Pemanfaatan konsentrat protein blondo untuk produk ekstrusi

KAROUW, Steivie, Prof. Dr. Ir. Umar Santoso

2008 | Tesis | S2 Ilmu dan Teknologi Pangan

Tujuan penelitian yaitu mengetahui karakteristik konsentrat protein blondo sebagai bahan sumber protein dalam pembuatan produk ekstrusi dan mengetahui sifat kimia, fisik dan tingkat kesukaan terhadap produk ekstrusi dari campuran tepung jagung, tepung beras dan konsentrat protein blondo. Konsentrat protein krim kelapa yang dihasilkan dicampur dengan tepung jagung dan tepung beras. Perbandingan tepung jagung dan tepung beras yaitu 100:0 ; 90:10 dan 75:25. Konsentrat protein yang ditambahkan berturut-turut 2,5%, 5,0% dan 7,5%. Hasil formulasi selanjutnya diproses menggunakan single screw extruder. Analisis dilakukan untuk mengetahui karakteristik konsentrat protein krim kelapa, profil asam amino serta evaluasi produk ekstrusi yang meliputi sifat kimia, fisik dan tingkat kesukaan terhadap produk ekstrusi. Hasil penelitian menunjukkan bahwa konsentrat protein kelapa berwarna coklat cerah dengan kadar air 3.,5%, protein 78,28%, lemak 2,40% dan abu 4,31% serta terdeteksi 15 jenis asam amino di mana lisin merupakan asam amino pembatas. Penambahan konsentrat protein kelapa terbukti meningkatkan kadar protein, lemak dan derajat pengembangan. Sedangkan indeks penyerapan air turun dengan bertambahnya konsentrasi protein. Berdasarkan uji tingkat kesukaan, produk ekstrusi yang paling disukai panelis adalah adonan yang terdiri atas 75% tepung jagung : 25% tepung beras dan 5,0% konsentrat protein kelapa yang memiliki kadar air 5,83%, lemak 2,09%, protein 17,86% dan abu 2,45%, derajat pengembangan 1,86%, kekerasan 40,14 N dan indeks penyerapan air 5,43 g air/g bahan.

The objective of the research was to investigate characteristic of concentrate protein from blondo, as ingredient in extrusion process and to examine chemical, physical and sensory properties of extrusion product. The ratio of corn and rice flour were 100:0 ; 90:10 and 75:25, and the addition of coconut cream protein concentrate varied from 2.5%, 5.0% and 7.5%. The extrusion process was carried out on a laboratory single screw extruder. Analysis was done to determine characteristic of coconut cream protein concentrate. The extrusion product was evaluated for its chemical, physical and sensory properties. The results showed that coconut cream protein concentrate visually is light brown in color. It had 3.35% moisture, 78.28% protein, 2.40% fat, 4.31% ash. About 15 amino acids were detected whereas lysine as limitting amino acid. The addition of coconut protein concentrate appeared to increase protein, fat and extension degree but decrease water absorption index of the extrusion product. Based on the sensory test, the most preferred product was that prepared from 75% corn flour, 25% rice flour and addition of 5.0% coconut protein concentrate. It had 5.83% moisture, 2.09% fat, 17.86% protein and 2.45% ash, 1.86% extension degree, 40.14 N hardness and water absorption index about 5.43 g water/g sample.

Kata Kunci : Blondo,Konsentrasi protein,Krim kelapa,Asam amino,Produk ekstrusi, blondo, coconut cream protein concentrate, amino acid, extrusion product