RahmaPramudyasari (2011) Karakteristik Kerupuk Tapioka Yang Disubtitusi Ubi Jalar Papua Solossa. Sarjana thesis, Universitas Brawijaya.
Abstract
Kerupuk adalah bahan kering berupa lempengan tipis yang terbuat dari adonan yang bahan utamanya pati. Berbagai bahan berpati yang dapat diolah menjadi kerupuk, diantaranya ubi kayu, ubi jalar, beras, sagu, terigu dan tapioka . Ubi jalar memiliki kandungan nutrisi yang tinggi seperti karbohidrat, vitamin, dan mineral (kalium dan fosfor). Berbagai varietas ubi jalar yang di produksi di Indonesia diantaranya, Cangkuang, Sari, Papua Solossa, Papua Patippi dan Sawentar. Ubi jalar Papua Solossa mempunyai kadar β -karoten tertinggi dibandingkan dengan ubi jalar lainnya yaitu 133,80 μ g/g. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama pengukusan serta proporsi ubi jalar dan tepung tapioka terhadap sifat fisik dan kimia kerupuk ubi jalar dalam proses pengolahan kerupuk ubi jalar. Penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor. Faktor 1 adalah lama pengukusan (25 menit, 30 menit, 35 menit) dan faktor 2 adalah proporsi ubi jalar : tepung tapioka (40:60 b/b, 50:50 b/b, 60:40b/b). Setiap perlakuan dilakukan ulangan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data dianalisa dengan ANOVA dilajutkan dengan uji BNT 5%. Jika ada interaksi dilanjutkan uji DMRT. Penentuan perlakuan terbaik berdasarkan perlakuan-perlakuan pada rancangan pertama dengan menggunakan metode Indeks Efektifitas menurut De Garmo. Hasil penelitian menunjukkan lama pengukusan kerupuk berpengaruh nyata ( α =0,05) terhadap parameter kadar air, kadar β -karoten kerupuk mentah serta kadar air, kadar pari, kadar β -karoten, kecerahan, daya kembang, daya serap minyak, dan daya patah kerupuk matang. Proporsi ubi jalar dan tepung tapioka juga berpengaruh nyata ( α =0,05) terhadar parameter kadar air, kadar β -karoten kerupuk mentah serta kadar air, kadar pari, kadar β -karoten, kecerahan, daya kembang, daya serap minyak, dan daya patah kerupuk matang. Interaksi antar keduanya berpengaruh nyata terhadap kadar pati kadar β -karoten, dan kecerahan. Perlakuan terbaik diperoleh dari perlakuan pengukusan 35 menit dan proporsi ubi jalar dan tepung tapioka 60:40, memiliki karakteristik kadar air (8,501%), kadar pati (31,530%), kadar β -karoten (18,589 μ g/g), daya kembang (677,540%), daya patah ( 4,757 N/m2), dan daya serap minyak (83,996 %). Sedangkan tingkat kesukaan penelis terhadap kerupuk ubi jalar terhadap parameter rasa berada pada level agak menyukai, tekstur pada level agak munyuai, aroma pada level menyukai, dan warna pada level netral.
English Abstract
Kerupuk" are dry material in the form of thin plates made of dough is the main ingredient starch. Various starchy materials that can be processed into "kerupuk", including cassava, sweet potatoes, rice, sago, flour and tapiocca. Sweet potatoes have a high content of nutrients such as carbohydrates, vitamins, and minerals (potassium and phosphorus). Various varieties of sweet potato produced in Indonesia are Cangkuang, Sari, Papua Solossa, Papua Patippi and Sawentar. Sweet potato Solossa Papua has the highest levels of β -carotene compared to other sweetpotato as much as 133.80 μg / g. The purpose of this study was to determine the effect of steaming time and the proportion of steamed sweet potato to tapiocca starch on physical and chemical properties of "kerupuk" sweet potato. The study was prepared by using randomized block design (RAK) with two factors. Factor 1 is the steaming time (25 minutes, 30 minutes, 35 minutes) and factor 2 was the proportion of sweet potatoes: starch (40:60 w/w, 50:50 w/w, 60:40 w/w). Each treatment was replicated 3 times in order to obtain 27 units of the experiment. Data were analyzed with ANOVA continudes with LSD 5%. If there was an interaction followed DMRT test. Determination of the best treatment was based on treatments on method according to De Garmo Effectiveness Index. Results showed longer that steaming time affected ( α = 0.05) water content, β -carotene content of raw "kerupuk" and water content, starch content, β -carotene levels, brightness, swelling power, oil absorption, and tensile strength of fried "kerupuk". The proportion of sweet potato and tapioca flour also significant affected ( α = 0.05) moisture content, β -carotene content of raw crackers and water content, starch content, β -carotene levels, brightness, swelling power, oil absorption capacity, and breaking strength crackers cooked. Interactions significantly affect starch content levels of β -carotene, and brightness. The best treatment was obtained from the treatment of steaming 35 minutes and the proportion of sweet potato and tapioca flour 60:40, that had the time of characteristic as followed : moisture content (8.501%), starch content (31.530%), β -carotene levels (18.589 μ g / g), swelling power (677.540 %), breaking strength (4.757 N/m 2), and oil absorption (83.996%). The hedonic scale of the best treadment showed that the panelists slighhly liked texture and teste mean while the scale of "aroma was "like" and "neutral" for color.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2010/268/051100337 |
| 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: | 08 Mar 2011 10:46 |
| Last Modified: | 21 Oct 2021 05:07 |
| URI: | http://repository.ub.ac.id/id/eprint/148490 |
![[thumbnail of 051100337.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
051100337.pdf Restricted to Registered users only Download (4MB) |
Actions (login required)
 |
View Item |