Ariani, Lina Novi (2017) Karakteristik Ubi Kayu Segar Berbagai Sianida Dan Tepungnya Hasil Fermentasi Alami Menggunakan Berbagai Stimulan Pertumbuhan Mikroba. Magister thesis, Universitas Brawijaya.
Abstract
Ubi kayu (Manihot utilisima) merupakan salah satu hasil pertanian yang mengandung karbohidrat dan sumber kalori yang cukup tinggi (161 kkal) dengan potensi produksi ubi kayu di Indonesia begitu besar dengan luas lahan penanaman mencapai 1, 4 juta hektar (Hartojo (2002). Ubi kayu digolongkan dalam tiga kategori, yaitu ubi kayu manis antara lain varietas Darul Hidayah, ubi kayu agak pahit antara lain Adira 4 dan ubi kayu pahit antara lain Malang 4. Penelitian ini bertujuan untuk mengetahui pengaruh varietas ubi kayu terhadap sifat fisiko kimia dan organoleptik tepung ubi kayu termodifikasi menggunakan metode fermentasi alami, mengetahui pengaruh jenis bahan stimulan pertumbuhan mikroba terhadap sifat fisiko kimia dan organoleptik tepung ubi kayu termodifikasi menggunakan metode fermentasi alami dan mengetahui pengaruh interaksi faktor (varietas ubi kayu dan jenis bahan stimulan pertumbuhan mikroba terhadap sifat fisiko kimia tepung ubi kayu termodifikasi menggunakan metode fermentasi alami). Penelitian terdiri dari 2 tahap, penelitian tahap 1 yaitu karakterisasi sifat fisik dan kimia ubi kayu menggunakan metode skoring dengan panelis dan penelitian tahap 2 yaitu karakterisasi sifat fisik, kimia, organoleptik dan fungsional tepung ubi kayu termodifikasi yang dihasilkan. Penelitian tahap 2 menggunakan metode Rancangan Acak Lengkap Faktorial (RAL). Terdiri dari 2 faktor yaitu faktor 1, varietas ubi kayu (Darul Hidayah, Adira 4 dan Malang 4) dan faktor 2 yaitu jenis bahan stimulan pertumbuhan mikroba (NaCl, gula, tepung beras dan kontrol). Sedangkan faktor dalam proses fermentasi alami ubi kayu tersebut menggunakan metode Rancangan Acak Lengkap (RAL). Terdiri dari 2 faktor, faktor 1 yaitu jenis bahan stimulan pertumbuahn mikroba (NaCl, gula, tepung beras dan kontrol) dan faktor 2 yaitu lama fermentasi (12, 24, 36, 48, 60, 72) jam. Pengujian tahap I dan 2 menggunakan analisa ragam (ANOVA) dengan selang kepercayaan 95%, kemudian uji lanjut Duncan. Perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian tahap 1 menunjukkan adanya perbedaan fisik dan kimia pada tiga varietas ubi kayu disebabkan perbedaan agronomi ubi kayu. Hasil penelitian tahap 2 menunjukkan bahwa varietas ubi kayu dan jenis bahan stimulan pertumbuhan mikroba memberikan pengaruh nyata (α=0,05) terhadap kadar air, kadar abu, kadar pati, kadar amilosa, kadar protein, rendemen, kadar sianida, sifat amilografi tepung dan uji organoleptik. Perlakuan terbaik pada tepung ubi kayu diperoleh pada tepung ubi kayu termodifikasi varietas Adira 4 pada perlakuan penambahan bahan stimulan garam yang berwarna putih, beraroma netral dan tekstur tidak kasar dengan kadar air 6.03±0.08%, kadar abu 2.28±0.04%, kadar protein 1.35±0.07%, kadar pati 74.97±0.13%, kadar serat kasar 0.91 ±0.04%, kadar lemak 0.85±0.03%, kadar amilosa 16.32 ±0.21%, pH 3.97±0.06, total asam 1.23±0.10, total mikroba 9.07±0.16 log cfu/ml, total BAL 8.63± 0.01 log cfu/ml, total sianida bebas 42.33±0.25 mg/kg, rendemen 25.27±0.19%. Sedangkan karakteristik fungsional antara lain swelling power 30.53±0.06 g/g, kelarutan 18.86±0.05%, daya serap air 151.73±0.06%. Karakterisasi fisik antara lain kecerahan (L*) 94.80 ±0.10, warna (a*) 1.67±0.06, warna (b*) 6.43±0.14 dan karakteristik pati antara lain viskositas puncak 3161.67±10.00 cP, viskositas dingin 1895.00±10.00 cP dan viskositas balik 1435.00± 10.00 Cps.
English Abstract
Cassava (Manihot utilisima) is a perennial tuber plant widely grown in many tropical ountries including Indonesia as one of the most important commercial crops and an important high energy traditional food crop yielding 1.4 t/ha (Hartojo (2002). Cassava is the third primary food in Indonesia after rice and corn and have three level of cyanide are sweet cassava (Darul Hidayah), little bitter (Adira 4) and bitter cassava (Malang 4) with differences physical and chemical properties The objective of this study was to know physicochemical and organoleptic characteristic of modified cassava flour from different level of cassava cyanide with different microbial growth stimulants by using spontaneous fermentation and also the interactions. This research was conducted in 2 stages as follows: The first stages was deciding the physical characteristics by using scoring method with 40 panelis and chemical characteristic. The second stages was the proper fermentation process, by the variety of cassava (Darul Hidayah, Adira 4 and Malang 4) and the variety of microbial growth stimulants (NaCl, sugar, rice flour) based on physical, chemical and organoleptic characteristic. The experimental design applied a factorial randomized grup and the acquired data would be further analyzed using Analysis of Variants (ANOVA) and followed by Duncan MRT (α = 0.05) were significant.Analysis of the best treatment obtained by Zeleny method. The results revealed that different cyanide level of cassava had a significant effect (0.05) on physicochemical characteristic. Chemical characteristic of the Darul Hidayah was contain moisture content 60.88±0.06% db, ash content 2.13±0.02% db, protein content 3.22±0.05% db, fat content 1.21±0.08% db, carbohydrate content (by different) 33.69±0.25% db, starch content 24.49±0.08% db, crude fiber content 2.44±0.10% db, cyanide content 39.56±0.18 mg/kg. Adira 4 was contain moisture content 74.48±0.20% db, ash content 0.87±0.16% db, protein content 0.53±0.04% db, fat content 0.185±0.10% db, carbohydrate content (by different) 24.08±0.20%, starch content 19.13±0.27% db, crude fiber content 1.18±0.17% db, cyanide content 63.46±0.30 mg/kg. Malang 4 was contain moisture content 66.78±0.07% db, ash content 0.83±0.09% db, protein content 0.56±0.12% db, fat content 0.13±0.04% db, carbohydrate content (by different) 31.95±0.05%, starch content 22.7±0.28% db, crude fiber content 1.39±0.07% db and cyanide content 116.37±0.12 mg/kg. The results revealed that different level of cassava and variety of microbial growth stimulants had a significant effect (0.05) on pH, acidity content, total of microbial and total of lactic acid bacteria. The interaction between different level of cassava and variety of microbial growth stimulants had a significant effect (0.05) on physicochemical modified cassava flour. The best treatment of the Adira 4 by using NaCl 5% was contain moisture content 6.03±0.08%, ash content 2.28±0.04%, protein content 1.35±0.07%, starch content 74.97±0.13%, crude fiber content 0.91±0.04%, fat content 0.85±0.03%, amylosa content 16.32 ±0.21%, pH 3.97±0.06, acidity content 1.23±0.10, total of microbial 9.07±0.16 log cfu/ml, total of lactic acid bacteria 8.63±0.01 log cfu/ml, free cyanide content 42.33±0.25 mg/kg, rendemen 25.27±0.19%. The functional characteristic was contain swelling power 30.53±0.06 g/g, solubility 18.86±0.05%, water rehydration 151.73±0.06% and physic characteristic was contain glossiness (L*) 94.80 ±0.10, redness (a*) 1.67±0.06, yellowness (b*) 6.43±0.14. In addition, starch characteristic was contain peak viscosity 3161.67±10.00 cP, old viscosity 1895.00±10.00 cP and setback viscosity 1435.00± 10.00 Cps.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/583.69/ARI/k/2017/041710211 |
| Uncontrolled Keywords: | MANIHOT, CUPHORBIACEAL, CASSAVA FLOUR, CYANIDES, MICROBIAL GROETH, FERMENTATION |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.6 Dilleniidae > 583.69 Euphorbiales |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 11 May 2018 01:45 |
| Last Modified: | 26 Nov 2021 06:22 |
| URI: | http://repository.ub.ac.id/id/eprint/10364 |
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