Ulfa, Marisa Zakiya (2015) Modifikasi Tepung Jali (Coix Lacryma-Jobi L.) Secara Fermentasi Menggunakan Lactobacillus Plantarum dan Saccharomycess Cerevisiae Terhadap Karakteristik Sifat Fisiko Kimia Tepung Jali. Sarjana thesis, Universitas Brawijaya.
Abstract
Jali (Coix lacryma jobi-L) merupakan jenis serealia yang dapat digunakan sebagai alternatif substitusi tepung terigu untuk pembuatan produk makanan. Namun terdapat beberapa kelemahan karakteristik produk dari tepung jali. Pada penelitian mengenai substitusi tepung jali pada pembuatan roti tawar dan cookies menghasilkan tekstur yang berpasir dan tidak mengembang. Berdasarkan hal tersebut perlu dilakukan modifikasi pati Jali (Coix lacryma jobi-L) secara fermentasi menggunakan Lactobacillus plantarum dan Saccharomycess cerevisiae. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh fermentasi menggunakan Lactobacillus plantarum dan Saccharomycess cerevisiae terhadap karakteristik sifat fisiko kimia tepung jali. Metode penelitian menggunakan analisa deskriptif kuantitatif dengan satu faktor. Faktor yang digunakan sebagai variable bebas adalah jenis kultur yang terdiri atas 3 level, yaitu: Lactobacillus plantarum, Saccharomyces cerevisiae, dan kombinasi Lactobacillus plantarum & Saccharomyces cerevisiae (1:1). Variabel terikat yang diamati adalah sifat fisik dan sifat kimia tepung jali. Setiap perlakuan diulang sebanyak 2 kali. Berdasarkan hasil penelitian pendahuluan lama waktu fermentasi dengan konsentrasi starter 2% didapatkan waktu yang optimal yaitu 24 jam sesuai dengan fase log Lactobacillus plantarum dan Sacharomyces cereviseae dengan jumlah kultur 3x106 CFU/ml dan 2x106 CFU/ml. Hasil perlakuan terbaik yaitu fermentasi menggunakan Lactobacillus plantarum dengan karakteristik sifat fisik meliputi swelling power, kelarutan, warna, pH tepung, viskositas panas dan viskositas dingin dengan nilai 4,30 g/g; 0,1046%; 89,70; 4,77; 18945Cps dan 20495Cps serta karakteristik kimia yang meliputi kadar amilosa, pati, protein dan lemak dengan nilai 12,66%; 62,35%; 14,10%, dan 0,31%.
English Abstract
Jali is one of the cerealia types that can be used as the subtitution alternative flour for making food products. In other hand, there are some Characteristic weakness of products which were made by jali's flour. The study about jali's flour substitution for making plain bread and cookies produced unexpand and sandiness product. Based on it is necessary to modify jali by doing fermentation using Lactobacillus plantarum and Sacharomyces cereviseae on the jali's characteristic of physico chemical quality. The method of this study was used quantitative descriptive analysis by one factor. The factor that were used as independent variable were culture type consist of three levels, that were: Lactobacillus plantarum, Sacharomyces cereviseae, and the combination of Lactobacillus plantarum : Sacharomyces cereviseae (1:1). The dependent variable that were characteristic observed was the physico chemical of jali starch, every treatment was repeated two times. Based on the result of preliminary research, the long fermentation time used concentration of 2% starter showed the optimal time was 24 hours as well as log phase of Lactobacillus plantarum and Sacharomyces cereviseae with the number of culture was 3x106 CFU/ml and 2x106CFU/ml. The best treatment result was the fermentation that used Lactobacillus plantarum with the characteristic of physico such as swelling power, solubility, colour, pH, Viscosity with the exactly number were 4,30 g/g; 0,1046%; 89,70; 4,77; 18945Cps and 20495Cps, with the characteristic of chemical such as amylose, starch, protein and lipid with the exactly number were 12,66%; 62,35%; 14,10%, and 0,31%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/480/051508769 |
| Uncontrolled Keywords: | Tepung Jali, Modifikasi Fermentasi, Lactobacillus plantarum, Saccharomycess cerevisiae, Sifat Fisiko Kimia ,-Jali's Flour, Modification, Fermentation, Lactobacillus plantarum, Saccharomycess cereviceae, characteristic of physico chemical |
| 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 13:58 |
| Last Modified: | 29 Nov 2021 07:26 |
| URI: | http://repository.ub.ac.id/id/eprint/150404 |
Preview |
Text
SKRIPSI.pdf Download (3MB) | Preview |
Actions (login required)
 |
View Item |