Iyanda, Eritsa Febri (2017) Karakteristik Fisiko Kimia Dan Organoleptik Mie Basah Dari Tepung Jali (Coix Lacryma-Jobi L.) Terfermentasi Menggunakan Lactobacillus Plantarum. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie basah merupakan makanan yang populer di Indonesia, bahkan mie disebut sebagai pangan alternatif setelah nasi. Meningkatnya konsumsi mie akan meningkatkan kebutuhan tepung terigu sebagai bahan baku pembuatan mie. Untuk menanggulangi masalah impor tepung terigu yaitu mencari bahan pangan sebagai pengganti tepung terigu salah satunya adalah penggunaan tepung dari serealia yang difermentasi yaitu jali (Coix lacryma jobi-L). Pada penelitian ini dilakukan fermentasi dengan L. plantarum. Proses fermentasi berfungsi untuk modifikasi pati dan mampu meningkatkan kandungan protein jali. Selama fermentasi L. plantarum terdapat aktivitas enzim protease yang membuat populasi L. plantarum semakin meningkat, sehingga membuat kadar protein terlarut juga meningkat. Tujuan dari penelitian ini adalah untuk mengetahui proporsi tepung jali fermentasi dengan tepung terigu dalam pembuatan mie basah. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok non-faktorial. Variabel yang digunakan adalah proporsi jali fermentasi : tepung terigu yang terdiri dari 6 level yaitu 100:0; 80:20; 60:40; 50:50; 40:60; 20:80; sehingga didapatkan 6 perlakuan dan setiap perlakuan dilakukan 4 kali ulangan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA) selang kepercayaan 5%. Jika hasil uji memberikan pengaruh nyata, maka dilanjutkan dengan uji lanjut Duncan Multiple Range Test (DMRT). Berdasarkan data hasil penelitian didapatkan mie basah perlakuan terbaik dengan proporsi tepung jali fermentasi : tepung terigu (20:80). Dimana karakteristik kimia dan fisik antara lain kadar air 32,40%, lemak 2,92%, abu 0,35%, protein 9,28%, karbohidrat 55,04%, pati 58,06%, daya putus 0,240 N, cooking loss 5,65%, cooking time 4,86 menit, rasio pengembangan 123,62%, daya serap air 71,86%, kecerahan (L) 62,2 dan kekuningan (b*) 22,0. Serta nilai organoleptik kesukaan panelis parameter warna 3,88 (netral), aroma 3,48 (netral), rasa 3,74 (netral), dan tekstur 3,79 (netral).
English Abstract
Wet noodles are popular Indonesian food and an alternative food beside rice. The increasing of noodle consumption will increase the wheat flour demand as the raw material for making noodles. The solution for preventing imported wheat flour is substituting inferior flour as a substitute for wheat flour. They are fermented cereals called jali (Coix Lacryma-jobi L.). In this study, the fermentation is done by Lactobacillus plantarum. The fermentation function is modificated the starch and able to increase the jali’s protein. During the fermentation of Lactobacillus plantarum, the activity of protease increase Lactobacillus plantarum population, thus make jali’s protein also increase. The purpose of this study is to determine fermented jali’s flour proportion with wheat flour to make wet noodles. The method is using randomized block design non-factorial. The variable is proportion of fermented jali’s flour with wheat flour comsist of 6 level. They are 100:0; 80:20; 60:40; 50:50; 40:60; 20:80. There are 6 treatments and each treatments performed 4 repetitions. The data is analyze using ANOVA with 5% confidence interval. If there is significantly difference, then followed by further test of DMRT. Based on research data obtained, wet noodles best treatment is 20:80 proportions of fermented jali:s flour with wheat flour. The chemical and physical characteristic are 32,40% water content, 2,92% fat, 0,35% ash, 9,28% protein, 55,04% carbohydrates, 58,06 starch, 0,240 N tensile strength, 5,65% cooking loss, 4,86 minute cooking time, 123,62% swelling ratio, 71,86% water absorption, brightness (L) 62,2; yellow intensity (b*) 22,0. The organoleptic result obtained, the panelist preference are color paremeter value 3,88 (neutral), aroma 3,48 (neutral), flavor 3,74 (neutral), and texture 3,79 (neutral).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/51/051701628 |
| Uncontrolled Keywords: | Mie basah, jali fermentasi, lactobacillus plantarum |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 09 Mar 2017 08:49 |
| Last Modified: | 22 Nov 2021 06:43 |
| URI: | http://repository.ub.ac.id/id/eprint/151498 |
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