Armanda, Yoga (2015) Karakteristik Fisikokimia Tepung Sorgum Coklat Utuh (Whole Grain Brown Sorghum Flour) Terfermentasi Ragi Tape. Sarjana thesis, Universitas Brawijaya.
Abstract
Sorgum coklat berpotensi untuk dikembangkan menjadi tepung namun sifat alami tepung sorgum yang tidak tahan terhadap suhu tinggi, kekentalan yang rendah serta kekuatan pembengkakan (swelling power) dan kelarutan terbatas menyebabkan tepung sorgum terbatas penggunaannya dalam industri pangan. Untuk mengatasi beberapa kelemahan sifat alami pati tepung sorgum coklat maka perlu dilakukan metode modifikasi pati secara fermentasi dengan memanfaatkan seluruh bagian biji sorgum (whole grain) menggunakan kultur ragi tape. Penggunaan mikroba dalam ragi tape diharapkan dapat memperbaiki sifat pati alami sehingga dapat digunakan untuk berbagai macam produk olahan sorgum. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi ragi tape dan lama waktu fermentasi terhadap karakteristik sifat fisik dan kimia tepung sorgum coklat utuh terfermentasi Penelitian ini disusun menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor 1 konsentrasi ragi tape (2%, 4%, 6% b/b). Faktor 2 lama fermentasi (6 jam, 12 jam, 18 jam), masing-masing mengalami 3 kali pengulangan. Data hasil pengamatan dianalisa dengan menggunakan analisa ragam ANOVA (Analysis of Varian) dilanjutkan dengan uji DMRT (Duncan Multiple Range Test) jika terdapat interaksi antara kedua faktor atau dilakukan uji lanjut BNT dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik dianalisa menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa perlakuan konsentrasi ragi tape berpengaruh nyata (α=0,05) terhadap pH dan kecerahan. Perlakuan konsentrasi ragi tape dan lama fermentasi berpengaruh nyata (α=0,05) terhadap kadar air, kadar pati, kadar serat kasar, kadar tanin, kadar amilosa, rendemen, swelling power, dan kelarutan. Sedangkan interaksi keduanya memberikan pengaruh nyata (α=0,05) terhadap °hue dan viskositas. Perlakuan terbaik berdasarkan parameter fisik kimia tepung didapatkan pada konsentrasi ragi tape 6% dan lama fermentasi 18 jam. Perlakuan ini memiliki karakteristik kadar air 6,10%, kadar pati 67,36%, kadar serat kasar 3,03%, kadar tanin 1,94%, kadar amilosa 21,62%, rendemen 56,54%, pH 5,74, swelling power 8,86 g/g, kelarutan 42,28%, kecerahan 74,13, °hue 65,70 dan viskositas 1840,67 cP.
English Abstract
Brown sorghum has the potential to be developed into flour however, the nature of sorghum flour properties that is not resistant to high temperatures, low viscosity and strength of swelling (swelling power) and the limited solubility cause sorghum flour is limited in the use in food industry. To overcome some of the weaknesses of brown sorghum starch properties, it is needed to create modification method of the starch in fermentation one by utilizing all parts of grain sorghum (whole grain) using ‘tape’ yeast. The function of microbes in ‘tape’ yeast is expected to improve the natural characteristic of starches so that it can be used for various products of sorghum This research aimed at determining the effect of ‘tape’ yeast concentration and the duration of fermentation towards the characteristics of physical and chemical properties of intact fermented brown sorghum flour This research was compiled using a randomized block design with 2 (two) factors. Factor 1, ‘tape’ yeast concentrations (2%, 4%, 6% w/w). Factor 2, duration of fermentation (6 hours, 12 hours, 18 hours), each was undergone three times repetition. The data of the results were analyzed using analysis of variance ANOVA (Analysis of Variant) followed by DMRT (Duncan Multiple Range Test) if there was an interaction between the two factors or do further study BNT with 5% confidence interval. Selection of the best treatments were analyzed using Zeleny methods. The results showed that treatment of ‘tape’ yeast concentration was clearly significant (α = 0.05) towards pH and brightness. The treatment of ‘tape’ yeast concentration and duration of fermentation was clearly significant (α = 0.05) towards water content, starch content, crude fiber content, tannin content, amylose content, yield, swelling power and solubility. While both interactions ‘gave’ clearly effect (α = 0.05) towards °hue and viscosity. The best treatment based on the physical parameters of the chemical powder obtained at concentrations of 6% and a ‘tape’ yeast fermentation duration of 18 hours. This treatment had the characteristics of 6,10% water content, 67,36% starch content, 3,03% crude fiber content, 1,94% tannins content, 21,62% amylose content, 56.54% yield, 5,74 pH, 8.86 g/g swelling power, 42,28% solubility, 74,13% brightness, 65,70 °hue and 1840,67 cP viscosity.
Item Type: | Thesis (Sarjana) |
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Identification Number: | SKR/FTP/2015/72/051502769 |
Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
Depositing User: | Endang Susworini |
Date Deposited: | 14 Apr 2015 11:12 |
Last Modified: | 23 Oct 2021 06:16 |
URI: | http://repository.ub.ac.id/id/eprint/150589 |
Text
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