Puspitasari, Rani (2018) Pengaruh Perbedaan Umur Simpan Pisang Candi (Musa Paradisiaca) Setelah Panen Terhadap Karakteristik Tepung Pisang Mentah. Sarjana thesis, Universitas Brawijaya.
Abstract
Tepung pisang umumnya terbuat dari pisang mentah. Namun, kapasitas produksi seringkali tidak sebanding dengan jumlah produksi pisang yang melimpah, sehingga terjadi penundaan proses pengolahan. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan umur simpan pisang candi setelah panen terhadap karakteristik buah pisang sebagai bahan baku pembuatan tepung pisang mentah dan karakteristik tepung pisang mentah serta mengetahui umur simpan pisang candi setelah panen yang menghasilkan karakteristik tepung pisang mentah yang terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan faktor tunggal yaitu umur simpan buah pisang setelah panen. Penelitian dibagi menjadi dua tahap. Penelitian tahap I yaitu penentuan perlakuan umur simpan pisang candi setelah panen, dimana didapatkan perlakuan umur simpan 0, 1, 2, 3, dan 4 hari setelah panen (5 level). Penelitian tahap II yaitu pembuatan tepung pisang berdasarkan hasil penelitian tahap I. Pada penelitian tahap II dilakukan pengamatan bahan baku (buah pisang) masing-masing perlakuan berdasarkan parameter kadar air, kadar pati dan kandungan total fenol buah pisang dan pengamatan tepung pisang pada masing-masing perlakuan berdasarkan parameter kadar air, kadar pati, kadar gula reduksi, kandungan total fenol, rendemen dan warna. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 15 satuan percobaan. Data yang diperoleh dianalisis dengan uji ANOVA (Analysis of Variance) dan diuji lanjut dengan menggunakan uji BNT (Beda Nyata Terkecil). Pemilihan perlakuan terbaik dilakukan dengan metode Multiple Attribute. Hasil penelitian menunjukkan bahwa umur simpan buah pisang setelah panen dalam kisaran 0-4 hari berpengaruh nyata (p<0,05) kadar air, kadar pati dan kandungan total fenol pada buah pisang dan juga berpengaruh nyata (p<0,05) terhadap kadar gula reduksi, kandungan total fenol, rendemen, serta warna berupa nilai kecerahan (L*), nilai kemerahan (a*), dan nilai kekuningan (b*) tepung pisang mentah. Adapun umur simpan setelah panen dalam kisaran 0-4 hari tidak berpengaruh nyata terhadap kadar air dan kadar pati tepung pisang mentah. Hasil analisa perlakuan terbaik dengan metode Multiple Attribute didapatkan bahwa perlakuan terbaik dimiliki oleh tepung pisang mentah dengan umur simpan buah pisang 4 hari setelah panen. Karakteristik tepung pisang mentah yang berasal dari buah pisang umur simpan 4 hari setelah panen yaitu kadar air 5,44% (bb); kadar pati 39,73%; kadar gula reduksi 0,65%; kandungan total fenol 73,03 mg GAE/100 g; rendemen 40,89%; nilai kecerahan (L*) 85,85; nilai kemerahan (a*) 0,60; dan tingkat kekuningan (b*) 24,90.
English Abstract
Banana flours are generally made from unripe banana. Howerver, the production capacity is not proportional to the amount of banana production, so there is a delay in processing. The aims of the present study were to investigate the effect of Candi banana post-harvest shelf life on the characteristics of unripe banana as raw material of unripe banana flour and the characteristics of unripe banana flour and to determine the post-harvest shelf life that has the best characteristics of unripe banana flour. The experimental design used was a Randomized Group Design with a single factor namely: post-harvest shelf life. The experiment consist of 2 steps. Experiment 1 is determination of banana post-harvest shelf life, that obtained of 5 levels post-harvest shelf life: 0,1,2,3 and 4 day(s) after havested. Experiment 2 is production of unripe banana flour based on experiment 1. In experiment 2 was conducted of raw material observation such as moisture content, starch content and total phenolic content and also unripe banana flour observation such as moisture content, starch content, reducing sugar content, total phenolic content, yield and colour. The result of this study was analyzed by using ANOVA (Analysis of Variance) and posthoc test by using LSD (Least Signifficant Difference). Multiple Attribute method was used to select the best treatment. The result showed that differences in post-harvest shelf life within the range of 0-4 days significantly affected (p<0,05) moisture content, starch content, and total phenolic content on banana (raw material) and also significantly affected (p<0,05) reducing sugar content, total phenolic content, yield and colour by means of lightness (L*), redness (a*), and yellowness (b*) on unripe banana flour. Whereas, post-harvest shelf life within 0-4 days did not significantly affect moisture content and starch content on unripe banana flour. The treatment of post-harvest shelf life that has the best characteristic of unripe banana flour was obtained from banana fruits at 4 days after harvested. The physicochemical characteristics of unripe banana flour were as follows: moisture content of 5,44% (wb); total starch content of 39,73%; reducing sugar of 0,65%; total phenolic content of 73,03 mg GAE/100 g; yield of 40,89%; Lightness (L*) of 85,85; redness (a*) of 0,60; and yellowness (b*) of 24,90.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/110/051802949 |
| Uncontrolled Keywords: | pisang candi, tepung pisang mentah, umur simpan setelah panen / Candi banana, day(s) after harvested, unripe banana flour |
| Subjects: | 600 Technology (Applied sciences) > 634 Orchards, fruits, forestry > 634.7 Berries and herbaceous tropical and subtropical fruits > 634.77 Herbaceous tropical and subtropical fruits > 634.772 Bananas |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 07 Oct 2019 01:34 |
| Last Modified: | 30 Jun 2022 06:29 |
| URI: | http://repository.ub.ac.id/id/eprint/165390 |
![[thumbnail of Rani Puspitasari.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Rani Puspitasari.pdf Download (4MB) |
Actions (login required)
 |
View Item |