Pradini, Rizqa Nur (2017) Pengaruh Penambahan Jenis Dan Konsentrasi Bahan Pengikat Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Hashbrown Uwi Putih (Dioscorea Alata). Sarjana thesis, Universitas Brawijaya.
Abstract
Uwi putih (Dioscorea alata) adalah salah satu varietas uwi yang sedang digalakkan penanaman dan pemanfaatannya sebagai makanan kudapan oleh Badan Ketahanan Pangan. Salah satu pengembangan produk yang berasal dari uwi putih yaitu hashbrown uwi. Penelitian pendahuluan hashbrown uwi putih memiliki kelemahan adonan yang tidak kompak dan hancur ketika digoreng. Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi bahan pengikat terhadap sifat fisikokimia dan organoleptik hashbrown uwi putih. Penelitian ini dilakukan dengan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu jenis bahan pengikat (maizena dan tapioka) dan konsentrasi bahan pengikat (10%, 20%, dan 30% dari bahan baku). Masing - masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 satuan percobaan. Data dianalisis menggunakan ANOVA (Analysis of Variance) dilanjutkan dengan uji BNT atau uji BNJ dengan selang kepercayaan 5%. Penentuan perlakuan terbaik dengan menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa faktor jenis dan konsentrasi bahan pengikat tidak terdapat interaksi terhadap semua parameter, perlakuan jenis bahan pengikat memberikan pengaruh nyata terhadap kadar lemak, tekstur, hedonik rasa, aroma, warna, dan tekstur, sedangkan konsentrasi bahan pengikat memberikan pengaruh nyata terhadap kadar pati, kadar lemak, tekstur, hedonik rasa, aroma, warna, dan terkstur hashbrown uwi putih. Perlakuan terbaik diperoleh pada hashbrown dengan perlakuan jenis bahan pengikat tapioka dengan konsentrasi 30% yang memiliki karakteristik sebagai berikut: kadar air 46,42%; kadar lemak 7,51%; kadar pati 28,52%; protein 3,30%; dan abu 1,48%, tekstur 5,2 N, kecerahan (L*) 56,82, kemerahan (a*) sebesar 7,61, kekuningan (b*) sebesar 19,99, nilai kesukaan panelis terhadap rasa 3,91; aroma sebesar 3,60; kesukaan warna sebesar 3,91; dan tekstur sebesar 3,49.
English Abstract
Water yam (Dioscorea alata) is one of the yam varieties that has been massively planted and processed as snacks by Badan Ketahanan Pangan. One of processed foods that can be developed is water yam hashrown. The result of preliminary research water yam hashbrown was less compact, and crumbles when fried. This research aims to determine the effect of different types and concentrations of binding agents on the physical, chemical, and organoleptical characteristic of water yam hashbrown. The research used randomized block design with two factors which were types of binding agents (Maizena and Tapioca) and concentration of binding agents (10%, 20%, and 30% of the whole raw material). Each treatment was replicated three times resulting 18 experimental units. The data obtained were analyzed using ANOVA (Analysis of Variance), followed by LSD test with 5% of confidence level. The best treatment was determined using Zeleny Test. The results showed that the different type of binding agents gave Significant effect (a=0,05) on the fat content, texture, and also the hedonic scale of taste, aroma, color, and texture. Meanwhile various concentrations of binding agent gave significant effect on starch content, fat content, and the hedonic scale of taste, aroma, color, and texture. The treatment of 10% maizena came out as the best treatment with 46,42% water content, 7.51% fat content, 28,52% starch content, 3.30% protein content, 1.48% ash content, and 5,2 N of texture. The color profile of the hashbrown shows 56.85 of brightness (L*), 7,61 of redness (a*), and 19.99 of yellowness (b*). The result of hedonic tests for taste, aroma, color, and texture were 3.91, 3.60, 3.91, and 3.49 respectively.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/323/051706441 |
| Uncontrolled Keywords: | Hashbrown, Maizena, Tapioka, Uwi Putih |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 16 Aug 2017 02:25 |
| Last Modified: | 29 Nov 2021 04:06 |
| URI: | http://repository.ub.ac.id/id/eprint/1383 |
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