FORTIFIKASI MI KERING BERBASIS DAUN SINGKONG UNTUK PENINGKATAN KANDUNGAN BETA-KAROTEN

• Main Author: Ramadhan, Gilang (Author)
• Format: Book
• Published: 2013-10-11.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Mi kering daun singkong merupakan alternatif mi kering yang dapat dikonsumsi dengan peningkatan nilai gizi melalui proses fortifikasi. Dalam penelitian, dilakukan langkah fortifikasi dengan tahapan pembuatan mi kering daun singkong untuk mengetahui komposisi optimal tepung terigu dan tepung daun singkong, pengujian organoleptik, pengujian untuk mengetahui kandungan beta-karoten dan uji persentase recovery setelah proses pembuatan. Mi kering daun singkong yang dibuat memiliki komposisi tepung terigu dan tepung daun singkong optimal 90:10 dan 80:20. Uji organoleptik dilakukan terhadap mi kering tanpa fortifikasi, mi kering terfortifikasi daun singkong dengan komposisi 90:10 dan 80:20. Uji organoleptik membuktikan bahwa tidak terdapat perbedaan diantara ketiga sampel sehingga diambil mi kering komposisi 80:20 untuk diuji kandungan beta-karoten nya. Kandungan beta-karoten diuji dengan metode kurva kalibrasi menggunakan instrumen spektrofotometer UV-VIS dengan λ = 450 nm. Dari hasil uji diperoleh kandungan beta-karoten mi kering terfortifikasi adalah 3,034 ± 0,007 mg/100 gram (252,8 ± 0,617 RE/100 gram) dan mi kering tanpa fortifikasi adalah 1,046 ± 0,007 mg/100 gram (87,133 ± 0,617 RE/100 gram). Setelah difortifikasi, kandungan beta-karoten mi kering meningkat sebesar 190,130 % dengan recovery 103,429 ± 0,265 % nilai ini memenuhi rentang nilai recovery yaitu 80 - 120 %. Kata kunci : Fortifikasi, Daun Singkong, Mi Kering, Karoten Cassava leaves dryed noodle is an alternative dryed noodle with nutrient improvement by fortification process which can consumed. In this research, fortification was done on using the steps include cassava leaves as a source of beta-carotene dryed noodle production to find out optimum composition of wheat flour and cassava leaves flour, organoleptic test, beta-carotene content measuring test, and recovery percentage test after production steps. Produced cassava leaves dryed noodle have optimum composition between wheat flour and cassava leaves flour as much as 90:10 and 80:20. Organoleptic test was done to the dryed noodle with and without fortification process. Organoleptic test proved that there were no significant acceptance between three samples, so the fortificated dryed noodle with composition 80:20 can be used for beta-carotene measurement. Beta-carotene content measured by calibration curve method on using UV-VIS spectrophotometer (λ = 450 nm). From the test, it was shown that beta-carotene content in fortificated dryed noodle was 3,034 ± 0,007 mg/100 grams (252,8 ± 0,617 RE/100 grams) and dryed noodle without fortification was 1,046 ± 0,007 mg/100 grams (87,133 ± 0,617 RE/100 grams). After fortification, beta-carotene content increased by 190,130 % with recovery percentage 103,429 ± 0,265 % and this meet the value of recovery range 80 - 120 %. Keywords : Fortification, Cassava Leaves, Dryed Noodle, Carotene

Item Description

http://repository.upi.edu/2237/1/S_KIM_0706445_Title.pdf
http://repository.upi.edu/2237/2/S_KIM_0706445_Abstract.pdf
http://repository.upi.edu/2237/3/S_KIM_0706445_Table%20of%20Content.pdf
http://repository.upi.edu/2237/4/S_KIM_0706445_Chapter1.pdf
http://repository.upi.edu/2237/5/S_KIM_0706445_Chapter2.pdf
http://repository.upi.edu/2237/6/S_KIM_0706445_Chapter3.pdf
http://repository.upi.edu/2237/7/S_KIM_0706445_Chapter4.pdf
http://repository.upi.edu/2237/8/S_KIM_0706445_Chapter5.pdf
http://repository.upi.edu/2237/9/S_KIM_0706445_Bibliography.pdf
http://repository.upi.edu/2237/10/S_KIM_0706445_Appendix.pdf