Rasulu, Hamidin (2012) Perbaikan Karakteristik Fisikokimia dan Organoleptik “Sagukasbi” Makanan Tradisional Khas Maluku Utara. Magister thesis, Universitas Brawijaya.
Abstract
Pengembangan ubi kayu ( Manihot esculenta Crantz) sangat berperan dalam pilar ketahanan pangan, sehingga ubi kayu dikenal sebagai salah satu bahan pangan yang cukup penting. Sebagai bahan baku untuk industri makanan yang memiliki sumber kalori pangan tinggi. Tepung ubi kayu yang diolah secara tradisional oleh masyarakat masih mempunyai beberapa kelemahan yaitu mudah rusak dalam waktu singkat serta masih menimbulkan aroma ubi kayu. Hal tersebut juga berdampak pada produk yang dihasilkan, sehingga kurang diminati oleh konsumen. Penggunaan cara baru dalam pengolahan tepung ubi kayu yaitu menggunakan metode fermentasi alami sangat diperlukan. Proses fermentasi sangat penting karena dua alasan. Pertama membantu detoksifikasi (pengurangan racun HCN) dari ubi kayu. Kedua, perbaikan karakteristik aroma produk. Produk sagukasbi merupakan makanan pokok dan menjadi makanan tradisional masyarakat Maluku Utara yang memberikan nilai tambah serta menjadi suatu kearifan lokal, khususnya dalam meningkatkan konsumsi pangan yang aman dan murah, namun produk ini masih kurang diminati oleh semua lapisan masyarakat, karena teksturnya yang keras jika dikonsumsi sebagai snack. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode fermentasi tetap dan tidak tetap pada ubi kayu varietas lokal Tidore, serta untuk mengetahui pengaruh penggunaan tepung ubi kayu metode fermentasi dan penambahan natrium bikarbonat (NaHCO 3 ) dengan konsentrasi tertentu untuk memperbaiki tekstur sagukasbi menjadi lebih renyah. Prosedur penelitian terdiri dari penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yaitu analisa bahan baku ubi kayu varietas lokal Tidore meliputi kadar HCN, kadar air, kadar pati, kadar serat, kadar abu, pH. Pengujian lama waktu fermentasi (0, 24, 48, 72, 96 jam) umbi ubi kayu varietas lokal Tidore. Sedangkan penelitian utama terdiri dari dua tahap percobaan. Tahap pertama, menggunakan metode fermentasi tetap dan tidak tetap dengan menggunakan lama waktu fermentasi terbaik pada penelitian pendahuluan, untuk mengetahui karakteristik fisikokimia dan organoleptik tepung ubi kayu. Analisa meliputi kadar HCN, kadar air, kadar pati, warna, serta mikrostruktur granula pati menggunakan SEM. Tahap kedua , memperbaiki sifat fisikokimia dan organoleptik sagukasbi dengan penambahan natrium bikarbonat (NaHCO 3 ). Analisa meliputi mikrostruktur granula pati menggunakan SEM, tekstur, warna, kadar air, kadar karbohidrat, kadar protein, daya cerna pati, serta pengujian sifat sensorik. Penelitian ini disusun secara faktorial yang dirancang dengan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor I terdiri dari 3 level (tepung ubi kayu tanpa fermentasi, tepung ubi kayu metode fermentasi tetap dan tidak tetap), faktor II terdiri atas 3 level penambahan natrium bikarbonat (1%, 2%, 3%), sehingga diperoleh 9 kombinasi perlakuan dengan 3 ulangan. Data dianalisa dengan metode analisis ragam ( Analisis of Variant ), jika terdapat perbedaan dilanjutkan uji DMRT selang kepercayaan 5%. Analisa organoleptik dilakukan uji kesukaan skala hedonik. Pemilihan perlakuan terbaik meliputi sifat fisikokimia dan organoleptik,dilakukan dengan metode de Garmo . Analisis statistik dilakukan dengan menggunakan program SPSS 11,5 for windows. Hasil menunjukkan bahwa cara baru dalam pembuatan tepung ubi kayu dengan metode fermentasi menunjukkan bahwa kandungan HCN tepung ubi kayu metode fermentasi tetap 8.15%, secara signifikan lebih rendah (p 0.05) dari pada metode fermentasi tidak tetap 8.25%. Kadar air 10.12% dan kadar pati 10.35%, secara signifikan berbeda nyata (p 0.05) pada metode fermentasi tetap. Mikrograf granula pati dengan SEM perbesaran 2500 kali pada tepung ubi kayu metode fermentasi tetap dan tidak tetap memiliki karakteristik ukuran granula pati yang seragam serta jumlah seratnya sangat sedikit jika dibandingkan dengan tepung ubi kayu tanpa fermentasi. Tekstur, warna, flavor dari tepung ubi kayu tidak berbeda nyata secara signifikan (p0.05) dari kedua metode tersebut. Perlakuan terbaik produk sagukasbi terdapat pada perlakuan penggunaan tepung ubi kayu metode fermentasi tetap dengan penambahan natrium bikarbonat 3% (T2P3). Karakteristik sagukasbi yang dihasilkan dari perlakuan terbaik adalah sebagai berikut ; Mikrograf dengan menggunakan SEM perbesaran 100 kali dan 3000 kali menunjukkan bahwa dengan adanya proses pemanasan dapat berakibat terjadinya gelatinisasi pati serta terbentuknya rongga-rongga udara akibat penambahan natrium bikarbonat yang membuat tekstur sagukasbi menjadi lebih renyah. Tekstur 16.97 N, Warna Kecerahan (L*) 61.10, kemerahan (a*) 14.23, kekuningan (b*) 15.37, kadar air 6.21%, kadar karbohidrat 87.20%, kadar protein 1.76%, serta daya cerna pati in vitro 45.17%. Tingkat kesukaan panelis terhadap tekstur/kerenyahan 4.90 (menyukai), warna/penampilan 3.50 (agak menyukai), rasa 4.50 (menyukai), aroma 4.90 (menyukai).
English Abstract
development of cassava processing is very important to support food security program because it is one of food material that is well known to have highest calorific value, and is important as a raw material for food industries. One of industries that use cassava as a raw material is cassava flour industry. However, re are still some problems with cassava flour that is processed by a local community, i.e. it is easily perished and have unwanted aroma. So that this type of product is less preferred by consumers. It is essential to use advanced techniques in processing of cassava flour, and one of m is by having natural fermentation on it. fermentation method is very useful to be done for process because of two reasons. Firstly, it can reduce toxic (HCN) from product, and secondly it helps to improve aroma. Sagukasbi is traditionally a staple food for Norh Moluccas that is processed using cassava flour as one of ingredients. This kind of food is very important for local because it gives value added for local economic activities as well as helping to improve food quality for local people, besides it is also quite cheap and safe to be consumed. Never less, at moment, this product is less preferred by all community levels because of its hard texture, especially when it is consumed as a snack. objective of this study is to determine 1) effect of a fixed and unfixed fermentation process on physicochemical characteristics of produced flour, and 2) effect of natrium bicarbonate (NaHCO 3 ) addition in its various concentrations on its crisp characteristics. experiment method consisted of preliminary research and primary research. purpose of preliminary one is to analyze properties of local Tidore`s cassava varieties about its HCN content, moisture content, starch content, fiber content, ash content and pH as well as to test length of fermentation time (0, 24, 48, 72, 96 hours) of Tidore`s local cassava varieties. main study consisted of two stages experiment. first stage is to determine physicochemical properties and its organoleptic characteristic by having fixed and unfixed fermentation methode with its best fermentation time, which had been determined in preliminary research. analyzed physichochemical properties includes HCN content, moisture content, starch content, colour, and microstructure of starch granules using SEM. second stage is to improve physicochemical properties and organoleptic characteristic of sagukasbi with addition of natrium bicarbonate (NaHCO 3 ). analysis includes microstructure of starch granules using SEM, texture, colour, moisture content, carbohydrate content, protein content, digestibility of starch, as well as properties of sensory testing. research was designed using a Completely Randomized Design with two factors. first factor consisted of 3 levels experiments, i.e. unfermented cassava flour, fixed fermented cassava flour, and unfixed fermented cassava flour. second factor consisted of three levels of sodium bicarbonate addition, i.e. 1%, 2%, and 3%. Hence, this experimental method obtained 9 combined treatments with 3 replications. data was analyzed by using Analysis of Variant, and if re were any differences in test, analysis was n followed using DMRT test using 5% confidence interval. organoleptic analysis was done by using hedonic scale. selection of best treatments was determined using several parameters, include physicochemical and organoleptic properties, performed by method of de Garmo. Statistical analysis was performed using SPSS 11.5 for windows. results show that re was a significant HCN concentration difference (p 0.05) between two fermentation methods, i.e. 8.15% for fixed fermentation and 8.25% for unfixed fermentation. moisture contents and starch content difference was also significant (p 0.05) between two, which is fixed fermentation performed better with 10.12% and 10.35% of moisture and starch content respectively. By using SEM micrographs with 2500 magnification showed that both processes, i.e. fixed and unfixed fermentation, had a uniform size and significantly had less fiber compared to cassava flour without fermentation process. re were no significant difference (p0.05) on texture, colour, and flavor of cassava flour for both methods. best treatment of sagukasbi was obtained by using cassava flour that was processed using fixed fermentation with an addition of 3% natrium bicarbonate (T2P3). Sagukasbi characteristics resulting from best treatment is as follows: 1) using SEM micrographs with 100 magnification and 3000 indicates that heating process resulted gelatinization of starch and formation of pores due to addition of natrium bicarbonate that resulted more crunchy of sagukabi`s texture. value of its texture was 16.97 N, with its brightness (L*) was 61.10, redness (a*) was 14.23, yellowness (b*) was 15.37, moisture content was 6.21%, carbohydrate content was 87.20%, protein content was 1.76%, and in vitro starch digestibility was 45.17%. hedonic level of organoleptic test showed 4.90 (like) for its crispnes, 3.50 (almost like) for its colour/appearance, 4.50 (like) for its taste, and 4.90 (like) for its aroma.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/641.336 8/RAS/p/041202206 |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 09 Oct 2012 15:56 |
| Last Modified: | 09 Oct 2012 15:56 |
| URI: | http://repository.ub.ac.id/id/eprint/159106 |
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