Santoso, RosiDewi (2011) Pengaruh Proporsi Tepung Terigu : Tepung Ubi Kayu (Manihot esculenta) dan Konsentrasi Tepung Porang (Amorphopallus oncophyllus) Terhadap Sifat Fisik dan Kimia Mie Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie kering merupakan suatu jenis makanan hasil olahan tepung yang sudah dikenal oleh sebagian besar masyarakat Indonesia yang dikeringkan dengan kadar air 8-10%. Mie kering yang telah beredar dipasaran bahan baku utamanya adalah tepung terigu yang selama ini kebutuhan terigu di Indonesia di impor dalam jumlah besar. Usaha untuk menurunkan penggunaan tepung terigu dapat dilakukan dengan diversifikasi pangan yaitu subtitusi tepung terigu dengan tepung ubi kayu dan tepung porang sebagai bahan pengikat untuk memperbaiki tekstur mie kering. Tujuan penelitian ini adalah untuk mengetahui proporsi tepung terigu:tepung ubi kayu dengan penambahan konsentrasi tepung porang yang optimal terhadap sifat fisik, kimia, dan organoleptik mie kering. Penelitian ini dirancang menggunakan metode Rancangan Acak Kelompok yang disusun secara faktorial dengan 2 faktor. Faktor-faktor yang digunakan adalah sebagai berikut: Faktor 1 adalah variasi proporsi tepung terigu : tepung ubi kayu ( A ) terdiri dari 3 level yaitu 65%:35% ; 67,5%:32,5% ; 70%:30%. Faktor II : Variasi Konsentrasi Tepung Porang ( C ), terdiri dari 3 level yaitu 2% ; 3%; dan 4% sehingga diperoleh 9 kombinasi perlakuan, masing-masing dengan 3 kali ulangan sehingga diperoleh 27 unit percobaan. Data yang diperoleh dianalisa dengan Analysis of Varians (ANOVA) dan dilanjutkan uji Beda Nyata Terkecil (BNT) atau Duncan Multiple Range Test (DMRT) dengan selang kepercayaan 5%. Hasil uji organoleptik dianalisa menggunakan Hedonic Scale Scoring. Penentuan perlakuan terbaik menggunakan metode Indeks Efektifitas (De Garmo). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu: tepung ubi kayu memberikan pengaruh nyata terhadap parameter fisik dan kimia diantaranya kadar air, kadar pati, kadar amilosa, tingkat kecerahan, cooking time, cooking loss, daya patah, elastisitas, daya hidrasi, pengembangan volume, dan penyerapan air. konsentrasi tepung porang tidak menunjukkan beda nyata terhadap kadar amilosa dan elastisitas mie. Sedangkan interaksi kedua faktor tidak memberikan pengaruh nyata. Pada analisa organoleptik pengaruh proporsi tepung terigu:tepung ubi kayu dengan penambahan konsentrasi tepung porang memberikan pengaruh nyata terhadap tekstur namun tidak memberikan pengaruh yang berbeda nyata terhadap rasa, aroma, dan warna. Mie perlakuan terbaik dari pegujian De Garmo didapatkan pada proporsi tepung terigu:tepung ubi kayu 70:30 dengan konsentrasi porang sebesar 3%. Mie perlakuan terbaik memiliki komposisi fisik dan kimia yaitu kadar air 8.99%, kadar amilosa 18.39%, kadar pati 71.11%, kadar protein 2.25%, kada lemak 3,10%, kadar karbohidrat 84,76%, Kadar Abu 1,82%,daya patah 2.1N, daya hidrasi 171.74%, cooking time 4.36, Cooking Loss 9.73%. elastisitas 0.39N, Pengembangan Volume 74.8%, tingkat kecerahan L*65.35, dan kadar oksalat 426mg/100gr. Sedangkan nilai organoleptik meliputi rasa 3,55 (suka), warna 3,4 (netral), tekstur 3,4 (netral), dan aroma 3,2 (netral).
English Abstract
Dried noodles are a type of flour processed foods which are well known by most people of Indonesia. This product is characterized by low moisture content (8-10%). Dried noodles that have been circulating in the market the main raw material is wheat flour that has been the needs of wheat in Indonesia in the imports in large quantities. Efforts to reduce the use of wheat flour can be done with the diversification of substitution of wheat flour with cassava flour and starch porang as a binder to improve the texture of dried noodles. The purpose of this study was to determine the proportion of wheat flour: tapioca flour with the addition of porang concentration on the physical properties, chemical, and organoleptic dry noodles. The study was designed using design methods that are arranged in random groups factorial with two factors. The factors used were as follows: Factor 1 is a variation of the proportion of wheat flour: tapioca (A) consists of 3 levels at 65%: 35%; 67.5%: 32.5%; 70%: 30%. Factor II: Variations porang Flour Concentration (C), consists of three levels of 2%, 3% and 4% in order to obtain nine treatment combinations, each with 3 replications in order to obtain 27 units of the experiment. The data obtained were analyzed by Analysis of Variance (ANOVA) and continued Smallest Real Difference test (LSD) or Duncans Multiple Range Test (DMRT) with a confidence interval of 5%. Organoleptic test results were analyzed using the Hedonic Scale Scoring. Determination of the best treatment method Effectiveness Index (De Garmo). .The results showed that the treatment the proportion of wheat flour: tapioca provide a give significant effect on the physical and chemical parameters such as moisture content, starch content, amylose content, brightness, cooking time, cooking loss, a broken power, elasticity, hydration power, the development of volume, and water absorption. Porang flour concentration showed no real difference on levels of amylose and elasticity of the noodle. While the interaction of these two factors do not provide a real impact. In the organoleptic analysis of the influence of the proportion of wheat flour: tapioca starch concentration by the addition of porang give real effect on the texture but did not give a significantly different effect on the taste, aroma, and color The best treatment of noodle De Garmo obtained from testing on the proportion of wheat flour: tapioca flour 70:30 and porang with a concentration of 3%. The best treatment Noodle has physical and chemical composition of the water content of 8,99%, 18,39% amylose content, 71,11% starch content, protein content 2,25%, 3,10% fat content, carbohydrate levels 84,76%, 1,82% Ash content, broken power 2.1N, 171,74% hydration power, cooking time 4.36, Cooking Loss 9,73%. 0,39N elasticity, Development Volume 74,8%, the brightness L * 65.35, and oxalate levels 426mg/100gr. While the organoleptic value includes a sense of 3,55 (like), color 3,4 (neutral), the texture of 3,4 (neutral), and the aroma of 3,2 (neutral).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/263/051104585 |
| 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: | 05 Dec 2011 09:53 |
| Last Modified: | 21 Oct 2021 15:29 |
| URI: | http://repository.ub.ac.id/id/eprint/148717 |
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