Anggraeni, Naniel (2014) Pembuatan Biskuit Talas (Colocasia Esculenta L. Schott)(Kajian Lama Perendaman Talas Dan Proporsi Tepung Talas Dengan Tepung Kecambah Kacang Kedelai). Sarjana thesis, Universitas Brawijaya.
Abstract
Produk olahan umbi talas dengan bahan baku tepung talas masih terbatas, padahal penggunaan tepung talas memungkinkan munculnya produk olahan talas yang lebih beragam. Salah satunya adalah biskuit. Namunumbitalasmengandungoksalat yang tanpa pengolahan yang tepatdapatmenyebabkan rasa gatal di mulut. Hal ini disebabkan karena talas segar mengandung oksalat dalam kadar yang cukup untuk menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan. Selain itu protein tepung talas yang sebesar 5,91% tidak memenuhi standar SNI (SNI 0177-1990) yaitu minimal 6,5% b/b. Untuk itu perlu adanya fortifikasi dengan bahan yang banyak mengandung protein. Oleh karena itu pada penelitian ini dilakukan pengamatan untuk melihat tingkat penurunan kadar oksalat melalui perendaman sebagaiperlakuandenganwaktuyang bervariasi sehingga didapatkan perlakuan terbaik yang menghasilkan biskuit talas dengan kandungan oksalat paling rendah, dan proporsi yang tepatantaratepung talas dengan tepung kecambah kacang kedelai sebagaibahanfortifikasi. Metodepenelitian yang digunakanadalahRancanganAcakKelompok (RAK) yang disusunsecarafaktorialterdiridariduafaktor yang masing-masingfaktorterdiridari 3 level dengan 3 ulangan, dimanafaktor I adalah lama perendaman talas (T1: 16 jam, T2: 20 jam, T3: 24 jam)danfaktorII.proporsitepungtalas : tepung kecambahkacangkedelai (P1: 80%:20%, P2: 70%:30%, P3: 60%:40%) Data yang diperolehakandianalisadengansidikragam (ANOVA) danuntukmengetahuipengaruhdarifaktorataupunadanyainteraksidilakukanujilanjut BNT atau DMRT pada α = 5%. Data hasilujiorganoleptikakandianalisadengan ANOVA dan DMRT pada α = 5%. Pemilihanperlakuanterbaikmenggunakanmetodepembobotan. Hasil penelitian ini menunjukkan bahwaperlakuan proporsi tepung talas : tepung kecambah kacang kedelai dan lama perendaman talas berpengaruh nyata (α=0,05) terhadap tingkat kesukaan rasa dan kerenyahan biskuit, tetapi tidak berpengaruh nyata terhadap tingkat kesukaan warna dan aroma biskuit.Perlakuan terbaik sifat fisik, kimia, dan organoleptik biskuit diperoleh pada perlakuan proporsitepungtalas : tepungkecambahkacangkedelai 70 : 30 % dan lama perendamantalas 24 jam. Perbandingan proporsi pati dengan protein pada biskuit ini menghasilkan karakteristik yang disukai, warna yang agak disukai, aroma netral, dan kerenyahan yang disukai.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/157/051402887 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 26 May 2014 14:20 |
| Last Modified: | 22 Oct 2021 06:32 |
| URI: | http://repository.ub.ac.id/id/eprint/149542 |
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