Rachmatulloh, Alifah (2018) Identifikasi Sifat Fisikokimia Dan Amilografi Beberapa Genotipe Ubi Jalar Ungu (Ipomoea Batatas L.) Dan Aplikasinya Pada Bakpao. Sarjana thesis, Universitas Brawijaya.
Abstract
Ubijalar merupakan salah satu komoditas pangan sumber karbohidrat. Selain itu, juga dapat memberikan efek kesehatan seperti antosianin pada ubijalar ungu yang berperan sebagai antioksidan. Namun pemanfaatan ubijalar masih terbatas pada makanan tradisional. Usaha peningkatan pemanfaatan perlu didukung ketersediaan bahan baku yang karakteristiknya (fisik, kimia dan amilografi) sesuai. Penelitian mengenai pemanfaatan ubijalar ungu sebagai bahan baku pembuatan produk pangan sudah banyak dilakukan, namun masih pada identifikasi sifat fisik dan kimia saja sementara sifat amilografi juga berpengaruh pada mutu produk pangan yang dihasilkan. Oleh karena itu dilakukan penelitian yang bertujuan untuk mengidentifikasi sifat fisikokimia dan amilografi lima genotipe ubijalar ungu (Antin 1, Antin 2, Antin 3, RIS 10043-02 dan MSU 10003- 07). Genotipe terpilih akan disubstitusikan pada bakpao dalam bentuk pasta. Percobaan disusun dengan Rancangan Acak Lengkap (RAL) satu faktor yaitu proporsi substitusi pasta ubi jalar ungu terhadap tepung terigu (0%; 10%; 20%; 30% dan 40%) dan diulang tiga kali. Pengamatan dilanjutkan dengan uji organoleptik. Hasil pengamatan menunjukkan bahwa perbedaan genotipe berpengaruh nyata terhadap kadar air, abu, pati, amilosa, dan gula reduksi umbi segar. Kadar antosianin berkorelasi negatif dengan tingkat kecerahan (L*) umbi (R2=0,814). Ukuran granula pati lima genotipe ubijalar ungu berkisar antara 5,92-22,83 μm dengan bentuk bulat, oval, dan poligonal. Sementara sifat amilografi dipengaruhi oleh sifat genetik, kejernihan pati dan interaksi yang kuat antar pati. Pengukusan menyebabkan penurunan pada kadar air dan antosianin serta perubahan warna umbi. Sementara kadar gula reduksi pasta mengalami kenaikan sekitar 88% dari kadar awalnya. Selain warna, pengukusan memberikan pengaruh nyata pada tingkat kekerasan tekstur umbi (hardness, cohesiveness, dan chewiness). Berdasarkan hasil pengamatan pada warna dan tekstur umbi kukus maka genotipe yang terpilih sebagai bahan substitusi bakpao dalam bentuk pasta adalah MSU 10003-07. Adanya substitusi pasta berpengaruh nyata terhadap kadar air, warna, profil tekstur, pengembangan volume dan porositas. Hasil uji organoleptik produk bakpao menunjukkan bahwa substusi pasta ubijalar ungu hingga 30% masih dapat diterima oleh panelis.
English Abstract
Sweetpotato is one of the carbohydrate food commodities. In addition, it can also provide health effects such as anthocyanin in purple-fleshed sweetpotato which acts as an antioxidants. But the use of sweetpotato is still limited to traditional foods. Efforts to increase utilization need to be supported by the availability of raw materials whose characteristics (physical, chemical and amylographic) are appropriate. Research on the use of purple fleshed sweetpotato as raw material for the food product has been widely carried out, but it’s still only in the identification of physical and chemical properties while amylograph properties affects the quality of food product too. Therefore, the goals of this study is identifying physichocemical and gelling properties of five purple fleshed sweetpotato genotypes (Antin 1, Antin 2, Antin 3, RIS 10043-02 and MSU 10003-07). Selected genotype will be substituted on bakpao in paste form. The experiment was arranged with a Completely Randomized Design one factor, namely the proportion of substitution of purple sweet potato paste to wheat flour (0%; 10%; 20%; 30% and 40%) and repeated three times. Observations followed by a hedonic sensory test. The results showed that the differences in genotypes had a significant effect on water content, ash, starch, amylose, and reducing sugar of fresh tubers. Anthocyanin contents are negatively correlated with the brightness level (L *) of tubers (R2 = 0.814). Starch granule size of five purple fleshed sweet potato genotypes ranged from 5.92-22.83 μm with round, oval, and polygonal shapes. While gelling properties are influenced by genetic characteristics, starch clarity and strong interactions between starches. Steaming causes a decrease in water content, anthocyanin and paste color changes. While the reducing sugar content of paste increases about 88% from initial level. In addition to color, steaming has a significant effect on the hardness, cohesiveness, and chewiness of the tuber texture. Based on observations on the color and texture of steamed tubers, the selected genotype as a substitute for bakpao in the form of paste is MSU 10003- 07. Sweetpotato paste substitution has a significant effect on moisture content, color, texture profile, porosity and volume development. Organoleptic test results of bakpao showed that the substitution of purple ubijalar paste up to 30% could still be accepted by the panelists.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/543/051810886 |
| Uncontrolled Keywords: | Amilografi, Bakpao, Fisikomia, Ubijalar ungu,/ Bakpao, Gelling, Physicochemical, Purple-fleshedSweetpotato |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.9 Asteridae > 583.94 Convolvulaceae |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 18 Jul 2019 03:11 |
| Last Modified: | 17 Mar 2022 06:20 |
| URI: | http://repository.ub.ac.id/id/eprint/165158 |
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