Optimasi Formula Tepung Komposit Tinggi Protein dan Seng dengan Response Surface Methodology

Christina Mumpuni Erawati, Ardhia Deasy Rosita Dewi
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Abstract

Covid-19 pandemic had limited people’s movement despite the demand to remain productive and maintain good health. Therefore, it was necessary to provide foods which are easy to distribute, durable, nutritious, and easily transformable to increase immunity. This research aims to develop a composite flour (TK) formula with optimal proportion of wheat flour (TT), snakehead fish flour (TIG), pumpkin flour (TBuL), and pumpkin seed flour (TBiL) which then enriched with zinc. The resulting TK is expected to be used as an ingredient for nutritious snacks containing high protein and zinc. The research was conducted in four stages, namely the making of each constituent flour, determining the best formulation with the Response Surface Methodology using Central Composite Design model, characterizing the physicochemical properties of TK and making meatballs, biscuits, and unting-unting from the TK. The three products were tested on experimental animals for their metabolic responses. The optimization of the formula resulted in three optimal formulations, namely formula A, B, and C with the proportion of TT:TIG:TBuL:TBiL respectively as follows 55:20:15:10; 56.65:20:13.35:10; 57.98:20:12.02:10. The most optimal formula of composite flour was formula A with the highest protein (26.12%) and zinc (18.06 mg/kg) content among other formulas. Then, zinc was added into Formula A using microencapsulation, and TK with protein content of 26.74% and zinc of 56.8 mg/kg were obtained. The histopatology observation on experimental animals showed that the three products made from TK did not cause necrosis of the liver or cell infiltration in the kidneys.
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用响应面法优化高蛋白和Seng复合流动公式
尽管人们要求保持生产力和身体健康,但Covid-19大流行限制了人们的行动。因此,有必要提供易于分发、耐用、营养丰富、易于转化的食物,以提高免疫力。以小麦粉(TT)、蛇头鱼粉(TIG)、南瓜粉(TBuL)和南瓜粉(TBiL)为原料,经锌强化后,研制出一种复合面粉(TK)配方。由此产生的TK有望用作含有高蛋白和锌的营养零食的原料。研究分4个阶段进行,分别为各成分面粉的制备、利用中心复合设计模型的响应面法确定最佳配方、表征传统传统面粉的理化性质、制作肉丸、饼干和用传统传统面粉制作烤饼。这三种产品在实验动物身上进行了代谢反应测试。通过对配方的优化,得出了3个最优配方,即配方A、B、C,其TT:TIG:TBuL:TBiL的比例分别为55:20:15:10;56.65:20:13.35:10;57.98:20:12.02:10。复合面粉的最佳配方为A配方,蛋白质(26.12%)和锌(18.06 mg/kg)含量最高。然后,将锌微胶囊化加入到A式中,得到蛋白质含量为26.74%、锌含量为56.8 mg/kg的TK。实验动物的组织病理学观察表明,三种TK制品均未引起肝脏坏死和肾脏细胞浸润。
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发文量
10
审稿时长
24 weeks
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