Purnamasari, Ika Winda (2014) Pengaruh Penambahan Tepung Labu Kuning (Cucurbita moschata Duch.) dan Penambahan Natrium Bikarbonat (NaHCO3) Terhadap Kualitas Fisik, Kimia dan Organoleptik Flake Talas (Colocasia esculenta L. Schott). Sarjana thesis, Universitas Brawijaya.
Abstract
Kekurangan vitamin A (KVA) merupakan salah satu masalah gizi utama negara berkembang, termasuk Indonesia. Lebih dari sembilan juta anak-anak dan satu juta perempuan Indonesia menderita KVA. Salah satu cara menanggulanginya adalah dengan meningkatkan konsumsi pangan yang tinggi senyawa karoten (senyawa provitamin A), yaitu labu kuning yang pemanfaatannya belum maksimal dan mengolahnya menjadi flake, breakfast cereal yang praktis, cepat, mudah dikonsumsi dan digemari. Produk sereal sarapan seperti flake pada umumnya dibuat dari tepung bijibijian atau serealia dan membutuhkan bahan karbohidrat pati tinggi. Sehingga digunakan tepung talas sebagai sumber pati. Perbedaan karakteristik antar tepung yang digunakan seperti kandungan lemak, protein, pati serta serat yang dapat saling berikatan membentuk matriks dapat menghambat pengembangan dan mengurangi sifat renyah dari flake. Sehingga perlu penambahan bahan pengembang (NaHCO3) untuk membuat flake menjadi porous sehingga tidak bertekstur keras, mudah dipatahkan dan kerenyahan flake meningkat. Penelitian ini bertujuan untuk mengetahui proporsi penambahan tepung labu kuning dan NaHCO3 yang optimal dan mengetahui pengaruhnya terhadap sifat fisik, kimia dan organoleptik flake. Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor perlakuan yaitu faktor I adalah proporsi penambahan tepung labu kuning (P) yang terdiri atas 3 level (10%, 20%, 30%) dan faktor II adalah penambahan Natrium Bikarbonat (S) yang terdiri atas 3 level (0%, 0,25%, 0,5%). Dari kedua faktor diperoleh 9 kombinasi dan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data hasil pengamatan dianalisa dengan ANOVA dilanjutkan dengan uji BNT atau uji DMRT dengan α = 5%. Uji Organoleptik dilakukan dengan Hedonic Scale. Penentuan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa penambahan tepung labu kuning memberikan pengaruh yang nyata (α = 5%) terhadap daya patah, kecerahan (L), kadar air, abu, total karoten, tingkat rehidrasi, kadar protein, pati, lemak dan serat kasar, sedangkan penambahan natrium bikarbonat (NaHCO3) memberikan pengaruh yang nyata (α = 5%) terhadap daya patah, kadar air dan tingkat rehidrasi flake. Flake perlakuan terbaik segi kimia dan fisik diperoleh pada perlakuan penambahan tepung labu kuning 30% dan penambahan natrium bikarbonat 0% dengan karakteristik berupa kadar air 6,54%; protein 8,19%; total karoten 111,99 μg/g; abu 5,43%; lemak 8,71%; warna (L) 65,93; tingkat rehidrasi 38,89%; pati 62,44%; daya patah 8,76 N serta kadar serat kasar 4,27%. Flake talas perlakuan terbaik segi organoleptik diperoleh pada perlakuan penambahan tepung labu kuning 10% dan penambahan natrium bikarbonat 0% dengan karakteristik berupa kadar air 5,57%; protein 7,03%; total karoten 37,58 μg/g; abu 4,55%; lemak 6,52%; warna (L) 69,40; tingkat rehidrasi 33,37%; pati 70,56%; daya patah 8,50 N serta kadar serat kasar 2,41%.
English Abstract
Vitamin A Deficiency (VAD) is one of many nutrition problems that occurs in most of developing countries, including Indonesia. More than nine millions children and one million women in Indonesia are sufferring VAD. Such problem can be minimalized by increasing the consumption rate of foods which high in carotenes content, like pumpkin. Pumpkins are high in carotenes contents but are still not fully utilized. Pumpkin can be processed into flakes, “an instant and easy to consume” breakfast cereal. Breakfast cereal like flakes are usually made from grain flour or cerealias and need high content of starch carbohydrates. Taro flour is used as source of starch in this research. The differences between the characteristics of the flours used as an ingredients of flakes such as its fat, protein, starch and fibre contents that bind to each other and form a matrix, can prevent the expansion and decrease the crispness of flakes. Therefore, a leavening agent (NaHCO3) is needed so that flakes are porous, doesn’t have hard texture, easy to crumble and its crispness are increased. This research aims to determine the optimal proportion of pumpkin flour and addition of sodium bicarbonate and to determine its effects on phsycochemical and sensory properties of flakes. This research was arranged using Randomized Block (RBD) with 2 factors. Factor 1 is the addition of pumpkin flour (P) in 3 levels (10%; 20%; 30%). Factor 2 is the addition of sodium bicarbonate (S) (NaHCO3) in 3 levels (0%; 0,25%; 0,5%). From that two factors, 9 combinations are obtained and repeated 3 times. The obtained datas are analyzed using ANOVA and are continued using LSD or DMRT Test at α = 5%. Sensory characteristics are tested using Hedonic Scale method and the best treatment is identified by Zeleny method. The results showed that pumpkin flour addition gave a significant effect (α = 5%) on tensile strength, brightness (L), rehydration, water, ash, caroten total, protein, starch, fat and crude fibre contents of taro flake. Sodium bicarbonate addition also gave a significant effect (α = 5%) on tensile strength, water contents and rehidration of taro flakes. Taro flakes with the best treatment in terms of its physico-chemical characteristics were obtained at the addition of 30% pumpkin flour and 0% sodium bicarbonate that have water content 6,54%; protein content 8,19%; caroten total 111,99 μg/g; ash content 5,43%; fat content 8,71%; brightness (L) 65,93; rehydration 38,89%; starch content 62,44%; tensile strength 8,76 N and crude fibre content 4,27%. Taro flakes with the best treatment in terms of its sensory characteristics were obtained at the addition of 10% pumpkin flour and 0% sodium bicarbonate that have water content 5,57%; protein content 7,03%; caroten total 37,58 μg/g; ash content 4,55%; fat content 6,52%; brightness (L) 69,40; rehydration 33,37%; starch content 70,56%; tensile strength 8,50 N and crude fibre content 2,41%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/407/051406437 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 20 Oct 2014 13:35 |
| Last Modified: | 09 Nov 2021 04:22 |
| URI: | http://repository.ub.ac.id/id/eprint/149815 |
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