Seto, Bambang Aji (2015) Pembuatan Kecap Asin Kacang Tunggak (Vigna unguiculata) Dengan Kajian Pengaruh Jenis Tepung Dan Waktu Fermentasi Koji. Sarjana thesis, Universitas Brawijaya.
Abstract
Cara mengkonsumsi kacang tunggak yang sangat terbatas menyebabkan kacang tunggak tidak populer seperti kacang kedelai. Kandungan protein kacang tunggak relatif tinggi, yaitu sebesar 22,9 % serta mengandung lisin yang tinggi sehingga dapat menyempurnakan kualitas protein biji-bijian. Maka kacang tunggak berpotensi besar untuk digunakan sebagai alternatif pengganti bahan baku pembuatan kecap. Kecap asin adalah kecap yang diperoleh dari filtrat hasil ekstraksi tanpa gula atau ditambah sedikit gula. Menentukan waktu fermentasi sangat penting di dalam pembuatan koji. Secara umum fermentasi koji berlangsung secara tidak spontan, dimana waktu fermentasinya berlangsung selama (2 – 5 hari). Fermentasi koji membutuhkan penambahan tepung sebagai tambahan nutrisi dalam media tumbuh kapang, karena di dalam tepung terdapat senyawa-senyawa yang bermanfaat untuk pertumbuhan kapang. Oleh karena itu perlu diketahui jenis tepung yang tepat untuk pertumbuhan kapang. Penelitian ini mengkaji pengaruh jenis tepung dan lama waktu fermentasi koji. Penelitian menggunakan Rancangan Acak kelompok (RAK) dengan dua faktor yaitu jenis tepung dan waktu fermentasi koji, untuk faktor jenis tepung mempunyai tiga level yaitu tepung terigu, tepung beras dan tepung tapioka. Faktor lama waktu fermentasi koji mempunyai tiga level yaitu 3 hari, 4 hari dan 5 hari. Nilai dari uji organoleptik dianalisis dengan uji friedman, kemudian pemilihan terbaik menggunakan indek efektivitas. Perlakuan terbaik dari uji organoleptik dilanjutkan uji kimia (protein dan viskositas). Dari hasil penelitian dengan menggunakan tiga jenis tepung dan lama waktu fermentasi koji didapatkan kombinasi perlakuan terbaik pada perlakuan lama waktu fermentasi 4 hari dengan jenis tepung terigu (T2P1). Setelah dilakukan uji organoleptik perlakuan terbaik tersebut memiliki tingkat kesukaan warna sebesar 3,2 (agak tidak suka), aroma sebesar 3,5 (agak tidak suka), dan rasa sebesar 4,5 (netral). Hasil uji fisik dan kimia menunjukan nilai viskositas sebesar 10 cp dan protein sebesar 1,09 %. Nilai kadar protein ini menunjukkan bahwa kecap yang dihasilkan pada penelitian ini, masih berada pada level kualitas kecap No. 4.
English Abstract
The limited amount of Tunggak bean consuming is bringing it’s unpopularity if is compared to soy bean. Actually, it’s protein content is relatively high, which reachs approximately 22%, as well as lysine content which complete this bean quality. Therefore, Tunggak bean also has high quality potential to be used as an alternative substitute of raw material of fermented sauce. Salted sauce is sauce obtained from filtrate extraction of a certain raw material without or with a few of sugar addition Determining the fermentation time is very important in koji processing. Generally, koji fermentation are done in an un-spontaneous way, whereas it goes on 2-5 days. In Koji fermentation, flour addition as a growth-supported nutrient of mildew is suggested, because in this substance will be found compounds that are usefull to mildew growth. Therefore it is need to know the appropriate type of flour which can be used to grow the mildew. This research examines the influence of different types of flour and koji’s fermentation time. Experimental design was used was Group Randomized Design with two factors which were type of flour and Koji’s fermentation time. The factor of flour type has three level namely wheat flour, rice flour and tapioca, whereas Koji’s fermentation time has three level, those were 3, 4 and 5 days. The organoleptic value was analyzed by the friedman. Then the best treatment was selected by effectiveness index. Furthermore, the best treatment result of organoleptic assay will be tested by chemical assay (protein and viscosity). The research showed that the best combination treatment was composed of types of flour and diference of Koji’s fermentation time treatment was reached by combination treatment of 4 days fermentation time and usage of wheat flour ( T2P1 ). The result of organoleptic assay showed that the best obtained treatment had colour’s partiality was in the level of 3.2 (slightly dislike), aroma’s partiality was in the level of 3.5 (slightly dislike) and flavor partiality was in the level of 4.5 (neutral). The result of physical and chemical assay showed the level of viscocity and protein content were 10 cp and 1,09%, respectively. This protein content value showed that the salted Tunggak-sauce was produced in this research is still in the 4th sauce quality level
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/423/051508712 |
| Uncontrolled Keywords: | Nutrisi, Organoleptik, Protein, Viskositas ,-Nutrients, Organoleptic, Protein, Viscosity |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 08 Jan 2016 08:37 |
| Last Modified: | 26 Nov 2021 07:47 |
| URI: | http://repository.ub.ac.id/id/eprint/150339 |
Preview |
Text
Bambang_Aji_Seto.pdf Download (3MB) | Preview |
Actions (login required)
 |
View Item |