Pudyastuti, DindaRachma (2015) Pengaruh Proporsi Tepung Tapioka Dengan Singkong Dan Konsentrasi Penambahan Bubuk Ketumbar Terhadap Sifat Fisikokimia Dan Organoleptik Kerupuk Combro. Sarjana thesis, Universitas Brawijaya.
Abstract
Kerupuk combro merupakan salah satu produk pangan hasil diversifikasi combro. Combro adalah produk pangan lokal yang memiliki kandungan gizi yang cukup tinggi. Bahan baku pembuatan kerupuk combro adalah tepung tapioka dan singkong parut yang ditambahkan tempe oncom, dengan tambahan garam dan rempah-rempah seperti bubuk ketumbar. Kualitas kerupuk combro ditentukan dari segi sifat fisikokimia dan organoleptik agar dapat diterima dipasaran. Menghasilkan kerupuk combro yang memiliki sifat fisikokimia dan organoleptik yang baik, maka perlu dilakukan perlakuan proporsi tepung tapioka dengan singkong serta perlakuan variasi penambahan bubuk ketumbar agar didapatkan sifat kimia dan fisik yang diharapkan. Pada penelitian ini disusun dengan menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor I adalah proporsi tepung tapioka dan singkong yang terdiri dari tiga level yaitu 5 : 95, 10 : 90, dan 15 : 85. Faktor II adalah konsentrasi bubuk ketumbar yang terdiri dari tiga level yaitu 5%, 10%, 15%. Dan dilakukan ulangan sebanyak 3 kali ulangan. Data dianalisa dengan ANOVA kemudian dilanjutkan dengan uji BNT dan DMRT α= 0,05. Pemilihan perlakuan terbaik dengan metode Multiple Attribute. Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung tapioka dan singkong berpengaruh nyata (α=0,05) terhadap kadar air dan kadar lemak. Perlakuan konsentrasi penambahan bubuk ketumbar berpengaruh nyata (α=0,05) terhadap kadar air, kadar pati, kadar protein, aktivitas antioksidan, Kecerahan (L), Kemerahan (a*), Kekuningan (b*). Sedangkan interaksi keduanya memberikan pengaruh nyata (α=0,05) terhadap daya kembang dan daya patah. Hasil penelitian menunjukkan bahwa perlakuan terbaik menurut parameter kimia-fisik diperoleh dari perlakuan proporsi tepung tapioka dan singkong (15 : 85) dengan konsentrasi penamabahan bubuk ketumbar 15% yaitu : kadar air (5.83%), kadar lemak (6.92%), aktivitas antioksidan (25.45%), kadar pati (11.88%), kadar protein (7.45%), daya kembang (30.06%), daya patah (25.57 N/m), kecerahan (L) (49.57), kemerahan (a*) (18.30), kekuningan (b*) (18.00). Nilai perlakuan terbaik menurut parameter organoleptik diperoleh dari perlakuan proporsi tepung tapioka dan singkong (15 : 85) dengan konsentrasi penamabahan bubuk ketumbar 5% yaitu : warna (3.28 atau netral), rasa (2.18 atau tidak suka), aroma (3,22 atau netral), tekstur (3,23 atau netral).
English Abstract
Combro cracker is one of combro diversification product. Combro is local food product which contains high nutrition value. The raw materials in making combro cracker are tapioca flour, grated cassava and oncom tempeh with the addition of salt and spices like coriander powder. The quality of combro cracker is determined by its physic-chemical and organoleptic properties in order to be accepted in the market. The use of tapioca flour and grated cassava proportions and variation of coriander powder addition is to produce combro cracker with good physical and chemical properties. This research was prepared by using Randomized Block Design (RBD) with two factors. The first factor was tapioca flour and grated cassava proportion which consist of three levels, they were 5:95, 10:90, 15:85. The second factor was the variation of coriander powder addition which consist of three levels, they were 5%, 10%, and 15%. Each treatment was repeated three times. The data was analyzed using ANOVA followed by LSD/ DMRT, α = 0,05. The best treatment was determined by using Multiple Attribute. The result of this research showed that tapioca flour and grated cassava proportion gave significant effect (α=0.05) against water and fat content. The variation of coriander powder addition gave significant (α=0.05) effect against water, starch and protein content, antioxidant activity, brightness (L), redness (a), yellowness (b). While the interaction between the factors gave significant effect (α=0.05) against swelling power and firmness. The best treatment based on physical and chemical properties parameters was the product resulted by the used of proportion of tapioca flour and cassava (15:85) with 15% of coriander powder addition which contained 5,83% water content, 6.92% fat content, 25.45% antioxidant activity, 11.88% starch content, 7.45% protein content, 30.06% swelling power, 25.57 N/m firmness, 49.57 brightness (L), 18.30 redness (a*),18.00 yellowness (b*). The best treatment based on organoleptic properties was the product resulted by 15:85 proportion of tapioca flour and cassava with 5% coriander powder addition which contained color (3,28 or neutral), taste (2,18 or not like), flavor (3,22 or neutral), texture (3,23 or neutral).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/537/ 051508826 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Dec 2015 15:42 |
| Last Modified: | 10 Nov 2021 07:20 |
| URI: | http://repository.ub.ac.id/id/eprint/150468 |
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