Mahmud, Khoirul (2015) Karakteristik Organoleptik Mi Kering Ubi Jalar Putih (Kajian Lama Perendaman Natrium Bisulfit dan Konsentrasi Penambahan Tepung Terigu). Sarjana thesis, Universitas Brawijaya.
Abstract
Mi kering salah satu produk makanan yang sangat digemari masyarakat sebagai makanan berkarbohidrat tinggi sebagai pengganti nasi. Bahan utama mi kering saat ini cenderung 100% tepung terigu. Untuk mendapatkan tepung terigu tersebut Indonesia harus impor biji gandum dari negara lain dan harga cukup mahal. Pengurangan tepung terigu dapat dilakukan dengan cara membuat mi kering menggunakan tepung ubi jalar putih. Didalam ubi jalar putih terdapat polifenol oksidase yang menyebabkan reaksi pencoklatan sera memiliki gluten yang rendah sehinga dapat mempengaruhi kekenyalan produk. Oleh sebab itu dilakukan penelitian pembuatan mi kering ubi jalar putih dengan kajian Lama perendaman natrium bisulfit dan konsentrasi penambahan tepung terigu. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman natrium bisulfit dan konsentrasi penambahan tepung terigu terhadap kualitas organoleptik mi kering ubi jalar putih serta mengetahui sifat fisik dan kimia dari mi kering terbaik organoleptik. Penelitian mi kering ubi jalar ini menggunakan rancangan acak kelompok (RAK) yang disusun secara faktorial yaitu 2 faktor yang berbeda. Faktor 1 adalah waktu perendaman natrium bisulfit 0,3%(b/v) saat proses pembuatan tepung ubi jalar putih terdiri dari 3 level yaitu 75 menit, 100 menit, dan 125 menit. Faktor 2 adalah kosentrasi penambahan tepung terigu terdiri dari 3 level yaitu 15%(b/b), 20%(b/b), dan 25%(b/b). Didapatkan 9 kombinasi perlakuan yang diulang sebanyak 2 kali. Mi kering ubi jalar putih diuji organoleptik dengan menggunakan 15 panelis terlatih. Parameter yang diuji meliputi (warna, aroma, rasa, dan tekstur), data hasil uji organoleptik xii selanjutnya dianalisa menggunakan uji Friedman untuk mengetahui perbedaan perlakuan terhadap parameter. Pada penentuan perlakuan terbaik digunakan metode indeks efektivitas dengan prosedur pembobotan. Mi kering ubi jalar putih terbaik selanjutnya diuji fisik dan kimia. Hasil uji fisik dibandingkan dengan mi kering ubi jalar hasil penelitian sebelumnya serta dianalisa dengan uji t dan hasil uji kimia dibandingkan dengan SNI mi kering 01-2774-1992. Mi kering ubi jalar perlakuan terbaik dari uji organoleptik didapatkan dari perlakuan perendaman 125 menit dan kosentrasi penambahan tepung terigu 25% dengan nilai kesukaan panelis pada warna 5,27 (agak menyukai), aroma 4,67 (agak menyukai), rasa 4,33 (netral), tekstur 5,47(agak menyukai). Memiliki nilai karakter fisik untuk daya 2,4 N, elastisitas 21,67 %, hidrasi mi 160%, dan rasio pengembangan 1,72. Nilai kualitas kimia terhadap kadar Protein 5,135%, kadar air 9,845%, kadar abu 3,35%, karbohidrat 81,095% dan kadar lemak 0,575 %. Neraca massa dari mi kering perlakuan terbaik dapat diketahui ubi jalar putih memiliki rendemen tepung 20%, olahan mi kering dari tepung ubi jalar putih seberat 250g dengan diberi berbagai bahan tambahan menghasilkan produk mi kering seberat 351 g
English Abstract
Dry noodles one of food products which very popular in the community as high carbohydrated food substitute rice. The main ingredient of dry noodles during this tends to 100% wheat flour, to get wheat flour Indonesia must import the seed of grain from another country and the price of white flour was quite expensive. In the proccesing dry nodles, using of wheat flour could reduced by using white sweet potato flour. There polyphenol oxidasein White sweet potato flour that can caused a browning reaction and low gluten affect the plasticity products. Therefore conducted an investigation making dry noodles of white sweet potato with study about sodium bisulfit soaking time and concentration the addition of wheat flour. The aim of this research to know the influence of sodium bisulfit soaking time and the concentration addition of wheat flour in quality of organoleptic white sweet potato dry noodles and know the physical and chemical of best organoleptic dry noodles. This research used a randomized block design (RBD) which is arranged factorial that is two different factors. First factor is time soaking of sodium bisulfit 0,3% (w/v) when the white sweet potato flour was made consisting of 3 levels that are 75 minutes, 100 minutes, and 125 minutes. Second Factor 2 the addition concentration of wheat flour consisting of 3 levels at 15%(w/w), 20%(w/w), and 25%(w/w). Obtained 9 combination treatments that were repeated two times. Dry noodles of white sweet potato was organoleptic tested by using 15 trained panellists. Parameter which was covered test ( color, aroma, flavor, and texture ), the result of organoleptic test then analysed use friedman test to know the difference treatment of the xiv parameters. The best determination of treatment was chosen with the effectiveness index method. The best dry noodles of white sweet potato then tested physical and chemical.The result of the physical compared with noodles control namely sweet potato that brands Mie Telo than analysed by t test and the result of the chemical test compared with National Standard of Indonesia (SNI) dry noodles 01-2774-1992. The best treatment of dry noodles from organoleptic test obtained from the soaking time concentration 125 minutes and the addition of wheat flour 25% by fondness of panellists on color 5,27 (rather liked), aroma 4,67 (rather liked), flavor 4,33 (neutral), and texture 5,47 (rather liked). Having the physical character value for the power was 2,4 N, elasticity 21,67%, hydration noodles was 160%, and the development ratiois 1,72. The chemical quality values to the protein content 5,135%, water content 9,845%, ashes 3,35%, carbohydratesis 81,095 and fat content 0,575%. The balance mass of best treatment dry noodles was known that white sweet potatohaving rendemen flour 18,21%, processed dry noodles of white sweet potato flour was 250 g by given various additional materials produces product of 351 g dry noodles
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/339/051508628 |
| Uncontrolled Keywords: | Mi Kering, Natrium Bisulfit, Tepung Terigu, Ubi Jalar Putih,-Dry Noodles, Sodium Bisulfit, Wheat Flour, White 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 13:47 |
| Last Modified: | 24 Nov 2021 06:54 |
| URI: | http://repository.ub.ac.id/id/eprint/150245 |
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