Karakterisasi Sifat Fisik-Kimia Pati Buah Lindur (Bruguiera Gymnorrhiza) Termodifikasi Heat Moisture Treatment (Kajian Suhu Dan Lama Waktu Pemanasan).

Hayati, Raj NuraIrma (2015) Karakterisasi Sifat Fisik-Kimia Pati Buah Lindur (Bruguiera Gymnorrhiza) Termodifikasi Heat Moisture Treatment (Kajian Suhu Dan Lama Waktu Pemanasan). Sarjana thesis, Universitas Brawijaya.

Abstract

Buah lindur (Bruguiera gymnorrhiza) merupakan salah satu jenis tumbuhan mangrove yang mengandung energi dan karbohidrat tinggi. Namun, adanya kekurangan pada sifat alami pati buah lindur menjadi salah satu kendala dalam pengembangan produk pangan berbasis pati buah lindur tersebut. Kekurangan pada sifat fisik-kimia ini dapat ditanggulangi dengan cara dimodifikasi. Salah satu metode modifikasi yang dapat diterapkan adalah Heat Moisture treatment (HMT). Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan modifikasi HMT pada suhu dan lama waktu pemanasan yang berbeda terhadap sifat fisiko-kimia pati buah lindur serta mendapatkan suhu dan lama waktu pemanasan terbaik untuk mendapatkan karakteristik sifat fisik-kimia tepung pati buah lindur terbaik. Penelitian ini disusun dengan menggunakan metode Rancangan Acak Kelompok (RAK) dengan 2 faktor, dimana faktor pertama (suhu pemanasan) terdiri dari 3 level (500C, 770C, 1050C), dan faktor kedua (lama waktu pemanasan) terdiri dari 3 level (3 jam, 6 jam, 9 jam) dengan 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Tepung pati termodifikasi HMT kemudian dianalisa kadar air, kadar pati, kadar amilosa, pH, swelling power, kelarutan, viskositas panas, holding dan dingin serta warna. Hasil penelitian menunjukkan bahwa perlakuan suhu pemanasan HMT terhadap tepung pati buah lindur memberikan pengaruh nyata terhadap pH, swelling power, kemerahan (a*) dan kekuningan (b*). Sedangkan gabungan antara perlakuan suhu dan lama waktu pemanasan HMT memberikan pengaruh nyata terhadap kadar air, kadar pati, kadar amilosa, kelarutan, dan kecerahan (L*), namun tidak terdapat interaksi diantara keduanya. Interaksi antara suhu dan lama waktu pemanasan HMT memberikan pengaruh nyata terhadap viskositas panas, viskositas holding dan viskositas dingin. Kombinasi perlakuan terbaik diperoleh pada suhu 1050C selam 9 jam dengan karakteristik kadar air 3,29%, kadar pati 52,33%, kadar amilosa 26,39%, pH 5,30, swelling power 3,95%, kelarutan 10,03%, kecerahan (L*) 44,62, kemerahan (a*) 4,42, kekuningan (b*) 9,01, viskositas panas 16,33Cps, viskositas holding 9,33Cps dan viskositas dingin 23,00Cps

English Abstract

Lindur (Bruguiera gymnorrhiza) is one of types of mangrove that contains high energy and carbohydrates. However, lacking on lindur native starch can be a constraint of developing lindur starch-based food products. The lacking of physico-chemical properties of native lindur starch can be improved by modification. One of starch modification which commonly used is Heat Moisture Treatment (HMT). This study aims to determine the effect of using of HMT modification in different temperature and time on physico-chemical lindur starch. Also getting the best time and temperature of HMT modification to get the best physico-chemical properties of lindur starch. This research was performed using a Randomized Block Design with two factors, where the first factor (heating temperature) consist of three levels (500C, 770C, 1050C), and the second factor (the length of time the heating) consist of three levels (3 hours , 6 hours, 9 hours) with three times replicated in order to obtain 27 units of trial. HMT modified starch was for analyzed water content, starch content, amylose content, pH, swelling power, solubility, hot, holding and cold viscosity and colors. The results showed that temperature of HMT on lindur starch gave significant effect on pH, swelling power, redness (a*) and yellowness (b*). While a combination between the treatment of temperature and time of HMT gave significant effect on water content, starch content, amylose content, solubility, and brightness (L*), but there was no interaction between the two of that. The interaction between temperature and time of HMT gave significant effect on the hot, holding and cold viscosity. The best treatment combination was obtained at a temperature of 1050C for 9 hours with the value of the water content 3.29%, starch content 52.33%, amylose content 26.39%, pH 5.30,swelling power 3.95%, solubility 10.03% , brightness (L*) 44.62, redness (a*) 4.42, yellowness (b*) 9.01, hot viscosity 16,33Cps, viscosity holding 9,33Cps and cold viscosity 23,00Cps

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2015/467/051508756
Uncontrolled Keywords:	Buah Lindur, Heat Moisture treatment (HMT), Suhu, Waktu, Sifat Fisik-Kimia,-Lindur Fruit, Heat Moisture treatment (HMT), Temperature, Time, Physico-chemical Properties
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Budi Wahyono Wahyono
Date Deposited:	08 Jan 2016 14:35
Last Modified:	29 Nov 2021 03:17
URI:	http://repository.ub.ac.id/id/eprint/150389

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