DAFTAR ISI

Halaman
HALAMAN JUDUL .............................................................................................i
HALAMAN PERSETUJUAN ..............................................................................ii
SURAT PERNYATAAN ......................................................................................iii
RIWAYAT HIDUP................................................................................................iv
KATA PENGANTAR............................................................................................v
ABSTRAK.............................................................................................................vi
DAFTAR TABEL..................................................................................................vii
DAFTAR GAMBAR............................................................................................viii
I. PENDAHULUAN ..............................................................................................1
1.1 Latar Belakang ............................................................................................1
1.2 Tujuan.......................................................................................................... 3
1.3 1.3 Rumusan Masalah..................................................................................3
1.4 Hipotesa ......................................................................................................3
II. TINJAUAN PUSTAKA......................................................................................4
II.1Flakes ..........................................................................................................4
II.2Bahan Baku Flakes ......................................................................................5
II.2.1............................................................................Tepung Ubi Jalar Ungu
................................................................................................................5
II.2.2................................................................................ Tepung Beras Ketan
................................................................................................................7
II.2.3...................................................................................................Margarin
................................................................................................................8
II.2.4........................................................................................................Skim
................................................................................................................9
II.2.5.........................................................................................................Gula
..............................................................................................................10
II.2.6...........................................................................................................Air
..............................................................................................................11
II.2.7......................................................................Metode Pembuatan Flakes
..............................................................................................................12
II.2.8.......................................................................................... Pencampuran
..............................................................................................................12
II.3Pembentukan adonan ................................................................................13
II.3.1..............................................................................................Pencetakan
..............................................................................................................13
II.3.2..................................................................Pengukusan (pregelatinisasi)
..............................................................................................................13
II.3.3........................................................................................Pemanggangan
..............................................................................................................13
III. METODOLOGI PENELITIAN .....................................................................15
 III.1........................................................................Tempat dan waktu penelitian
....................................................................................................................15
III.2..............................................................................Alat dan bahan penelitian
....................................................................................................................15
III.2.1 Alat ......................................................................................................15
III.2.2 Bahan ...................................................................................................15
III.3.........................................................................................Metode Penelitian
....................................................................................................................15
III.4.................................................................................Pelaksanaan penelitian
....................................................................................................................16
III.4.1 Pembuatan Tepung Ubi Jalar Ungu ....................................................16
III.4.2 Pembuatan Tepung Beras Ketan Hitam...............................................17
III.4.3 Pembuatan Flakes.................................................................................17
III.5......................................................................................Parameter penelitian
....................................................................................................................18
III.5.1 Analisis kadar air .................................................................................18
III.5.2 Analisis Kadar Abu .............................................................................19
III.5.3 Kadar protein........................................................................................19
III.5.4 Lemak...................................................................................................20
III.5.5 Karbohidat ...........................................................................................20
III.5.6 Serat Kasar ..........................................................................................20
III.5.7 Uji Kadar Antosianin ..........................................................................21
III.5.8 Uji Aktivitas Antoksidan DPPH..........................................................22
III.5.9 Analisa Tekstur ...................................................................................23
III.5.10........................................................................................Daya Rehidrasi
..............................................................................................................24
III.5.11...............................................................................................Uji Sensori
..............................................................................................................24
IV. HASIL DAN PEMBAHASAN.......................................................................34
4.1 Analisa Bahan Baku .................................................................................34
4.2 Analisa Kadar Air.....................................................................................35
4.3 Analisa Kadar Abu....................................................................................38
4.4 Analisa Kadar protein...............................................................................39
4.5 Analisa Kadar lemak ................................................................................40
4.6 Analisa Kadar karbohidrat .......................................................................43
4.7 Analisa Kadar Serat .................................................................................44
4.8 Organoleptik Aroma ................................................................................45
4.9 Organoleptik Penerimaan..........................................................................47
4.10 Organoleptik Rasa...................................................................................48
4.11 Intensitas Warna .....................................................................................50
4.11.1 kemerhan (a+) ..............................................................................50
4.11.2 kecoklatan (b+) ............................................................................51
 4.11.3 kecerahan (l)..................................................................................52
4.12 Antioksidan.............................................................................................54
4.13 Antosianin...............................................................................................55
4.14 Rehidrasi.................................................................................................56
4.15 Tekstur ...................................................................................................58
V. KESIMPULAN DAN SARAN.......................................................................59
DAFTAR PUSTAKA............................................................................................ix
LAMPIRAN............................................................................................................x

DAFTAR TABEL

Nomor Teks Halaman

1. Syarat Mutu Makanan Ringan Ekstrudant ........................................................5

2. Kandungan Gizi Tepung Ubi Jalar Per 100 g ....................................................6
3. Proporsi Pembuatan Flakes dengan Perlakuan Penambahan Tepung Ubi
Jalar dan Tepung Ketan Hitam dengan dan Tanpa Pregelatinisasi ....................20
4. Skala Uji Sensori ................................................................................................30
5. Komposisi Kimia Tepung Ubi Jalar Ungu dan Tepung Beras Ketan Hitam .....34
6. Kadar Air Flakes Berdasar Adanya Pregelatinisasi dan Tanpa Pregelatinisasi
.............................................................................................................................35
7. Rerata Kadar Air Flakes dengan Perbedaan Proporsi Rasio Tepung Ubi
Ungu dengan Tepung Ketan Hitam ....................................................................37
8. Rerata Kadar Abu Flakes dengan Perbedaan Proporsi Rasio Tepung Ubi
Ungu dengan Tepung Ketan Hitam ....................................................................40
9. Kadar Protein Flakes Berdasar Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi.....................................................................................................41
10. Rerata Kadar Protein Flakes dengan Perbedaan Proporsi Rasio Tepung Ubi
Ungu dengan Tepung Ketan Hitam ....................................................................42
11. Rerata Adanya Pregelatinisasi dan Tanpa Pregelatinisasi Tidak Berbeda
Nyata terhadap Kadar Lemak Flakes yang Dihasilkan ......................................43
14. Rerata Kadar Lemak Flakes dengan Perberdaan Proporsi Rasio Tepung Ubi
Ungu dengan Tepung Ketan Hitam ....................................................................44
15. Rerata Nilai Kadar Serat pada Perlakuan Proporsi Rasio Tepung Ubi
Ungu dengan Tepung Ketan Hitam ....................................................................48
16. Rerata Nilai Proporsi Rasio Tepung Ubi Ungu dengan Tepung Ketan
Hitam terhadap Aroma Flakes............................................................................50
17. Rerata Nilai Penerimaan Flakes pada Perlakuan Proporsi Rasio Tepung
Ubi Ungu dengan Ketan Hitam ..........................................................................52
18. Rerata Nilai Rasa pada Perlakuan Adanya Peregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................53
19. Rerata Nilai Rasa pada Perlakuan Proporsi Rasio Tepung Ubi Ungu
Dengan Tepung Ketanm Hitam .........................................................................54
20. Rerata Nilai Intensitas Warna pada Perlakuan Adanya Pregelatinisasi
Dan Tanpa Pregelatinisasi ..................................................................................55
21. Rerata Nilai Intensitas Warna Perlakuan Proporsi Rasio Tepung Ubi Ungu
dengan Tepunng Ketan Hitam ...........................................................................56
22. Rerata Nilai Aktivitas Antioksidan pada Perlakuan Adanya Pregelatinisasi
dan Tanpa Pregelatinisasi ...................................................................................60
23. Rerata Nilai Aktivitas Antioksidan pada Perlakuan Proporsi Rasio Tepung
Ubi Ungu dengan Tepung Ketan Hitam .............................................................61
24. Rerata Nilai Total Antosianin pada Perlakuan Adanya Pregelatinisasi dan
Tanpa Pregelatinisasi .........................................................................................62
25. Rerata Nilai Total Antosianin pada Perlakuan Proporsi Rasio Tepung
Ubi Ungu dengan Tepung Ketan Hitam .............................................................63
26. Rerata Nilai Rehidrasi pada Perlakuan Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................64
27. Rerata Nilai Perlakuan Adanya Pregelatinisasi dan Tanpa Pregelatinisasi
Terhadap Tekstur Flakes ....................................................................................65
28. Rerata Nilai Tekstur pada Perlakuan Proporsi Rasio Tepung Ubi Ungu
dengan Tepung Ketan Hitam .............................................................................66
 DAFTAR GAMBAR

Nomor Teks Halaman

1. Diagram Alir Pembuatan Tepung Ubi Jalar .......................................................31

2. Diagram Pembuatan Tepung Ketan Hitam ........................................................32
3. Diagram Pembuatan Flakes ...............................................................................33
4. Rerata Kadar Abu Flakes Berdasarkan Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................39
5. Rerata Kadar Karbohidrat Flakes Berdasarkan Adanya Pregelatinisasi
dan Tanpa Pregelatinisasi ...................................................................................45
6. Rerata Kadar Abu Flakes Berdasarkan Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................46
7. Rerata Kadar Serat Flakes Berdasarkan Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................47
8. Rerata Skor Aroma Flakes Berdasarkan Adanya Pregelatinisasi dan Tanpa
Pregelatinisasi ....................................................................................................49
9. Rerata Skor Penerimaan Flakes Berdasarkan Adanya Pregelatinisasi dan
Tanpa Pregelatinisasi .........................................................................................51