Rofida, Nuraini Ratna (2018) Identifikasi Sifat Fisikomia Dan Amilografi Beberapa Genotipe Ubi Jalar Oranye (Ipomoea Batatas L.) Dan Aplikasinya Pada Bakpao. Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar oranye merupakan sumber potensial pro-vitamin A karena mengandung beta karoten. Pemanfaatan ubi jalar di Indonesia masih terbatas pada makanan tradisional, sehingga diharapkan pemanfaatan dan konsumsinya dapat terus meningkat. Upaya tersebut perlu didukung dengan ketersediaan ubi jalar yang sesuai untuk bahan baku produk pangan baik kuantitas maupun jenisnya. Produk bakpao dipilih dalam penelitian ini dikarenakan cukup dikenal oleh masyarakat, serta relatif mudah dalam pembuatan dan pengamatannya. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisikokimia dan amilografi beberapa varietas ubi jalar oranye dan mengetahui variasi jumlah pasta ubi jalar pada bakpao yang disukai oleh masyarakat berdasarkan karakteristik fisikokimia. Penelitian terbagi atas dua tahap, yaitu analisis sifat fisikokimia dan amilografi terhadap lima varietas ubi jalar oranye (Beta 1, Beta 2, Beta 3, MSU14011-09, dan MSU 14014-84). Kemudian salah satu varietas terpilih diaplikasikan pastanya sebagai bahan baku produk bakpao dengan beberapa variasi proporsi antara pasta ubi jalar dan tepung terigu (0%, 10%, 20%, 30%, dan 40% pasta). Masing-masing tahap penelitian tersebut dilakukan dengan Rancangan Acak Lengkap (RAL). Hasil pengamatan dianalisis dengan ANOVA (Analiysis of Variance) yang dilanjutkan dengan uji beda BNT (Beda Nyata Terkecil) selang kepercayaan 95%. Hasil penelitian menunjukkan bahwa perbedaan genotipe berpengaruh nyata terhadap kadar air, abu, gula reduksi, pati, amilosa, beta karoten, warna, bentuk dan ukuran granula, serta sifat amilografi ubi jalar oranye. Terjadi penururnan kadar air dan kadar beta karoten pada pasta dibandingkan dengan ubi segarnya, sedangkan terjadi peningkatan kadar gula reduksi pada pasta dibandingkan dengan ubi segarnya. Perbedaan proporsi pasta ubi jalar oranye terhadap pembuatan bakpao memberikan perbedaan yang nyata terhadap kadar air, jumlah pori, pengembangan volume, warna, dan hardness bakpao. Berdasarkan hasil analisis fisik, kimia, dan sensoris bakpao ubi jalar oranye didapatkan substitusi bakpao dengan 30% pasta masih memiliki kualitas yang baik dan dapat diterima oleh konsumen.
English Abstract
Orange sweet potato is a potential source of pro-vitamin A because it contains beta carotene. Utilization of sweet potatoes in Indonesia is still limited to traditional foods, thus the utilization and consumption can be expected to continue to increase. These efforts need to be supported by the availability of sweet potatoes that are suitable for raw materials for food products both in quantity and type. Bakpao product was chosen in this study because it is quite well known by the community, and relatively easy in making and observing them. The purpose of this study is to know the physicochemical and amylographic properties of several orange sweet potato varieties and to find out the variation in the amount of sweet potato paste in bakpao preferred by the community based on physicochemical characteristics. The study was divided into two stages, namely the analysis of physicochemical and amylographic properties of five varieties of orange sweet potato (Beta 1, Beta 2, Beta 3, MSU 14011-09, and MSU 14014-84). Then one of the selected varieties was applied as raw material for bakpao products with a variety of proportions between sweet potato paste and wheat flour (0%, 10%, 20%, 30%, and 40% pasta). Each stage of the research was carried out with one factor Randomized Block Design (RBD). Observation results were analyzed by ANOVA (Analysis of Variance) followed by LSD test (Least Significant Difference) with 95% confidence interval. The results showed that genotype differences had a significant effect on water content, reducing sugars, starch, amylose, beta carotene, color, shape and size of starch granules, and gelling properties on fresh orange-fleshed sweet potato. There was a decrease in water content and beta carotene levels in the paste compared to fresh tubers, while there was an increase in reducing sugar content in the paste compared to the fresh tubers. The difference in the proportion of orange sweet potato paste for making bakpao gives a significant difference in water content, number of pores, development of volume, color, and hardness value in bakpao. Based on the results of physical, chemical, and sensory analysis of bakpao obtained substitusion of 30% paste still has good quality and can be accepted by consumers.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/545/051810888 |
| Uncontrolled Keywords: | Amilografi, Bakpao, Fisikokmia, Ubi Jalar Oranye,/Amylography, Bakpao, Physicochemistry, Orange Sweet Potatoes |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.2 Edible tubers and bulbs |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jul 2019 02:14 |
| Last Modified: | 17 Mar 2022 06:26 |
| URI: | http://repository.ub.ac.id/id/eprint/165162 |
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