OPTIMASI DAN FORMULASI TEPUNG BERAS, TEPUNG MAIZENA, DAN TEPUNG TAPIOKA DALAM PEMBUATAN ABON NABATI PEPAYA DAN WORTEL MENGGUNAKAN D-OPTIMAL MIXTURE DESIGN

Abstract

ABSTRAK: Penelitian ini bertujuan untuk mengoptimalkan dan memformulasi tepung beras, tepung maizena, dan tepung tapioka dalam pembuatan abon pepaya dan wortel menggunakan metode Design Expert Mixture D-Optimal. Penelitian dilakukan dalam empat tahap yaitu penentuan variabel dan penentuan respon, penentuan formulasi dengan metode Expert Design Experimental Mix D-Optimal, pembuatan produk dan uji respon abon pepaya dan wortel dengan formulasi dari metode Design Expert Mix D-Optimal, langkah terakhir dipilih formulasi optimal dan uji formulasi optimal. Formulasi optimal yang diprediksi oleh program Design Expert metode Mixture D-optimum memiliki nilai desirability sebesar 0,93 dengan komposisi 70% tepung beras, 30% tepung maizena dan 0% tepung tapioka yang sama dengan formula ke-8. Formula ini memiliki nilai desirability sebesar 0,93 yang artinya formula ini akan menghasilkan produk yang memiliki karakteristik sesuai dengan target optimasi sebesar 93%. Formula terpilih memiliki skor organoleptik untuk tekstur 3,55, warna 3,70, dan rasa 3,55. Hasil analisis kimia formula optimum abon sayur menunjukkan kadar abu 2,94%, kadar air 2,76%, protein 4,17%, lemak 28,73, dan serat kasar 0,96%.ABSTRACT: This study aimed to optimize and formulate rice flour, maizena flour, and tapioca flour in the manufacture of papaya and carrot vegetable shreds using Design Expert method of Mixture D-Optimal. The research was conducted in four stages: variable determination and response determination, formulation determination with Experimental Design Expert method of Mixture D-Optimal, product manufacture and response test of  papaya and carrot vegetable shreds with formulation from Design Expert method of Mixture D-Optimal, final step selected optimal formulation and optimal formulation test. The optimal formulation predicted by program Design Expert method Mixture D-optimum has a desirability value of 0.93 when the optimum formula consisting of 70% rice flour, 30% cornstarch and 0% tapioca flour which is the same as the 8th formula. This formula has a desirability value of 0.93 which means that this formula will produce a product that has characteristics in accordance with the optimization target of 93%. The selected formula has an organoleptic score for texture of 3.55, color of 3.70, and taste of 3.55. The results of chemical analysis for vegetable shredded optimum formula showed that the ash content was 2.94%, water content 2.76%, protein 4.17%, fat 28.73, and crude fiber 0.96%.