Permata, Prissylia (2018) Karakteristik Sifat Fisikokima dan Fungsional Tepung Pisang (Musa paradisiaca L.) Candi Pragelatinisasi dengan Metode Pemasakan dan Drum Drying Berbasis Tingkat Kematangan. Sarjana thesis, Universitas Brawijaya.
Abstract
Pengolahan buah pisang menjadi tepung merupakan alternatif diversifikasi komoditas pisang dalam mengantisipasi kerusakan pascapanen. Buah pisang diketahui memiliki kadar pati lebih dari 70% sehingga cocok diolah menjadi tepung, namun komponen kimia dalam buah pisang berbeda-beda tergantung dari faktor yang mempengaruhi salah satunya tingkat kematangan buah. Penggunaan tepung pisang itu sendiri masih sangat terbatas karena tingginya suhu gelatinisasi dari pati pisang sehingga membutuhkan waktu lebih lama dalam pemasakan. Oleh karena itu, harus dilakukan modifikasi pada pati pisang agar tepung pisang dapat dimanfaatkan lebih mudah lagi, salah satu caranya yaitu dengan pragelatinisasi. Penelitian ini bertujuan untuk mengetahui pengaruh pragelatinisasi dan tingkat kematangan buah pisang terhadap karakteristik fisikokimia, sifat fungsional, dan sifat amilografi dari tepung pisang Candi. Rancangan percobaan yang digunakan yaitu Rancangan Acak Pola Tersarang (NESTED) dengan 2 faktor yaitu metode pragelatinisasi (tanpa pragelatinisasi, pragelatinisasi pemasakan, dan pragelatinisasi drum drying) dan tingkat kematangan buah pisang (mentah, ½ matang, dan matang). Data yang didapatkan akan diolah menggunakan statistik ANOVA pada Minitab dengan selang kepercayaan 95%. Setelah itu, akan dilanjutkan uji lanjut menggunakan BNT dengan selang kepercayaan 95% dan perlakuan terbaik ditentukan menggunakan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan bahwa tepung pisang Candi akibat perlakuan tanpa pragelatinisasi berdasarkan tingkat kematangannya memiliki nilai rata-rata kadar air antara 7.16-8.39%, kadar pati 70.86-74.93%, kadar amilosa 13.07-21.62%, kadar total gula 17.60-18.22%, daya serap air 2.16-2.50 g/g, daya serap minyak 1.79-1.93 g/g, swelling power 2.03-2.68 g/g, dan kelarutan 0.73-1.43%. Tepung pisang Candi akibat perlakuan pragelatinisasi metode pemasakan berdasarkan tingkat kematangannya memiliki nilai rata-rata kadar air antara 10.02-12.14%, kadar pati 68.89-75.20%, kadar amilosa 12.34-19.43%, kadar total gula 17.77-18.31%, daya serap air 2.53-2.84 g/g, daya serap minyak 2.09-2.53 g/g, swelling power 2.53-2.92 g/g, dan kelarutan 1.10-1.63%.Tepung pisang Candi akibat perlakuan pragelatinisasi metode drum drying berdasarkan tingkat kematangannya memiliki nilai rata-rata kadar air antara 8.33-10.96%, kadar pati 69.42-74.84%, kadar amilosa 11.29-17.51%, kadar total gula 17.87-18.38%, daya serap air 3.01-3.29 g/g, daya serap minyak 2.76-3.13 g/g, swelling power 2.75-3.17 g/g, dan kelarutan 2.03-2.70%. Berdasarkan hasil pemilihan perlakuan terbaik diperoleh tepung buah pisang akibat perlakuan pragelatinisasi dengan metode drum drying yang menggunakan buah pisang ½ matang.
English Abstract
Banana fruit is one type of horticultural commodities in the fruit group that can be found in Indonesia with high amount. One of the utilization of bananas is made into flour. This is an alternative for diversification of banana commodities in anticipating of post harvest damage. Banana fruit is known to have a starch content of more than 70%, it is suitable to be used as a flour, but the chemical components in bananas vary depending on the factors that affect, one of them is about fruit maturity level. The use of banana flour itself in the industry is still very limited due to the high temperature of gelatinization from banana starch. Therefore, modifications should be made to the banana starch so that banana flour can be utilized better, one way is by pregelatinization. This study aims to determine the effect of pregelatinization and banana maturity level on physicochemical characteristics, functional properties, and amilographic properties of Candi banana flour. The experimental design used was Randomized Block Design (NESTED) with 2 factors: pregelatinization method and banana maturity level, where each factor consisted of 3 experimental variables. The first factor is the pregelatinization method consisting of variables: without pregelatinization, manual pregelatinization, and pregelatinization using a drum dryer. The second factor is the level of banana maturity which consists of variables: raw, half matured, and matured. The data obtained was processed using ANOVA statistic on Minitab with 95% confidence interval. It was continued with BNT test with 95% confidence interval and the best treatment was determined using Multiple Attribute Zeleny method. The results showed that due to pragelatinization treatment based on its maturity level, banana Candi flour had an average value of water content between 7.16-8.39%, starch 70.86-74.93%, amylose content 13.07-21.62%, total sugar content 17.60-18.22%, power water absorption 2.16-2.50 g / g, oil absorption 1.79-1.93 g / g, swelling power 2.03-2.68 g / g, and solubility 0.73-1.43%. Due to pragelatinization of cooking method based on its maturity level, banana Candi flour had an average value of water content between 10.02-12.14%, starch content 68.89-75.20%, amylose content 12.34-19.43%, total sugar content 17.77-18.31%, water absorption 2.53 -2.84 g / g, oil absorption 2.09-2.53 g / g, swelling power 2.53-2.92 g / g, and solubility of 1.10-1.63%. Due to pragelatinization of the drum drying method based on its maturity level, banana Candi flour had an average value of water content between 8.33-10.96%, starch content 69.42-74.84%, amylose content 11.29-17.51%, total sugar content 17.87-18.38%, water absorption 3.01-3.29 g / g, oil absorption 2.76-3.13 g / g, swelling power 2.75-3.17 g / g, and solubility 2.03-2.70%. The best treatment result obtained by banana flour due to pregelatinization treatment with drum dryer using ½ banana fruit.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/611/051812042 |
| Uncontrolled Keywords: | Buah Pisang Candi, Pragelatinisasi, Tepung Pisang,/ Banana Candi Variety, Banana Flour, Pregelatinization |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.6 Cooking specific materials > 641.631 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 18 Oct 2019 03:35 |
| Last Modified: | 18 Oct 2019 03:35 |
| URI: | http://repository.ub.ac.id/id/eprint/164861 |
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