Antalimar, Dhior (2015) Karakteristik Fisiko-Kimia Tepung Sukun (Artocarpus Communis) Hasil Modifikasi Annealing (Kajian Suhu Dan Lama Perendaman). Sarjana thesis, Universitas Brawijaya.
Abstract
Sukun (Artocarpus communis) merupakan salah satu buah yang mudah diperoleh di Indonesia. Sukun memiliki kandungan gizi yang cukup tinggi dibandingkan dengan sumber karbohidrat lain, sehingga sangat berpotensi untuk pangan alternatif sumber karbohidrat selain beras. Mudah busuknya sukun setelah dipetik, menjadi salah satu kendala dalam pengembangan produk. Untuk memperpanjang umur simpan, sukun perlu diubah menjadi produk tepung. Tepung sukun juga memiliki kekurangan sifat fisik-kimia tepungnya, kekurangan sifat fisik-kimia ini dapat ditanggulangi dengan cara dimodifikasi. Salah satu modifikasi pati yang dapat diterapkan adalah modifikasi fisik Annealing. Modifikasi annealing merupakan modifikasi menggunakan suhu dibawah gelatinisasi pati dengan kadar air berlebih. Mekanisme metode annealing adalah air berpenetrasi masuk ke dalam granula pati akibat pengaruh kenaikan suhu. Air tersebut akan berikatan dengan gugus amorf pada pati sehingga mampu merubah sifat fisiko-kimia pati dari tepung sukun. Proses annealing yang diberlakukan terhadap chips sukun dinilai lebih menyederhanakan tahapan antara modifikasi dan penepungan.Penelitian ini bertujuan untuk mengetahui pengaruh modifikasi fisik annealing chips sukun pada waktu dan suhu yang berbeda terhadap sifat fisiko-kimia tepung yang dihasilkan. Penelitian ini disusun dengan menggunakan metode Rancangan Acak Kelompok (RAK) dengan menggunakan 2 faktor, yaitu lama annealing yang terdiri dari 6 jam, 12 jam dan 18 jam, serta suhu annealing yang terdiri dari 27°C dan 40°C. Ada 6 kombinasi yang masing-masing diulang sebanyak 3 kali. Tepung termodifikasi annealing kemudian dianalisa kadar air, kadar pati, kadar amilosa, pH, viskositas panas, holding dan dingin, sweling power, kelarutan, warna, granula. Data dianalisa dengan menggunakan ANOVA, dilanjutkan dengan uji BNT dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa lama annealing memberikan pengaruh nyata terhadap nilai viskositas holding. Selain itu, suhu annealing memberikan pengaruh nyata terhadap nilai kelarutan dan viskositas dingin. Interaksi antara lama dan suhu annealing berpengaruh nyata terhadap nilai pH, viskositas panas dan serat kasar. Kombinasi perlakuan terbaik pada 18 jam suhu 40oC dengan karakteristik kadar air 9,12%, pH 4,40, kadar pati 55,09%, kadar amilosa 29,18%, swelling power 10,34%, kelarutan 20,90%, viskositas panas 14,33 Cps, viskositas holding 14 Cps, viskositas dingin 40 Cps, dan serat kasar 9,79%.
English Abstract
Breadfruit (Artocarpus communis) is the one of the fruit that are easily to found in indonesia. Breadfruit has a high nutrient content when compared to other carbohydrate sources. so breadfruit is potential for alternative subsitute of rice. nonperishable breadfruit after picking, become one of weakness in product development. Like fruits in general, breadfruit are also prone to browning after the peel, this is caused by oxidation with air causing a browning color, which will affect the color of the resulting flour. Shortage of phsysico-chemical properties can be handled by modified. One of the modified starch is a chemical modification annealing. Annealing modification is modification using temperature below starch gelatinization with excessive moisture content. Mechanism annealing method is water penetrates into the starch granules under the influence of temperature rise. The water will bound with amorphouse form on starch therefore change physic- chemical properties from sweet potatoes flour. Annealing process can aplicated on breadfruit chips form therefore simplify the steps between modification and flouring. This research aimed at determining the effect of using method annealing chips modification in different temperature and time towards physic-chemical breadfruit flour. This research was compiled using the method of randomized block design with two factors, namely long annealing consisting of 6 hours, 12 hours and 18 hours, and the annealing temperature which consisted of 27 ° C and 40 ° C. There are 6 combinations, each of which was repeated 3 times. Annealing the modified starch is then analyzed water content, starch content, amylose content, pH, Hot, Holding and cold viscosity, sweling power, solubility, color, granulated microscopic. Data were analyzed using ANOVA, followed by LSD test with a confidence interval of 5%. Selection of the best treatments were analyzed using zeleny methods. The results showed that long annealing significant effect on the value of the holding viscosity. In addition, the temperature annealing significant effect on the value of solubility and viscosity cold. Interaction between the old and the annealing temperature significantly affect the value of pH, viscosity hot and crude fiber. The best treatment combination at 18 hours 40 °C with the characteristics of 9,12% water content, 4,40 pH, 55,09% starch content, 29,18% amylose content, 10,34% swelling power, 20,90% solubility, 14,33 Cps hot viscosity, 14,00 Cps holding viscosity, 40,00 Cps cold viscosity, and 9,79% crude fiber
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/485/051508774 |
| Uncontrolled Keywords: | Annealing, Suhu, Lama, Sifat Fisiko-kimia, Sukun, Tepung Sukun,-Annealing, Temperature, Time, Physico-Chemistry Properties, Breadfruit |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Jan 2016 14:42 |
| Last Modified: | 30 Nov 2021 02:40 |
| URI: | http://repository.ub.ac.id/id/eprint/150409 |
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