Cahyana, Vicky Angga (2015) Pembuatan Snack Noodle Ubi Jalar (Ipomea batatas L.) (Kajian Suhu dan Lama Penggorengan). Sarjana thesis, Universitas Brawijaya.
Abstract
Tingginya potensi ubi jalar untuk diolah menjadi olahan makanan bernilai ekonomi tinggi, dapat direalisasikan pada pembuatan snack noodle dari ubi jalar. Penelitian dilakukan mengenai suhu dan lama pengorengan yang tepat pada snack noodle ubi jalar dengan tujuan mengetahui pengaruh perbedaan suhu dan lama pengorengan pada snack noodle ubi jalar terhadap kualitas organopleptiknya, dan mendapatkan kombinasi lama dan suhu pengorengan yang tepat untuk menghasilkan snack noodle ubi jalar yang baik secara organoleptik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) menggunakan 2 faktor perlakuan. Faktor pertama yaitu suhu penggorengan terdiri dari 3 level, dengan pengulangan sebanyak 2 kali dan faktor kedua yaitu lama penggorengan terdiri dari 3 level, yaitu suhu (T) (130º C, 150º C, dan 170º C) dan lama penggorengan (L) (60 detik, 90 detik, dan 120 detik). Berdasarkan kombinasi perlakuan, 9 sampel diuji secara organoleptik meliputi warna, aroma, rasa, dan tekstur dengan metode hedonic scale dengan jumlah panelis umum sebanyak 30 orang. Data yang diperoleh dari uji organoleptik dianalisa menggunakan uji non-parametrik (uji Friedman), menunjukkan perbedaan nyata (α=0,05) dilanjutkan dengan uji lanjut Friedman. Hasil perlakuan terbaik diuji kimia dan fisik parameter pengujian yaitu kadar air, kadar lemak, dan daya patah. Hasil penelitian menunjukkan uji organoleptik terhadap warna, aroma, rasa, dan tekstur, nilai kesukaan panelis terhadap warna tidak berpengaruh nyata (α=0,05), sedangkan nilai kesukaan tehadap aroma, rasa, dan tekstur berpengaruh nyata (α=0,05). Pemilihan perlakuan terbaik adalah perlakuan suhu penggorengan 170º C dikombinasikan dengan lama penggorengan 60 detik dengan kualitas organoleptik terbaik warna 4,93 (agak menyukai), aroma 4,53 (netral), rasa 5,20 (agak menyukai), dan tekstur 5,63 (menyukai), daya patah (tekstur) sebesar 16,2 N, kadar air sebesar 4,9%, dan kadar lemak sebesar 14,01%.
English Abstract
The high potentiality of sweet potato to be processed into higher economy value food, could be realized on producing snack noodle from sweet potato. Study on temperature and time of frying had an objective to determine the effect of temperature and frying time differences of sweet potato noodle snack concerming its organoleptic quality, and get the right combination of temperature and frying time to produce better sweet potato noodle snack by organoleptic test. This research used Randomized block Design (RBD) with used 2 treatment factors. The first factor was frying temperature consisting of 3 levels, by 2 times repetition and the second factor was the frying time consisting of 3 levels, temperature (T) (130ºC, 150ºC, and 170 ºC) and frying time (L) (60 seconds, 90 seconds, and 120 seconds). Based on treatment combination, 9 sampels were tested in organoleptic, included colour, aroma, flavor, and texture by using hedonic scale method with the number general panelist as much as 30 people. Data which was collected from organoleptic test were analysed by non-parametric test (Friedman test), result showed significant difference (α=0,05) then continued by further friedman test. Results of the best treatment be tested chemically and in physic parameter of testing which ware water content, fat content, broken force. The results showed organoleptic test concerming colour, aroma, flavor and texture, sensory value from panelist concerming colour ware not significant (α=0,05), while sensory value of aroma, flavor, and texture ware significant (α=0,05). The selection of the best treatment was treatment in 0 C of frying temperature combined by frying time of 60 secon with the best quality of color 4.93 (like rather), aroma 4.53 (neutral) , flavor 5.20 (like reather), and texture 5.63 (like), broken force 16.2 N, water content 4.9%, and fat content 14.01%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/329/051508618 |
| Uncontrolled Keywords: | Lama penggorengan, Snack Noodle, Suhu Penggorengan, Ubi Jalar,-time of frying, snack noodle, temperature frying, sweet potato |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 31 Dec 2015 09:21 |
| Last Modified: | 24 Nov 2021 04:44 |
| URI: | http://repository.ub.ac.id/id/eprint/150234 |
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