FitaBadiatusS (2008) Pembuatan Patilo, Kajian Lama Fermentasi dan Proporsi Ampas : Pati Ubi Kayu terhadap Karakteristik Fisiko, Kimia dan Organoleptik. Sarjana thesis, Universitas Brawijaya.
English Abstract
Patilo is a traditional food specialty of Kidul mountain on Jogjakarta. General process how to make patilo are the preparation of subtance, grating, separation of dregs and starch, sedimentation, fermentation, mixing, alteration into rice, molding, steaming, drying and frying. The problem that we can find in the general patilo are taste, flavor and the lack of expand ability. Therefore we need to do a reseach to examine the effect of fermentation time and cassava dregs : starch proportion to physical, chemical and organoleptic characteristic of patilo. Factorial Randomized Block Design with 2 factors was used in this reseach. The first was the fermentation time were 0, 1 and 2 days. The second factor was the cassava dregs : starch proportion that were 60%:40%; 50%:50% and 40%:60%. For each treatment of the combination was conducted in triplicate. The data will be analyzed with ANNOVA method and then continued with BNT test at 5%. The best treatment was determined from De Garmo Method. T test was used for differ test between best treatment and control. The result from this reseach showed that fermentation time and cassava dregs : starch proportion gave significant effect ( α = 0.05) to water content, starch, crude fiber, expand ability, break ability, oil absorbed and the color of patilo. Meanwhile, for the organoleptic characteristic, the preference level for taste is between 4.05-5.30, flavor 4.15-5.80, color 4.55-4.70 and chripness 4.50-5.70. The best treatment from this reseach was got from the calculation and the physical and chemical characteristic integration. It was fermentation time 2 days and cassava dregs : starch proportion 60%:40%. The product had water content 10.425%, starch 77.595%, crude fiber 8.48%, expand ability 313.518%, break ability 23.867N/cm 2, oil absorbed 13.17%, lightness (L*) 54.69, redness (a*) 7.33, yellowness (b*)35.60. the level of preference was 5.30 for taste, 5.80 for flavor, 4.65 for color and 4.50 for chripness.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/165/050802586 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 17 Sep 2008 08:26 |
| Last Modified: | 21 Oct 2021 05:56 |
| URI: | http://repository.ub.ac.id/id/eprint/147936 |
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