Ayu, DisafitriCandra (2013) Pengaruh Suhu Blansing dan Lama Perendaman Terhadap Sifat Fisik Kimia Tepung Kimpul (Xanthosoma Sagittifolium). Sarjana thesis, Universitas Brawijaya.
Abstract
Kimpul merupakan sumber karbohidrat yang dapat dimanfaatkan sebagai bahan baku dalam pembuatan tepung kimpul. Kimpul (Xanthosoma sagittifolium) termasuk jenis umbi yang mempunyai sumber karbohidrat yang tinggi, harganya murah, produksi melimpah tiap tahunnya dan belum adanya pemanfaatan secara maksimal. Pada pengaplikasian tepung untuk pembuatan produk makanan seringkali masih terdapat rasa gatal, pencoklatan sebelum penepungan, aroma khas umbi dan warna tepung yang kurang cerah. Perlakuan yang dapat mengatasi masalah tersebut adalah dengan blansing air panas dan perendaman. Perlunya perlakuan pendahuluan berupa blansing untuk menginaktifkan enzim yang tidak diinginkan yang mungkin dapat merubah warna, tekstur, cita rasa maupun nilai nutrisi selama penyimpanan. Proses perendaman dapat meningkatkan daya larut kalsium oksalat dengan cara menarik air dari dalam sel umbi sehingga kalsium oksalat yang terdapat dalam plasma sel akan ikut keluar dari sel sehingga kandungan kalsium oksalat dapat turun. Tujuan penelitian adalah untuk mengetahui pengaruh suhu blansing dan lama perendaman terhadap sifat fisik kimia tepung umbi kimpul. Pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I yaitu suhu blansing (70°C, 80°C, 90°C) dan faktor II yaitu lama perendaman (0 jam, 12 jam, 24 jam) dengan 3 kali pengulangan. Data dianalisa menggunakan analisis ragam (ANOVA). Apabila terdapat beda nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan5%. Data hasil organoleptik dianalisa menggunakan uji Hedonic Scale Scoring, sedngkan untuk menentukan perlakuan terbaik menggunakan metode Multiple Atribute (Zeleny). Hasil Penelitian menunjukkan bahwa suhu blansing berpengaruh nyata (α=0,05) terhadap pH, kadar air, kadar pati, viskositas panas, viskositas dingin dan kadar kalsium oksalat. Lama perendaman berpengaruh nyata (α=0,05) terhadap pH, kadar air, kadar pati, viskositas panas, viskositas dingin, derajat warna putih dan kadar kalsium oksalat. Nilai perlakuan terbaik pada suhu blansing 70°C yaitu kadar air 10,53%, kadar pati 67,20%, pH 6,51, viskositas panas 3227,33 cp, viskositas dingin 5293,55 cp, derajat warna putih 68,17 dan kadar kalsium oksalat 0,56mg/100g. Nilai perlakuan terbaik pada lama perendaman 24 jam yaitu kadar air 7,84%, kadar pati 59,32%, pH 6,03, viskositas panas 5091,11 cp, viskositas dingin 7840,22 cp, derajat warna putih 6,03 dan kadar kalsium oksalat 0,39mg/100g.
English Abstract
Taro is a carbohydrate source which is useful for the raw material of taro flour. Kimpul (Xanthosomasagittifolium) it is a kind of tuber with high rate of carbohydrate, cheap, abundant production in ever year is not followed by a maximum usage. Flour is usually applied in the preparation of food product. Problems with taro are itchiness, browning during flouring, rotten odor and dull color. The treatments to meet this requirement may include blanching and immersion. Preliminary treatment may involve hot water blansing blanching by inactivating the unexpected enzyme that is possibly changing the color, texture, taste and nutrition rate adversely during storage. Immersion process can increase the solubility of oxalate by pulling water out of the cell so that the roots can go down cystals of calsium oxalate. The objective of research is to understand the influence of blanching temperature and immersion length on psychochemical characteristic of taro tuber flour. Randomized group design (RAK) is used as research design with 2 factors. Factor 1 is blanching temperatures (700C, 800C, 900C) and Factor 2 is immersion length (0 hour, 12 hours, 24 hours). Both treatments have 3 replications. Data are analyzed with Analysis of Variance (ANOVA). If there is obvious difference in the interaction of both treatments, it is followed by DMRT (Duncan’s Multiple Range Test) at trust interval of 5 %. The organoleptical data are analyzed by Hedonic Scale Scoring Test, while the determination of the best treatment is using Multiple Attribute Method (Zeleny). Result of research indicates that blanching temperature has obvious influence (α = 0.05) on pH, water content, starch content, hot viscosity, cold viscosity and crystal of calsium oxalate rate. Immersion length has obvious influence (α = 0.05) on pH, water content, starch content, hot viscosity, cold viscosity, white degree and crystal of calsium oxalate rate. The best treatment of taro tuber flour is found at blanching temperature of 700C rate includes water content of 10,53 %, starch content of 67,20%, pH of 6,51, hot viscosity of 3227,33cp, cold viscosity of 5293,55cp, white degree of 68,17 and crystal of calsium oxalate rate0.56 mg/100g. The best treatment of taro tuber flour is found at immersion length of 24 hours rate includes water content of 7,84%, starch content of 59,32%, pH of 6,03, hot viscosity of 5091,11cp, cold viscosity of 7840,22cp, white degree of 6,03 and crystal of calsium oxalate 0.39 mg/100g.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/246/051310291 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 26 Nov 2013 08:33 |
| Last Modified: | 26 Nov 2013 08:33 |
| URI: | http://repository.ub.ac.id/id/eprint/149353 |
Actions (login required)
 |
View Item |