FORMULASI TEPUNG KOMPOSIT KACANG-KACANGAN
PADA PEMBUATAN BUBUR INSTAN LANSIA DENGAN
METODE TRAY DRIER
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Institusion
Universitas Djuanda
Author
Lestari, Tiara Amanda
Subject
Q Science (General)
Datestamp
2022-03-30 03:25:12
Abstract :
ABSTRACT Tiara Amanda Lestari. B1610350. Formulation of Legume Composite Flour on Manufacture of Elderly Instan Porridge by Tray Drier Method. Supervised by Tiana Fitrilia and Titi Rohmayanti. Elderly experiencing health problems due to decreased anatomic and physiological functions in the digestive system, so that requires food that is easily digested with sufficient nutritional content. The aim of this research is to formulate instant porridge from legume flour composite which can meet the nutritional needs of the elderly and find out the right drying temperature. This study use Complete Randomized Design by two factorial. The first factor is instant flour formulations (soybeans, kidney beans, and green beans) with three treatment levels A1 (21%: 15%: 24%), A2 (18%: 18%: 24%), and A3 (15% : 21%: 24%). The second factor is the difference in drying temperature with two treatment levels B1 (60?C) and B2 (70?C). Data analysis used variance analysis (ANOVA) and showed that flour formulation, drying temperature, and interaction between the two factors affected several physical and chemical properties of instant porridge. The selected instant porridge is the instant formulation A1B1. Selected instant porridge has a bulk density of 0.67 g / mL, 4.00 g / g water absorption, 4.24% water content, 4.59% ash content, 2.98% fat content, 19.5% protein content, 68.6% carbohydrate content, 14.1% dietary fiber, calcium 518.69 mg / 100 g, and total energy 379.5 Kcal / 100 g. The hedonic test results showed 96.7% of the elderly said they liked the color, 60.0% really liked the aroma, 93.3% liked the taste, and 70% liked the texture. Keywords: elderly, instant porridge, legume flour, drying temperature
ABSTRACT Tiara Amanda Lestari. B1610350. Formulation of Legume Composite Flour on Manufacture of Elderly Instan Porridge by Tray Drier Method. Supervised by Tiana Fitrilia and Titi Rohmayanti. Elderly experiencing health problems due to decreased anatomic and physiological functions in the digestive system, so that requires food that is easily digested with sufficient nutritional content. The aim of this research is to formulate instant porridge from legume flour composite which can meet the nutritional needs of the elderly and find out the right drying temperature. This study use Complete Randomized Design by two factorial. The first factor is instant flour formulations (soybeans, kidney beans, and green beans) with three treatment levels A1 (21%: 15%: 24%), A2 (18%: 18%: 24%), and A3 (15% : 21%: 24%). The second factor is the difference in drying temperature with two treatment levels B1 (60?C) and B2 (70?C). Data analysis used variance analysis (ANOVA) and showed that flour formulation, drying temperature, and interaction between the two factors affected several physical and chemical properties of instant porridge. The selected instant porridge is the instant formulation A1B1. Selected instant porridge has a bulk density of 0.67 g / mL, 4.00 g / g water absorption, 4.24% water content, 4.59% ash content, 2.98% fat content, 19.5% protein content, 68.6% carbohydrate content, 14.1% dietary fiber, calcium 518.69 mg / 100 g, and total energy 379.5 Kcal / 100 g. The hedonic test results showed 96.7% of the elderly said they liked the color, 60.0% really liked the aroma, 93.3% liked the taste, and 70% liked the texture. Keywords: elderly, instant porridge, legume flour, drying temperature
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