Bastom, Chyntia Florabella (2018) Optimasi Suhu Dan Lama Waktu Steam Blanching Terhadap Kadar Karbohidrat Larut Air, Rendemen, Dan Tingkat Kecerahan Tepung Gembili (Dioscorea Esculenta L.) Menggunakan Response Surface Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Gembili merupakan umbi-umbian yang belum termanfaatkan secara optimal. Sedangkan, gembili berpotensi sebagai sumber karbohidrat alternatif karena kandungan gizi utamanya selain air adalah karbohidrat yaitu 27-30%, terutama karbohidrat larut air yang mengandung inulin sebesar 2,88-14,77% dan polisakarida larut air. Gembili juga mengandung senyawa bioaktif lain seperti dioscorin dan diosgenin. Berdasarkan masa tanam dan masa dormansi gembili yang cukup lama, maka perlu dilakukan pengolahan lebih lanjut seperti tepung gembili agar dapat memperpanjang umur simpan. Namun, pengolahan gembili dapat menyebabkan reaksi pencoklatan, sehingga perlu dilakukan steam blanching untuk menginaktifasi enzim oksidatif (polifenol oksidase/PPO). Steam blanching merupakan blanching yang lebih efektif pada gembili dibandingkan water blanching karena selain mempertahankan warna, juga dapat mempertahankan kandungan karbohidrat terutama yang larut air serta menghasilkan rendemen yang lebih tinggi. Penelitian-penelitian terdahulu belum terdapat penentuan kondisi optimal sehingga pada penelitian ini dilakukan optimasi untuk menentukan kondisi blanching yang optimal dan mengetahui karakteristik terbaik dari tepung gembili. Penelitian dilakukan dengan metode Response Surface Methodology dengan rancangan Central Composite Design menggunakan Software Design Expert 10.0.1. Terdapat 13 kombinasi suhu dan lama waktu blanching pada tepung gembili yang kemudian dianalisa respon berupa kadar karbohidrat larut air, rendemen dan tingkat kecerahan. Tepung gembili hasil optimasi kemudian dikarakterisasi berdasarkan kadar air, kadar abu, kadar pati dan amilosa. Berdasarkan hasil penelitian, kondisi optimum blanching terdapat pada suhu 79.4o C dengan lama waktu 5.92 menit. Kondisi blanching yang optimum tersebut menghasilkan karakteristik tepung gembili terbaik dengan kadar karbohidrat larut air 9,40%, rendemen 25,78% dan tingkat kecerahan (nilai L) 66,7. Selain itu, tepung gembili hasil optimasi mengandung kadar air sebesar 6.44% dengan warna putih seperti terigu yang memenuhi SNI serta mengandung kadar abu 2.27%, kadar amilosa 10.92% dan kadar pati 41.23% yang sesuai dengan literatur.
English Abstract
Gembili or lesser yam is a tuber that has not been optimally consumed. This tuber has the potential as an alternative carbohydrate source because its main nutritional content besides water is carbohydrates, which are 27-30%, especially water-soluble carbohydrates that contains 2,88-14,77% of inulin and the other is water-soluble polysaccharides. Gembili also contains other bioactive compounds such as dioscorin and diosgenin. Based on the planting period and the long dormancy period of gembili, it is necessary to do further processing such as gembili flour in order to extend the shelf life. However, gembili processing can cause browning reaction, so it is necessary to do steam blanching to inactivation oxidative enzymes (polyphenol oxidative/PPO). Steam blanching is a blanching that is more effective in gembili than water blanching because besides mantaining color, it can also mantain carbohydrates content, especially those that are water-soluble and produce higher yields. But in earlier studies, there was no optimal condition determination so in this study researcher do the optimization to determine the optimal blanching conditions and find out the best characteristics of gembili flour. The study was done by using Response Surface Methodology (RSM) with the design of Central Composite Design (CCD) used software Design Expert 10.0.1. There were 13 combinations of temperature and time of blanching on gembili flour, which were then analyzed in response of water-soluble carbohydrates content, yield and brightness level. Optimization results of gembili flour were then characterized based on water content, ash content, starch content and amylose content. Based on the results of the study, the optimum blanching conditions was found at temperature 79.4o C with time of 5.92 minutes. The optimum blanching conditions given the best characteristics of gembili flour with water-soluble carbohydrate content of 9.40%, yield of 25.78% and brightness level (L value) of 66.7. Optimization results of gembili flour also contains water of 6.44% and white color such as wheat flour that meets the SNI standards and also contains ash of 2.27%, starch of 41.23% and amylose of 10.92% which is in accordance with the literature.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/525/051810615 |
| Uncontrolled Keywords: | Karbohidrat Larut Air, Optimasi, Response Surface Methodology, Steam Blanching, Tepung Gembili,/ Water-soluble Carbohydrates, Optimization, Response Surface Methodology, Steam Blanching, Gembili Flour |
| 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: | 09 Oct 2019 02:37 |
| Last Modified: | 16 Mar 2022 01:42 |
| URI: | http://repository.ub.ac.id/id/eprint/165057 |
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