Nugroho, Natallia Desy (2018) Pembuatan Mie Pati Berbasis Sagu (Metroxylon Sagu), Pati Ganyong (Canna Edulis) Dan Tepung Porang (Kajian Proporsi Sagu:Pati Ganyong Dan Tepung Porang). Sarjana thesis, Universitas Brawijaya.
Abstract
Salah satu produk mie yang banyak berkembang di Asia adalah Starch Noodles. Pati yang memiliki potensi dan belum banyak dimanfaatkan di Indonesia adalah pati sagu dan ganyong. Tepung porang berperan sebagai pembentuk gel agar mie pati memiliki tekstur yang kompak.Tujuan penelitian ini adalah mengetahui pengaruh proporsi sagu: pati ganyong dan konsentrasi penambahan tepung porang serta mengetahui interaksi kedua faktor tersebut terhadap sifat fisik dan organoleptik mie pati. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan 2 faktor. Faktor I adalah proporsi sagu: pati ganyong degan 3 level 90:10; 80:20 dan 75:25. Faktor 2 yaitu penambahan tepung porang dengan 2 level yaitu 4% dan 6%. Masing-masing perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 satuan percobaan. Hasil penelitian menunjukan proporsi sagu: pati ganyong dengan penambahan tepung porang memiliki pengaruh nyata (α= 0,05) serta menunjukan interaksi pada parameter daya putus, volume pengembangan, derajat kecerahan (L*), dan nilai kemerahan (a*). Selain itu menunjukan pengaruh nyata (α= 0,05) pada parameter elongasi, daya serap air, Kehilangan Padatan Akibat Pemasakan (KPAP), dan cooking time. Perlakuan terbaik diperoleh pada perlakuan proporsi sagu: pati ganyong (90:10) dengan penambahan tepung porang 6%. Perlakuan terbaik memiliki kadar air 24,48%, kadar abu 0,05%, kadar pati 20,36%, kadar amilosa 4,11% dan kadar serat 0,38%
English Abstract
One of the most developed noodle products in Asia is “Starch Noodles”. Starch that has the potential and has not been widely in Indonesia are sago and ganyong starch. Porang flour act as a gelling agent so starch noodles has a compact texture. The aim of this research is to know influence of sago:ganyong starch proportion and addition of porang flour and interaction beetwen both on physical and organoleptic characteristics of starch noodles. The experimental design used was Factorial Randomized Block Design with 2 factors. Factor I is the proportion of sago: ganyong starch with 3 levels(%) 90:10; 80:20 and 75:25. Factor II is the addition of porang flour with 2 levels, 4% and 6%. Each treatment was repeated 4 times to obtain 24 unit of experiment. The result show that the proportion of sago: ganyong starch with the addition of porang flour has a significant effect (α = 0.05) and show interaction on the tensile strengh, swelling volume, brightness value (L*), and redness value (a*). The treatment has a significant effect (α = 0.05) on elongation , cooking loss (KPAP), cooking time. The best treatment was obtained on the treatment of sago: ganyong starch proportion (90%:10%) with the addition of 6% porang flour. The best treatment has 24,48% moisture content, ash content 0,05%, starch content 20,37%, amylose content 4,11% and fiber content 0,38%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/397/051809492 |
| Uncontrolled Keywords: | Mie Pati, Sagu, Pati Ganyong, Tepung Porang,/ Sago, Starch Ganyong,Starch Noodles, Porang 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: | 11 Sep 2019 03:14 |
| Last Modified: | 16 Mar 2022 02:00 |
| URI: | http://repository.ub.ac.id/id/eprint/165082 |
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