Yuniarrachman, Rosyidah (2015) Pemanfaatan Tepung Ubi Jalar Oranye (Ipomoea Batatas L.) Termodifikasi Fisik Annealing Terhadap Sifat Fisikokimia Pasta Macaroni Dengan Subtitusi Tepung Kacang Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengaplikasian tepung ubi jalar oranye pada produk masih terbatas karena menghasilkan sifat karakteristik pati alami yang cenderung rendah, sehingga perlu dilakukan modifikasi pati alami salah satunya annealing. Annealing merupakan perlakuan fisik dengan merendam pati menggunakan air berlebih atau kandungan air intermediate pada temperatur dibawah suhu awal gelatinisasi dalam jangka waktu tertentu. Modifikasi ini akan mempengaruhi karakteristik produk yang dihasilkan. Produk pangan alternatif yang dapat dikembangkan salah satunya adalah pasta makaroni (macaroni) yang merupakan pangan internasional. Namun, rendahnya kadar protein pada tepung ubi jalar oranye perlu dilakukan fortifikasi dengan sumber protein lain seperti tepung kacang merah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung ubi jalar oranye (annealing) dengan subtitusi tepung kacang merah dan penambahan STPP terhadap karakteristik fisikokimia pasta makaroni. Penelitian dilakukan dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor yaitu proporsi tepung ubi jalar oranye (annealing) dan tepung kacang merah yang terdiri dari 100%:0%, 80%:20%, dan 60%:40% serta penambahan STPP yang terdiri dari 0% dan 0,3%. Sehingga ada 6 kombinasi yang masing-masing dilakukan pengulangan sebanyak 4 kali. Data diperoleh dari hasil perhitungan menggunakan ANOVA, kemudian diuji lanjut DMRT dan BNT dengan selang kepercayaan 5%, dimana perlakuan terbaik dipilih dengan metode indeks efektifitas (De Garmo et al, 1984). Sedangkan hasil organoleptik dianalisa dengan metode statistik uji Friedman. Analisa akhir perlakuan dilakukan dengan uji t untuk membandingkan perlakuan terbaik dengan kontrol yaitu dari tepung terigu dan tepung ubi jalar tanpa modifikasi. Pasta makaroni perlakuan terbaik dari segi fisik-kimia dan segi organoleptik Garmo yaitu pada proporsi tepung ubi jalar oranye modifikasi annealing dan tepung kacang merah 100%:0% dan penambahan STPP 0,3%. Karakteristik kimia perlakuan terbaik yaitu kadar pati 75,55%; kadar protein 3,29%; kadar lemak 6,23%; kadar air 7,23%; kadar abu 1,93%; dan kadar serat kasar 2,20%. Karakteristik fisiknya yaitu daya patah 20,93 N; daya putus 1,90 N; elastisitas 1,15 N; hidrasi 165,21%; rasio pengembangan volume 325%; cooking loss 12,44%; cooking time 1,51 menit; kecerahan (*L) pasta masak 62,63; kecerahan (*L) pasta kering 58,05 dan derajat warna 69,98. Karakteristik organoleptik terbaik meliputi warna pasta makaroni masak 4,26 (suka), rasa pasta makaroni masak 3,32 (netral), tekstur pasta makaroni masak 4,14 (suka), aroma pasta makaroni masak 3,14 (netral), warna pasta makaroni kering 4,60 (sangat suka), keutuhan bentuk pasta makaroni kering 3,88 (suka), dan kenampakan pasta makaroni kering 3,84 (suka).
English Abstract
The application of orange sweet potato flour on a product is still limited because of the low characteristic of natural starch. Therefore, modification of natural starch is needed, such as annealing. Annealing is a physical treatment which soaked starch on excessive water at a lower temperature of initial gelatinization. The characteristic of final product will be affected by annealing modification. Food product alternative which can be developed is macaroni. Orange sweet potato flour has low protein content. Hence, fortification with the other protein source is needed to increase the protein level in sweet potato flour. Sweet potato flour can be fortification with red bean flour. The aim of this research was to determine the influence of orange sweet potato flour proportion with red bean flour substitution and STPP concentration on physicochemical characteristic of macaroni product. Randomized Block Design (RBD) used as experimental design with two factors. The first factor was proportion of annealing modification on sweet potato flour and red bean flour (100%:0%, 80%:20%, 60%:40%). The second factor was concentration of STPP (0% and 0,3%). There were six combinations with four replications. Data were analyzed using ANOVA method followed by DMRT or BNT at credibility 5%. The best treatment was selected using index of effectiveness. The result of organoleptic was analyzed using statistic method of Friedman test. The best combination continued with T test to compare with control. Control was a macaroni which made from wheat flour and sweet potato flour without modification. Proportion of orange sweet potato flour modified annealing and red bean flour substitution 100%:0% with 0,3% STPP is the best combination to make macaroni pasta. The chemistry characteristic of the best treatment pasta macaroni contain 75,55% of starch; protein 3,29%; lipid 6,23%; water content 7,23%; ash content 1,93% and crude fiber 2,20%. The physical characteristic from this product is tensile strength of dried pasta macaroni 20,93 N and cooked pasta macaroni 1,90 N; elasticity 1,15 N; hydration 165,21%, swelling power ration 325%; cooking loss 12,44%; cooking time 1,51 minutes; brightness level of cooked pasta 62,63; brightness level on dried pasta 58,05 and color level 69,98. Characteristic of organoleptic including color of cooked pasta macaroni 4,26 (like), taste of cooked pasta macaroni 3,32 (neutral), texture cooked pasta macaroni 4,14 (like), aroma cooked pasta macaroni 3,14 (neutral), color of dried pasta macaroni 4,60 (very like), whole type of dried pasta macaroni 3,88 (like) and the appearance of dried pasta macaroni 3,84 (like).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/519/051508808 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 30 Dec 2015 15:54 |
| Last Modified: | 10 Nov 2021 04:13 |
| URI: | http://repository.ub.ac.id/id/eprint/150447 |
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