DevianaHadriati (2016) Karakteristik Fisik, Kimia Dan Fungsional Tepung Kimpul (Xanthosoma Sagittifolium) Hasil Fermentasi Dan Aplikasinya Pada Proses Pembuatan Mie Instan. Sarjana thesis, Universitas Brawijaya.
Abstract
Kimpul merupakan salah satu keanekaragaman umbi-umbian di Indonesia. Pengembangan umbi kimpul menjadi tepung perlu dilakukan untuk meningkatkan kegunaan dari umbi kimpul tersebut. Akan tetapi, tepung kimpul alami memiliki karakteristik warna kecoklatan dan viskositas yang rendah sehingga perlu adanya pengembangan, Salah satunya dengan melakukan modifikasi menggunakan metode fermentasi. Tujuan penelitian ini yaitu untuk mengetahui pengaruh lama waktu fermentasi terhadap karakteristik fisik, kimia, dan fungsional tepung kimpul, tingkat subtitusi tepung kimpul hasil fermentasi terhadap tepung terigu dan karakteristik mie instan yang dihasilkan. Penelitian dilakukan dua tahap yaitu tahap pembuatan tepung kimpul hasil fermentasi dan tahap pembuatan mie instan dari substitusi tepung kimpul hasil fermentasi. Pada tahap pertama disusun dengan menggunakan Rancangan Acak Kelompok dengan faktor lama waktu fermentasi yaitu 0 jam, 12 jam, 24 jam, 36 jam dan 48 jam dengan 4 kali ulangan. Pada tahap kedua disusun dengan menggunakan Rancangan Acak Lengkap dengan faktor tingkat substitusi tepung kimpul hasil fermentasi terhadap tepung terigu, yaitu 10% : 90%, 20%:80%, 30% :70%, 40%:60%, dan 50%:50% dengan 4 kali ulangan. Data yang diperoleh dianalisa menggunakan analisa ragam (ANOVA) kemudian dilanjutkan dengan uji DMRT (α=0.05). Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode Zeleny. Hasil perlakuan terbaik tepung akan dianalisa proksimat, daya cerna pati, dan morfologi granula dengan menggunakan SEM. Hasil perlakuan terbaik mie instan akan dianalisa proksimat dan daya cerna pati. Hasil penelitian menunjukkan faktor lama fermentasi berpengaruh nyata (0,05) terhadap parameter daya serap air, viskositas dingin, rendemen, densitas kamba, kadar oksalat, dan kadar pati. Perlakuan terbaik terdapat pada tepung kimpul dengan perlakuan lama fermentasi selama 36 jam. Karakteristik kimia tepung perlakuan terbaik menunjukkan kadar air 7,57%, kadar abu 3,03%, kadar protein 3,93%, kadar lemak 1,57%, kadar karbohidrat 82,54%, dan daya cerna pati in vitro 67,59%. Morfologi granula pati menunjukkan bahwa pada granula tepung perlakuan terbaik terdapat lubang-lubang kecil akibat aktivitas mikroba selama fermentasi. Tingkat substitusi tepung kimpul hasil fermentasi memberikan pengaruh yang nyata terhadap parameter daya rehidrasi, tingkat kecerahan, cooking time, cooking loss, dan organoleptik mie instan. Perlakuan terbaik terdapat pada mie instan dengan substitusi tepung kimpul hasil fermentasi sebanyak 10%. Karakteristik mie instan perlakuan terbaik menunjukkan kadar air 6,44%, kadar abu 1,40%, kadar protein, 15,27%, kadar lemak 14,55%, kadar karbohidrat 62,34%, dan daya cerna pati in vitro 43,42%.
English Abstract
Cocoyam (Xanthosoma sagittifolium) is a variety of tubers in Indonesia. The processing of cocoyam into flour is needed in order to improve its function. However, native cocoyam flour has the characteristics of brownish color and low viscosity. Therefore, an elaboration is required by a modification using fermentation method. The objective of this research is to investigate the effect of fermentation time on the physicochemical characteristics of cocoyam flour, the substitution level of fermented cocoyam flour in wheat flour and the characteristics of noodles resulted. This study was conducted in 2 stages: the stage of fermented cocoyam flour making process and the stage of instant noodle making process from fermented cocoyam flour substitution. At the first stage, Randomized Block Design was used with the fermentation time factor with level 0 hour, 12 hours, 24 hours, 36 hours, and 48 hours (in 4 replications). Then the second stage used Randomized Complete Design with the substitution level factor of fermented cocoyam flour in wheat flour with level 10%:90%, 20%:80%, 30%:70%, 40%:60%, and 50%:50% (in 4 replications). The data was analyzed using an analysis of variants (ANOVA) and followed by DMRT (α = 0.05). The Zeleny methode was used to select the best treatment. Next, the result of the best treatment flour was analyzed in terms of its moisture, fat, protein, carbohydrate, ash, starch digestibility, and granule morfology. Meanwhile, the result of the best treatment instant noodle was analyzed in terms of its moisture, fat, ash, protein, carbohydrate, and starch digestibility. The result of study showed that fermentation time had a significant effect (0,05) on water absorption, cold viscosity, yield, bulk density, oxalate content and starch content. 36 hours of fermentation time was the best treatment. Chemical characteristics of the best treatment flour were 7.57% of moisture content, 3.03% ash content, 3.93% of protein content, 1.57% of fat content, 82.54% of carbohydrate content, and 67,59% of starch digestibility in vitro. Starch granules morfology showed that there were small pits on flour granules due to microorganism activity during the fermentation. The substitution level of fermented cocoyam flour showed a significant effect (0,05) on the parameter of rehydration, lightness, cooking time, cooking loss, and instant noodle sensory evaluation. The best treatment was found in instant noodle with 10% of the fermented cocoyam flour substitution level. Chemical characteristics of the best treatment were 6.44% of moisture content, 1.40% of ash content, 15.27% of protein content, 14.55% of fat content, 62.34% of carbohydrate, and 43.42% of starch digestibility in vitro.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/387/051607609 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 17 Oct 2016 09:56 |
| Last Modified: | 24 Oct 2021 14:32 |
| URI: | http://repository.ub.ac.id/id/eprint/150949 |
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