KARAKTERISASI TEPUNG KOMPOSIT BERBASIS MOCAF DAN KACANG-KACANGAN SEBAGAI BAHAN BAKU BISKUIT MP-ASI (Characterization of Composite Flour Based on Mocaf and Beans Flour as Ingredient for Weaning Food)

Lia Ratnawati; Riyanti Ekafitri; Dewi Desnilasari

doi:10.36974/jbi.v10i2.4987

KARAKTERISASI TEPUNG KOMPOSIT BERBASIS MOCAF DAN KACANG-KACANGAN SEBAGAI BAHAN BAKU BISKUIT MP-ASI (Characterization of Composite Flour Based on Mocaf and Beans Flour as Ingredient for Weaning Food)

Lia Ratnawati, Riyanti Ekafitri, Dewi Desnilasari

Abstract

Mocaf flour is able to replace wheat flour as raw material for MP-ASI biscuits (weaning food) because it contains high carbohydrates. Low protein content of mocaf flour requires the addition of bean flour to form composite flour which is suitable for MP-ASI biscuits. The purpose of this study was to determine the physicochemical, functional and gelatinization properties of composite flour from mocaf and beans. The types of beans used were soybean, mung bean and red bean. Those type of beans flour was added 40% for each composite flour formulation. The results showed that the addition of beans flour into mocaf flour was significantly affected the increase in ash content, protein, fat, solubility, emulsion activity and stability, foam capacity and stability and gelatinization temperature. The addition of beans flour also significantly affected the decrease in starch, amylose content, swelling power, oil absorption capacity and gelatinization profile (peak, breakdown, final and setback viscosity) of the composite flour. Mocaf-mung bean composite flour was recommended as a raw material for making MP-ASI biscuits because it has low solubility and high bulk density and met the Indonesian standard (SNI) of MP-ASI biscuits which requires minimum 6% protein content, maximum 18% fat and maximum 5% dietary fiber.

Keywords: functional properties, gelatinization profile, mocaf flour, physicochemical properties, weaning food.

ABSTRAK

Tepung mocaf dapat digunakan sebagai pengganti terigu pada pembuatan biskuit MP-ASI (Makanan Pendamping Air Susu Ibu) karena mengandung karbohidrat yang tinggi. Kadar protein yang rendah dari tepung mocaf memerlukan penambahan tepung kacang-kacangan sebagai sumber protein sehingga membentuk tepung komposit yang sesuai untuk bahan baku biskuit MP-ASI. Tujuan penelitian ini adalah untuk mengetahui karakteristik sifat fisikokimia, fungsional dan profil gelatinisasi dari tepung komposit mocaf dan kacang-kacangan. Jenis kacang-kacangan yang digunakan adalah kedelai, kacang hijau dan kacang merah.Setiap jenis tepung kacang-kacangan ditambahkan sebesar 40% untuk masing-masing formulasi tepung komposit. Hasil penelitian menunjukkan bahwa penambahan tepung kedelai, kacang hijau dan kacang merah secara signifikan berpengaruh terhadap peningkatan kadar abu, protein, lemak, kelarutan, aktivitas dan stabilitas emulsi, kapasitas dan stabilitas foam dan suhu gelatinisasi. Penambahan tepung kacang-kacangan pada tepung mocaf juga berpengaruh signifikan terhadap penurunan kadar pati, amilosa, swelling power, kapasitas penyerapan minyak serta profil gelatinisasi (viskositas puncak, breakdown, akhir dan setback) dari tepung komposit yang dihasilkan. Tepung komposit mocaf-kacang hijau adalah yang direkomendasikan sebagai bahan baku pembuatan biskuit MP-ASI karena memiliki kelarutan yang rendah dan densitas kamba yang tinggi serta memenuhi persyaratan SNI biskuit MP-ASI yang mensyaratkan kandungan protein minimal 6%, lemak maksimal 18% dan serat pangan maksimal 5%.

Kata kunci: biskuit MP-ASI, profil gelatinisasi, sifat fisikokimia, sifat fungsional, tepung mocaf.

Keywords

functional properties; gelatinization profile; mocaf flour; physicochemical properties; weaning food

Full Text:

PDF

References

Abioye, V. F., Babarinde, G. O., & Adesigbin, M. K. (2011). Chemical , physico-chemical and sensory properties of soy-plantain flour. African Journal of Food Science, 5(4), 176–180.

Adebowale, Y. A., Adeyemi, I. A., & Oshodi, A. A. (2005). Functional and physicochemical properties of flours of six Mucuna species. African Journal of Biotechnology, 4(12), 1461–1468.

Afifah, N., & Ratnawati, L. (2017). Quality assessment of dry noodles made from blend of mocaf flour , rice flour and corn flour Quality assessment of dry noodles made from blend of mocaf flour , rice flour and corn flour. In IOP Conf. Series: Earth and Environmental Science : ICONPROBIOS 2017 (pp. 1–9). https://doi.org/10.1088/1755-1315/

Alamu, E. O., Therese, G., Mdziniso, P., & Bussie, M. (2017). Assessment of nutritional characteristics of products developed using soybean ( Glycine max ( L .) Merr .) pipeline and improved varieties. Cogent Food & Agriculture, 77(1), 1–12. https://doi.org/10.1080/23311932.2017.1398042

Ali, M. A. M., Tinay, A. H. El, Elkhalifa, A. E. O., Mallasy, L. O., & Babiker, E. E. (2012). Effect of Different Supplementation Levels of Soybean Flour on Pearl Millet Functional Properties. Food and Nutrition Sciences, 3, 1–6.

Asaam, E. S., Adubofuor, J., Amoah, I., Apeku, O. D., & Yildiz, F. (2018). Functional and pasting properties of yellow maize – soya bean – pumpkin composite flours and acceptability study on their breakfast cereals. Cogent Food & Agriculture, 4(1), 1–15. https://doi.org/10.1080/23311932.2018.1501932

Astuti, S. D., Andarwulan, N., Hariyadi, P., & Agustia, C. (2013). Formulasi dan Karakterisasi Cake Berbasis Tepung Komposit Organik Kacang Merah, Kedelai, dan Jagung (The Formulation and Characterization of Cake Based on Organic Composite Flour : Red Bean , Soybean , and Corn). Jurnal Pembangunan Pedesaan, 13(2), 79–88.

Audu, S., & Aremu, M. (2011). Effect of Processing on Chemical Composition of Red Kidney Bean (Phaseolus vulgaris L.) Flour. Pakistan Journal of Nutrition, 10(11), 1069–1075.

Bolarinwa, I., Olaniyan, S., Adebayo, L., & Ademola, A. (2015). Malted Sorghum-Soy Composite Flour : Preparation , Chemical and. Journal of Food Processing and Technology, 6(8), 1–7. https://doi.org/10.4172/2157-7110.1000467

Brishti, F. H., Zarei, M., & Shukri, R. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. International Food Research Journal, 24(4), 1595–1605

BSN. (1992). Standar Nasional Indonesia. SNI 01-2891-1992. Cara Uji Makanan dan Minuman.

Butt, M. S., & Batool, R. (2010). Nutritional and Functional Properties of Some Promising Legumes Protein Isolates. Pakistan Journal of Nutrition, 9(4), 373–379.

Dahiya, P. ., Linnemann, A. ., Van Boekel, M. A. J. ., Khetarpaul, N., Grewal, R. B., & Nout, M. J. . (2015). Mung Bean : Technological and Nutritional Potential Mung Bean : Technological and Nutritional Potential. Critical Reviews in Food Science and NUtrition, 55(5), 670–688. https://doi.org/10.1080/10408398.2012.671202

Dautant, F. J., Simancas, K., Sandoval, A. J., & Mu, A. J. (2007). Effect of temperature , moisture and lipid content on the rheological properties of rice flour. Journal of Food Engineering, 78, 1159–1166. https://doi.org/10.1016/j.jfoodeng.2005.12.028

Dossou, V. M., Agbenorhevi, J. K., Alemawor, F., & Oduro, I. (2014). Physicochemical and Functional Properties of Full Fat and Defatted Ackee ( Blighia sapida ) Aril Flours. American Journal of Food Science and Technology, 2(6), 187–191. https://doi.org/10.12691/ajfst-2-6-3

Ekafitri, R., & Isworo, R. (2014). Pemanfaatan Kacang-Kacangan sebagai Bahan Baku Sumber Protein Untuk Pangan Darurat. Pangan, 23(2), 134–145.

Hardianti, Ansharullah, & Rejeki, S. (2018). Pengaruh Substitusi Tepung Wortel (Daucus carota Linn) dan Tepung Kedelai ( Glycine max) Terhadap Nilai Gizi Biskuit Sebagai MPASI Bagi Bayi. Jurnal Sains Dan Teknologi Pangan, 3(4), 1521–1530.

Jahreis, G., Brese, M., Leiterer, M., Schäfer, U., & Böhm, V. (2016). Legume flours : Nutritionally important sources of protein and dietary fiber. Ernaehrungs Umschau International, 63(02), 36–42. https://doi.org/10.4455/eu.2016.007

Julianti, E., Rusmarilin, H., & Yusraini, E. (2017). Functional and rheological properties of composite flour from sweet potato , maize , soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences, 16(2), 171–177. https://doi.org/10.1016/j.jssas.2015.05.005

Kaushal, P., Kumar, V., & Sharma, H. K. (2012). LWT - Food Science and Technology Comparative study of physicochemical , functional , antinutritional and pasting properties of taro ( Colocasia esculenta ), rice ( Oryza sativa ) fl our , pigeonpea ( Cajanus cajan ) fl our and their blends. LWT - Food Science and Technology, 48(1), 59–68. https://doi.org/10.1016/j.lwt.2012.02.028

Marlina, P. W. N., Maulianti, R. R. D. A., & Fernandez, M. M. Y. (2018). Pengembangan Biskuit MPASI Berbahan Dasar Berbagai Macam Tepung Sebagai Produk Inovasi MPASI (The Development of Biscuit Made from Assorted Flours as Innovative Complimentary Food). Media Gizi Mikro Indonesia, 10(1), 27–38.

Marquezi, M., Gervin, V. M., Watanabe, L. B., Moresco, R., & Amante, E. R. (2017). Chemical and functional properties of different common Brazilian bean ( Phaseolus vulgaris L .) cultivars. Brazilian Journal of Food Technology, 20, 1–9.

Mcarthur, K. E., Richardson, C. T., & Walsh, J. H. (1988). Soy Protein Meals Stimulate Less Gastric Acid Secretion and Gastrin Release Than Beef Meals. Gastroenterology, 95(4), 920–926. https://doi.org/10.1016/0016-5085(88)90164-3

Milan-Carrillo, J., Reyes-Moreno, C., Armienta-Rodelo, E., Carabez-Trejo, & Mora-Escobedo, R. (2000). Physicochemical and Nutritional Characteristics of Extruded Flours from Fresh and Hardened Chickpeas ( Cicer arietinum L ). LWT - Food Science and Technology, 33(2), 117–123. https://doi.org/10.1006/fstl.1999.0620

Munhoz, M. P., Weber, F. H., & Chang, Y. K. (2004). Influencia De Hidrocoloides Na Texture De Gel De Amido De Milho. Clienc. Technol. Aliment., Campinas, 24(3), 403–406.

Narayana, K., & Narasinga, M. S. (1982). Functional Properties of Raw and Heat Processed W inged Bean (Psophocarpus tetragonolobus) Flour. Journal of Food Science, 47, 1534–1538.

Nasional, B. S. (2005). Makanan Pendamping Air Susu Ibu (MP-ASI)-Bagian 2 : Biskuit No 01-07111.2-2005. Jakarta: Badan Standardisasi Nasional.

Ojieh, G., Oluba, O., Ogunlowo, Y., Adebisi, K., Eidangbe, G., & Orole, R. (2017). Compositional Studies of Citrullus lanatus ( Egusi melon ). The Internet Journal of Nutrition and Wellness, 6(1), 1–5.

Ortega-ojeda, F. E., Larsson, H., & Eliasson, A. (2004). Gel formation in mixtures of high amylopectin potato starch and potato starch. Carbohydrate Polymers, 56, 505–514. https://doi.org/10.1016/j.carbpol.2004.03.021

Pangastuti, H. A., Affandi, D. R., & Ishartani, D. (2013). Avaliable online at www.ilmupangan.fp.uns.ac.id. Jurnal Teknosains Pangan, 2(1), 20–29.

Pathare, P. B., & Opara, U. L. (2013). Colour Measurement and Analysis in Fresh and Processed Foods : A Review Colour Measurement and Analysis in Fresh and Processed Foods : A Review. Food and Bioprocess Technology, 6(September 2015), 36–60. https://doi.org/10.1007/s11947-012-0867-9

Pertanian, P. D. dan S. I. (2017). Statistik Pertanian 2017 Agricultural Statistics. Jakarta: Pusat Data dan Sistem Informasi Pertanian, Kementerian Pertanian Republik Indonesia.

Pla, M. D. E., Delbon, M., Rojas, A. M., & Gerschenson, L. N. (2006). Effect of immersion and turgor pressure change on mechanical properties of pumpkin ( Cucumis moschata , Duch .). Journal of the Science of Food and Agriculture, 86, 2628–2637. https://doi.org/10.1002/jsfa

Pranoto, Y., Rahmayuni, Haryadi, & Rakshit, S. K. (2014). Physicochemical properties of heat moisture treated sweet potato starches of selected Indonesian varieties. International Food Research Journal, 21(5), 2031–2038.

Ratnawati, L., & Afifah, N. (2017). Physicochemical properties of flakes made from three varieties of banana. In Proceedings of the 3rd International Symposium on Applied Chemistry (pp. 020029-1-020029-8).

Richana, N., & Sunarti, T. C. (2004). Karakterisasi Sifat Fisikokimia Tepung Pati dari Umbi Ganyong, Suweg, Ubi Kelapa dan Gembili. Jurnal Pascapanen, 1(1), 29–37.

Singh, N., Sandhu, K. S., & Kaur, M. (2004). Characterization of starches separated from Indian chickpea ( Cicer arietinum L .) cultivars. Journal of Food Engineering, 63, 441–449. https://doi.org/10.1016/j.jfoodeng.2003.09.003

Statistik, B. P. (2013). Berita Resmi Statistik : Produksi Padi, Jagung, dan Kedelai (Angka Ramalan I Tahun 2013) (Vol. 2013).

Tethool, E. F., & Dewi, A. M. P. (2018). Pengaruh Rasio Tepung Ubi Jalar dan Pati Sagu Terhadap Sifat Fisikokimia Tepung Komposit dan Karakteristik Fisik Roti yang Dihasilkan. In Prosiding SNST ke-9 Tahun 2018 Fakultas Teknik Universitas Wahid Hasyim (pp. 42–47). Fakultas Teknik Universitas Wahid Hasyim.

Tethool, E. F., Jading, A., & Santoso, B. (2012). Pengaruh Konsentrasi Hydrogen Peroxida dan Irradiasi Ultraviolet Terhadap Sifat Fisikokimia dan Baking Expansion Pati Sagu. In Prosiding InSINAS 2012 (pp. 331–335).

Tharise, N., Elisa, J., & Nurminah, M. (2014). Evaluation of physico-chemical and functional properties of composite flour from cassava , rice , potato , soybean and xanthan gum as alternative of wheat flour Evaluation of physico-chemical and functional properties of composite flour from cassava , ric. International Food Research Journal, 21(4), 1641–1649.

Yellavila, S. B., Agbenorhevi, J. K., Asibuo, J. Y., & Sampson, G. O. (2015). Proximate Composition , Minerals Content and Functional Properties of Five Lima Bean Accessions. Journal of Food Security, 3(3), 69–74. https://doi.org/10.12691/jfs-3-3-1

Yustiyani, & Setiawan, B. (2013). Formulasi Bubur Instan Menggunakan Komposit Tepung Kacang Merah dan Pati Ganyong sebagai Makanan Sapihan. Jurnal Gizi Dan Pangan, 8(2), 95–102.

DOI: http://dx.doi.org/10.36974/jbi.v10i2.4987