Pembuatan Bubur Instan Beras Merah dengan Penambahan Tepung Kacang Merah Untuk Meningkatkan Nilai Gizi MP ASI

Abstract

ABSTRACT

This study aimed to analyze the effect of the formulations of brown rice flour (Oryza nivara) and red bean flour (Vigna angularis L) on organoleptic assessment, iron content, and proximate values of complementary foods. This study used a completely randomized design (CRD) consisting of five types of treatment, namely the addition of red bean flour (B0 = 0%, B1 10%, B2 = 20%, B3 = 30%, and B4 = 40%). Data were analyzed by the analysis of variance (ANOVA) and then followed with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The treatment with the best organoleptic assessment was the B2 treatment (20% red bean flour addition) with scores of color, aroma, taste, and texture reaching 4.17 (like), 4.13 (like), 3.90 (like), and 3.96 (like), respectively. The B2 treatment contained 11.53% moisture, 1.28% ash, 15.9% fat, 3.295% protein, 35.43% carbohydrate, and 1.341% iron. The results show that the addition of red bean flour had a very significant effect on increasing organoleptic color, aroma, and texture, as well as significantly increased the taste of the brown rice flour-based instant porridge. The organoleptic assessment shows that the product was accepted and favored by panelists. The product met the standard of SNI No. 01-7111.1-2005 for fat, ash, and protein contents.Keywords: red rice flour instant porridge, red bean flour, nutritional value, iron

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ABSTRAK

Penelitian ini bertujuan untuk menentukan pengaruh formulasi tepung  beras merah (Oryza nivara) dan tepung kacang merah (Vigna angularisL) terhadap penilaian organoleptik, kandungan zat besi, dan nilai proksimat makanan pendamping ASI. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 5 jenis perlakuan yaitu penambahan tepung kacang merah yaitu (B0 = 0%, B1 10%, B2 = 20%, B3 = 30% dan B4 = 40%). Analisis data dilakukan dengan metode analysis of varian (ANOVA) dengan uji lanjut Duncan’s multiple range test (DMRT) dengan taraf kepercayaan 95% (α=0,05). Hasil penelitian terbaik bubur instan berbasis tepung beras merah yaitu perlakuan B2 (penambahan tepung kacang merah 20%) dengan skor penilaian terhadap warna sebesar  4,17 (suka), aroma sebesar 4,13 (suka), rasa sebesar 3,90 (suka), tekstur sebesar 3,96 (suka), kadar air sebesar 11,53%, kadar abu sebesar 1,28%, kadar lemak sebesar 15,9%, kadar protein sebesar 3,295% dan kadar karbohidrat sebesar 35,43%, zat besi 1,341%. Berdasarkan hasil penelitian penambahan tepung kacang merahberpengaruh  sangat nyata terhadap peningkatan  organoleptik warna, aroma, dan tekstur, dan berpengaruh nyata terhadap penimgkatan karakteristik organoleptik rasa bubur instanberbasis tepung beras merah terbaik, penilaian organoleptik dapat diterima dan disukai oleh panelis. Bubur instan beras merah dengan penambahan tepung kacang merah untuk kadar lemak, abu, dan  protein telah memenuhi standar SNI No. 01-7111.1-2005.

Kata kunci: Bubur instan tepung beras merah, tepung kacang merah, nilai gizi, zat besi