RachmanAdiSantoso (2016) Pengaruh Pretreatment Perendaman Terhadap Sifat Fisiko-Kimia Tepung Labu Kuning (Cucurbita Moschata) (Kajian Jenis Dan Lama Perendaman). Sarjana thesis, Universitas Brawijaya.
Abstract
Labu kuning (Cucurbita moschata) merupakan jenis tanaman sayuran menjalar yang memiliki produktivitas yang meningkat, sehingga berpotensi besar untuk dibudidayakan dan dikembangkan di Indonesia. Namun tingginya produksi labu kuning di Indonesia tidak berimbang dengan pemanfaatan dari labu kuning tersebut. Oleh karena itu, perlu adanya olahan dari labu kuning yang lebih bervariasi namun tetap mempertahankan nilai gizi yang terdapat di dalamnya, salah satunya adalah tepung. Namun tepung labu kuning masih mempunyai karakteristik yang kurang dikehendaki yaitu kurang dapat mengembang, kemampuan mengikat air yang tinggi, mudah menggumpal, serta mudah kehilangan kadar β-karoten. Oleh karena itu diperlukan adanya proses pretreatment perendaman dengan tujuan menghambat reaksi kerusakan karoten dan mempengaruhi sifat fisiko kimia. Rancangan percobaan yang digunakan adalah Rancangan Tersarang (Nested Design) yang disusun dengan 2 faktor dan 3 ulangan. Faktor I merupakan jenis perendam yaitu aquades dan larutan asam sitrat 0,1%. Faktor II merupakan lama waktu perendaman yang terbagi menjadi beberapa menit yaitu 0 menit, 30 menit, 60 menit, dan 90 menit. Dari faktor tersebut didapatkan 8 kombinasi perlakuan, masing masing dilakukan 3 kali ulangan sehingga diperoleh 24 satuan percobaan, pengaruh nyata pada kedua perlakuan diuji lanjut dengan uji BNT (Beda Nyata Terkecil) dengan taraf nyata (α=5%). Analisa yang dilakukan meliputi analisa fisik dan kimia. Pemilihan perlakuan terbaik dengan metode Zeleny. Hasil Penelitian menunjukkan bahwa perlakuan jenis perendam yang berbeda berpengaruh nyata (α=5%) terhadap kadar lemak, serat kasar, kadar pati, total karoten, swelling power, viskositas dingin. Perlakuan lama waktu perendaman yang berbeda berpengaruh nyata (α=5%) terhadap semua karakteristik baik kimia (kadar air, kadar abu, kadar lemak, serat kasar, kadar protein, kadar pati dan total karoten) maupun fisik (swelling power, daya serap air, nilai kelarutan air, viskositas panas, viskositas holding, viskositas dingin, tingkat kecerahan (L) tingkat kemerahan (a), dan tingkat kekuningan (b)). Hasil Penelitian menunjukan perlakuan terbaik berdasarkan sifat fisikokimia pada tepung labu kuning, pada perlakuan jenis perendam aquades adalah tepung labu kuning dengan lama waktu perendaman 60 menit, sedangkan pada labu perlakuan jenis perendam larutan asam sitrat 0,1% adalah tepung labu kuning dengan lama waktu perendaman 90 menit.
English Abstract
Pumpkins (Cucurbita moschata) are the one of comodity that have an increasing productivity and high potential to be cultivated and developed in Indonesia. However, its level of utilization have not been reach its level of productivity yet. Therefore, it was a neccesary thing to have more processed pumpkin products yet still maintain its nutrition. Processing it to flour is widely recognized as the solution of this problem. But, pumpkin flour is still has some undesired properties, such as its poor leavening power, high water-binding power, easy to agglutinate, and easy to lose its β-carotene content. Consequently, soaking preatreatment could be the best way to inhibit the β-carotene decay and affect its physicochemical properties. In this study, Nested Design double-factors with three replication was chosen for planning the experiments and Analysis of Variance was employed for evaluating experimental results. The first factor was soaking solution type, that was aquadest and 0,1% citric acid solution. The second factor was soaking time, i.e. 0 minute, 30 minutes, 60 minutes, and 90 minutes. From those factors, 8 treatment combination had been obtained and each of those treatment were replicate three times, thus 24 experimental units had ben acquired. The significant effects of both factors were analyzed using LSD test (Least Significant Difference), where the false-discovery rate (α=5%) was chosen. The analysis conduct in this study is chemical, and physical analysis. Selection the best treatment method is zeleny’s multiple attribute The results showed that the soaking solution type treatment significantly affected (α=5%) fat, crude fiber, starch, total carotene, swelling power, and viscosity during cooling. While soaking time treatment significantly (α=5%) affected all the physicochemical properties (moisture; ash; fat; crude fibre; protein; starch; total carotene; swelling power; water-absorbing; water solubility; viscosity during heating, holding, and cooling; brightness (L); redness (a); and yellowness (b)). The results of this experiment showed that the best treatment according to the physical and chemical parameters are 60 minutes for aquadest and 90 for 0,1% citric acid solution.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/383/051607457 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 18 Oct 2016 09:39 |
| Last Modified: | 24 Oct 2021 14:22 |
| URI: | http://repository.ub.ac.id/id/eprint/150945 |
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