Adikusuma, Yuga (2011) Formulasi Bubur Instan Berbasis Tepung Beras dengan Penambahan Ekstrak Polisakarida Larut Air (PLA) Umbi Gembili (Dioscorea esculenta) dan Alginat. Sarjana thesis, Universitas Brawijaya.
Abstract
Gembili ( Dioscorea esculenta ) adalah salah satu jenis umbi yang termasuk dalam keluarga Dioscoreceae (yams). Gembili mengandung polisakarida larut air (PLA) yang terbukti mampu menurunkan glukosa dalam darah. Meskipun demikian masih sedikit informasi tentang pengaruh PLA gembili terhadap produk pangan sehingga perlu diaplikasikan dalam produk pangan salah satunya adalah bubur instan. Perubahan gaya hidup menjadikan bubur instan semakin banyak diminati oleh masyarakat sebagai makanan pengganti nasi. Ekstrak PLA umbi gembili yang ditambahkan dalam bubur instan diharapkan dapat meningkatkan mutu makanan seperti sifat fisik, kimia dan organoleptik serta sifat fungsionalnya. Selain PLA gembili, alginat juga ditambahkan dalam bubur instan karena kemampuannya menurunkan glukosa darah dan diharapkan tidak banyak mempengaruhi sifat fisik bubur instan. Tujuan penelitian ini adalah mengetahui pengaruh proporsi polisakarida larut air dan alginat serta konsentrasi tingkat penambahan polisakarida larut air dan alginat terhadap sifat fisik, kimia dan organoleptik bubur instan. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah rasio PLA gembili dan alginat (1:0, 0:1, 1:1, 2:1, 3:1) dan faktor II adalah konsentrasi alginat (5%, 10%, 15%). Masing-masing satuan percobaan diulang sebanyak 2 kali. Data yang diperoleh dianalisa dengan menggunakan analisa ragam (ANOVA). Dari hasil analisa jika menunjukkan beda nyata dilakukan uji lanjut dengan BNT (α = 0,05). Apabila terjadi interaksi antara kedua perlakuan dilanjutkan dengan uji DMRT ( Duncant Multiple Range Test ). Pemilihan perlakuan terbaik dengan Indeks Efektifitas dan uji organoleptik menggunakan metode deskriptif. Hasil Penelitian menunjukkan bahwa perlakuan rasio PLA gembili dan alginat memberikan pengaruh terhadap karakteristik bubur instan yaitu kadar air, kadar protein, kadar pati, viskositas, daya rehidrasi dan warna (L*, a*, b*). Perlakuan konsentrasi alginat berpengaruh terhadap kadar protein, kadar air, kadar serat kasar, kadar pati, viskositas, daya rehidrasi dan warna (L*, a*, b*) bubur instan. Perlakuan terbaik bubur instan parameter fisik dan kimia adalah pada rasio PLA gembili dan alginat (3 : 1) dengan konsentrasi penambahan PLA gembili dan alginat (15%) dengan karakteristik : kadar air 7,23%, kadar protein 14,36%, kadar pati 75,12%, kadar serat kasar 1,34%, viskositas 47,5 d.Pas, daya rehidrasi 46,35 detik/10g, tingkat kecerahan warna (L*) 63,9, tingkat warna merah (a*) 13,3, tingkat warna kuning (b*) 18,3.
English Abstract
Lesser yam (Dioscorea esculenta) is one of bulb that are included Dioscoreceae (Yams). Lesser yam containing water-soluble polysaccharide (WSP), which proved capable of lowering glucose in the blood. But, there is just little information about the effect of WSP from lesser yam to food products, so that it’s need to be applied in food products such as instant porridge. Changes in lifestyle nowadays caused instant porridge being popular more and more as a meal replacement rice. Adding of extracts of WSP to the instant porridge is expected would improve the quality of foods such as physical properties, chemical and organoleptic and functional properties. Furthermore, alginate is also added in an instant porridge for its ability to lower blood glucose and is expected that it’s not affect many physical properties of instant porridge. The purpose of this study was to examine the effect of the proportion of water-soluble polysaccharide and alginate and the concentration level of the addition of water soluble polysaccharide and alginate on physical properties, chemical and organoleptic instant porridge. This research used a block randomized design in 2 factors with 3 times replication. The first factor is the ratio of WSP from lesser yam and alginate (1:0, 0:1, 1:1, 2:1, 3:1) and the second factor is the concentration of alginate (5%, 10%, 15%). The data obtained were analyzed by ANOVA. From the analysis showed significantly different if carried out further tests by using BNT (α = 0.05). If there is interaction between the two treatments followed by DMRT test (Duncant Multiple Range Test). Selection of the best treatment to the Index of Effectiveness and organoleptic test using descriptive methods. Research results showed that the ratio of WSP and alginate give effect to the characteristics of instant porridge of water content, protein content, starch content, viscosity, power rehydration and color (L *, a *, b *). Concentration of alginate effect on protein content, water content, crude fiber, starch content, viscosity, power rehydration and color (L *, a *, b *) of instant porridge. The best treatment of instant porridge physical and chemical parameters is the ratio of WSP and alginate (3: 1) with the addition of WSP concentration and alginate (15%) with the following characteristics: water content 7.23%, 14.36% protein content, starch content 75.12%, 1.34% crude fiber content, viscosity 47.5 d.Pas, 46.35 /10g rehydration power, color brightness (L *) 63.9, the level of red color (a *) 13, 3, the level of yellow color (b *) 18.3.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/71/051102179 |
| 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: | 24 May 2011 11:23 |
| Last Modified: | 21 Oct 2021 01:52 |
| URI: | http://repository.ub.ac.id/id/eprint/148819 |
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