Pembuatan Tiwul Instan Tinggi Protein Menggunakan Mocaf Hasil Modifikasi Ragi Tape dengan Substitusi Kacang Koro Pedang atau Kedelai

Tiwul instan adalah makanan tradisional sebagai salah satu produk diversifikasi pangan. Kandungan protein tiwul instan yang terbuat dari 100% tepung ubi kayu hanya sebesar 1,65%. Rendahnya kandungan protein tiwul instan dapat diatasi dengan substitusi kacang koro pedang atau kedelai. Penelitian ini bertujuan untuk: 1) mengetahui pengaruh variasi jenis tepung ubi kayu; 2) mengetahui pengaruh variasi jenis tepung kacang; 3) mengetahui pengaruh variasi proporsi berat antara tepung ubi kayu-tepung kacang-susu skim; 4) mengetahui pengaruh interaksi antara variasi jenis tepung ubi kayu, variasi jenis tepung kacang dan variasi proporsi berat terhadap sifat kimia, fisik dan sensori tiwul instan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK). Tiga faktor yang dicoba yaitu: variasi jenis tepung ubi kayu (A) yaitu non mocaf (A0) dan mocaf (A1); variasi jenis tepung kacang (K) yaitu koro pedang (K1) dan kedelai (K2); proporsi berat tepung ubi kayu-tepung kacang-susu skim (P) yaitu 80:15:5 (P1), 70:25:5 (P2) dan 60:35:5 (P3). Setiap perlakuan diulang sebanyak 3 kali sehingga didapatkan 36 unit percobaan. Variabel yang diamati yaitu sifat fisik dan kimia meliputi koefisien rehidrasi, kadar air, kadar abu, total padatan terlarut dan nilai Formol tiwul instan. Terhadap perlakuan terbaik dianalisis kadar protein, kadar lemak, serta kadar karbohidrat by difference. Variabel sensori yang diamati meliputi tekstur (kekenyalan), rasa kacang, flavor, dan kesukaan terhadap tiwul instan tanak. Hasil penelitian menunjukan bahwa perlakuan terbaik adalah tiwul instan K1P3A0 (tepung koro pedang, proporsi 60:25:5, tepung non mocaf) yang memiliki kadar air 6,22% bb; kadar abu 1,23% bb (1,31% bk); nilai Formol 0,030 ml NaOH 0,1N/g bb (0,033 ml NaOH 0,1 N/g bk); total padatan terlarut 34,96% bb (37,28% bk); koefisien rehidrasi 3,94; kadar protein 9,10% bb (9,70% bk); kadar lemak 1,54% bb (1,64% bk); kadar karbohidrat by difference 81,57% bb (86,98% bk); tekstur 2,37 (agak kenyal); rasa kacang 2,71 (terasa); flavor 2,61 (agak enak); dan kesukaan 2,57 (agak suka). Sebagai alternatif adalah tiwul instan K2P2A0 (tepung kedelai, proporsi 70:25:5, tepung non mocaf) yang memiliki kadar air 5,48% bb; kadar abu 0,52% bb (0,55% bk); nilai Formol 0,035 ml NaOH 0,1 N/g bb (0,038 ml NaOH 0,1 N/g bk); total padatan terlarut 43,28% bb (45,78% bk); koefisien rehidrasi 3,91; kadar protein 10,87% bb (11,51% bk); kadar lemak 3,19% bb (3,37% bk); kadar karbohidrat by difference 79,94% bb (84,57% bk); tekstur 2,18 (agak kenyal), rasa kacang 2,27 (terasa), flavor 2,69 (agak enak) dan kesukaan 2,37 (agak suka

FORMULASI TIWUL INSTAN TINGGI PROTEIN MELALUI PENAMBAHAN LEMBAGA SEREALIA DAN KONSENTRAT PROTEIN KEDELAI

  *Penulis untuk korespondensiTiwul is a traditional food (rather chewy, sticky cooked rice-like food made of cassava flour) that is low in protein content and generally has inferior physical characteristics.  The aim of this research was to improve the tiwul quality especially its protein content by formulating instant tiwul using cereal germs flours (corn and wheat) and soy protein concentrate.  The result showed that instant tiwul made of cassava flour-wheat germ flour of 70:30 w/w and soy protein of 3% w/w was higher in protein content than that of cassava flour-corn germ flour in the same proportions, i.e. 11.17 and 5.81%, respectively.  Without soy protein addition, their protein contents were 8.44 and 3.89%, respectively, where as instant tiwul made of 100% cassava flour contained protein of 1.20%. The two substituted instant tiwul had high coefficient of rehydrations, their respective values were 3 - 5 and 2 – 3. Their cooking times were only 8-10 minutes, in comparison to traditional tiwul of 30 minutes. For eliminating of cereal germs flours off-flavors, it was conducted by dipping cereal germs in 2.5% NaCl boiling solution for 3 minutes. In general, their sensory characteristics of cooked instant tiwul were good in texture, flavour, aroma, and colour.Keywords: cassava flour, corn germ flour, instant tiwul, soy protein concentrate, wheat germ flou

APLIKASI EKSTRAK KECOMBRANG (Nicolaia speciosa) SEBAGAI PENGAWET ALAMI TAHU PADA PERAJIN TAHU DI SENTRA INDUSTRI TAHU DESA KALISARI BANYUMAS

Tanaman kecombrang (Nicolaia Speciosa) sudah lama digunakan masyarakat baik sebagai bumbu maupun obat-obatan.  Kegiatan ini memanfaatkan tanaman kecombrang dengan mengekstraknya menjadi pengawet alami  pada tahu. Tujuan dari kegiatan IBKIK ini adalah untuk menambah wawasan dan ketrampilan masyarakat dalam aplikasi pengawet alami dari kecombrang pada tahu.  Manfaat penerapan teknologi ini dapat meningkatkan keamanan pada produk tahu.  Metode yang digunakan dalam kegiatan ini adalah melakukan pembinaan dengan teknik penyuluhan dan pelatihan tentang aplikasi pengawet alami berbahan baku kecombrang pada perajin tahu.  Hasil kegiatan penyuluhan dan pelatihan menunjukkan adanya peningkatan pengetahuan perajin setelah penyuluhan, pelatihan dan peningkatan ketrampilan dengan demplot. Peningkatan ketrampilan aplikasi pengawet alami dari kecombrang ditunjukkan dengan melihat keberhasilan aplikasinya pada tahu yang awet hingga 2 hari dan masih memiliki kualitas yang baik.  Kesimpulan kegiatan ini adalah perajin tahu di sentra industri tahu Desa Kalisari Banyumas  menerima sekaligus dapat mempraktekkan dengan hasil memuaskan teknik aplikasi kecombrang sebagai pengawet pada tah

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)

EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN KOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUT

The toxicity, antibacterial and antioxidant activity of Hibiscus sabdariffa extract was investigated in thisstudy. Extraction was carried out using 70%ethanol, ethyl acetate, and hexane. Qualitative method was used todetermine the phytochemical calyx content, Brine Shrimp Lethality for toxicity test, antibacterial test was doneagainst Staphylococcus aureus and Escherichia coli were using disc diffusion method. Total antioxidant activitydetermination by the ferric thiocyanate method. The results showed that bioactive compounds in roselle calyxwere flavonoid, phenolic, tannin, alkaloid, and steroid. Seventy percent ethanol could extract higher phenolic(19.45 + 0.32 mg/g) compared to ethyl acetate and hexane, which were only extract 7.51 + 0.49 mg/g and 2.73+0.31 mg/g respectively, therefore 70% ethanol more effective compared to the other solvent. The 70% ethanolextract showed the highest activity (510.613μg/mL) compare to ethyl acetate (1241.983μg/mL) and hexane(1718.446μg/mL) respectively. Seventy percent ethanol and ethyl acetate extract also had antibacterial activity.Inhibition zone against Staphylococcus aureus 7.7 + 2.01 mm and 7.53 + 2.19 mm and against Escherichia coli13.28 + 3.30 mm, 12.35 + 3.13 mm respectively. There was no inhibitory zone for crude hexane extract. Theantioxidant activity of 70% ethanol (439.3270 μL/mL) higher than hexane (587.916μL/mL) and ethyl acetate(481.392 μL/mL).Keywords: antioxidant activity, antibacterial activity, Hibiscus sabdariffa, toxicity

EVALUASI TOKSISITAS, AKTIVITAS ANTIBAKTERI DAN ANTIOKSIDAN KOMPONEN BIOAKTIF ROSELA DENGAN VARIASI JENIS PELARUT

The toxicity, antibacterial and antioxidant activity of Hibiscus sabdariffa extract was investigated in thisstudy. Extraction was carried out using 70%ethanol, ethyl acetate, and hexane. Qualitative method was used todetermine the phytochemical calyx content, Brine Shrimp Lethality for toxicity test, antibacterial test was doneagainst Staphylococcus aureus and Escherichia coli were using disc diffusion method. Total antioxidant activitydetermination by the ferric thiocyanate method. The results showed that bioactive compounds in roselle calyxwere flavonoid, phenolic, tannin, alkaloid, and steroid. Seventy percent ethanol could extract higher phenolic(19.45 + 0.32 mg/g) compared to ethyl acetate and hexane, which were only extract 7.51 + 0.49 mg/g and 2.73+0.31 mg/g respectively, therefore 70% ethanol more effective compared to the other solvent. The 70% ethanolextract showed the highest activity (510.613μg/mL) compare to ethyl acetate (1241.983μg/mL) and hexane(1718.446μg/mL) respectively. Seventy percent ethanol and ethyl acetate extract also had antibacterial activity.Inhibition zone against Staphylococcus aureus 7.7 + 2.01 mm and 7.53 + 2.19 mm and against Escherichia coli13.28 + 3.30 mm, 12.35 + 3.13 mm respectively. There was no inhibitory zone for crude hexane extract. Theantioxidant activity of 70% ethanol (439.3270 μL/mL) higher than hexane (587.916μL/mL) and ethyl acetate(481.392 μL/mL).Keywords: antioxidant activity, antibacterial activity, Hibiscus sabdariffa, toxicity

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)

Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang

The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days. Key words : Kecombrang, pH, NaCl, temperature and heating time, antibacteri

Effects of pH, Nacl and Teating on the Antibacterial Stability of Kecombrang

The effect of pH (4-9), NaCl concentration (1-5%), temperature and heating time (80, 100 and 1210C for 10, 20 and 30 minute) on the antibacterial effectivity of ethyl acetate and ethanol kecombrang extract were analysed. Both ethyl acetate and ethanol extracts showed antibacterial activity at pH 4-8, but its activity gradually decreased at higher pH. At pH 9, only ethanol extract still showed antibacterial activity. Addition of 1-4% NaCl on ethyl acetate and ethanol extract still showed antibacterial activity. Heating the extracts at 80-100 0C for 10-30 minutes and 1210C for 10 minutes did not haves significantly affect on the antibacterial activity of both ethyl acetate and ethanol extracts. Application of ethyl acetate extract at the concentration of 1 and 3 MIC on minced meat were still effective to reduce the viable bacteria until 7 days and 5 MIC was still effective until 9 days. Key words : Kecombrang, pH, NaCl, temperature and heating time, antibacteri

Pendugaan Umur Simpan Tiwul Instan yang Dikemas dalam Aluminium Foil dan Polietilen dengan Metode Akselerasi Berdasarkan Pendekatan Kadar Air Kritis

Penelitian bertujuan untuk menentukan umur simpan tiwul instan tinggi protein yang dibuat dari tepung ubi kayu dengan perlakuan modifikasi mikrobiawi dan kimiawi yang dikemas dalam kemasan aluminium foil dan plastik polietilen yang dihitung menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Penelitian ini menggunakan metode eksperimental. Modifikasi mikrobiawi dilakukan dengan memfermentasi ubi kayu dengan ragi tape 4% dan diinkubasi selama 6 jam, sedangkan perlakuan kimiawi adalah dengan cara merendam ubi kayu dalam larutan soda kue selama 15 menit. Tiwul instan selanjutnya dibungkus dalam kemasan aluminium foil dan kemasan plastik polietilen. Kadar air tiwul dan tekstur dianalisis selama penyimpanan. Pembuatan pola kurva isotherm sorpsi air dan penghitungan masa simpan produk juga dilakukan pada penelitian ini. Hasilnya, tiwul instan perlakuan modifikasi kimiawi pada ubi kayu mempunyai masa simpan sekitar dua kali lipat dari perlakuan modifikasi mikrobiawi, yaitu masing-masing selama 4,88 tahun dan 2,13 tahun (yang disimpan dalam polietilen) serta 8,55 dan 3,89 tahun (yang disimpan dalam aluminium foil). Kesimpulannya, pendekatan titik air kritis dapat dilakukan untuk mendeteksi masa simpan tiwul instan, baik yang dikemas dalam aluminium foil maupun kemasan polietilen yang dapat menghasilkan masa simpan tiwul instan.“High Protein Instant Tiwul” Shelf Life Packed with Aluminum Foil and Polyethylene Using Critical Moisture Content ApproachAbstractThe research aims to determine the shelf life of high protein instant tiwul made from cassava flour with chemical and microbial modification packed in aluminum foil and polyethylene plastic packaging using the acceleration method with the critical moisture content approach. Fermented cassava (at 4% concentration for 6 hours incubation) was used as microbial modification treatment while cassava immersed in baking soda solution for 15 minutes was also applied as chemical modification. Instant tiwul was then packaged using aluminum foil and polyethylene. Moisture content of instant tiwul was determined during storage while water sorption isotherm curve patterns was also generated. Instant tiwul of cassava with chemical modified treatment had twice in shelf life, longer than those of microbial modification treatment, resulting 4.88 and 2.13 years (using polyethylene package) while 8.55 and 3.89 years (using aluminum foil), respectively. As conclusion, critical moisture approach could be used in the detection of shelf life in instant tiwul with polyethylene and aluminum foil packaging