Pengaruh Perbandingan Tempe Tepung Kacang Hijau dan Tapioka serta Persentase Gum Arab terhadap Mutu Patty Wortel

Abstract

The aim of this research was to find the effect of ratio of mung bean flour tempe with tapioca and percentage of arabic gum on the quality of carrot patty. This research was conducted at Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design with two factors, i.e ratio of mung bean flour tempe with tapioca (T) : (82%:18%; 84%:16%; 86%:14%; 88%:12%) and percentage of arabic gum (G) : (0,5% ; 1,0% ; 1,5% ; 2,0%). The parameters analyzed were water content, ash content, fat content, protein content, crude fiber content, texture, colour, lightness, the hedonic value of taste, the score value of texture and the score value of flavor. The results showed that the ratio of mung bean flour tempe with tapioca had highly significant effect on value of ash content, fat content, crude fiber content, texture, the score value of texture and the score value of flavor, and had significant effect on protein content and did not affect significantly the water content, colour, lightness and the hedonic value of taste. Percentage of arabic gum had highly significant effect on ash content, fat content, crude fiber content, texture and the score value of texture, and had significant effect on water content and protein content, and did not affect significantly the colour, lightness, the hedonic value of taste and the score value of flavor. The interaction between the two factors had significant effect on fat content and the score value of texture, and did not affect significantly the water content, ash content, protein content, crude fiber content, texture, colour, lightness, the hedonic value of taste and the score value of flavor. Carrot patty that had the best quality was at ratio of mung bean flour tempe with tapioca of 82%:18% and percentage of arabic gum of 2%. β- karoten of carrot patty with the best quality is 45,8726mg/100g.