Zuroida, Esty Avifah (2015) Detoksifikasi Kandungan Sianida Dengan Perendaman Air Dalam Pengolahan Tepung Gadung (Discorea Hispida Dennst.) (Kajian Rasio Air : Bahan Dan Bentuk Sampel). Sarjana thesis, Universitas Brawijaya.
Abstract
Umbi Gadung (Dioscorea hispida Dennst.) merupakan salah satu komoditas pertanian yang mempunyai potensi untuk dikembangkan menjadi makanan olahan maupun bahan baku industri. Ditinjau dari komposisi kimianya, umbi gadung potensial sebagai sumber karbohidrat, mineral, dan vitamin sebagaimana ubi jalar, kentang, beras, dan jagung. Permasalahannya kandungan sianida yang bersifat racun pada tingkat relatif tinggi lebih dari 100 mg/kg. Pada umumnya masyarakat melakukan penghilangan kadar sianida dengan penggantian air dan perendaman selama 3-4 hari menggunakan abu kayu. Kekurangan proses tradisional tersebut adalah memakan waktu yang lama sehingga kurang efisien. Penelitian ini dilakukan dengan tujuan mengetahui pengaruh penggunaan banyaknya rasio air rendaman : bahan dan bentuk sampel bahan terhadap tepung gadung yang dihasilkan sehingga dapat mengurangi kadar sianida seminimal mungkin. Penelitian ini menggunakan metode rancangan acak kelompok (RAK) faktorial dengan dua faktor. Faktor I yaitu bentuk sampel bahan terdiri dari dua level (parut dan irisan), dan faktor II yaitu rasio air rendaman dengan bahan terdiri 5 level (2:1, 4:1, 6:1, 8:1, 10:1). Setiap perlakuan di ulang sebanyak 3 kali. Data yang diperoleh kemudian dianalisa dengan ANOVA dan dilanjutkan uji lanjut BNT atau DMRT dengan selang kepercayaan 5%. Penentuan perlakuan terbaik menggunakan metode “Multiple Attribute” Zeleny. Hasil penelitian menunjukkan bahwa rasio air rendaman dan bentuk bahan berpengaruh nyata (α= 0,05) dan interaksi kedua perlakuan juga memberikan pengaruh nyata terhadap kadar sianida setelah perendaman, kadar pati, kadar gula reduksi, rendemen, kadar air, warna (L, a*, b*), viskositas panas, viskositas holding, viskositas dingin, swelling power, dan kelarutan tepung gadung. Tetapi interaksi kedua perlakuan tidak memberikan pengaruh nyata terhadap kadar sianida tepung gadung. Hasil uji perlakuan terbaik diperoleh rasio air rendaman 10:1 pada umbi gadung dengan karakterisitik kadar sianida setelah perendaman 88,61 mg/kg, kadar sianida tepung gadung 32,33 mg/kg, kadar air 7,08%, kadar pati 67,16%, kadar gula reduksi 4,21%, kadar rendemen 55,84%, warna L 95,50, b* 7,33, a*0,67, nilai viskositas panas 2190,33 c.Ps, viskositas holding 1176,00 c.Ps, viskositas dingin 3855,33 c.Ps, swelling power 5,84%, dan kelarutan (solubility) 10,94%
English Abstract
Yam tubers (Dioscorea hispida Dennst.) was one of the agricultural commodities that have the potential to be developed into a processed food and industrial raw materials. Judging from their chemical composition, yam tuber potential as a source of carbohydrates, minerals, and vitamins as sweet potatoes, potatoes, rice, and corn. The problem toxic cyanide content at relatively high levels over 100 mg / kg. In general, people do the removal of cyanide levels with replacement of water and soaking for 3-4 days using wood ash. Disadvantages of the traditional process was time consuming so it is less efficient. This aim of research is conducting primarily to determine effect of the used of the ratio of the amount of water soaking : material and shape of sample material for produced yam flour so as to reduced cyanide levels to a minimum. The researched used Randomized Block Design with 2 factors. The first factor was the shape of sample material consisted of 2 levels (shredded and slices), and the second factor was the ratio of the soaking water with the material consists of 5 levels (2:1, 4: 1, 6: 1, 8: 1, 10: 1). Each experiment was repeated 3 times. The data was analysed by (ANOVA) method continued with LSD or DMRT advanced test with 5% confidence interval. The best treatment was determined by “Multiple Atribute” of Zeleny method. The researched result showed that the ratio of water soaking significant (α = 0.05) and provide interaction both the treatment of cyanide levels after soaking, starch, sugar reduction, yield, moisture content, color (L, a *, b *) , hot viscosity, holding viscosity, cold viscosity, swelling power, solubility and yam flour. But interaction of the two treatments was not significant effect on levels of cyanide yam flour. The best treatment of test results obtained is soaking water ratio 10: 1 on yam tuber characteristics cyanide levels after soaking 88.61 mg / kg, cyanide levels yam flour 32.22 mg / kg, moisture 7.08%, starch 67.16 %, reducing sugar 3.26%, yield 55.84%, color L 95.50, b * 7.33, a * 0.67, hot viscosity 2190.33 c.Ps, holding viscosity 1176.00 c.Ps, cold viscosity 3855.33 c.Ps, swelling power 5.84% and solubility 10.94%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/533/ 051508822 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Dec 2015 14:59 |
| Last Modified: | 02 Dec 2021 07:24 |
| URI: | http://repository.ub.ac.id/id/eprint/150464 |
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