FORMULASI TIWUL DAN BERAS INSTAN TINGGI PROTEIN MENGGUNAKAN TEPUNG UBI KAYU-TEPUNG LEMBAGA JAGUNG DENGAN PENAMBAHAN KONSENTRAT PROTEIN KEDELAI

Abstract The objective of the present study was to improve the tiwul quality especially its protein content by formulating instant tiwul using corn germs flours and soy protein concentrate. We conducted a factorial randomized trial. The treatment factors consisted of product shape (instant tiwul dan instant rice), proportion of cassava - corn germ flour (100:0, 90:10, 80:20, 70:30) and presentation of soy protein concentrate (0%, 10%, 20% dan 30%).The result showed that instant tiwul made of cassava flour-corn germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein and fat content than that of instant tiwul made of cassava flour without substitution of corn germ flour and without supplementation of soy protein, i.e. 6.06% and 1.14%, respectively for protein content and 1.66% and 0.39%, respectively for fat content. Besides the shape of product (tiwul and instant rice) not affected protein and fat content. Their coefficient rehydration were high, ranged 2 – 4.  In general, their sensory characteristics of cooked instant tiwul were good (rather chewy texture, and good in flavor, aroma, and color).  Keywords: Cassava flour, corn germ flour, instant tiwul, soy protein concentrate  Abstrak  Tiwul adalah makanan tradisional (agak kenyal, makanan seperti nasi yang dibuat dari tepung ubi kayu) mengandung protein yang rendah dan biasanya memiliki karakteristik fisik yang rendah.  Tujuan penelitian adalah  meningkatkan kualitas tiwul terutama kandungan proteinnya dengan formulasi tiwul instan menggunakan tepung lembaga jagung dan konsentrat protein kedelai. Penelitian menggunakan rancangan acak kelompok dengan 3 faktor yaitu bentuk produk (tiwul instan dan beras instan), proporsi tepung ubi kayu dan tepung lembaga jagung (100:0, 90:10, 80:20, 70:30) dan persentase konsentrat protein kedelai (0%, 10%, 20% dan 30%). Hasil menunjukkan tiwul instan yang terbuat dari tepung ubi kayu-tepung lembaga jagung 70:30 b/b dan konsentrat protein kedelai 3% mengandung protein dan lemak lebih tinggi dari tiwul yang terbuat dari tepung ubi kayu tanpa substitusi tepung lembaga jagung dan tanpa suplementasi konsentrat protein kedelai yaitu 6,06% dan 1,14%, berturut-turut untuk kandungan protein dan 1.66% dan 0.39%, berturut-turut untuk kadar lemak. Sedangkan bentuk produk tiwul (tiwul maupun beras instan) tidak mempengaruhi kadar protein dan kadar lemaknya. Tiwul memiliki koefisien rehidrasi cukup tinggi, berkisar 2 – 4.  Secara umum, tiwul instan memiliki karakteristik sensori yang baik (tekstur agak kenyal, dan flavor, aroma, dan warna yang baik).  Kata kunci : tiwul instan, tepung ubi kayu, tepung lembaga jagung, konsentrat protein kedelai &nbsp

PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN

The aim of the research was to make high protein instant tiwul from mocaf which was substituted with jack bean flour and given a food grade commercial thickener to improve its sensory aspect. The study used a randomized block design. The factors studied were germination treatment on jack bean (G), without pre germination (G1) and with pre germination (G2); Proportion of mocaf: jack bean flour : tapioca (w/w) (F), P1 = 75:15:10, P2 = 70:20:10 and P3 = 65:25:10 and Addition of Commercial food grade thickening agent (w/w; % to flour weight) (K), K1 = 0.5%, K2 = 0.75% and K3 = 1.0%. The variables studied were physicochemical properties (moisture content, ash content, formol value, rehydration ability, for the best treatment, protein and fat content were tested) and sensory properties. Data were analyzed by F test (ANOVA) and continued with DMRT (Duncan Multiple Range Test). Based on the effectiveness index test, the best instant tiwul was G2P3K3 (with pre germination; proportion of mocaf-jack bean flour-tapioca w/w 65:25:10; commercial food grade thickening agent 1%). This instant tiwul has a water content of 4.39% wb; protein 7.05%db (6.74%wb), fat 6.39% db (6.11%wb), ash 0.98%db (0.93%wb) and carbohydrates (by difference) 85.54% db (81.78% wb), coefficient rehydration 3,67 and formol value 0,0383 ml NaOH 0,1N/g bk

Teknologi Olahan Umbi Gadung Menjadi Keripik Gadung yang Awet, Bercita Rasa Dan Bernilai Ekonomis Tinggi di Industri Kecil Menengah

IKM Zoefa Snack was founded in 2017 and has 5 workers consisting of housewives in Dukuh Wetan Pituruh Purworejo, this IKM has a business and production activities for various processed snacks whose superior products are gadung tubers including various flavors of crackers and gadung chips. However, the marketing of this product is still limited to fulfill the markets of Purworejo and Yogyakarta Regencies. Some of the existing problems are non-uniform quality, no information on nutritional value and HCN levels, quality management and food safety have not been implemented and some products do not have PIRT and halal labels. Therefore, the processed gadung tuber product that is produced is carried out by efforts to improve processing, packaging, labeling and registration of PIRT and halal labels so that it will increase the economic value of the product and can be used as a business opportunity for partners. The processed gadung product that is transferred is the result of research by the Proposer Team that has carried out counseling, practice and production assistance. Partners are expected to increase the capacity of their products and products with better quality with attractive packaging and labels, have P.IRT and MUI halal labels so that they are more durable, have high selling value and have a wider marketing reach. The impact can further increase community income and popularize gadung chips as a superior product of Pituruh, a region rich in gadung tubers.IKM Zoefa Snack didirikan Tahun 2017 memiliki 5 pekerja yang terdiri dari ibu-ibu rumah tangga di Dukuh Wetan Pituruh Purworejo, IKM ini memiliki usaha dan kegiatan produksi aneka olahan makanan ringan yang produk unggulannya yaitu umbi gadung diantaranya kerupuk dan chips gadung aneka rasa. Akan tetapi pemasaran produk ini masih terbatas untuk memenuhi pasar Kabupaten Purworejo dan Yogyakarta. Beberapa permasalahan yang ada yaitu mutu tidak seragam, belum ada informasi nilai gizi dan kadar HCN, belum dilaksanakannya manajemen mutu dan keamanan pangan serta beberapa produk belum ada PIRT dan label halal. Oleh karena itu produk olahan umbi gadung yang dihasilkan ini dilakukan usaha perbaikan pengolahan, pengemasan pelabelan dan pendaftaran PIRT serta label halal sehingga akan meningkatkan nilai ekonomis produk dan dapat dijadikan sebagai peluang usaha bagi mitra. Produk olahan gadung yang ditransfer merupakan hasil penelitian dari Tim Pengusul yang telah melaksanakan penyuluhan, praktik dan pendampingan produksi. Mitra diharapkan dapat meningkatkan kapasitas produknya dan produk semakin baik kualitasnya dengan kemasan dan label yang menarik, memiliki P.IRT dan label halal MUI sehingga lebih awet, bernilai jual tinggi dan jangkauan pemasaran yang lebih luas. Dampak lebih jauh dapat meningkatkan pendapatan masyarakat dan mempopulerkan keripik gadung sebagai produk unggulan Pituruh yang merupakan daerah kaya akan umbi gadung

PENERAPAN PRINSIP-PRINSIP HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYELENGGARAAN MAKANAN LAUK HEWANI DI INSTALASI GIZI RSUD PROF. DR. MARGONO SOEKARJO PURWOKERTO

Background : Animal foodstuffs are the main source of bacteria which cause infection and intoxication; also they are susceptible to undergo contamination either by physical, biological, and chemical hazards. HACCP system is the only one quality assurance system with food safety-based that becomes food reference in the world. This system also becomes the standardization of food safety system in hospital. RSUD Prof. Dr. Margono Soekarjo Purwokerto which is the referral hospital for Provincial Level has implemented HACCP system as safety system in food service. The purpose of this research is to know implementation of HACCP priciples on animal side dishes food process in nutritional installation of RSUD Prof. Dr. Margono Soekarjo Purwokerto.   Methodology : This research uses observational qualitative approach with descriptive method. The data collection is conducted through semi-structured interview, observation of moderate participation and document analysis. The informants are chosen by using purposive sampling which is based on inclusion and exclusion criteria. Observation is conducted toward the processing of 4 kinds of animal side dishes. The data obtained are analyzed by reducing the data, displaying the data and drawing the conclusion.   Research Result : The risk identification in the processing of animal side dishes is conducted toward microbiological, chemical and physical hazards. The determination of CCP is done by using Codex Decission Tree. The determination of critical limit for each CCP is performed by arranging stages which include CCP then compiling parameters and critical limit of each parameter. The system verification is done by monitoring the final products regularly and conducting     laboratory test on the final products. The corrective action is arranged based on the risk level. The recording and documentation of HACCP have not covered all kinds of animal side dishes on ten-day cycle menu in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo.   Conclusion : The implemetation of HACCP system as food service security system in Nutritional Installation of RSUD Prof. Dr. Margono Soekarjo refers to the principles of HACCP

Development of Mocaf-Wheat Noodle Product with the Addition of Catfish and Egg-White Flours as an Alternative for High-Animal-Protein Noodles

This study aimed to determine the best formula and chemical dan sensory properties of noodles made from mocaf-wheat flour supplemented with catfish and egg-white flours. The factorial randomized trial was used in this experiment. The treatment factors consisted of the types of supplementary flour i.e. catfish flour (T1) and egg white flour (T2). These supplementary flour was applied to the mocaf and wheat flour of 70:30 as follows 5, 10, 15, and 20% (w/w) and assigned as P1, P2, P3, and P4. Chemical properties (water content, total fat, total protein, carbohydrate, and ash contents) and sensory properties were then analyzed. Hedonic test was performed to determine the consumer’s acceptance level of 15 semi-trained panelists. Result showed that the interaction between the two treatments (TxP) had no significant effect on the five chemical variables, while combination of the two treatments (TxP) only had a significant effect on the texture of mocaf-wheat noodles and had no significant effect on other variables. Noodle with the treatment of egg white flour supplementation had higher protein content compared to those of catfish flour. As more flour was supplemented, the higher protein content. As conclusion, the mocaf-wheat noodle product was able to be developed to produce high protein content of noodle

HUBUNGAN TINGKAT KEPUASAN MUTU HIDANGAN DENGAN TINGKAT KONSUMSI ENERGI DAN MAKRONUTRIEN PADA REMAJA DI BPSAA PAGADEN SUBANG

ABSTRACT     To examine the association between the level of food quality satisfaction with energy and macronutrient intake in adolescents at Balai Perlindungan Sosial Anak (BPSAA) Pagaden Subang. This was a cross sectional study included 45 respondents selected by simple random sampling. Respondents fill the questionare of the level of food quality satisfaction and recall 24 hours. Bivariate analysis used Rank-Spearman test. Most of respondents were satisfied with food appeareance (95.2%), food flavor (95.7%) and a food variation (93.3%). The average intake of energy and macronutrients of respondents are lower than normal value (energy = 1207.15 kcal; Protein = 42.97 g; Fat = 56.4 g; KH = 131.90 g). The results of the bivariate analysis showed no relationship between the level of food quality satisfaction with energy and macronutrient intake (p> 0.05). There was no association between level of food appearance, food flavor and food variation with energy and macronutrient intake in adolescents at BPSAA Pagaden Subang.   Keywords : Food Satisfaction Level, Energy intake, Macronutrient intake, Adolescence, Ophranage     ABSTRAK   Penyelenggaraan makanan di panti asuhan melayani anak asuh yang masih berada dalam masa pertumbuhan. Remaja memerlukan energi dan zat gizi yang lebih banyak karena pada masa tersebut merupakan masa dimana percepatan pertumbuhan dan perkembangan tubuh. Tingkat konsumsi energi dan zat gizi salah satunya ditentukan oleh kuantitas dan kualitas hidangan. Mengetahui hubungan antara tingkat kepuasan mutu hidangan sebagai salah satu output dari penyelenggaraan makanan dengan tingkat konsumsi energi dan makronutrien pada remaja di BPSAA Pagaden Subang. Desain penelitian cross sectional. Sampel sebanyak 45 remaja yang diambil secara random sampling mengisi kuesioner tingkat kepuasan mutu hidangan dan recall 24 jam. Data dianalisis menggunakan uji Rank-Spearman. Hampir seluruh responden merasa puas dengan penampilan makanan (95,2%), cita rasa makanan (95,7%) dan variasi makanan (93,3%). Rata-rata asupan energi dan makronutrien responden tergolong kurang (energi = 1207,15 Kkal; Protein = 42,97 gr; Lemak = 56,4 gr; KH = 131,90 gr). Hasil analisis bivariat menunjukkan tidak ada hubungan antara tingkat kepuasan mutu hidangan dengan tingkat konsumsi energi dan makronutrien (p > 0,05). Tidak terdapat hubungan antara tingkat kepuasan penampilan makanan, cita rasa makanan dan variasi makanan dengan tingkat konsumsi energi dan makronutrien pada remaja di BPSAA Pagaden Subang.  Kata Kunci : Tingkat Kepuasan Mutu Hidangan, Tingkat Konsumsi Energi, Tingkat Konsumsi Makronutien, Remaja, Panti Asuha

FORMULASI DAN KARAKTERISASI MI BEBAS GLUTEN TINGGI PROTEIN BERBAHAN PATI SAGU YANG DISUBSTITUSI TEPUNG KACANG-KACANGAN

The aims of the research were to determine the best formula and characteristics of free gluten with high protein sago starch noodles substituted with beans flour. A factorial random design was used for the experiment. Ratio of sago starch to red and green bean substitution were 100:0; 90:10; 80:20; 70:30. Variables analyzed were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference and ash content) and 2) sensory properties. Hedonic test was conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best formula was sago starch noodle from sago starch 70% and red bean 30% with protein content 10.47% dry weight (dw); fat content 1.17% dw; water content 68.99% wet weight (ww); ash was 1.19% dw and carbohydrate by different was 18.18% dw. The hedonic test values were 2.44 (like slightly); color 2.77 (yellow-brown), texture 2.59 (chewy slightly) and flavour 2.50 (rather good).Keywords: green bean, red bean, sago starch noodle

Formulasi Tiwul Instan Tinggi Protein dari Tepung Ubi Kayu yang Disubstitusi Tepung Koro Pedang dan Susu Skim

Penelitian bertujuan untuk menentukan formula dan karakter tiwul instan terbaik yang dibuat dari tepung mocaf dengan substitusi tepung koro pedang dan susu skim. Rancangan penelitian menggunakan rancangan acak kelompok. Faktor perlakuan terdiri dari proporsi tepung ubi kayu : tepung koro pedang : susu skim (P ; b/b) P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 dan modifikasi tepung ubi kayu (A) yaitu A0 = tanpa modifikasi dan A1 = modifikasi dengan ragi tape. Variabel yang dianalisis adalah sifat fisikokimia (kadar air, kadar abu, kadar lemak, kadar protein dan koefisien rehidrasi) dan sifat sensori (tekstur, rasa kacang, flavor dan kesukaan) yang diujikan kepada 25 panelis semi terlatih. Data dianalisis dengan Uji F (anova) dan dilanjutkan dengan DMRT (Duncan Multiple Range Test). Perlakuan terbaik berdasarkan uji indeks efektifitas adalah P3A0 (tepung ubi kayu-tepung koro pedang-susu skim 60 : 35 : 5, tanpa modifikasi) memiliki kandungan protein 8,84 %bk; lemak 1,66 %bk; air 6,68 %bb; abu 1,89 %bk dan koefisien rehidrasi 3,44. Hasil uji hedonic adalah tekstur 2,2 (agak kenyal); rasa kacang 2,9 (agak terasa); flavor 2,6 (agak enak) dan kesukaan 2,4 (agak disukai). To determine the best formula and character of instant tiwul made by mocaf flour subtituted with jack bean flour and skimmed milk, we conducted a  factorial randomized design experiment. Treatments factors consist of proportion of cassava flour-jack bean flour-skimmed milk (P;w/w): P1 = 80 : 15 : 5, P2 = 70 : 25 : 5, P3 = 60 : 35 : 5 and type of cassava flour modification of (A): A0 = unmodified cassava flour, A1 = yeast modified cassava flour. Analyzed variables were 1) phsycochemical properties (water content, ash content, total fat, total protein, rehydration coefficient) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 25 semi-trained panelists. Data were analyzed by F-test and Duncan's Multiple Range Test (DMRT). The best treatment combination in this study was P3A0 ( cassava flour-jack bean flour-skimmed milk 60 : 35 : 5, unmodified cassava flour). Instant tiwul P3A0 has 8.84% (dry basis/db) protein content, 1.66%db fat content, 6.68%wb water content, 1.89%db ash content, and 3.44 rehydration coefficient.  The hedonic test values were texture 2.2 (somewhat chewy), bean taste 2.9 (rather noticeably), flavor 2.6 (rather good), and preference 2.4 (slightly favored)

Pengembangan biskuit MOCAF-Garut dengan substitusi hati sebagai alternatif biskuit tinggi zat besi untuk balita

The aim of this study was to determine the best formula and character of biscuit made by mocaf-arrowroot substituted with liver (chicken and cow), we conducted a factorial randomized design experiment. Proportion of mocaf-arrowroot-liver substitution were 75:10:15 ; 70:10:20 and 65:10:25; and type of material substitution were chicken’s liver and cow’s liver. Analyzed variables were 1) chemical properties (water content, total fat, total protein, carbohydrate by difference, ash content, iron content and energy) and 2) sensory properties. Hedonic test were conducted to determine the level of consumer acceptance of 15 semi-trained panelists. Data were analyzed by F-test and Duncan’s Multiple Range Test (DMRT). The best treatment was from mocaf 75%: arrowroot 10% and chicken’s liver15% with water content 5.93% wet basis (bb), ash content 1.89% dry basis (bk ), protein content 5.83%bk,  fat content 13.55%bk, carbohydrate by difference 78.71%bk and iron content 14.05 mg/100g. 1 serving of biscuit (22,8) can reach the intake of  iron for 3.3 mg as 35.5-40% daily iron needs of children under five years

Formulasi dan Karakterisasi Cake Berbasis Tepung Komposit Organik Kacang Merah, Kedelai, dan Jagung

Bahan pangan organik memiliki kandungan gizi dan komponen fungsional yang lebih tinggi dibanding non-organik serta tidak mengandung residu kimia dan logam berat. Kacang merah dan kedelai merupakan sumber protein nabati yang kaya serat pangan dan senyawa fungsional serta memiliki Indeks Glikemik rendah. Pati jagung berperan dalam memperbaiki sifat tekstural dan reologi produk pangan. Penelitian ini ditujukan untuk : 1) mengkaji karakteristik tepung komposit organik berbasis kacang merah, kedelai, dan jagung sebagai bahan pensubstitusi terigu dalam pembuatan cake; 2) mengkaji sifat fisikokimia dan sensori cake yang dihasilkan. Rasio tepung komposit organik kacang merah : kedelai : jagung yaitu 65% : 25% : 10%. Proporsi tepung komposit organik sebagai pensubstitusi terigu yaitu 0-100%. Hasil penelitian menunjukkan bahwa : 1) Tepung komposit organik memiliki kadar protein, lemak, dan serat pangan yang lebih tinggi dibanding terigu, sedangkan kadar karbohidrat dan patinya lebih rendah. Komposisi tersebut menyebabkan kemampuannya mengikat air yang tinggi pada suhu ruang dibanding terigu; sedangkan terigu memiliki kemampuan gelatinisasi (yang dilihat dari profil pasta dan viskositas) yang lebih baik; 2) Semakin tinggi proporsi substitusi terigu pada pembuatan cake menyebabkan peningkatan kadar air, abu, protein, dan serat pangan; sedangkan kadar karbohidratnya menurun. Secara sensori, terjadi penurunan pada tingkat kelembutan, kesukaan terhadap aroma, rasa, penerimaan secara keseluruhan; serta peningkatan pada intensitas warna. Substitusi terigu tidak berpengaruh besar pada sifat tekstural cake (kekerasan, elastisitas, dan daya kohesif); 3) Substitusi terigu dengan tepung komposit organik berbasis kacang-kacangan seperti kacang merah dan kedelai dapat dilakukan untuk memperbaiki nilai gizi cake terutama protein hingga taraf 50%, dan untuk meningkatkan penerimaan konsumen, produk cake dapat dikembangkan menjadi muffin