Rachman, Mohammad Aulia (2014) Karakteristik Fisiko Kimia, Bioaktif dan Organoleptik Mie Dari Tepung Ubi Kelapa (Dioscorea alata L. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie merupakan produk makanan berbahan baku tepung terigu yang sangat populer di masyarakat. Hal ini dikarenakan mie yang berbahan baku terigu mengandung karbohidrat yang tinggi. Salah satu jenis umbi-umbian yang tinggi karbohidrat yang bisa diolah menjadi mie adalah ubi kelapa. Namun, selama ini, ubi kelapa hanya dimanfaatkan sebagai makanan sampingan dengan proses pengolahan yang sederhana seperti dibakar, dikukus, atau digoreng. Ubi kelapa memiliki senyawa bioaktif yaitu polisakarida larut air, dioscorin dan diosgenin. Senyawa bioaktif tersebut memiliki beberapa fungsi yaitu immunomodulatory, mencegah penyakit metabolik (hiperkolesterolemia, dislipidemia, diabetes dan obesitas), peradangan dan kanker. Ubi kelapa dalam 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), setelah itu dilanjutkan dengan uji lanjut BNT atau DMRT dengan selang kepercayaan (α=0,05). Pemilihan perlakuan terbaik uji kesukaan mie ubi kelapa dilakukan dengan menggunakan metode Zeleny. Hasil pemilihan perlakuan terbaik dilakukan analisa proksimat, pati, serat kasar, PLA, diosgenin dan dioscorin. Faktor penambahan gluten memberikan pengaruh nyata (α=0,05) pada daya patah, elastisitas, rasio pengembangan dan tingkat kecerahan (L). Faktor jenis mie memberikan pengaruh nyata (α=0,05) pada daya patah, daya putus, elastisitas, rasio pengembangan, tingkat kecerahan (L) dan oHue. Interaksi antara penambahan gluten dan jenis mie memberikan pengaruh nyata (α=0,05) pada cooking loss, cooking time, dan daya serap air. Perlakuan terbaik karakteristik kimia mie terdapat pada jenis mie kering dengan penambahan gluten 10% adalah protein 14.98%, lemak 4.76%, kadar air 9.40%, kadar abu 2,43%, karbohidrat 68.43%, pati 48.47%, serat kasar 4.99% , polisakarida larut ait (PLA) 2.64% dan dioscorin 2.38%. Sedangkan karakteristik fisik mie perlakuan terbaik terdapat pada jenis mie kering dengan penambahan gluten 10% adalah elastisitas 11.67, daya patah 0.95 N, daya putus 0,15 N, cooking loss 5.33%, cooking time 3.55, rasio pengembangan 1.27%, rehidrasi 220.63%, tingkat kecerahan (L) 51.40 dan oHUE 38.11
English Abstract
Noodle is a popular food product which is as a made from wheat flour. White yam is one of tubers that can be utilized as a raw material of noodle. Noodle can be made from raw material that contains high carbohydrate, one of this the white yam. Nowadays, white yam is only us as toasted, steamed, or fried. Product white yam (Dioscorea alata L.) contains water-soluble polysaccharides, dioscorine and diosgenin. Those bioactive compounds has a function as immunomodulator, preventing metabolic diseases (hypercholesterolemia, dyslipidemia, diabetes and obesity), inflammation and cancer. However, it is needed the addition of gluten to obtain the good characteristics of 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 consists of 2 factors. The first factor was the use of the proportion of gluten was is composed of 4 levels (5%, 10%, 15%, and 20%) and the second factor was the type of noodle that is divided into wet noodle, dried noodle, and instant noodle with 2 replications thus obtained 24 experimental units. The data obtained were analyzed using analysis of variance (ANOVA) and then continued by using LSD and DMRT at (α = 0.05). The selection of the best treatment was obtained using the Zeleny method. The Result showed that the first factor (gluten proportion) had a significant effect (α = 0.05) on breaking value, elasticity, swelling ratio and level of brightness. The second factor (type of noodles) showed a significant effect (α = 0,05) on breaking value, tensile strength, elasticity, swelling ratio, level of brightness and oHue. The interaction between type of noodles with the proportion of gluten showed a significant effect (α = 0.05) on the cooking loss, cooking time and rehydration.The treatment of dry noodle with 10% gluten addition was recognized as the best noodle. It contained 14.98% protein, 4.76% fat, 9.40% water, 2.43% ash, 68.43% carbohydrate, 48.47% starch, 4.99% crude fiber, 2.64% water-soluble polysacharides and 2.38% dioscorine. The physical characteristic were 11.67% elasticity, 0.95 N breaking value, 0.15 N tensile strenght, 5.33% cooking loss, 3.55 minute cooking time, 1.27% swelling ratio, 220.63% rehidration, 51.40 of level brightness (L), and 38.11 oHue
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/246/051403960 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Jul 2014 09:21 |
| Last Modified: | 11 Mar 2022 01:58 |
| URI: | http://repository.ub.ac.id/id/eprint/149637 |
![[thumbnail of 4._Bab_II.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
4._Bab_II.pdf Restricted to Registered users only Download (2MB) |
|
Text
5._Bab_III.pdf Restricted to Registered users only Download (1MB) |
|
Text
6._Bab_IV.pdf Restricted to Registered users only Download (2MB) |
|
Text
7._Bab_V.pdf Restricted to Registered users only Download (1MB) |
|
Text
8._Daftar_Pustaka.pdf Restricted to Registered users only Download (1MB) |
|
Text
9._Lampiran.pdf Restricted to Registered users only Download (5MB) |
|
Text
1._Cover.pdf Restricted to Registered users only Download (1MB) |
|
Text
2._Daftar_Isi.pdf Restricted to Registered users only Download (1MB) |
|
Text
3._Bab_I.pdf Restricted to Registered users only Download (1MB) |
Actions (login required)
 |
View Item |