Rahma, Pinta (2017) Sosis Analog Berbasis Tempe Kedelai Hitam (Glysine Soja) Sebagai Upaya Pemanfaatan Komoditas Lokal (Kajian Perbedaan Persentase Penambahan Gel Glukomanan Dan Jenis Pati). Sarjana thesis, Universitas Brawijaya.
Abstract
Tempe merupakan produk pangan konvensional hasil fermentasi Rhizopus sp, yang tinggi protein, antioksidan dan asan lemak tidak jenuh essensial. Salah satu diversivikasi pangan dari tempe berupa sosis analog. Petingkatan konsumsi tempe menyebabkan peningkatan impor kedelai kuning rata-rata 1,24%/th, sehingga perlu substitusi komoditas lokal yaitu kedelai hitam yang produktivitasnya mencapai 3,13t/ha. Penelitian bertujuan untuk mengetahui pengaruh perlakuan penambahan persentase gel glukomanan sebagai bahan pengikat (binder) dan pengunaan jenis pati sebagai bahan pengisi (filler) terhadap karakteristik fisik, kimia, serta sensori sosis analog yang dihasilkan Penelitian ini menggunakan rancangan percobaan RAK (Rancangan acak kelompok) dengan faktor variasi persentase penambahan gel glukomanan (5%, 10% dan 15%) serta faktor jenis pati yang berbeda (pati jagung dan pati singkong). Hasil analisa fisik, kimia dan sensori akan di analisa dengan ANOVA (Analysis of Varience), uji lanjut BNT (Beda Nyata Terkecil), dan uji interaksi DMRT (Duncan’s Multiple Range Test). Analisa perlakuan terbaik sosis analog menggunakan metode multiple atribute Zeleny. Sosis analog perlakuan terbaik adalah sosis dengan penambahan persentase penambahan gel glukomanan 10% dan pati singkong yang memiliki kandungan kadar air sebesar 57,34%; kadar abu 3,22%; kadar protein 14,95%; kadar lemak 18,83%; kadar karbohidrat 5,66%; nilai hedonik dengan skala 1-5 (sangat tidak suka sampai sangat suka) pada rasa 3,55; aroma 3,45; warna 3,52; tekstur 3,57 ; keseluruhan 3,57, nilai skoring pada rasa 3,45; aroma 3,55; warna 1,75; tekstur 3,35 ; kekenyalan 2,87 dan daya terima 3,17.
English Abstract
Tempe is a conventional fermented food product by Rhizopus sp, which had high protein, antioxidants, and unsaturated essential fatty acids, diversification food of tempe is analog sausage. The increasing of tempe consumption, made import value of yellow soybeans increace 1,24% every years, so need to substitute it with black soybeans which productivity reach 1,13 t/ha. This research conducted to anlyze the effect of added glucommanan gel as binder and variation used different types of starch (corn starch and cassava starch) as filler that may affect the physical, chemical and organoleptic attributes of the product. This research is using randomized block design with two factors. The first factor is added glucomannan gel (5%, 10% and 15%). The second factor is added types of starch 8% (corn starch and cassava starch). The physical, chemical and organoleptic attributes of the product then assayed as the parameter. The physical assay consist of colour (L+, a+, b+), firmness dan cooking loss while the chemical assay consist of amount of water and protein. This assays repeated three times each. Hedonic and scoring assay is choosen to analyze the organolaptic attibute. The data optained then analyzed with ANNOVA (Analysis of Variance) and continyued with Least significance defference test or DMRT (Duncan’s Multiple Range Test) with 5% of confidence interval. The data analyzed with minitab General Linear Model. Analysis of analog sausage best treatment is using multiple atribute Zeleny method. The best treatment is the product with added glucomannan gel 10% and used cassava starch with 3,22% ash; 14,95% protein; 18,83% fat; 5,66% carbohydrates of dry weight; 57,34% water; hedonic rate of 1-5 (very dislike until very like) 3,57 taste; 3,45 smell; 3,52 colour; 3,55 texture; 3,57 over all; scoring rate of 1-5 3,45 taste; 3,55 smell; 1,75 colour; 3,35 texture; 3,6 acceptable rate and 3,47 firmness.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/286/051705463 |
| Uncontrolled Keywords: | Kedelai hitam, Glukomanan, Jenis Pati, Tempe, Sosis |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.726 Nuts, legumes, other non-cereal seeds and theri flour, meals, by-products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 14 Aug 2017 03:08 |
| Last Modified: | 29 Nov 2021 03:37 |
| URI: | http://repository.ub.ac.id/id/eprint/1238 |
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