PENGARUH BAHAN PENGENYAL KOMERSIAL FOOD GRADE DAN TEPUNG KORO PEDANG PRA GERMINASI TERHADAP PENINGKATAN KUALITAS TIWUL INSTAN TINGGI PROTEIN

The aim of the research was to make high protein instant tiwul from mocaf which substituted with jack bean flour and given a food grade commercial thickener improve its sensory aspect. study used randomized block design. factors studied were germination treatment on (G), without pre (G1) (G2); Proportion mocaf: : tapioca (w/w) (F), P1 = 75:15:10, P2 70:20:10 P3 65:25:10 Addition Commercial thickening agent (w/w; % weight) (K), K1 0.5%, K2 0.75% K3 1.0%. variables physicochemical properties (moisture content, ash formol value, rehydration ability, for best treatment, fat content tested) properties. Data analyzed by F test (ANOVA) continued DMRT (Duncan Multiple Range Test). Based effectiveness index test, G2P3K3 (with germination; proportion mocaf-jack flour-tapioca w/w 65:25:10; 1%). This has water 4.39% wb; 7.05%db (6.74%wb), 6.39% db (6.11%wb), 0.98%db (0.93%wb) carbohydrates (by difference) 85.54% (81.78% wb), coefficient 3,67 value 0,0383 ml NaOH 0,1N/g bk.