunakan program linier. Penelitian ini menggunakan aplikasi program linier, dengan kadar protein, kadar air, kadar abu, dan kadar serat kasar sebagai faktor pembatas. Faktor pembatas tersebut diperoleh dari acuan produk tepung terigu untuk umum yang sudah ditetapkan oleh Standar Nasional Indonesia pada tahun 2009. Program linier dapat menghasilkan suatu formula yang optimal dengan bermutu baik dan harga terjangkau. Hasil Penelitian pendahuluan analisis kimia tepung moccaf mengandung kadar protein 1.26%, kadar air 6%, kadar abu 3%, dan serat kasar 14%. Tepung ampas tahu mengandung kadar protein 19.78%, kadar air 5.5%, kadar abu 4%, kadar serat kasar 21%. Tepung ampas kecap mengandung kadar protein 27.74%, kadar air 3%, kadar abu 2%, dan kadar serat kasar 21%. Tepung bekatul mengandung kadar protein 6.30%, kadar air 7.5%, kadar abu 13%, dan kadar serat kasar 17%. Hasil uji deskripsi, formula yang terpilih berdasarkan nilai rata-ratanya adalah Formula II. Hasil penelitian utama, analisis tepung komposit Formula I mengandung kadar protein 21.4325%, kadar air 9.5%, kadar abu 1%, kadar serat kasar 14%, kadar vitamin B1 2.14%, kadar vitamin B2 0.16%, dan kadar karotenoid total 6.72%. Formula II mengandung kadar protein 25.2144%, kadar air 9.5%, kadar abu 1%, kadar serat kasar 15%, kadar vitamin B1 2.30%, kadar vitamin B2 0.19%, dan kadar karotenoid total 8.6%. Formula III mengandung kadar protein 25.2144%, kadar air 9%, kadar abu 2%, kadar serat kasar 16%, kadar vitamin B1 2.08%, kadar vitamin B2 0.16%, dan kadar karotenoid total 6.19%. Hasil respon fisik, Formula I memiliki daya serap air sebesar 4.18 g/g, derajat putih 85%, dan baking expansion 1.78 ml/gr. Formula II memiliki daya serap air sebesar 4.76 g/g, derajat putih 90%, dan baking expansion 2.67 ml/gr. Formula III memiliki daya serap air sebesar 5.14 g/g, derajat putih 90%, dan baking expansion 2.08 ml/gr ABSTRACT This studied aimed to look for starch composite formula by means of optimizing the use of raw materials moccaf flour, flour tofu, soy pulp flour, and wheat bran without reducing the quality produced by using linear programming. This research application linear programming applications, with protein content, moisture content, ash content, and crude fiber content as a limiting factor. The limiting factor is obtained from the reference product for common wheat flour that has been established by the Indonesian National Standard in 2009. The linear program can generate an optimal formula with good quality and reasonable prices. The Preliminary research showed that chemical analysis moccaf flour containing 1:26% protein content, moisture 6%, ash content of 3% and 14% crude fiber. Flour tofu contains protein content of 19.78%, the water content of 5.5%, 4% ash content, crude fiber content of 21%. Pulp soy flour containing 27.74% protein content, moisture content of 3%, 2% ash, and crude fiber content of 21%. Wheat bran contains protein content 6.30%, 7.5% moisture content, ash content of 13%, and crude fiber content of 17%. Description of the test results, the formula that was chosen based on its average value is Formula II. The results of primary research, analysis of composite flour Formula I contain protein levels 21.4325%, the water content of 9.5%, ash content of 1%, crude fiber content of 14%, vitamin B1 2:14%, vitamin B2 0.16%, and the levels of carotenoids in total 6.72%. Formula II contains 25.2144% protein content, water content of 9.5%, 1% ash content, crude fiber content 15% 2.30% vitamin B1, vitamin B2 0.19%, and total carotenoid content of 8.6%. Formula III contains the protein content of 25.2144%, 9% moisture content, ash content of 2%, 16% crude fiber content, vitamin B1 2:08%, vitamin B2 0:16%, and total carotenoid content 6.19%. The results of physical response, Formula I has a water absorption of 4.18 g / g, whiteness 85%, and baking expansion is 1.78 ml / g. Formula II has a water absorption of 4.76 g / g, whiteness 90%, and baking expansion is 2.67 ml / g. Formula III has a water absorption of 5.14 g / g, whiteness 90%, and baking expansion 2.08 ml / g

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2016
Depositing User:	Irwan Kustiawan
Date Deposited:	04 May 2016 04:50
Last Modified:	15 Oct 2018 08:26
URI:	http://repository.unpas.ac.id/id/eprint/3672

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