Susanto, RyanAdi (2013) Pengaruh Suhu Gelatinisasi terhadap Sifat Fisik Kimia Sirup Maltosa dari Pati Beberapa Varietas Ubi Jalar (Ipomoea batatas L.) secara Hidrolisis Enzimatis. Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar (Ipomoea batatas L.) merupakan salah satu komoditas pertanian yang mempunyai potensi untuk dikembangkan menjadi makanan olahan maupun bahan baku industri. Ditinjau dari komposisi kimianya, ubi jalar potensial sebagai sumber karbohidrat, mineral, dan vitamin. Oleh karena itu, ubi jalar sering disebut sebagai sumber pangan masa depan. Kebutuhan gula Indonesia secara nasional pada tahun 2012 diperkirakan mencapai angka 5,10 juta ton, sedangkan produksi gula nasional hanya 2,3 juta ton. Dengan demikian ubi jalar dapat dimanfaatkan sebagai bahan baku pembuatan pemanis alternatif untuk mengurangi angka impor gula di Indonesia yaitu berupa sirup maltosa. Penelitian ini dilakukan dengan tujuan mengetahui pengaruh penggunaan varietas ubi jalar (Ipomoea batatas L.) dan suhu gelatinisasi yang berbeda terhadap karakteristik fisik kimia sirup maltosa. Penelitian ini menggunakan metode rancangan acak kelompok (RAK) faktorial dengan dua faktor. Faktor I yaitu varietas ubi jalar terdiri dari tiga level (ungu, oranye, dan cilembu), dan faktor II yaitu suhu gelatinisasi terdiri 3 level (70,75,80oC). Setiap perlakuan di ulang sebanyak 3 kali. Data yang diperoleh kemudian dianalisa dengan ANOVA dan dilanjutkan uji lanjut BNT atau DMRT dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode “Multiple Attribute” Zeleny. Hasil penelitian menunjukkan bahwa suhu gelatinisasi berpengaruh nyata (α= 0,05) terhadap nilai DE (dextrose equivalent), gula reduksi, kadar air, total maltosa, rendemen, TPT (total padatan terlarut), viskositas, warna (L, a*, b*) sirup maltosa pati ubi jalar. Sementara itu, varietas ubi jalar berpengaruh nyata (α= 0,05) terhadap nilai DE (dextrose equivalent), kadar air, gula reduksi, rendemen, TPT (total padatan terlarut), viskositas, warna (L). Interkasi kedua perlakuan tidak memberikan pengaruh nyata. Hasil uji perlakuan terbaik diperoleh suhu gelatinisasi 800 C pada ubi jalar cilembu dengan karakterisitik nilai gula reduksi 15,22%, DE 51,90%, total maltosa 23,96%, TPT 28,47 oBrix, Rendemen 92,81%, Kadar Air 69,27%, Viskositas 0,40 dpas, Warna L 22,10, b* 6,43, a*6,47.
English Abstract
Sweet Potato ( Ipomoea batatas L .) is one of the agricultural commodities that have the potential to be developed into processed food and industrial raw materials. Reviewed from its chemical composition, sweet potatoes potential as a source of carbohydrates, minerals, and vitamins. Therefore, sweet potatoes are often referred to as a future food source. Indonesia national sugar demand in 2012 is estimated to reach 5,10 milion tons, while the national sugar production was only 2,3 milion tons. Thus the sweet potatoes can benefit as raw material for alternative sweeteners to reduce import number of sugar in Indonesia from of maltose syrup. The experiment was conducted primarily to determine effect of the used of sweet potatoes varieties ( Ipomoea batatas L. ) and different gelatinization temperatures on physico chemical characteristic of maltose syrup. The experiment used Randomized Block Design with 2 factors. The first factor was sweet potatoes varieties ( ipomoea batatas L. ) which consists of 3 levels (purple, orange, cilembu) and the second factor was gelatinization temperature which consists of 3 levels (70 o C,75 o C,80 o C). Each experiment was repeated 3 times. The data was analysed by (ANOVA) method continued with LSD or DMRT advanced test with 5% confidence interval. The best treatment was determined by “Multiple Atribute”of zeleny method. The experiment result showed that gelatinization temperature had significantly effect (α= 0,05) to DE value ( dextrose equivalent ), reducing sugar, water content, maltose total, yield, SST ( total of soluble solids ), visciosity and color (L, a*, b*) of maltose syrup. Meanwhile, sweet potatoes varieties had significantly effect (α= 0,05) to DE value ( dextrose equivalent ), water content, reducing sugar, yield, SST ( total of soluble solids ), viscosity, and color (L). The interaction of those two factor didn’t give significant effect. The best treatment was the gelatinization temperature treatment 80 o C on sweet potatoes cilembu with characteristic reducing sugar value 15,22%, DE 51,90%, maltose total 23,96%, SST 28,47 o Brix, yield 92,81 %, water content 69,27%, viscosity 0,40 dpas, and color L 22,10, a* 6,47, b* 6,43.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/33/051302012 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 15 Aug 2013 10:41 |
| Last Modified: | 22 Oct 2021 03:32 |
| URI: | http://repository.ub.ac.id/id/eprint/149416 |
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