KAJIAN PEMBUATAN TIWUL INSTAN DENGAN SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiatus L.) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA KEKURANGAN ENERGI PROTEIN

Sholikah, Aminatus (2017) KAJIAN PEMBUATAN TIWUL INSTAN DENGAN SUBSTITUSI TEPUNG KACANG HIJAU (Phaseolus radiatus L.) SEBAGAI ALTERNATIF MAKANAN SELINGAN PENDERITA KEKURANGAN ENERGI PROTEIN. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Tiwul Instant is a modern high-carbohydrate processed food to be food that is even close to the equivalent of rice or is a cultural heritage with a high nutritional value. This study aims to examine Tiwul Instan with substitution of green bean flour as an alternative to food interludes patients of Protein Energy Deficiency (KEP). This research use Randomized Block Design (RAK) with 7 treatment level 4 replication to get 28 samples. The treatments applied by the ratio of cassava flour and green bean flour to each treatment were A1 (60%: 40%); A2 (62.5%: 37.5%); A3 (65%: 35%); A4 (67.5%: 32.5%); A5 (70%: 30%); A6 (72.5%: 27.5%); And A7 (75%: 25%). The results of this study indicate that there are significant differences (sign <0,05) to protein content, hedonic quality and hedonic color, texture, and taste of Tiwul Instant substitution of green bean flour. The best treatment of this research is A3 with the ratio of cassava flour and green bean flour by 65%: 35%. The conclusion of this research is the use of dried cassava flour and green bean flour as Tiwul Instant modification material can be used as alternative food interlude patient of Protein Energy Deficiency (KEP).

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