LisaSeptianaKusumawardani (2008) Pengaruh pengolahan tepung terhadap sifat fisik-kimia serta retensi -karoten pada ubijalar oranye dan antosianin pada ubijalar ungu. Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung ubijalar merupakan produk antara ubijalar yang fleksibel digunakan sebagai bahan baku atau campuran untuk pengolahan beragam produk pangan. Namun proses pengolahan tepung yang meliputi pencucian, perendaman dalam larutan sulfit, dan pengeringan akan berpengaruh terhadap sifat fisik dan kimia tepung, termasuk kandungan -karoten dan antosianin bila menggunakan ubijalar oranye dan ungu sebagai bahan baku. Penelitian ini bertujuan untuk mengetahui retensi senyawa -karoten pada ubijalar oranye dan antosianin pada ubijalar ungu akibat pengaruh proses pengolahan tepung ubijalar. Selain itu juga bertujuan untuk mengetahui perubahan sifat fisik-kimia selama proses pengolahan tepung ubijalar. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) Faktorial dengan dua faktor yaitu perlakuan pembekuan (tanpa pembekuan dan dengan pembekuan) dan metode pengeringan (sinar matahari dan oven) yang diulang sebanyak 4 kali. Data yang diperoleh dianalisa dengan analisa ragam (ANOVA) dengan selang kepercayaan 5% dan untuk uji beda digunakan BNT dan uji t dengan selang kepercayaan 5 %. Hasil penelitian menunjukkan bahwa interaksi antara perlakuan pembekuan dan pengeringan dalam pembuatan tepung ubijalar oranye berpengaruh nyata ( =0,05) terhadap nilai L*, a*, b*, dan densitas. Sedangkan interaksi antara perlakuan pembekuan dan pengeringan dalam pembuatan tepung ubijalar ungu berpengaruh nyata ( =0,05) terhadap nilai b*, NPA, NKA, dan kadar antosianin. Perlakuan terbaik tepung ubijalar oranye diperoleh dari kombinasi perlakuan tanpa pembekuan dengan pengeringan matahari. Dimana hasil analisa kadar air sebesar 8,01%, kadar abu 4,05%, kadar gula reduksi 9,76%, kadar serat 5,42%, kadar pati 38,65%, kadar beta karoten 62,44 mg/100g tepung, kadar amilosa 13,59% bb, residu sulfit 9,50 ppm, rendemen tepung 11,85%, NPA 241,83%, NKA 8,20%, konsistensi gel 25,25 mm (keras), densitas 0,27 g/ml, nilai L* 81,59, nilai a* 11,40 dan nilai b* 43,38. Perlakuan terbaik tepung ubijalar ungu diperoleh dari kombinasi perlakuan tanpa pembekuan dengan pengeringan matahari. Dengan hasil analisa kadar air sebesar 7,23%, kadar abu 1,91%, kadar gula reduksi 2,68%, kadar serat 2,37%, kadar pati 53,42%, kadar antosianin 253,53 mg/100g tepung, kadar amilosa 25,09%, residu sulfit 12,59 ppm, rendemen tepung 28,98%, NPA 561,67%, NKA 10,81%, konsistensi gel 48,75 mm (sedang), densitas 0,53 g/ml, nilai L* 56,20, nilai a* 11,87, dan nilai b* 17,02. Kata kunci: Tepung ubijalar, -Karoten, Antosianin, Pembekuan, Pengeringan
English Abstract
Sweet potato flour is product of sweet potato having flexibility as a raw material or blends many food products. Flour processing that include washing, deeping in sulfite solution and drying would be effected on -carotene and anthocyanin if it use orange-fleshed and purple-fleshed sweet potato as a raw materials. This research was aimed to consider the retention of -carotene on orange-fleshed sweet potato and anthocyanin on purple-fleshed sweet potato as an effect of flour processing. Beside that, it also aimed to consider the physicochemical changes during flour processing. This research used Factorial Complete Randomized Design with two factors those are freezing (non freezing and freezing) and drying methods (sun drying and oven drying) which done with 4 times repetation. The obtained data was analyzed by ANOVA ( =0,05) and followed by Least Significant Difference test and t test ( =0,05). The results shown that interaction between freezing and drying in the orange-fleshed sweet potato flour had significant differences ( = 0,05) on L* value, a* value, b* value and density. In the purple-fleshed sweet potato flour, interaction between freezing and drying in the purple-fleshed sweet potato flour had significant differences ( = 0,05) on b* value, water absorbility, water solubility, and anthocyanin content. The best treatment of orange-fleshed sweet potato flour was the combination of non freezing and sun drying which have moisture content 8,01%, ash content 4,05%, reducing sugar content 9,76%, fiber content 5,42%, starch content 38,65%, -carotene content 62,44 mg/100g flour, amylose content 13,59%, sulfite residue 9,50 ppm, water absorbility 241,83%, water solubility 8,20%, gel consistency 25,25 mm (hard), density 0,27 g/ml, L* value 81,59, a* value 11,40, and b* value 43,38. In other hand, the best treatment of purplefleshed sweet potato flour was combination of non freezing and sun drying which have moisture content 7,23%, ash content 1,91%, reducing sugar content 2,68%, fiber content 2,37%, starch content 53,42%, anthocyanin content 253,53 mg/100g flour, amylose content 25,09%, sulfite residue 12,59 ppm, water absorbility 561,67%, water solubility 10,81%, gel consistency 48,75 mm (intermediate), density 0,53 g/ml, L* value 56,20, a* value 11,87, and b* value 17,02. Keywords: Sweet potato flour, -Carotene, Anthocyanin, Freezing, Drying
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/85/050801297 |
| 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: | 06 May 2008 10:15 |
| Last Modified: | 21 Oct 2021 07:31 |
| URI: | http://repository.ub.ac.id/id/eprint/148078 |
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