Chemical Analyst

Formulation Of Instant Porridge Modified Cassava Flour With Addition Of Catfish Flour and Soy Flour. Skripsi. Under the guidance of Sri Rejeki Retna Pertiwi dan  Mrr. Lukie Trianawati.

Instant porridge as a protein source can be made with mocaf flour (Modified Cassava Flour) using the drum dryer method. The addition of catfish flour and soybean flour aims to increase the nutritional value of instant porridge products. The purpose of this study is to determine the selected formulation with the addition of catfish body meal and soybean flour according to nutritional needs, panelists' preferences and to determine the effect of adding catfish flour and soybean flour to the characteristics of the Modified Cassava Flour instant porridge product. The treatment in this study was the difference between catfish body meal and soybean meal (A1 16%:30%; A2 11%:35%; A3 6%:40%). The instant porridge produced was tested for proximate, physical tests and organoleptic tests including hedonic tests, sensory quality tests and triangular tests. The best formula was selected based on the best acceptance through organoleptic tests, the suitability of physical and chemical properties was A2 (11% Fish Body Flour : 35% soybean flour). The ratio of the weight of water and the ingredients used in brewing the selected product in water (60°C) is 24g in 80 ml with a brewing time of 70 seconds. The selected product has a kamba density of 0.57g/ml. The chemical characteristics of the selected products were water content 3.05%, ash content 4.01%, protein content 21.82%, fat content 12.93%, carbohydrates by difference 58.20%, crude fiber 31.73%.

Keywords: instant porridge, drum dryer, Modified Cassava Flour, catfish flour, soybean flour

Dalam Kamus Besar Bahasa Indonesia (KBBI), instan berarti langsung atau tanpa dimasak lama, dapat dimakan atau diminum. Instanisasi merupakan suatu istilah yang mencakup berbagai perlakuan baik kimia ataupun fisika yang akan memperbaiki karakteristik hidrasi dari suatu produk pangan dalam bentuk bubuk.

Fixed arm peel and T-peel test procedures are used to measure peel strength for flexible laminates. Analysis of the contributions from elastic and plastic deformations of the peel arms during these tests enables the energy contribution from plastic effects to be subtracted from the energy required to peel the laminate. In this way, the adhesive fracture toughness is determined. Seven independent laboratories have conducted these procedures (through the ESIS TC4 group) on a flexible polypropylene laminate system. Experiments for fixed arm peel have been conducted at a common peel angle (90°) and also for multiple angles (60°-160°) in order to determine the adhesive fracture toughness. These laboratories also conducted measurements with a T-peel geometry. Similar values were obtained for the adhesive fracture toughness demonstrating that with careful thought to the