Produk Ekstrusi Berbahan Tepung Jagung, Tepung Beras dan Konsentrat Protein Krim Kelapa

STEIVIE KAROUW (Balai Penelitian Tanaman Palma Jalan Raya Mapanget, Kotak Pos 1004 Manado 95001)

Buletin Palma
Vol 13, No 2 (2012): Desember 2012

Tujuan penelitian yaitu mengetahui sifat kimia, fisik dan tingkat kesukaan terhadap produk ekstrusi dari campuran tepung jagung, tepung beras dan konsentrat protein krim kelapa (KPKK). Perbandingan tepung jagung dan tepung beras yaitu 100:0; 90:10 dan 75:25. Konsentrat protein krim kelapa yang ditambahkan berturut-turut 2,5%, 5,0% dan 7,5%. Hasil formulasi selanjutnya diproses menggunakan single screw extruder. Analisis dilakukan untuk mengetahui sifat kimia, fisik dan kesukaan terhadap produk ekstrusi. Hasil penelitian menunjukkan bahwa penambahan KPKK terbukti meningkatkan kadar protein, lemak dan derajat pengembangan, sedangkan kadar karbohidrat dan indeks penyerapan air turun dengan bertambahnya KPKK. Berdasarkan uji tingkat kesukaan, produk ekstrusi yang paling disukai panelis adalah formula E, hasil olahan dari campuran 75% tepung jagung, 25% tepung beras dan 5,0% KPKK. Formula E mengandung kadar air 5,83%, lemak 2,09%, protein 17,86%, abu 2,45% dan karbohidrat 71,49%, derajat pengembangan 1,86%, kekerasan 40,14 N dan indeks absorbsi air 5,43 g air/g bahan. Kata kunci : konsentrat protein krim kelapa, produk ekstrusi, tepung jagung, tepung beras.ABSTRACTExtrusion Product from Corn Flour, Rice Flour and Coconut Cream Protein ConcentrateThe objectives of the reserach are to evaluate chemical, physical properties and level of preference of extrusion products made from corn flour, rice flour and coconut cream protein concentrate (CCPC). The mixture was held at various of corn flour:rice flour ratio (100:0; 90:10 and 75:25). Coconut cream protein concentrate of 2.5%, 5.0% and 7.5% of total flour was added to the mixture. The mixture was then extruded using single screw extruder. The extrusion products were analyzed to evaluate chemical and physical properties and level of preference. The results showed that addition of CCPC appeared to increase protein and fat content and expansion degree but decrease carbohydrate content and water absorption index of the extrusion products. Extrusion products made from 75% of corn flour, 25% of rice flour with addition of 5.0% of coconut cream protein concentrate (Formula E) having the best sensory attributes. The extrusion products (Formula E) contained moisture 5.83%, fat 2.09%, protein 17.86, ash 2.45% and carbohydrate 71,49%, expansion degree 1.86%, texture 40.14 N and water absorption index of 5.43 g water/g sample.