Pengaruh Lama Blanching dan Konsentrasi Larutan Natrium metabisulfit Terhadap Karakter Fisik dan Kimia Stik Uwi Putih (Dioscorea alata).

Nurfitasari, Lusiana (2015) Pengaruh Lama Blanching dan Konsentrasi Larutan Natrium metabisulfit Terhadap Karakter Fisik dan Kimia Stik Uwi Putih (Dioscorea alata). Sarjana thesis, Universitas Brawijaya.

Abstract

Uwi putih (Dioscorea alata) (dalam bahasa jawa) mengandung lendir yang sangat tinggi, yang menyebabkan browning ketika kontak langsung dengan udara. Browning terjadi karena konversi senyawa fenolik oleh enzim fenolase pada lendir menjadi senyawa melanoidin yang berwarna coklat. Untuk mengatasi browning dapat dilakukan dengan proses blanching yang dapat menginaktifkan enzim fenolase dan perendaman Natrium metabisulfit yang dapat berinteraksi dengan gugus karbonil, hasil reaksi tersebut dapat mengikat melanoidin sehingga mencegah timbulnya warna coklat. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor yaitu lama blanching dan konsentrasi Natrium metabisulfit. Faktor pertama yaitu lama blanching terdiri dari 5 level yaitu 0 detik, 20 detik, 40 detik, 60 detik dan 80 detik sedangkan untuk faktor yang kedua yaitu konsentrasi Natrium metabisulfit yang terdiri dari 3 level yaitu 0 mg/L, 0,3 mg/L dan 0,6 mg/L dengan 2 kali ulangan. Parameter yang diamati meliputi kadar air, kadar abu, kadar pati, kadar gula reduksi, kerenyahan dan warna serta dilakukan uji organoleptik meliputi warna, rasa, aroma dan kerenyahan. Hasil dari penelitian ini menunjukkan bahwa Lama blanching berpengaruh nyata terhadap kerenyahan dan gula reduksi dan berpengaruh sangat nyata terhadap kadar pati. Konsentrasi Natrium metabisulfit berpengaruh nyata terhadap kadar air dan berpengaruh sangat nyata terhadap kerenyahan. viii Sedangkan interaksi antara Lama Blanching dan Konsentrasi Natrium metabisulfit berpengaruh sangat nyata terhadap kadar pati. Uji organoleptik paling disukai panelis, untuk warna terdapat pada perlakuan tanpa Natrium metabisulfit dan Lama blnching 60 detik serta pada perlakuan Konsentrasi Natrium metabisulfit 0,6 mg/L dan Lama blanching 40 detik. Untuk rasa terdapat pada perlakuan Lama blanching 40 detik dengan Konsentrasi Natrium metabisulfit 0,3 mg/L dan 0,6 mg/L. Untuk kerenyahan terdapat pada perlakuan Konsentrasi Natrium metabisulfit 0,3 mg/L dan Lama blanching 40 detik. Dan untuk aroma terdapat pada perlakuan tanpa Natrium metabisulfit dan Lama blanching 60 detik serta Konsentrasi Natrium metabisulfit 0,6 mg/L dan Lama blanching 40 detik. Dari uji indeks efektivitas didapatkan stik uwi putih terbaik pada perlakuan tanpa Natrium metabisulfit dan Lama blanching 80 detik.

English Abstract

Uwi Putih ( Dioscorea alata ) ( in javanese ) contain a high mucus, that causes browning when direct contact with air. Browning occurred because the conversion of a compound phenolic by an enzyme fenolase on mucus into a compound melanoidin are dark brown. To overcome the browning can be done by blanching that can be inactivated the enzyme fenolase and soaking sodium metabisulfit that can interact with the carbonyl group, the results of the reaction can bind the melanoidin so as to prevent the emergence of signs of the brown color of . This research using a random of group ( RAK ) the two factor is a concentration of blanching and sodium metabisulfit. The first factor is composed of five levels of blanching is 0 seconds, 20 seconds, 40 seconds 60 seconds and 80 second, while for the second, concentration of sodium metabisulfit consisting of three levels is 0 mg/L, 0,3 mg/L and 0,6 mg/L to twice of deuteronomy. The observed parameter include the water, the ashes the starch, sugar reduction, crispy value and color as well as organoleptik including the color, suppose, scent and crispy value. The result of the research indicated that duration of blanching influential against crispy value and sugar reduction and influential very real against levels of starch. The concentration of sodium metabisulfit influential real against the water level and influential very real against crispy value. While interaction between duration of blanching and concentrate x sodium metabisulfit influential very real against levels of starch. The organoleptik is the most favorite by the panel, the color is found in treatment without sodium metabisulfit and long blanching 60 seconds and also on treatment sodium metabisulfit concentration 0,6 mg/L and long of blanching 40 seconds .To the taste is found in old treatment of blanching 40 seconds by concentration of the sodium metabisulfit 0,3 mg/L and 0,6 mg/L. To crispy value treatment to exist at the concentration sodium metabisulfit 0,3 mg/L and long of blanching 40 seconds. And to scent is found in treatment without sodium metabisulfit and long of blanching 60 seconds and the concentration of sodium metabisulfit 0,6 mg/L and long of blanching 40 seconds. Index of the effectiveness of typists obtained uwi best treatment without sodium metabisulfit and long of blanching 80 seconds

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2015/164/051504120
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User: Endang Susworini
Date Deposited: 30 Jun 2015 09:26
Last Modified: 22 Oct 2021 04:26
URI: http://repository.ub.ac.id/id/eprint/150051
[thumbnail of BAB_I_PENDAHULUAN.pdf] Text
BAB_I_PENDAHULUAN.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of DAFTAR_PUSTAKA.pdf] Text
DAFTAR_PUSTAKA.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 1_cover_skrip.pdf] Text
1_cover_skrip.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 2_cover.pdf] Text
2_cover.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of BAB_III_METODE.pdf] Text
BAB_III_METODE.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 3_lembar_PP.pdf] Text
3_lembar_PP.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 4_Riwayat_Hidup.pdf] Text
4_Riwayat_Hidup.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 5_LEMBAR_PERSEMBAHAN.pdf] Text
5_LEMBAR_PERSEMBAHAN.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 6_PERNYATAAN_KEASLIAN_SKRIPSI.pdf] Text
6_PERNYATAAN_KEASLIAN_SKRIPSI.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 7_RINGKASAN.pdf] Text
7_RINGKASAN.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of 8_Kata_Pengantar.pdf] Text
8_Kata_Pengantar.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of BAB_II_TINJAUAN_PUSTAKA.pdf] Text
BAB_II_TINJAUAN_PUSTAKA.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of BAB_IV_HASIL.pdf] Text
BAB_IV_HASIL.pdf
Restricted to Registered users only

Download (2MB)
[thumbnail of DAFTAR_ISI.pdf] Text
DAFTAR_ISI.pdf
Restricted to Registered users only

Download (1MB)
[thumbnail of BAB_V_KESIMPULAN.pdf] Text
BAB_V_KESIMPULAN.pdf
Restricted to Registered users only

Download (1MB)

Actions (login required)

View Item View Item