KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE
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Abstract
Penelitian ini bertujuan untuk mengembangkan produk minuman sereal instan dari sorgum dan tepung tempe serta untuk mengetahui dan mempelajari tentang karakteristik fisikokimia dan sensori produk minuman sereal instan dari sorgum dan tepung tempe. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor dan tiga taraf perlakuan. Faktor perlakuannya adalah perbandingan sorgum dan tepung tempe dengan tiga taraf perlakuan , yaitu (25%:10%), (20%:10%), (15%:15%). Analisis yang dilakukan meliputi uji fisik (daya serap air, waktu rehidrasi, dan viskositas), uji kimia (kadar air, abu, protein, lemak, serat kasar, dan karbohidrat), uji sensori (hedonik). Produk terpilih akan dihitung nilai energi. Berdasarkan hasil data penelitian minuman sereal instan terpilih yaitu perlakuan perbandingan sorgum dan tepung tempe (20%:10%) mengandung daya serap air 269,03 %, waktu rehidrasi 269,50 seconds, viskositas 6,09 cp , kadar air 4,60 %, kadar abu 3,28 %, kadar protein14,81 %, kadar lemak 14,80 %, kadar serat kasar 2,09 %, karbohidrat 62,85 % , total kalori 444 Kkal.
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