Puung, FransiskaVictoria (2013) Karakterisasi Sifat Fisiko-Kimia Pati Ubi Jalar Ungu (Ipomoea batatas L.) Varietas Ayamurasaki Termodifikasi Proses Perendaman dan Heat Moisture Treatment (HMT). Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar merupakan salah satu komoditas pertanian Indonesia yang memiliki angka produksi cukup tinggi di samping padi dan jagung. Data BPS (2012) menunjukkan bahwa pada tahun 2012 produktivitas ubi jalar di Indonesia cukup tinggi yaitu sekitar 135,01 kuintal/Ha dibandingkan dengan produktivitas padi yang hanya sekitar 51,19 kuintal/Ha dan jagung sekitar 47,80 kuintal/Ha. Di Indonesia sendiri, ubi jalar dianggap sebagai makanan masyarakat kelas bawah dan bahan pangan dalam situasi darurat (kurang makan), hal ini mengakibatkan kurang tergalinya potensi ubi jalar sebagai makanan pokok serta upaya pemanfaatannya menjadi kurang maksimal. Peningkatan citra ubi jalar dan pemanfaatannyadapat dilakukan dengan mengolah ubi jalar menjadi tepung atau pati. Selain memiliki umur simpan yang relatif lebih panjang, tepung atau pati ubi jalar dapat digunakan sebagai bahan baku produk olahan dan dimanfaatkan menjadi berbagai macam produk. Ubi jalar ungu varietas Ayamurasaki memiliki kulit dan daging umbi yang berwarna ungu kehitaman (ungu pekat). Menurut Widjanarko (2008), ubi jalar varietas Ayamurasaki segar mengandung pati yang cukup tinggi yaitu 55,27% berat kering.Jenis ubi jalar ini mempunyai kandungan antosianin tinggi sehingga mampu memberikan sifat fungsional (Suda et al., 2003). Oleh karena itu, penggunaan ubi jalar varietas ini sebagai bahan baku pembuatan pati dirasa cukup tepat. Pati alami ubi jalar memiliki berbagai kekurangan dari segi karakteristik fisiko kimia yang dapat menghambat aplikasi di industri pangan khususnya. Dengan memodifikasi pati alami melalui perlakuan perendaman dan Heat Moisture Treatment (HMT) diharapkan karakteristik fisiko kimia pati ubi jalar dapat menjadi lebih baik. Tujuan dari penelitian ini adalah untuk memanfaatkan ubi jalar ungu varietas Ayamurasaki dengan mengolah menjadi pati termodifikasi serta untuk mengetahui pengaruh proses perendaman dan Heat Moisture Treatment terhadap karakteristik fisiko kimia pati. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan faktor I yaitu lama waktu perendaman (0 jam, 6 jam, dan 12 jam) dan faktor II yaitu lama waktu Heat Moisture Treatment (0 jam, 3 jam, 6 jam, dan 9 jam) sehingga diperoleh 12 kombinasi perlakuan dengan 3 kali ulangan. Data dianalisa menggunakan analisis ragam (ANOVA). Apabila terjadi perbedaan nyata pada kedua faktor dilakukan uji BNT (Beda Nyata Terkecil) dengan taraf 5% dan jika terdapat perbedaaan nyata pada interaksi kedua faktor maka dilakukan uji lanjut DMRT (Duncan Multiple Range Test) 5%. Hasil penelitian menunjukkan bahwa proses perendaman dan HMT memberikan pengaruh nyata terhadap pH, kadar pati, kadar amilosa, swelling power, solubilitas, warna (derajat putih), dan viskositas pati modifikasi, sedangkan terhadap kadar air tidak memberikan pengaruh nyata. Interaksi kedua proses pada pH dan viskositas pati modifikasi memberikan pengaruh nyata.
English Abstract
Sweet potato is one of the several agriculture comodities in Indonesia of which productivity is relatively high compared to rice and corn. BPS (2012) stated that in 2012 the productivity of sweet potato in Indonesia was above 135,01 quintal/Ha, which was higher than the productivity of rice and corn (51,19 quintal/Ha and 47,80 quintal/Ha respectively). In Indonesia itself, sweet potato is considered as emergency food, this causes the potential of sweet potato is less explored especially to become staple food. In order to increase the image and the utilization of sweet potatoes, it is required some efforts to process sweet potatoes to become flour or dried starch. Both flour and dried starch relatively have much longer shelf life, furthermore the both can be used as the raw materials and utilized to become some various products. Sweet potato cultivar Ayamurasaki has a deep purple peel and flesh. Deep purple sweet potato cultivar has a high starch content approximately about 55,27% dry based (Widjanarko, 2008). This cultivar has a high anthocyanin content so that it is capable to give some functional characteristics (Suda et al., 2003). Hence, the utilization of this cultivar as the raw materials in starch making process is considered as appropriate. Native sweet potato starch has several limitations in terms of its phsysicochemical characteristics which can inhibit its application in food industry. By modifying this native starch through submersion and Heat Moisture Treatment (HMT) are expected the physicochemical characteristics of sweet potato starch can be better. The objectives of this research were to utilize the deep purple-fleshed sweet potato cultivar Ayamurasaki by processing it into a modified starch and to determine the effect of submersion and Heat Moisture Treatment (HMT) towards the physicochemical characteristics of the modified starch. This research used Randomized Block Design with 2 factors. The first factor was the duration of submersion (0, 6, 12 hours) and the second factor was the duration of HMT (3, 6, 9 hours) with 3 repetitions. Datas were analyzed by using Analysis of Variance (ANOVA). If there was a significant difference on the 2 factors, the LSD (Least Significants Difference) with the significant level 5% would be done and if there was a significant difference on the interaction of the 2 factors, the DMRT (Duncan Multiple Range Test) with significant level 5% would be done as well. The resullt showed that the duration of submersion and HMT gave the significant effects on pH, stacrh content, amylose content, swelling power, solubility, colour (degree of whiteness), and the viscousity of the modified starch, while towards the moisture content they did not give significant effect. The interaction of both process gave a significant effect towards pH and viscousity of the modified starch.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/130/051306858 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 14 Aug 2013 09:30 |
| Last Modified: | 21 Oct 2021 08:31 |
| URI: | http://repository.ub.ac.id/id/eprint/149237 |
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