Karakterisasi Kimiawi Biskuit Substitusi Tepung Mocap (Modified Cassava Product)

Tanti, ErnaTriyas (2017) Karakterisasi Kimiawi Biskuit Substitusi Tepung Mocap (Modified Cassava Product). Sarjana thesis, Universitas Brawijaya.

Abstract

Biskuit merupakan makanan yang memiliki bahan baku utama terigu, namun terigu merupakan bahan impor. Oleh sebab itu maka diperlukan pengganti terigu sebagai bahan baku utama biskuit, yaitu tepung modifikasi ubi kayu (Manihot utilissima) dengan fermentasi cair dan padat untuk menurunkan kandungan sianida pada tepung modifikasi ini. Tujuan penelitian ini adalah untuk menentukan proporsi terbaik pada pembuatan biskuit tepung mocap dan tepung terigu, yang sesuai dengan SNI mengandung sianida 40(mg/kg). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu rasio penambahan tepung mocap dengan tepung terigu (100:0 ; 90:10 ; 80:20 ; 70:30 ; 60:40) masing –masing dengan 4 kali ulangan sehingga diperoleh 20 unit percobaan. Data hasil pengamatan dianalisa menggunakan ANOVA dilanjutkan uji BNT 5%. Pemilihan perlakuan terbaik dengan metode zeleny dilanjutkan dengan uji t untuk membandingkan antara biskuit perlakuan terbaik dengan biskuit kontrol. Hasil penelitian menunjukkan bahwa penggunaan proporsi terigu dengan mocap memberikan pengaruh nyata (α=0,05) terhadap karakteristik biskuit yaitu kadar air, kadar amilosa, kadar serat kasar, kadar lemak, kadar protein, kadar total sianida, kadar asam sianida, kadar pati, kadar gula reduksi dan kadar glikosida sianogenik. Perlakuan terbaik biskuit pada parameter kimia dengan metode zeleny yaitu pada proporsi tepung terigu : mocap (20:80) dengan kimia kadar air 3,46%,kadar amilosa 12,94%, kadar serat kasar 3,31%, kadar lemak 21,14%, kadar pati 46,15%, kadar gula pereduksi 10,17%, kadar protein 5,80%, kadar total sianida 2,31ppm, kadar asam sianida 0,73ppm, kadar glikosida sianogenik 0,75ppm. Pada perbandingan dengan kontrol terigu 100% dengan menggunakan uji t, biskuit perlakuan terbaik tidak berbeda nyata dengan kontrol namun kadar serat kasar berbeda nyata.

English Abstract

Biscuits are foods that have the main ingredients of wheat, but flour is imported. Therefore, it is necessary to replace the flour as the main raw material of biscuits, that modified cassava flour (Manihot utilissima) with liquid and solid fermentation to reduce the cyanide content in this modified flour. The purpose of this study is to determine the best proportion in biscuits made from wheat and mocap flour with minimum cyanide levels qualified by SNI (foods with 40mg/kg of cyanide content. This study used completely randomized design (CRD) with one factor, that is the ratio of mocap flour with wheat flouraddition (100: 0; 90:10; 80:20; 70:30; 60:40). Each treatment was replicated 4 times in order to obtain 20 experimental units. The data were analyzed using ANOVA followed by LSD 5%. The best treatment was selected with Zelenymethod followed by t test to compare the best treatment with control. The results showed that the proportion of mocap and wheat flour gave significant effect (α = 0.05) to the characteristics of the water content, amylose content, crude fiber content, fat content, protein content, total levels of cyanide, and cyanide acid levels, but there is no significant difference in the starch content, reduction sugar level and cyanogenic glycosides level. The best treatment on chemical parameters by Zeleny method in proportion of wheat: mocap is (20:80). The water content is 3.46%, amylose content is 12.94%, crude fiber content is 3.31%, 21.14% fat, 46.15% starch, 10.17% reduction sugar content, protein content 5,80%, 2,31ppm total level of cyanide, 0,73ppm cyanide acid levels, and 0,75ppm of cyanogenic glycosides level. The comparison with the control, biscuits made in wheat 100% using t test, the best treatment biscuits were not significantly different with controls, but significantly different in crude fiber content.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2017/188/051703751
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Kustati
Date Deposited:	19 May 2017 14:07
Last Modified:	22 Oct 2021 03:23
URI:	http://repository.ub.ac.id/id/eprint/151419

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