Pembuatan Sirup Glukosa Berantioksidan Dari Pati Jahe Emprit (Zingibier Officinale Var. Rubrum) Secara Hidrolisis Enzimatis (Kajian Pengaruh Pencucian Pati Dan Suhu Inkubasi Terhadap Sifat Fisik Dan K

Andriani, Siti (2014) Pembuatan Sirup Glukosa Berantioksidan Dari Pati Jahe Emprit (Zingibier Officinale Var. Rubrum) Secara Hidrolisis Enzimatis (Kajian Pengaruh Pencucian Pati Dan Suhu Inkubasi Terhadap Sifat Fisik Dan K. Sarjana thesis, Universitas Brawijaya.

Abstract

Jahe (Zingiber officinale) merupakan salah satu jenis tanaman obat dan dapat berfungsi sebagai rempah, yang telah lama dikenal oleh masyarakat Indonesia. Produksi jahe di Indonesia sangat melimpah. Pemanfaatan jahe selama ini diolah menjadi minuman jahe instan atau diambil minyak atsirinya. Limbah dari pengolahan jahe berupa ampas yang belum termanfaatkan secara maksimal sementara ampas tersebut masih memiliki kandungan pati yang cukup tinggi yakni sekitar 75-82%. Penelitian ini dirancang untuk mengembangkan pemanfaatan limbah jahe berupa pati menjadi sirup glukosa dengan nilai tambah kandungan antioksidan di dalamnya. Selama ini penelitian yang dilakukan untuk memanfaatkan pati jahe adalah sebagai bahan baku pembuatan cookies dan edible film. Diharapkan dengan adanya penelitian ini, pati jahe dapat dimanfaatkan menjadi bahan baku sirup glukosa berantoksidan Penelitian ini menggunakan rancangan acak kelompok dengan dua faktor yaitu pencucian pati (P) dan suhu inkubasi (T). Faktor I terdiri dari 3 level dan faktor II terdiri dari 3 level, sehingga diperoleh 9 kombinasi perlakuan. Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data yang diperoleh dianalisis menggunakan metode analisis ragam/ ANOVA. Apabila terdapat pengaruh nyata pada interaksi kedua perlakuan dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test) dan bila tidak terdapat interaksi namun disalah satu perlakuan atau keduanya terdapat beda nyata, maka dilakukan uji beda BNT (Beda Nyata Terkecil) dengan taraf nyata 5%. Pemilihan perlakuan terbaik dianalisis dengan menggunakan De Garmo metode. Hasil penelitian menunjukkan bahwa perlakuan pencucian pati dan suhu inkubasi berpengaruh nyata (α=5%) terhadap gula reduksi, DE (Dextrose Equivalen), aktifitas antioksidan, nilai kecerahan (L*) dan nilai kekuningan (b*), TPT (Total Padatan Terlarut), viskositas, dan rendemen. Namun tidak ada interaksi antar 2 faktor. Hasil penelitian menunjukkan bahwa perlakuan terbaik didapatkan pada banyaknya pencucian pati sebanyak 6 kali dengan suhu inkubasi 65°C. Produk ini mennujukkan kadar gula reduksi yang dihasilkan cukup tinggi yakni sebesar 30,174%, serta antioksidan yang dikandung juga cukup tinggi yakni 28,82%. Karakteristik lainnya yakni rendemen 57,75%, TPT 24,4°Brix, DE 86,81%, viskositas 1,102 cps, dan nilai kecerahan 27,17.

English Abstract

Ginger (Zingiber officinale) is a medical plant species and can serve as well as the herb, which has long been known by the people of Indonesia. Ginger production in Indonesia is very abundant. Utilization of ginger has been processed into instant ginger drink or taken essential oil. Waste of a ginger processing residue not fully utilized maximally while the waste still have a high starch content of around 75-82%. This study was designed to examine the use of ginger in the form of waste starch into glucose syrup with added value in the form of the presence of antioxidants contained in ginger. During the research conducted in the use of ginger starch as raw material are cookies and edible film. Hopefully with this research, ginger starch can be utilized as a raw material glucose syrup containing antioxidant. The research was conducted using Randomized Block Design with two factors. The first factor was washing of starch that consisted of three levels (0 times, 6 times and 12 times) and the second factor was incubation temperature that consisted of three levels (60°C, 65°C and 70°C). Each level was conducted in triplicate. Physical and chemical characteristic data was analyzed using ANOVA continued with LSD test and DMRT test (α=5%). The best treatment was determined by the De Garmo Method. Result of the research showed that treatment oh washing starch and incubation temperature gave significant differences on reducing sugar, Dextrose Equivalent, total antioxidant activity, brightness value (L*) and brass value (b*), TPT (total soluble solid), viscosity, and yield. But no interaction between those factors. The best treatment on the physic-chemical characteristic was obtained from 6 times starch washing and 65°C incubation temperature. The product had 30,174% of reducing sugar and showed 28,82% of total antioxidant activity, 86,81% of Dextrose Equivalent, 57,75% of yield, 24,4°Brix of total soluble solid (TPT), 1,102 pcs of viscosity and 27,17 brightness value.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2014/348/051405067
Uncontrolled Keywords:	enzim α-amilase, enzim glukoamilase, pati jahe emprit, sirup glukosa,-α-amylase enzymes, ginger starch, glucoamylase enzymes, glucose syrup
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	21 Oct 2014 08:58
Last Modified:	02 Dec 2021 07:45
URI:	http://repository.ub.ac.id/id/eprint/149750

	Text 1._ADMINISTRASI.pdf Download (1MB)
	Text 3._DAFTAR_ISI.pdf Download (1MB)
	Text 2._RINGKASAN.pdf Download (1MB)
	Text 3._COVER_+DAFTAR_ISI.pdf Download (1MB)
	Text 5._BAB_II.pdf Download (2MB)
	Text 4._BAB_I.pdf Download (1MB)
	Text 6._BAB_III.pdf Download (1MB)
	Text 7._BAB_IV.pdf Download (2MB)
	Text 10._LAMPIRAN.pdf Download (3MB)
	Text 8._BAB_V__KESIMPULAN_DAN_SARAN.pdf Download (1MB)
	Text 9._DAFTAR_PUSTAKA.pdf Download (1MB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (33kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (14kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (3kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (40kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (16kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (43kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (17kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (48kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (18kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (44kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (17kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (45kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (17kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (45kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (18kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (47kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (18kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (42kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (16kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (47kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (18kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (4kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)
	Other (Thumbnails conversion from text to thumbnail_lightbox) lightbox.jpg Download (33kB)
	Other (Thumbnails conversion from text to thumbnail_preview) preview.jpg Download (14kB)
	Other (Thumbnails conversion from text to thumbnail_medium) medium.jpg Download (3kB)
	Other (Thumbnails conversion from text to thumbnail_small) small.jpg Download (1kB)

Actions (login required)

View Item