Rahmawati, Alifia Yuanika (2014) Pengaruh Jenis Dan Konsentrasi Substrat Pada Hidrolisis Enzimatis Ubi Jalar Ungu (Ipomea Batatas (L.) Var. Ayamurasaki) Menjadi Sirup Glukosa Fungsional Skripsi. Sarjana thesis, Universitas Brawijaya.
Abstract
Sirup glukosa merupakan gula cair hasil hasil hidrolisa pati secara enzimatis atau asam. Namun dari sekian banyak penelitiaan mengenai sirup glukosa belum ada peneliti yang membuat sirup glukosa dengan nilai fungsional seperti adanya aktivitas antioksidan. Ubi jalar ungu varietas Ayamurasaki dapat dipilih sebagai alternatif bahan baku sirup glukosa fungsional. Ayamurasaki memiliki kandungan antosianin sekitar 1419,40 mg/100 g yang berpotensi sebagai antioksidan. Umumnya sirup glukosa dibuat dari pati, namun dikarenakan sifat antosianin yang mudah larut air, sehingga dalam penelitian ini digunakan ubi jalar dalam bentuk tepung dan pasta untuk mengurangi risiko hilangnya antosianin. Penelitian ini disusun menggunakan Rancangan Acak Tersarang (RAT) dengan 2 faktor, yaitu perbedaan jenis substrat (S) yang terdiri dari 2 level (pasta dan tepung ubi jalar ungu) serta perbedaan konsentrasi substrat (K) yang terdiri dari 3 level, yaitu (20,30, dan 40% (b/v)). Masing-masing perlakuan diulang sebanyak 3 kali, sehingga didapatkan 18 satuan percobaan. Data akan dianalisa dengan menggunakan metode Analysis of Variance (ANOVA) dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode Zeleny dan kemudian dilanjutkan dengan uji t terhadap kontrol. Berdasarkan hasil penelitian disimpulkan bahwa perlakuan perbedaan jenis substrat berpengaruh nyata (α = 0,05) terhadap parameter kadar gula reduksi, kadar air, nilai DE, aktivitas antioksidan dan warna (L,a+,b-) desktrin ubi jalar ungu serta tidak berbeda nyata (α = 0,05) terhadap kadar antosianin dan derajat Hue°. Sedangkan perlakuan perbedaan konsentrasi dengan jenis substrat pasta dan tepung berpengaruh nyata (α = 0,05) pada kadar gula reduksi, kadar air, nilai DE, kadar antosianin dan aktivitas antioksidan serta tidak berbeda nyata (α = 0,05) untuk parameter warna (L,a+,b-) dan derajat Hue°. Perlakuan terbaik dekstrin ubi jalar ungu jenis substrat pasta adalah pada perlakuan konsentrasi 40% dengan kadar gula reduksi 3,18%, kadar air 72,23%, DE 11,48%, kadar antosianin 92,68 ppm, aktivitas antioksidan 81,00%, nilai L 30,32, nilai a+ 11,14, nilai b- 8,03, dan derajat Hue° 35,44 (merah). Perlakuan terbaik dekstrin ubi jalar ungu jenis substrat tepung adalah pada perlakuan konsentrasi 40% dengan kadar gula reduksi 3,53%, kadar air 64,56%, DE 9,95%, kadar antosianin 125,88 ppm, aktivitas antioksidan 81,65%, nilai L 28,68, nilai a+ 3,57, nilai b- 2,24 dan derajat Hue° 37,12 (merah). Sirup glukosa hasil likuifikasi terbaik dengan jenis substrat pasta memiliki kadar gula reduksi 19,53%, kadar air 76,34%, DE 82,58%, kadar antosianin 298,35 ppm, aktivitas antioksidan 80,90%, dan viskositas relatif 17,00cps. Karakteristik sirup glukosa hasil likuifikasi terbaik dengan jenis substrat tepung yaitu kadar gula reduksi 36,07%, kadar air 61,65%, DE 92,82%, kadar antosianin 229,47 ppm, aktivitas antioksidan 79,25%, dan viskositas relatif 14,33 cps.
English Abstract
Glucose syrup is a concentrated aqueous solution containing glucose, maltose and other reducing sugar from starch hydrolysate enzimatically or with acid. Many research about glucose syrup are observed, but there is not glucose syrup with functionality value as antioxidant activity. Sweet purple potato cultivar Ayamurasaki contain high anthocyanin 1419,40 mg/100 g that potential to act as antioxidant. So that, it can be utilize to be a functional glucose syrup. Generally, manufacturing glucose syrup using a starch. Unfortunately anthocyanin easy to dissolve on the water, so it need an alternative substrate. This research used sweet purple potato in flour and paste form to minimize anthocyanin lose risk. Nested design was used with two factors. The first factor, comprised two type of substrate (paste and flour sweet purple potato). The second factor comprised three level of substrate concentration (20,30,40 % (w/v)). Each treatment was done with three replication, so there is 18 experimental units. The data be analyzed by Analysis of Variance (ANOVA) and continued with LSD test (α=0,05). The best treatment was determined using Zeleny method and compared to control glucose syrup t-test. Based on a research result, type of substrate had a significant difference on reducing sugar, water content, DE value, antioxidant activity and color intensity (L,a+,b-), but it had not a significant difference on anthocyanin and Hue° degree. Whereas level substrate concentration had a significant difference on reducing sugar, water content, DE value, anthocyanin and antioxidant activity, but it had not a significant difference on color intensity (L,a+,b-) and Hue° degree. Best treatment on paste substrate form was obtained on concentration 40% with reducing sugar 3,18%, water content 72,23%, DE value 11,48%, anthocyanin 92,68 ppm, antioxidant activity 81,00%, L value 30,32, a+ value 11,14, b- value 8,03, and Hue° degree 35,44 (red). Best treatment onf flour substrate form was obtained on concentration 40% with reducing sugar 3,53%, water content 64,56%, DE value 9,95%, anthocyanin 125,88 ppm, antioxidant activity 81,65%, L value 28,68, a+ value 3,57, b- value 2,24, and Hue° degree 37,12 (red). Glucose syrup from the liquefaction process with paste substrate had reducing sugar 19,53%, water content 76,34%, DE value 82,58%, anthocyanin 298,35 ppm, antioxidant activity 80,90%, and relative viscosity 17,00cps. Glucose syrup from the liquefaction process with flour substrate had reducing sugar 36,07%, water content 61,65%, DE value 92,82%, anthocyanin 229,47 ppm, antioxidant activity 79,25%, and relative viscosity 14,33 cps.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/412/051406442 |
| 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 15:49 |
| Last Modified: | 09 Nov 2021 03:59 |
| URI: | http://repository.ub.ac.id/id/eprint/149821 |
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