Herfianita, Fitria (2014) Pengaruh Proporsi Tepung Terigu : Tepung Ubi Jalar Putih (Ipomoea Batatas L.) : Tepung Kedelai Hitam (Glicyne soja) dan Penambahan Enzim Transglutaminase terhadap Karakteristik Fisik Kimia dan Organol. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie merupakan produk pangan yang digemari masyarakat Indonesia sebagai salah satu makanan pokok pengganti nasi. Konsumsi mie di dunia terus meningkat, Indonesia berada di peringkat kedua setelah Cina dengan total konsumsi sebesar 14,1 miliar bungkus pada tahun 2012 yang sangat mempengaruhi peningkatan impor gandum di Indonesia. Berbagai upaya telah dilakukan untuk mengatasi permasalahan tersebut, salah satunya adalah dengan melakukan substitusi pada bahan baku pebuatan mie dengan menggunakan bahan baku lokal hasil pertanian di Indonesia yang melimpah dan memiliki harga yang relatif murah. Bahan baku lokal yang dapat digunakan adalah ubi jalar dan kedelai hitam. Namun mie dengan bahan tepung komposit memiliki karakteristik yang kurang baik seperti mudah patah dan mudah putus. Sehingga perlu dilakukan penambahan bahan tambahan yang dapat mempertahankan karakteristik mie. Telah dilaporkan bahwa enzim transglutaminase dapat digunakan sebagai alternatif bahan tambahan yang dapat memperbaiki tekstur produk olahan daging, roti dan pasta. Berdasarkan penelitian terdahulu tersebut diduga enzim transglutaminase mampu memperbaiki karakteristik mie kering. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung terigu, tepung ubi jalar, tepung kedelai hitam dan penambahan konsentrasi enzim transglutaminase terhadap karakteristik fisika kimia dan oerganoleptik mie kering. Penelitian ini menggunakan metode deskriptif kuantitatif dengan 2 faktor yaitu proporsi tepung terigu : tepung ubi jalar : tepung kedelai hitam (60% : 25% : 15%); (50% : 30% : 20%); (40% : 35% : 25%), dan penambahan enzim transglutaminase (0,5%; 0,75%; 1%) dilakukan 3 kali ulangan. Hasil uji organoleptik dianalisa menggunakan uji mutu Hedonic Scale Scoring dan untuk menentukan perlakuan terbaik menggunakan indeks efektifitas (De Garmo). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung dan penambahan konsentrasi enzim transglutaminase memberikan pengaruh yang signifikan terhadap karakteristik fisik daya patah, daya putus, daya hidrasi, cooking loss, cooking time, dan kecerahan mie kering. Mie Kering perlakuan terbaik diperoleh pada proporsi tepung (60% : 25% : 15%) dengan konsentrasi enzim 1%. Mie kering perlakuan terbaik memiliki rerata daya patah 5,7 N, daya putus 0,8 N, daya hidrasi 127,20%, kecerahan (L) 46,1, cooking time 415 detik, cooking loss 1,27%. Sedangkan karakteristik organoleptik mie kering perlakuan terbaik meliputi warna mie kering mentah 3,10 (menyukai), keutuhan bentuk 3,20 (menyukai), warna mie kering masak 3,10 (menyukai), aroma 3,00 (menyukai), tekstur 2,70 (menyukai), rasa 2,85 (menyukai). Mie kering perlakuan terbaik yang diperoleh dilakukan analisa kimia dengan hasil kadar air 7,18%, kadar protein 8,87%, dan kadar pati 8,45%.
English Abstract
Noodle is a popular food product which are often consumed most of the Indonesian as the second staple food after rice. Noodle consumption in the world will keep raising, Indonesia is second ranked after China with a total consumption of 14.1 billion pcs in 2012 it makes the greatly effect to increase wheat imports in Indonesia. There are many efforts have been made to solved these problems, one of which is used substitution material of wheat flour in making noodle by using local raw materials of agricultural products in Indonesia which abundant and relatively cheap price. Local raw materials that can be used are sweet potato and black soybeans. But the noodle with composite flour did not have good characteristics such as brittle texture and easily broken. Therefore, it is needed the addition of material that can maintain the characteristics of noodle. Reported that transglutaminase enzyme can be used as alternative of additive to improve meat texture, bread, and paste. Based on the last experience expected that transglutaminase enzyme can be improve the characteristic of dried noodle. The objectives of this reseacrh was to determine the effect of the wheat flour proportion : black soybean flour : sweet potato flour and the addition of transglutaminase enzyme concentration to physical characteristiss, chemical, and organoleptic properties of noodle. This research was arranged by using quantitative descriptive method with 2 factors. Factor 1 was the proportion of flour: sweet potato flour: black soybean flour (60%: 25%: 15%); (50%: 30%: 20%); (40%: 35%: 25%), and factor 2 was the addition of transglutaminase enzyme (0.5%, 0.75%, 1%). Each treatment has been performed 3 replications. Organoleptic test used hedonic scale scoring and the best treatment was selected by de Garmo method. The results showed that the proportion of flour treatment and the addition of transglutaminase enzyme concentration have a significant influence on the physical characteristics of the tensile strength, hydration capacity, cooking loss, cooking time, and the color brightness of dried noodle. The best treatment in physical and organoleptic aspect was the proportion of flour (60%: 25%: 15%) with addition of 1% enzyme concentration. The best treatment of dried noodle have tensile strength of 5.7 N and 0.8 N, hydration capacity of 127.20%, color brightness (L) 46.1, cooking time of 415 seconds, cooking loss of 1.27%. Meanwhile the best treatment in organoleptic characteristics of dried noodle was color 3,10 (like), solid of shape 3,20 (like), flavor of cooked noodle 3,00 (like), texture of cooked noodle 2,70 (like), taste of cooked noodle 2,85 (like). The best treatment of dried noodles obtained by chemical analysis results of water content of 7.18%, 8.87% protein content, and starch content of 14.43%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/434/051406608 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 17 Oct 2014 09:49 |
| Last Modified: | 24 Jul 2023 01:12 |
| URI: | http://repository.ub.ac.id/id/eprint/149845 |
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