Milk powder substitution with legume composite flours on the processing of cassava powder instant drinks

英语. The result of the previous research which used cassava powder as raw materials for instant drinks showed, that mixed 40 percent of pounded cookies (made of 50 percent cassava powder and 50 percent wheat flour), 30 percent instant milk powder and 30 percent sugar cane produced the highest score of instant drinks based on its organoleptic characteristics and nutritive value. So, in this research, part of the instant milk was substituted with legume composite flours as protein and fat sources. The research activities was carried out at the Post Harvest Laboratory of RILET during November 1995 till June 1996. Cassava powder was obtained from the clone of 10004 (named Faroka), while maize flour from Arjuna variety, soybean flour from Wilis variety and mungbean flour from K-129 variety. The trial was conducted by using Factorial CRD (2 factors) with 3 replications. The first factors was the ratio of composite concentration of the three flours (maize, soybean, mungbean), viz; 50:0:50 percent, 60:20:20 percent and 20:20:60 percent. The second factor was the ratio between the composite flours and the instant milk concentrations (0:100 percent; 20:80 percent; 30:70 percent; 40:60 percent). Parameters observed including chemical composition, organoleptic characteristics and processing cost of the instant drinks. The result of the chemical analysis showed that the composite flours of 20 percent maize, 20 percent soybean and 60 percent mungbean had the highest protein content (26.47 percent db), which was as high as instant milk protein content (26 percent db). Based on the organoleptic test which was the main target in this research, it showed that 30 percent instant milk substitution by using composite flours of 20 percent maize, 20 percent soybean and 60 percent mungbean still had the similar appearance, odor, taste and the nutritive value to the control (without substitution). The fact indicated that milk powder substitution as high as 30 percent with that legume composite flours did not influence the panelist acceptance and the nutritive value of the instant drinks produced. The treatment contained 9.90 percent db of protein, 7.60 percent db of fat, 0.83 percent db of crude fiber and 422.73 calory of energy. The cost was also lower (Rp 134.52/30 grams) compared to the control (Rp 163.75/30 grams), therefore it was prospective to be developed. But the appearance of the instant drinks was still needed to be improved since part of the flours settled down in the bottom of the glass. This problem could be solved by using the emulsifier

印度尼西亚. Hasil penelitian pemanfaatan serbuk ubikayu sebagai bahan baku dalam minuman instan menunjukkan, bahwa campuran 40 persen remahan kue kering (terdiri atas 50 persen terigu dan 50 persen serbuk ubikayu), 30 persen susu bubuk instan dan 30 persen gula pasir menghasilkan minuman instan yang paling baik ditinjau dari nilai gizi dan sifat sensorisnya. Dalam penelitian berikut, sebagian susu instan disubstitusi dengan tepung campuran/komposit kacang-kacangan sebagai sumber lemak dan proteinnya. Penelitian dilaksanakan di Lab. Fisiologi Hasil Balitkabi Malang pada bulan November 1995-Juni 1996. Serbuk ubikayu diperoleh dari klon 10004 (Faroka), sedang tepung kedelai dari varietas Wilis, tepung jagung dari varietas Arjuna dan tepung kacang hijau dari varietas K-129. Percobaan disusun dengan RAL Faktorial (2 faktor) dan diulang 3 kali. Faktor 1 adalah nisbah konsentrasi campuran tepung jagung, kedelai dan kacang hijau (50:0:50 persen; 60:20:20 persen dan 20:20:60 persen), sedang faktor 2 adalah nisbah konsentrasi tepung campuran/komposit kacang-kacangan (jagung, kedelai dan kacang hijau) dengan susu bubuk instan (0:100 persen; 20:80 persen; 30:70 persen; 40:60 persen). Pengamatan meliputi komposisi kimia dan sifat sensoris minuman instan serta biaya pembuatannya. Hasil analisis bahan dasar menunjukkan, tepung komposit 20 persen jagung, 20 persen kedelai dan 60 persen kacang hijau memiliki kandungan protein tertinggi (26,47 persen bk) dibanding dua tepung komposit lainnya dan relatif sama kandungan proteinnya dengan susu (26 persen bk), sehingga sesuai sebagai bahan substitusi susu. Berdasarkan hasil uji sensoris yang merupakan tolok ukur utama dalam menentukan perlakuan yang terbaik, diperoleh bahwa warna, aroma dan rasa minuman instan yang susunya disubstitusi 30 persen dengan tepung komposit 20 persen jagung, 20 persen kedelai dan 60 persen kacang hijau relatif masih sama dengan kontrol (100 persen susu instan). Hal ini menunjukkan, bahwa substitusi 30 persen susu dengan tepung komposit kacang-kacangan tersebut tidak berpengaruh terhadap tingkat kesukaan/penerimaan panelis. Demikian pula nilai gizinya, relatif sama dengan kontrol dengan kandungan protein sebesar 9,90 persen bk, lemak 7,60 persen bk, serat 0,83 persen bk dan energi 422,73 kalori. Biaya pembuatannya sebesar Rp 134,52/30 g (takaran sekali minum), lebih murah Rp 29 dibanding dengan kontrol sehingga cukup kompetitif untuk dikembangkan. Namun demikian, kenampakannya masih perlu diperbaiki karena sebagian tepung mengendap di bagian dasar minuman, misalnya dengan penggunaan emulsifier