Handini, - (2017) Analisis Efisiensi Pengolahan Pada Berbagai Macam Produk Berbasis Ubi Jalar Ungu ( Varietas. Ayamurasaki). Magister thesis, Universitas Brawijaya.
Abstract
Tepung ubi jalar ungu memiliki nutrisi lengkap, seperti antosianin dan karotenoid sebagai antioksidan. Kajian lebih lanjut adalah pemanfaatan tepung sebagai bahan baku produk mie instan dan jelly. Dua tahap kajian telah dilakukan. Tahap pertama adalah untuk mengetahui kombinasi perlakuan yang terbaik terhadap konsentrasi gelatin (10 ; 20 ; 30%) sebagai faktor pertama dan suhu pemasakan (80 ; 90 ; 100oC) sebagai faktor kedua. Semua perlakuan diulang 3 kali. Pada tahap kedua penelitian, faktor pertama adalah ubi jalar ungu (30 ; 40 ; 50%), faktor kedua adalah suhu pengeringan (40 ; 50 ; 60oC). Parameter uji yaitu aktivitas antioksidan, kadar air, dan uji organoleptik, tahap akhir ditentukan perlakuan terbaik dan perhitungan neraca bahan. Hasil penelitian tahap pertama menunjukkan bahwa kandungan antioksidan yang terbaik 19,440% pada permen jelly dengan konsentrasi gelatin 20% dan suhu pemasakan 100oC. Selanjutnya, hasil penelitian kedua menunjukkan bahwa konsentrasi tepungubi jalar ungu yang terbaik 40% dan suhu pengeringan 40oC menghasilkan kandungan antioksidan 10,383% pada mie instan.
English Abstract
Purple sweet potato flour has complete nutrients, such as anthocyanin and carotenoid as an antioxidant. Further study was the utilization of fluor as raw material for the product of instant noodle and jelly. Two stages of studies were carried out. The first stage was to find out the best combination treatment of gelatin concentration (10; 20; 30%) as the first factor and cooking temperature (80; 90; 100oC) as the second factor. All of the treatment was repeated three times. In the second stage of the research, the first factor is the purple sweet potato (30; 40; 50%), the second factor was the drainage temperature(40; 50; 60oC).Test parameters are antioxidant activity, water content, and organoleptic, the final phase determines the best treatment and material balance calculations. The results of the first of the study showed that the best antioxidant content of 19.440% in jelly candy was obtained by gelatin concentration of 20% and cooking temperature of 100oC. Furthermore, the results of the second of the study showed that the best concentrations of purple sweet potato flour of 40% and the drying temperature of 40°C produced antioxidant content of 10.383% in instant noodles.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/641.352 1/HAN/a/2017/041706300 |
| Uncontrolled Keywords: | SWEET POTATO PRODUCTS, SWEET POTATOES, SWEET POTATOES AS FEED |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.352 1 Potaoes |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 08 Aug 2017 03:43 |
| Last Modified: | 15 Oct 2020 10:14 |
| URI: | http://repository.ub.ac.id/id/eprint/1115 |
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