Anggraeni, Yenny Puspita (2013) Pengaruh Fermentasi Alami Pada Chips Ubi Jalar (Ipomoea batatas) Terhadap Sifat Fisik Tepung Ubi Jalar Terfermentasi (Kajian Varietas Ubi Jalar Dan Lama Fermentasi). Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar merupakan sumber pati yang dapat dimanfaatkan sebagai bahan baku dalam pembuatan tepung ubi jalar terfermentasi. Penggunaan ubi jalar sebagai tepung ini adalah untuk meningkatkan daya guna ubi jalar sebagai bahan penstubtitusi dalam industri pangan. Salah satu pertimbangan untuk memilih ubi jalar sebagai bahan baku dalam pembuatan tepung karena ubi jalar merupakan salah satu makanan pokok masyarakat Indonesia dan juga produksinya yang melimpah setiap tahunnya. Pada pembuatan produk seperti saos, makanan bayi, salad dressing, dan cake mix dibutuhkan tepung yang memiliki tingkat viskositas yang tinggi. Namun, tepung ubi jalar belum memiliki karakteristik tersebut, sehingga dilakukan modifikasi pati dengan cara fermentasi alami untuk memperoleh tingkat viskositas tepung ubi jalar yang tinggi. Dalam proses fermentasi, kandungan komposisi kimia sangat penting karena akan mempengaruhi aktivitas mikroba dalam bermetabolisme, selain itu lama fermentasi juga dapat mempengaruhi karakteristik tepung ubi jalar terfermentasi yang dihasilkan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh varietas ubi jalar dan lama fermentasi terhadap kualitas sifat fisik tepung ubi jalar terfermentasi. Pada penelitian ini digunakan rancangan tersarang ( nested design ) dengan 2 faktor. Faktor I yaitu varietas ubi jalar ( Ayamurasaki (ungu), Kuningan Merah, Kuningan Putih) sedangkan faktor II yaitu lama fermentasi (12, 24, 36 jam) dimana masing-masing perlakuan diulang sebanyak 3 kali. Data hasil penelitian dianalisis menggunakan analisis ragam (ANOVA) diikuti uji lanjut BNT 5%. Data hasil uji organoleptik dianalisa menggunakan uji Hedonic Scale Scoring, sedangkan untuk menentukan perlakuan terbaik menggunakan metode Multiple Atribute (Zeleny). Hasil penelitian menunjukkan bahwa perlakuan varietas ubi jalar berpengaruh nyata (α=0,05) terhadap kadar pati, kadar air, rendemen chips kering, rendemen tepung, viskositas panas, viskositas dingin, pH, tingkat kecerahan (L*), tingkat kemerahan (a*) dan tingkat kekuningan (b*). Perlakuan lama fermentasi berpengaruh nyata (α=0,05) terhadap kadar pati, kadar air, rendemen chips kering, rendemen tepung, viskositas panas, viskositas dingin, Indeks Penyerapan Air (IPA), Indeks Kelarutan Air (IKA), dan pH. Tepung ubi jalar terfermentasi terbaik dari ketiga varietas adalah varietas Kuningan Putih dan lama fermentasi terbaik dari ketiga varietas adalah 36 jam. Tepung perlakuan terbaik pada masing-masing varietas Ayamurasaki, Kuningan Merah dan Kuningan Putih adalah tepung dengan lama fermentasi 36 jam. Nilai perlakuan terbaik pada varietas Ayamurasaki (ungu) yaitu kadar air 56,94%, kadar pati 67,66%, rendemen chips kering 28,25%, rendemen tepung 23,34%, viskositas panas 1616,67 cp, viskositas dingin 1910 cp, Indeks Penyerapan Air (IPA) 1,95 g/g, Indeks Kelarutan Air (IKA) 0,028 g/ml, dan densitas kamba 0,68 g/ml. Pada varietas Kuningan Merah nilai terbaik yaitu kadar air 3,57%, kadar pati 77,56%, rendemen chips kering 32,51%, rendemen tepung 29,31%, viskositas panas 11203,33 cp, viskositas dingin 37030 cp, Indeks Penyerapan Air (IPA) 1,96 g/g, Indeks Kelarutan Air (IKA) 0,032 g/ml, dan densitas kamba 0,71 g/ml. Sedangkan nilai terbaik pada varietas Kuningan Putih yaitu kadar air 5,04%, kadar pati 74,89%, rendemen chips kering 30,18%, rendemen tepung 24,98%, viskositas panas 2103,33 cp, viskositas dingin 2816,67 cp, Indeks Penyerapan Air (IPA) 1,98 g/g, Indeks Kelarutan Air (IKA) 0,028 g/ml, dan densitas kamba 0,72 g/ml.
English Abstract
Sweet potatoes are a source of starch that can be used as a raw material in the manufacture of fermented sweet potato flour. The use of sweet potato flour is to improve the usability of sweet potato as a substitute in the food industry. One of the considerations for choosing the sweet potato as raw material in the manufacture of flour for sweet potato is one of the main food of Indonesian people and also the abundant production annually. In the manufacture of products such as sauces, baby food, salad dressing, cake mix are needed flour which has a high level of viscosity. However, sweet potato flour does not have these characteristics, so the starch modification is required to be done by natural fermentation to obtain high level of sweet potato flour viscosity. In the fermentation process, the chemical composition is very important because it will affect the microbial activity in metabolizing, but it can also affect the fermentation characteristics of fermented sweet potato flour which is produced. The purpose of this study was to determine the effect of sweet potato varieties and fermentation time on the quality of the physical properties of fermented sweet potato flour. In this study, it is used a nested design with 2 factors. The first factor is the sweet potato varieties (Ayamurasaki (purple), Kuningan Merah, Kuningan Putih) while the second factor is a fermentation time (12, 24, 36 hours) in which each treatment was repeated 3 times. The data were analyzed using analysis of variance (ANOVA) followed by Least Significant Different Test (LSD) 5%. Data were analyzed using the results of organoleptic test of Hedonic Scale Scoring, whereas to determine the best treatment, it is used Multiple attribute method (Zeleny). The results showed that treatment of sweet potato varieties significantly (α = 0.05) of the starch content, water content, yield of dry chips, flour yield, hot viscosity, cool viscosity, pH, brightness (L*), redness level (a*) and yellowness level (b*). Fermentation treatment significantly (α = 0.05) of starch content, water content, yield of dry chips, flour yield, hot viscosity, cool viscosity, Water Absorption Index (IPA), Water Solubility Index (IKA), and pH. The best sweet potato flour fermented of those three varieties is Kuningan Putih variety and the best fermentation time of those three varieties is 36 hours. The value of best treatment in each variety of Ayamurasaki, Kuningan Merah and Kuningan Putih is a fermentation time of flour with 36 hours. The value of best treatment on the Ayamurasaki variety (purple) is 56.94% of moisture, 67.66% of starch, 28.25% of dried chips yield, 23.34% of flour yield, 1616.67 cp of hot viscosity, 1910 cp of cool viscosity, 1.95 g/g of Water Absorption Index (IPA), 0.028 g/ml of Water Solubility Index (IKA), and 0.68 g/mln of Kamba density. . The value of best treatment on the Kuningan Merah variety is 3.57% of water content, 77.56%of starch content, 32.51% of dried chips yield, 29.31% of flour yield, 11203.33 cp of hot viscosity, 37030 cp of cool viscosity, 1.96 g/g of Absorption Index Water (IPA), 0.032 g/ml of Water Solubility Index (IKA), and 0.71 g/ml of Kamba density. While the value of best treatment on the Kuningan Putih variety is 5.04% of moisture, 74.89% of starch, 30.18% of dried chips yield, 24.98% of flour yield, 2103.33 cp of hot viscosity, 2816.67 cp of cold viscosity, 1.98 g/g of Water Absorption Index (IPA), 0.028 g/ml of Water Solubility Index (IKA), and 0.72 g/ml of Kamba density.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/162/051307671 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 26 Aug 2013 15:14 |
| Last Modified: | 24 Dec 2021 03:36 |
| URI: | http://repository.ub.ac.id/id/eprint/149267 |
Preview |
Text
5_BAB_1_-_Lampiran_2_hal_98.pdf Download (3MB) | Preview |
Preview |
Text
3_ABSTRAK_SUMMARY_KT_PENGANTAR.pdf Download (1MB) | Preview |
Preview |
Text
6_Lampiran_3_ANOVA_hal_121.pdf Download (2MB) | Preview |
Preview |
Text
7_Lampiran_orlep_dan_Perlakuan_Terbaik_hal_132.pdf Download (2MB) | Preview |
Preview |
Text
8_Lampiran_13_dokumentasi_hal_134.pdf Download (2MB) | Preview |
Preview |
Text
4_DAFTAR_ISI,_TABEL,_GAMBAR.pdf Download (1MB) | Preview |
Preview |
Text
1_COVER.pdf Download (1MB) | Preview |
Preview |
Text
2_LEMBAR_PERSETUJUAN,_DKK.pdf Download (1MB) | Preview |
Actions (login required)
 |
View Item |