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MUTU FISIK DAN MUTU KIMIA KLEPON DARI TEPUNG BERAS HITAM DAN UBI JALAR UNGU SEBAGAI.Pdf

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MUTU FISIK DAN MUTU KIMIA KLEPON DARI TEPUNG BERAS HITAM DAN UBI JALAR UNGU SEBAGAI.Pdf MUTU FISIK DAN MUTU KIMIA KLEPON DARI TEPUNG BERAS HITAM DAN UBI JALAR UNGU SEBAGAI PANGAN FUNGSIONAL SKRIPSI ENJELINA HUTAGALUNG P01031214018 KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN MEDAN JURUSAN GIZI PROGRAM STUDI DIPLOMA IV GIZI 2018 MUTU FISIK DAN MUTU KIMIA KLEPON DARI TEPUNG BERAS HITAM DAN UBI JALAR UNGU SEBAGAI PANGAN FUNGSIONAL Skripsi diajukan sebagai salah satu syarat untuk Menyelesaikan Pendidikan Program Studi Diploma IV di Jurusan Gizi Politeknik Kesehatan Kemenkes Medan ENJELINA HUTAGALUNG P01031214018 KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN MEDAN JURUSAN GIZI PROGRAM STUDI DIPLOMA IV GIZI 2018 PERNYATAAN SURAT PERSETUJUAN Judul :Mutu Fisik dan Mutu Kimia Klepon dari Tepung Beras Hitam dan Ubi Jalar Ungu Sebagai Pangan Fungsional Nama Mahasiswa/I :Enjelina Hutagalung NIM :P01031214018 Program Studi :Diploma IV Menyetujui : Tiar Lince Bakara,SP,M.Si Pembimbing Utama Rumida,SP,M.Kes Yenni Zuraidah,SP.M.Kes Penguji I Penguji II Mengetahui Ketua Jurusan Gizi Dr.Oslida Martony,SKM,M.kes Nip.196403121987031003 Tanggal Lulus : 7 Agustus 2018 ABSTRAK ENJELINA HUTAGALUNG “MUTU FISIK DAN MUTU KIMIA KLEPON DARI TEPUNG BERAS HITAM DAN UBI JALAR UNGU SEBAGAI PANGAN FUNGSIONAL” (DIBAWAH BIMBINGAN TIAR LINCE BAKARA) Pangan fungsional adalah pangan yang telah diformulasikan yang dapat meningkatkan kesehatan. Salah satu pangan fungsional adalah beras hitam.Beras hitam mengandung antosianin yang merupakan komponen bioaktif yang mempunyai fungsi fisiologis bagi kesehatan.selain itu adalah ubi jalar ungu.Ubi Jalar Ungu merupakan salah satu jenis ubi jalar yang mengandung pigmen antosianin dengan memiliki kulit daging umbi yang berwarna ungu kehitaman (ungu pekat).beras hitam diolah menjadi tepung. selanjutnya tepung beras hitam dan ubi jalar ungu dijadikan klepon yang dimodifikasi. Tujuan dari penelitian ini adalah untuk mengetahui mutu fisik dan mutu kimia klepon dari tepung beras hitam dan ubi jalar ungu sebagai pangan fungsional. Metode penelitian ini adalah bersifat eksperimental dengan rancangan acak lengkap (RAL),dengan 3 perlakuan dan 3 kali pengulangan.Untuk Uji mutu fisik dilakukan di Laboratorium Teknologi Pangan Jurusan Gizi Lubuk Pakam dengan jumlah panelis 25 mahasiswa,sedangkan untuk Uji mutu kimia dilakukan di Fakultas Pertanian Laboratorium Teknologi Pangan Universitas Sumatera Utara (USU). Hasil penelitian yang diperoleh bahwa klepon dari tepung beras hitam dan ubi jalar ungu yang paling disukai adalah perlakuan dengan penggunaan tepung beras hitam 125 gr dan ubi jalar ungu 125 gr dan memiliki kadar antosianin sejumlah 1,9520 ppm. Kata Kunci : Tepung Beras Hitam,Ubi Jalar Ungu,Pangan Fungsional ABSTRACT ENJELINA HUTAGALUNG “PHYSICAL QUALITY AND PHONE CHEMICAL QUALITY FROM BLACK RICE FLOUR AND PURPLE SWEET POTATO AS A FUNCTIONAL FOOD” (UNDER THE GUIDANCE OF THE TIAR LINCE BAKARA) Functional food is food that has been formulated that can improve health.one functional food is black rice.black rice contains anthocyanin which is a bioactive component that has physiological functions for health.besides that is purple sweet potato.purple sweet potato is one type of sweet potato sweet potato which contains anthocyanin pigment with black purple tuber skin (thick purple).black rice is processed into flour.then black rice flour and purple sweet potato are made into modified klepon. The purpose of this study was to determine the physical quality and chemical quality of klepon from black rice flour and purple sweet potato as functional food. This research method is experimental with a completely randomized design (CRD),with 3 treatments and 3 repetitions.for physical quality testing conducted at the Lubuk pakam Nutrition Technology Food Laboratory with a total of 25 student panelists,while for the Chemical Quality Test conducted at the Faculty of Agriculture Food Technology Laboratory Universitas Sumatera Utara (USU). The results of this study showed that the most preferred klepon from black rice flour and purple sweet potato was the treatment with the use of 125 gr black rice flour and purple sweet potato 125 gr and had an anthocyanin level of 1,9520 ppm. Keywords: Black Rice Flour,Purple Sweet Potato,Functional Food KATA PENGANTAR Puji dan syukur penulis ucapkan kehadirat Tuhan yang Maha Esa karena atas berkat rahmat dan karunia-Nya penulis dapat menyelesaikan penulisan skripsi yang berjudul Mutu Fisik dan Mutu Kimia Klepon dari Tepung Beras Hitam dan Ubi Jalar Ungu Sebagai Pangan Fungsional Dalam penulisan skripsi ini tidak terlepas dari bantuan berbagai pihak.oleh sebab itu pada kesempatan ini penulis ingin mengucapkan terimakasih yang sebesar-besarnya kepada : 1. Dr. Oslida Martony,SKM,M.Kes selaku Ketua Jurusan Gizi Poltekkes Kemenkes RI Medan 2. Tiar Lince Bakara SP.M.Si selaku dosen pembimbing yang telah memberikan masukan,saran dan motivasi. 3. Rumida,SP,M.Kes selaku penguji I yang telah banyak memberikan saran,masukan dan motivasi dalam penyusunan skripsi ini. 4. Yenni Zuraidah,SP,M.Kes selaku penguji II yang telah banyak memberikan saran,masukan dan motivasi dalam penyusunan skripsi ini. 5. Kedua orang tua Tobok Hutagalung dan Rosdiana br.Hombing yang telah banyak memberikan dukungan moril dan motivasi kepada saya. 6. Seluruh dosen dan pegawai yang bekerja di Jurusan Gizi Politeknik Kesehatan Medan. 7. Teman-teman mahasiswa semester VII Jurusan Gizi yang turut membantu dalam penelitian ini. Penulis menyadari bahwa dalam penyusunan skripsi ini masih banyak kekurangan,untuk itu penulis mengharapkan saran dan kritik yang berguna untuk penyempurnaan dan perbaikan penelitian ini.atas perhatiannya penulis mengucapkan terima kasih. Penulis DAFTAR ISI Halaman PERNYATAAN PERSETUJUAN ............................................................ i ABSTRAK…………………… ................................................................... ii KATA PENGANTAR ............................................................................. iv DAFTAR ISI ......................................................................................... v DAFTAR TABEL .................................................................................. vii DAFTAR GAMBAR ............................................................................. viii DAFTAR LAMPIRAN ............................................................................ ix BAB I PENDAHULUAN....................................................................... 1 A. Latar Belakang ...................................................................... 1 B. Rumusan Masalah ................................................................ 3 C. Tujuan Penelitian .................................................................. 3 1. Tujuan Umum ................................................................... 3 2. Tujuan Khusus .................................................................. 3 D. Manfaat penelitian ................................................................. 4 BAB II TINJAUAN PUSTAKA .............................................................. 5 A.Tepung Beras Hitam .................................................................. 5 1.Pengertian Tepung Beras Hitam ............................................ 5 2.Bagan pembuatan Tepung Beras Hitam ................................ 5 3.Bahan pembuatanTepung Beras Hitam ................................. 6 4.Alat pembuatan Tepung Beras Hitam .................................... 6 5.Kandungan Zat Gizi Tepung Beras Hitam .............................. 6 6.SNI Tepung Beras................................................................. 7 7.Hasil Olahan Tepung Beras Hitam ......................................... 8 B.Ubi Jalar Ungu ........................................................................ 10 1.Pengertian Ubi JalarUngu ................................................... 10 2.Kandungan Zat Gizi Ubi Jalar Ungu .................................... 11 3.Hasil Olahan Ubi Jalar Ungu ............................................... 11 C.Pangan Fungsional ................................................................. 12 1.Pengertian Pangan Fungsional ............................................. 12 2.Kriteria Pangan Fungsional ................................................... 13 3.Fungsi Pangan Fungsional .................................................. 13 4.Syarat-syarat Pangan Fungsional ......................................... 14 5.Komponen Bioaktif Pangan Fungsional dan Efeknya terhadap Kesehatan .............................................................. 14 6.Jenis-jenis Pangan Fungsional ............................................ 15 D.Klepon ..................................................................................... 15 1.Pengertian Klepon................................................................... 15 2.SNI Kue Basah........................................................................ 16 3.Bahan Pembuatan Klepon ...................................................... 17 4.Alat Pembuatan Klepon .......................................................... 17 5.Prosedur Pembuatan Klepon ................................................. 17 E.Antosianin ............................................................................... 18 F.Uji Organoleptik/ uji kesukaan ................................................ 19 G.Kerangka Teori ....................................................................... 20 H.Kerangka Konsep ................................................................... 20 I. Definisi Operasional ...............................................................
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