KARAKTERISASI SIFAT FISIKO-KIMIA DAN SENSORI BUBUK MADU

Simon Bambang Widjanarko ¹⁾, Veronika Lydia S ²⁾ Siti Narsito Wulan ¹⁾

1)      Staf Pengajar Fakultas Teknologi Pertanian Universitas Brawijaya

2)      Alumni Jurusan Teknologi Hasil Pertanian Universitas Brawijaya

 

(PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF HONEY POWDER

BY FOAMATE DRYING METHOD DUE TO THE ADDITIONS OF

DIFFERENT FILLERS AND HONEY : FILLER RATIO)

 

ABSTRACT

 

            Factorial Randomized Block Design was used in this experiment with Type of fillers (maltodextrin and dextrin) as the first factor and the second factors was honey : filler ratio (70:30; 60:40; and 50:50 ratio). Each treatments were replicated 3 times. The results showed that maltodextrin at 60:40 of honey : filler ratio as the best treatment on the basis of physico-chemical characteristics, but based on sensories attributes the best treatments was maltodextrin at 50:50 of honey : filler ratio. Honey powder was made from 60:40 of honey : filler ratio had physico-chemical characteristics as follows : 3,47% water content, reducing sugars 44,65%, total sugar 75,51%, pH 5,81; HMF value 0,37 mg/100 g, diastase number 4,84, solubility 90,04%, hygroscopicity 9,71%, L value 75, redness value 10,5 and yellowish value 16,3. Whereas the sensory characteristics of honey powder made from 50:50 of honey : filler ratio had sesnsory characteristics as follows :  panelist likeness level on powder appearances and colour were both from fair likely to like, on powder odor and taste were both from neutral to fair likely. 

Key words : honey powder, foamate drying, filler

Karakteristik Pangan Darurat Siap Saji, Berenergi Tinggi dan Padat Nutrisi, Terbuat dari Beberapa Varietas Ubi Jalar

Simon Bambang Widjanarko ¹⁾, Aji Sutrisno ²⁾

 

1) Guru Besar Jurusan Teknologi Hasil Pertanian, FTP-UB

2) Staf Pengajar Jurusan Teknologi Hasil Pertanian, FTP-UB

 

ABSTRACT

Several sweet potatoes varieties have been developed by Research Centre of Legume and Bulb at Raya Kendalpayak, Malang district, but the study on its used for developing prototype emergency food product (EFP) has not yet been reported. 4 (four) varieties of sweet potatoes (cangkuang, sukuh, sari and shiroyutaka) were each used in preparing food bars (@ 25 g in weight) as described by IOM (2002). The results showed that Sukuh variety was the best  flour composite in developing an EFP. Proximate analysis of this product showed low water content 2.66%, ash content 2.18%, protein  15.83%, fat 18.10 %, total carbohydrate 61.07%, total calori 493.78 Kcal/100 g. Whereas its breaking strength was 39.20N/m, score value 5.44 (moderately like), appearance score 6.08 (like), L * value 63.47 and b* value 29.70. Fortification vitamine A was not needed, while adding vitamine C increased vitamine C content from 1.22 to 49.51 mg vitamine C/ 100 g. Fortification Calcium and Zn increased its Ca and Zn contents  from 53.09 to 371.66 mg Ca/100 g and  from 3.04 to 5.03 mg Zn/100 g, respectively.  

 

ABSTRAK

Pemakaian tepung ubi jalar dalam pengembangan produk pangan darurat berbentuk padat atau bar belum dilaporkan. Permasalahan pengembangan pangan darurat terbuat dari tepung ubi jalar belum diketahui varietas yang paling cocok, sebagai salah satu bahan baku tepung. Permasalahan lainnya, pangan darurat harus mengandung energi tinggi dan padat nutrisi. Formulasi bahan baku pangan darurat terbuat dari tepung komposit (campuran tepung terigu, kedelai, jagung dan ubi jalar dihitung secara teoritis menurut standar yang ditetapkan oleh Institute of Medicine (IOM, 2002). Fortifikasi tepung komposit dengan vitamin A, C, mineral Ca dan Zn diperlukan. Parameter fisiko-kimia dan organoleptik pangan darurat berbentuk bar (kubus @ 25 g) diamati. Empat varietas ubi jalar (cangkuang, sukuh, sari dan shiroyutaka) dipelajari dalam pengembangan produk pangan darurat berenergi tinggi dan padat nutrisi. Tepung ubi jalar varietas sukuh terbukti lebih baik dipakai sebagai salah satu bahan baku pangan darurat, yang ditunjukkan dengan nilai produk (NP) tertinggi (0,63). Produk ini memiliki karakteristik sebagai berikut: kadar air 2,66 %, kadar abu 2,18%, kadar protein 15,83%, kadar lemak 18,10%, total karbohidrat 61,07%, total kalori 493,78 kkal/100 g, daya patah 39,20 N/m, skor rasa 5,44 (agak menyukai), skor kenampakan 6,08 (menyukai) dan nilai L* 63,47 dan nilai b* 29,70. Fortifikasi vitamin A tidak diperlukan, fortifikasi vitamin C meningkatkan dari 1,22 menjadi 49,51 mg/100 g. Sedang fortifikasi Ca meningkatkan dari 53,09 menjadi 371,66 mg/100 g dan fortifikasi Zn meningkatkan dari 3,04 menjadi 5,03 mg/100 g.

 

Kate kunci: pangan darurat, EFP, makanan padat, varietas ubi jalar.

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