Wulansari, Retno (2018) Pengaruh Proses Pemasakan Dan Pendinginan Terhadap Daya Cerna In Vitro Dari Pati Pada Kentang Hitam (Solenostemon Rotundifolius). Sarjana thesis, Universitas Brawijaya.
Abstract
Kentang hitam (Solenostemon rotundifolius) merupakan salah satu jenis umbi-umbian yang tumbuh di Indonesia, namun pemanfaatannya oleh masyarakat masih kurang. Padahal kentang hitam banyak mengandung zat-zat gizi yang bermanfaat bagi tubu-h. -Kentang hitarn yang dimasak dengan berbagai metode dan digabungkan dengan pendinginan akan mempengaruhi daya cerna patinya. Oleh karena itu, dilakukan pengujian daya cerna pati secara in vitro terhadap kentang hitam. Tujua-n penelitian ini -adalah untuk mengetahui pengaruh proses pemasakan dan waktu pendinginan terhadap daya cerna pati kentang hitam yang berasal dari Desa Jaten, Kecamatan Jogorogo, Kabupaten Ngawi secara in vitro. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu proses pemasakan (rebus, oven dan microwave) dengan pendinginan hingga suhu ruang dan dengan suh-u 4 °C selama 24 jam serta dilakukan 3 kali ulangan. Hash analisa dihitung menggunakan metode analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut BNJ 5%. Penentuan perlakuan terbaik me-nggunakan metode Zeleny. Perlakuan proses pemasakan dan pendinginan memberikan pengaruh berbeda nyata (a=0,05) terhadap kadar air, total pati, pati resisten, rapidly digestible starch, slowly digestible starch, indeks glikemik, tingkat kecerahan dan tingkat kekuningan. Perlakuan terbaik didapatkan pada kentang hitam rebus dengan pendinginan hingga suhu ruang mengandung kadar air 72,30%, total pati 86,59%, pati resisten 49,91%, rapidly digestible starch 18,46%, slowly digestible starch 18,21%, indeks glikemik 58,93, tingkat kecerahan (L) 62,2; tingkat kemerahan (al -4,3 dan tingkat kekuningan (b*) 14,3.
English Abstract
Black potatoes (Solenostemon rotundifolius) is one type of tuber that grows in Indonesia, but its use by the community is still lacking. Though black potatoes contain many nutrients that are beneficial to the body. - Potatoes which are cooked in various methods and combined with cooling will affect the digestibility of the starch.Therefore, starch digestibility was carried out in vitro against black potatoes. The purpose of this study is to determine the effect of the cooking process and cooling time on the digestibility of black potato starch originating from Jaten Village, Jogorogo District, Ngawi Regency in vitro.This study uses a Randomized Block Design (RBD) method with one factor, namely the cooking process (boiled, oven and microwave) by cooling to room temperature and with temperature of 4 ° C for 24 hours and 3 replications. Hash analysis was calculated using a variety analysis method (ANOVA) and continued with a BNJ 5% further test Determination of the best treatment uses the Zeleny method. The treatment of cooking and cooling processes had a significantly different effect (a = 0.05) on moisture content, total starch, resistant starch, rapidly digestible starch, slowly digestible starch, glycemic index, brightness and yellowish levels. The best treatment was found in boiled black potatoes with cooling to room temperature containing 72.30% moisture content, 86.59% total starch, 49.91% resistant starch, rapidly digestible starch 18.46%, slowly digestible starch 18.21%, glycemic index 58.93, brightness level (L) 62.2; redness (al-4.3 and yellowish levels (b *) 14.3.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/310/051808270 |
| Uncontrolled Keywords: | Daya Cerna In Vitro Pati, Pendinginan, Proses pemasakan, Solenostemon rotundifolius |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.35 Spesific food from plant crops > 641.352 1 Potaoes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 30 Sep 2019 06:51 |
| Last Modified: | 06 Jul 2022 04:21 |
| URI: | http://repository.ub.ac.id/id/eprint/165023 |
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