EmaErlyUtama (2016) Pengaruh Perbandingan Air : Pati Dan Waktu Pemasakan Adonan Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Mi Sohun Ubi Jalar (Ipomea Batatas) Varietas Manohara. Sarjana thesis, Universitas Brawijaya.
Abstract
Mi sohun adalah mi yang terbuat dari pati murni. Dalam pembuatan sohun di indonesia menggunakan pati sagu aren. Pati sagu aren didapat saat mana generatif. Akibatnya ketersedian pati bergantung pada waktu panen sagu. Ubi jalar merupakan tanaman yang mudah beradaptasi diberbagai lingkungan dan cuaca membuat produksi ubi jalar melimpah. Menurut data Badan pusat Statistik pada tahun 2014 produktifitas ubi jalar meningkat dari 147,47 Ku/Ha menjadi 152,03 Ku/Ha. Umumnya ubi jalar diolah secara sederhana seperti direbus, digoreng dan dipanggang. Pati ubi jalar belum banyak dimanfaatkan secara maksimal di indonesia. Kandungan pati ubi jalar berkisar 12,38-17,52%. Hal ini berpotensi menghasilkan pati setiap tahun. Produksi mi sohun dilakukan dalam beberapa tahap, pengektrak pati, gelatinisasi pati, pendinginan, dan pengeringan. Dalam pembuatan mi sohun diperlukan proses gelatinisasi pati untuk menjadi adonan. Gelatinisasi terjadi ketika suhu dinaikkan sehingga granula pati mengalami gangguan ikatan antar amilosa, granula pati membengkak dan pecah sehingga tidak dapat kembali seperti semula. Komposisi air dan pati dalam pemasakan suspensi dapat mempengaruhi gelatinisasi pati. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan 2 faktor. Faktor 1 adalah perbandingan air : pati yang terdiri dari 2 level yaitu 1:0,7; 1:0,8; 1:0,9 dan faktor kedua adalah waktu pemasakan adonan yang terdiri dari 3 level yaitu 3 menit, 6 menit dan 9 menit, masing masing perlakuan diulang 3 kali. Hasil pengamatan dianalisa menggunakan Analiysis of variant (ANOVA) dengan selang kepercayaan 5% menggunakan excel. Apabila terjadi interaksi antar kedua faktor maka dilakukan uji lanjut menggunakan uji DMRT (Duncan Multiple Range Test). Jika tidak ada interaksi maka dilakukan uji lanjut menggunakan uji BNT (Beda Nyata Terkecil). Data hasil uji organoleptik dianalisis menggunakan uji Hedonic Scale Scoring, selanjutnya untuk menentukan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian menunjuk bahwa perlakuan perbandingan air : pati berpengaruh nyata terhadap waktu masak mi sohun, nilai penyerapan air (NPA), dan nilai kelarutan air (NKA). Perlakuan waktu pemasakan adonan berpengaruh nyata terhadap waktu masak mi sohun. Serta terdapat interaksi antar kedua faktor terhadap parameter nilai kelarutan air (NKA) dan organoleptik. Perlakuan terbaik menurut parameter terdapat pada perbandingan air : pati 1 : 0,9 dan waktu pemasakan adonan 9 menit. Nilai perlakuan terbaik menurut parameter kimia, fisik dan organoleptik terdapat pada mi sohun ubi jalar perlakuan perbandingan air : pati 1 : 0,9 dan waktu pemasakan adonan 9 menit. Nilai perlakuan terbaik menurut parameter kimia, fisik da organoleptik adalah sebagai berikut: kadar air (10,47%), kadar pati (68,57%bk), kadar amilosa (18,91%bk), kecerahan mi sohun ubi jalar mentah (39,53), kecerahan mi sohun ubi jalar masak (41,33), derajat putih mi sohun ubi jalar mentah (39,05), derajat putih mi sohun ubi jalar masak (40,75), elastisitas (25,56%), relatif elastisitas (1,07cm), waktu masak (12,70 menit), nilai penyerapan air (200,05%), nilai kehilangan air (1,45%bk), warna mi sohun ubi jalar mentah 2,88 (agak menyukai) , tekstur mi sohun ubi jalar mentah 3,04 (agak menyukai), warna mi sohun ubi jalar masak 3,24 (agak menyukai) , tekstur mi sohun ubi jalar masak 2,92 (agak menyukai), aroma mi sohun ubi jalar masak 3,08 (agak menyukai), rasa mi sohun ubi jalar masak 2,96 (agak menyukai).
English Abstract
Starch noodles, produced from purified starch. Indonesia use canna starch to produced starch noodles. Canna starch source from plant once 10-15 years. That actually long time to get starch supply. Sweet potato are ease plantation. That plant can grow in all environtment and weather. It is have high production. From 2014 onward, sweet potato production over 147,47 Ku/Ha into 152,03 Ku/Ha (BPS, 2015). Basicly sweet potato consumstion by traditional ways. Sweet potato starch not fully utilized in Indonesia. Starch contains of sweet potato are 12,38-17,52%. That can mean potential of strach source. The production of sohun noodles is done by several steps, which were starch extraction, starch gelatinization, cooling and drying. In the sohun noodles production needed gelatinization of starch to make the dough. The gelatinization occurs when there’s increasing of temperature, that cause ravange of starch granules bonds between amylose, the starch granule swell and rupture which irreversible. The composition of water and starch slurry can effect the gelatinization of starch. The method that being used was a randomized block design (RBD), which consists of two factors. The first factor is comparison of proportion between water : starch with 3 levels of 1 : 0,7; 1 : 0,8; and 1 : 0,9. The second factor is cooking time of dough that are consisting of three levels: 3 minute, 6 minute and 9 minute. Each trial has been repeated 3 times. Data that obtained from this study were analyzed using Analysis of Variants (ANOVA) using Excel. Furthermore, LSD (Least Significant Difference) test is performed with a confidence interval 5% as well as DMRT test (Duncan’s Multiple Range Test) for advanced test if there’s interaction between two factor. For organoleptic analysis was performed by using Hedonic Scoring. Selection of the best treatment was analyzed by Zeleny method. The results showed that treatment of the proportion water : starch have a significant effect on sohun noodles cooking time, rehydration (RE), and cooking loss (CL). The treatment of cooking time of the dough have a significant effect on sohun noodles cooking time. Moreover, there’s an interaction on cooking loss (CL) and organoleptic parameter. The best treatment according to the parameter of chemical found in the treatment of proportion between water : starch 1 : 0,9 and cooking time 9 minutes. Rated the best treatment according to the parameters of physical, chemical and organoleptic as follows: water content (10,40%), starch (68,57%db), amylose content (18,91%db), brightness raw sweet potato sohun noodles (39,53), brightness sohun noodles cooked sweet potato (41,33), the degree of white raw sweet potato sohun noodles (39,05), the degree of white sohun noodles cooked sweet potato (40,75), elasticity (25,56%), relative elasticity (1,07 cm), cooking time (12,70 minutes), rehydration (200,05%), cooking loss (1,45%db), the color of raw sweet potato sohun noodles 2,88 (slightly like), the texture of raw sweet potato sohun noodles 3,04 (slightly like), the color of sweet potato sohun noodles cooking 3,24 (rather like), the texture of sweet potato sohun noodles cooking 2,92 (slighty like), the aroma of sweet potato sohun noodles cook 3,08 (slighty like), taste sweet potato sohun noodles cooking 2,96 (slightly like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/390/051607612 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 17 Oct 2016 10:20 |
| Last Modified: | 24 Oct 2021 14:37 |
| URI: | http://repository.ub.ac.id/id/eprint/150953 |
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