Karakteristik Flakes Berbahan Dasar Tepung Porang (Amorphophallus muelleri Blume) dengan Penambahan Tepung Kacang Hijau (Vigna radiata)

Abstract

Mobilitas masyarakat yang semakin tinggi, menuntut pemenuhan kebutuhan yang serba praktis dan mudah, satu diantaranya adalah kebutuhan makanan, sehingga diperlukan makanan yang praktis dan tetap dapat memenuhi nilai gizi harian seperti flakes. Komoditas untuk bahan dasar flakes di Indonesia sangat beragam. Pemanfaatan umbi porang (Amorphophallus muelleri Blume) yang kaya akan serat dengan kandungan glukomanan hingga 65% dan kacang hijau (Vigna radiata) dengan sumber protein yang tinggi hingga 24% sebagai bahan baku dalam pembuatan flakes dapat dilakukan. Tujuan riset ini adalah untuk menentukan kombinasi tepung porang dan tepung kacang hijau untuk menghasilkan produk flakes terbaik. Rancangan percobaan menggunakan Rancangan Acak Kelompok (RAK) dengan 7 perlakuan dan 3 kali pengulangan. Formulasi dibuat berdasarkan perbandingan persentase tepung porang dan tepung kacang hijau, yaitu P0 (kontrol) (100:0), P1 (80:20), P2 (60:40), P3 (50:50), P4 (40:60), P5 (20:80), dan P6 (0:100). Tahapan penelitian meliputi penyiapan tepung porang, pembuatan tepung kacang hijau, pembuatan flakes, serta uji kualitas flakes diantaranya: kadar air, daya serap air, penetapan kadar karbohidrat, kadar protein, kadar serat kasar, dan organoleptik. Data-data yang diperoleh dianalisis menggunakan metode Analysis of Variance (ANOVA), jika terdapat perbedaan yang signifikan dilanjutkan dengan uji lanjut BNJ (Beda Nyata Jujur). Data hasil uji kualitas flakes menunjukkan perlakuan P3 merupakan komposisi flakes terbaik dengan nilai: kadar air 3,70%, daya serap air 0,90%, karbohidrat 2,37%, protein 14,15%, serat kasar 45,62%, serta uji organoleptik.

The increasing mobility of society demands practical and easy fulfilment of needs, one of which is meeting food needs, so food is needed that is practical and can still fulfil daily nutritional value, such as flakes. Commodities for basic ingredients for flakes in Indonesia are very diverse. Possibilities to use konjac tubers (Amorphophallus muelleri Blume) which are rich in fibber with a glucomanan content of up to 65% and mung beans (Vigna radiata) as a source of high protein up to 24% as raw materials for making flakes. The aim of this research is to determine the combination of konjac flour and mung bean flour to produce the best flakes product. The experimental design used a Randomized Block Design (RBD) with 7 treatments and 3 repetitions. The formulation is made based on the percentage ratio of konjac flour and mung bean flour, which is P0 (control) (100:0), P1 (80:20), P2 (60:40), P3 (50:50), P4 (40:60) , P5 (20:80), and P6 (0:100).The research stages include preparing konjac flour, making green bean flour, making flakes, and testing the quality of flakes including: water content, water absorption capacity, determining carbohydrate content, protein content, crude fibber content, and organoleptics. The data obtained were analyzed using the Analysis of Variance (ANOVA) method, if there were significant differences, continued with HSD's (Honest Significant Difference) further test. Data from the flakes quality test results, show that P3 treatment is the best flakes composition with values: water content 3.70%, water absorption capacity 0.90%, carbohydrates 2.37%, protein 14.15%, crude fiber 45.62%, and organoleptic test.