Subtitusi Tepung Kacang Hijau (Vigra radiate L.) Dan Tepung Sorgum (Sorghum bicolor) Pada Muffin Tinggi Protein dan Serat

ANISA RAHMAWATI, Galih Kusuma Aji, S. T. P., M. Agr., Ph. D.

2024 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Kebutuhan nutrisi dapat dipengaruhi oleh faktor psikologis, sosiologis, dan fisiologis. Mahasiswa merupakan kelompok yang rentan mengalami masalah gizi yang disebabkan kebiasaan menunda sarapan, gemar mengkonsumsi junk food, dan kurang konsumsi sayur dan buah. Sehingga konsumsi protein dan serat hariannya tidak tercukupi, maka diperlukan satu upaya agar mahasiswa dapat mengkonsumsi produk yang praktis dengan rasa yang enak, tetapi tetap mendapatkan gizi yang cukup yaitu dengan mengkonsumsi salah satu jenis roti manis berupa muffin. Muffin merupakan salah satu jenis roti manis yang digemari masyarakat dengan rasa enak dan mudah dibuat.

Penelitian ini dilakukan dengan tujuan mengetahui karakteristik mutu fisik dan kimia produk, formula terbaik sesuai standar, serta daya terima konsumen. Metode penelitian utama yang dilakukan menggunakan RAL serta menggunakan 2 faktor yaitu proporsi penambahan tepung kacang hijau dan tepung sorgum (50%:30%:20%, 50%:35%:15%, 50%:40%:10%), serta penambahan tepung kacang hijau dan tepung sorgum berpengaruh terhadap tekstur, volume pengembangan, kadar protein, dan kadar air. Sedangkan faktor jumlah margarin tidak berpengaruh terhadap kadar serat dan protein. 

Formula terbaik yaitu dalam pembuatan muffin subtitusi 50%:40%:10?n margarin 60 g memiliki kandungan protein 19,88 g, serat pangan 6,36 g, kadar air 29,50%, volume pengembangan 172,89%, dan tekstur 1,99 N/m2. Tingkat penerimaan muffin formula terbaik dibandingkan dengan produk benchmark pada atribut mutu rasa, tekstur, dan bentuk memiliki penerimaan yang tidak berbeda nyata (p>0,05), dan atribut mutu warna, aroma, dan overall memiliki penerimaan yang berbeda nyata (p<0>

Nutritional needs can be influenced by psychological, sociological, and physiological factors. Students are a group that is vulnerable to nutritional problems due to the habit of delaying breakfast, eating junk food, and lack of consumption of vegetables and fruits. So that their daily protein and fiber consumption is not fulfilled, an effort is needed so that students can consume practical products with good taste, but still get adequate nutrition, namely by consuming one type of sweet bread in the form of muffins. Muffins are one type of sweet bread that is popular with the public with good taste and easy to make. 

This research was conducted with the aim of knowing the physical and chemical quality characteristics of the product, the best formula according to standards, and consumer acceptance. The main research method carried out was by using RAL and using 2 factors, namely the proportion of the addition of mung bean flour and sorghum flour (50%: 30%: 20%, 50%: 35%: 15%, 50%: 40%: 10%), and the addition of margarine (55 g and 60 g). The results of this study are the proportion factor of the addition of mung bean flour and sorghum flour affects the texture, volume development, protein content, and water content. While the factor of the amount of margarine has no effect on fiber and protein content.

The best formula is in making muffins with 50%:40%:10% substitution and 60 g margarine, which has a protein content of 19.88 g, food fiber of 6.36 g, moisture content of 29.50%, development volume of 172.89%, and texture of 1.99 N/m2. The level of acceptance of the best muffin formula compared to the benchmark product on the quality attributes of taste, texture, and shape has an acceptance that is not significantly different (p>0.05), and the quality attributes of color, aroma, and overall have significantly different acceptance (p<0>

Kata Kunci : margarin, muffin, subtitusi, tepung kacang hijau, tepung sorgum