Pengaruh Lama Waktu Perebusan (Parboiling) Terhadap Mutu Tepung Buah Mangrove Api-Api (Avicennia Alba)

Utama, HerdyRizki (2015) Pengaruh Lama Waktu Perebusan (Parboiling) Terhadap Mutu Tepung Buah Mangrove Api-Api (Avicennia Alba). Sarjana thesis, Universitas Brawijaya.

Abstract

Jenis- jenis mangrove yang banyak ditemukan diwilayah Indonesia antara lain adalah jenis api-api ( Avicennia sp .), bakau ( Rhizophora sp .), tancang ( Bruguiera sp .), dan bogem ( Sonneratia sp .). Mangrove api-api dapat dimanfaatkan sebagai sumber bahan makanan. Namun pemanfaatan mangrove sebagai bahan pangan hanya bersifat insidentil atau dalam keadaan darurat jika terjadi krisis pangan. Sumber karbohidrat di Indonesia sebenarnya cukup banyak, di antaranya yang berasal dari umbi-umbian. Karbohidrat yang berasal dari umbi-umbian berpotensi untuk menggantikan peran beras dan terigu dalam pemenuhan kebutuhan makanan pokok bagi penduduk Indonesia. Pengolahan produk setengah jadi merupakan salah satu cara pengawetan hasil panen, terutama untuk komoditas yang berkadar air tinggi, seperti aneka umbi dan buah. Keuntungan lain dari pengolahan produk setengah jadi yaitu, sebagai bahan baku yang fleksibel untuk industri pengolahan lanjutan, aman dalam distribusi, serta menghemat ruangan dan biaya penyimpanan. Teknologi ini mencakup teknik pembuatan sawut/chip/granula/grits, teknik pembuatan tepung, teknik separasi atau ekstraksi, dan pembuatan pati. Pengolahan buah mangrove api-api menjadi tepung bertujuan untuk mendapatkan tepung yang dapat dimanfaatkan sebagai bahan pangan dan aman untuk dikonsumsi manusia. Untuk dapat menghasilkan tepung mangrove yang baik dan aman dikonsumsi diperlukan metode perendaman dan perebusan untuk mengurangi komponen antinutrisi pada buah mangrove api serta dapat meningkatkan kandungan pati resistan. Tujuan dari penelitian ini adalah u ntuk mengetahui pengaruh lama perebusan (parboiling) terhadap mutu tepung Avicennia alba dan mengetahui suhu optimum perebusan (parboiling) yang digunakan dalam meningkatkan mutu tepung sehingga didapatkan tepung mangrove dengan kadar amilosa tinggi. Penelitian ini diLaksanakan di Laboratorium Mikrobiologi, Laboratorium Produksi, Fakultas Perikanan dan Ilmu Kelautan, Laboratorium Pengajian dan Keamanan Pangan FTP, Universitas Brawijaya, Malang pada bulan April - Juni 2013. Metode yang digunakan dalam penelitian ini ialah eksperimen. Analisa data yang digunakan dalam penelitian adalah Rancangan Acak Lengkap (RAL) sederhana yang disusun menggunakan 3 perlakuan dan dilakukan 3 kali ulangan. Perlakuan di penelitian ini menggunakan lama waktu pengukusan yaitu 15 menit, 20 menit, 25 menit. Langkah-langkah pembuatan tepung mangrove Avicennia

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPR/2014/524/051500691
Subjects: 300 Social sciences > 333 Economics of land and energy > 333.9 Other natural resources > 333.91 Water and lands adjoining bodies of water
Divisions: Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan
Depositing User: Hasbi
Date Deposited: 06 Feb 2015 14:25
Last Modified: 22 Oct 2021 03:54
URI: http://repository.ub.ac.id/id/eprint/133862
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