Prabowo, Aditya Yoga (2013) Karakteristik Fisiko Kimia, Organoleptik Dan Bioaktif Mie Gembili (Dioscorea Esculenta L. Sarjana thesis, Universitas Brawijaya.
Abstract
Umbi - Umbian Merupakan Bahan Sumber Karbohidrat Dan Dapat Diolah Menjadi Beberapa Produk Misalnya Mie. Salah Satu Jenis Umbi Yang Berpotensi Untuk Diolah Menjadi Produk Mie Adalah Gembili. Gembili ( Dioscorea Esculenta L . ) Adalah Salah Satu Jenis Umbi Yang Belum Banyak Dibudidayakan. Gembili Memliki Kandungan Senyawa Bioaktif Yaitu Dioscorin Dan Diosgenin, Senyawa Bioaktif Tersebut Memiliki Beberapa Fungsi Yaitu Immunomodulatory , Mencegah Penyakit Metabolik (Hiperkolesterolemia, Dislipidemia, Diabetes Dan Obesitas), Peradangan Dan Kanker. Proses Pengolahannya Sendiri Masih Memiliki Beberapa Kendala Yaitu Tidak Adanya Gluten Sehingga Diperlukan Penambahan Gluten Agar Produk Mie Memiliki Karakteristik Yang Baik. Penelitian Ini Disusun Dalam Dua Tahap. Tahap Pertama Yaitu Uji Penerimaan Sensoris Metode Deskriptif. Tahap Kedua Adalah Formulasi Yang Dilanjutkan Dengan Uji Sensoris Metode Deskriptif. Pada Tahap Formulasi Digunakan Dua Faktor Yaitu Faktor Pertama Proporsi Gluten Terdiri Atas 4 Proporsi (5%, 10%,15%, Dan 20%) Dan Faktor Kedua Jenis Mie Terdiri Atas 3 Jenis (Mie Basah, Mie Kering, Dan Mie Instan) Dengan 2 Kali Ulangan Sehingga Diperoleh 24 Rancangan Percobaan. Data Yang Diperoleh Dianalisa Menggunakan Analisis Ragam (ANOVA) Apabila Terdapat Beda Nyata Pada Interaksi Kedua Perlakuan Maka Dilakukan Uji Lanjut BNT Atau DMRT Dengan Selang Kepercayaan (Α=0,05). Pemilihan Perlakuan Terbaik Uji Kesukaan Mie Gembili Dilakukan Dengan Menggunakan Metode Zeleny. Hasil Pemilihan Perlakuan Terbaik Akan Dilakukan Analisa Proksimat, Pati, Serat Kasar, PLA, Diosgenin Dan Dioscorin. Faktor Penambahan Gluten Memberikan Pengaruh Nyata (Α=0,05) Pada Elastisitas, Daya Putus, Cooking Time , Cooking Loss , Rasio Pengembangan, Rehidrasi, Tingkat Kecerahan (L*) Dan Warna Kuning (B*). Faktor Jenis Mie Memberikan Pengaruh Nyata (Α=0,05) Pada Daya Putus, Daya Patah Cooking Time , Cooking Loss , Rasio Pengembangan, Rehidrasi, Tingkat Kecerahan (L*) Dan Warna Kuning (B*). Interaksi Antara Penambahan Gluten Dan Jenis Mie Memberikan Pengaruh Nyata (Α=0,05) Pada Daya Putus, Cooking Time , Cooking Loss , Rasio Pengembangan, Rehidrasi, Tingkat Kecerahan (L*) Dan Warna Kuning (B*). Karaktristik Kimia Mie Perlakuan Terbaik Adalah Protein 17%, Lemak 10,2%, Kadar Air 8,87%, Kadar Abu 2,63%, Karbohidrat 61,3%, Pati 41,4%, Serat Kasar 3,87%, Serat Pangan Tidak Larut Air 10,26%, Serat Pangan Larut Air 5,10%, Polisakarida Larut Ait (PLA) 13% Dan Dioscorin 0,17%. Karakteristik Fisik Mie Perlakuan Terbaik Adalah Elastisitas 15,85, Daya Patah 1,35 N, Daya Putus 0,45 N, Cooking Loss 2,04%, Cooking Time 4,41, Rasio Pengembangan 1,70%, Rehidrasi 209,0617%, Tingkat Kecerahan (L*) 42,90, Warna Merah 21,20, Warna Kuning 11,90
English Abstract
Tubers Have Potensial As Carbohydrates Source That Can Be Processed Into Food Products Such As Noodles. Gembili (Dioscorea Esculenta L.) As One Of Tubers Group Member Has This Potential As Well. It Contains Dioscorin And Diosgenin. Those Bioactive Compounds Function As Immunomodulator, Preventing Metabolic Diseases (Hypercholesterolemia, Dyslipidemia, Diabetes And Obesity), Inflammation And Cancer. However, It Requires The Addition Of Gluten To Obtain The Good Characteristics Noodle. This Study Was Conducted In 2 Stages. The First Stage Was The Sensory Acceptance Test By Descriptive Methods. The Second Stage Was The Formulation. The Formulation Stage Consist Of 2 Factors. The First Factor Was The Use Of The Proportion Of Gluten Which Is Composed Of 4 Levels (5%, 10%, 15%, And 20%) With 2 Replications Thus Obtained 24 Experimental Units. The Second Factor Was The Type Of Noodle That Is Divided Into Wet Noodle, Dried Noodle, And Instant Noodle. The Data Obtained Were Analyzed Using Analysis Of Variance (ANOVA) Followed By LSD And DMRT At (Α = 0.05). The Selection Of The Best Treatment Was Obtained Using The Zeleny Method With The Parameter Color, Flavor, Appearance And Suppleness. The Best Treatment Was Chraracterized By Its Starch, Crude Fiber, Water-Soluble Polysacharides, Diosgenin And Dioscorin Content. Result From The First Factor (Gluten Proportion) Showed A Significant Effect (Α = 0.05) To Elasticity, Tensile Strenght, Cooking Time, Cooking Loss, Swelling Ratio, Rehidration, Level Of Brightness And Yellowness. The Second Factor (Type Of Noodles) Showed A Significant Effect (Α = 0,05) To Tensile Strenght, Breaking Value, Cooking Time, Cooking Loss, Swelling Ratio, Rehidration, Level Of Brightness And Yellowness. The Treatment Of Dry Noodle With 20% Gluten Addition Was Recognized As The Best Noodle. It Contained 8,87% Water, 2:63%Ash, 17% Protein, 10,2% Fat, 61,3% Carbohydrate, 41,4% Starch, 3.87% Crude Strach, 13% Water-Soluble Polysacharides, And 0,17% Dioscorin. The Physical Characteristic Were, 42,90 Of Brightness (L), 21,20 Red Intensity, 11,90 Yellow Intensity, 15,85 Elasticity, 0.45 N Tensile Strenght, 1,35 N Breaking Value, 2,04% Cooking Loss, Cooking Time 4,41minutes, 209,06% Rehydration, 1,70% Swelling Ratio
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/287/051311832 |
| Uncontrolled Keywords: | Gluten, Mie Gembili, Senyawa Bioaktif, Dioscorea,-Gluten, Gembili, Bioactive Compounds, Dioscorea |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 24 Dec 2013 09:18 |
| Last Modified: | 29 Nov 2021 04:09 |
| URI: | http://repository.ub.ac.id/id/eprint/149395 |
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