Optimasi Perlakuan Alkohol - Basa Terhadap Kelarutan Pati Ubi Kayu (Manihot Esculenta) Menggunakan Response Surface Methodology

Az Zahra, Fathimah (2018) Optimasi Perlakuan Alkohol - Basa Terhadap Kelarutan Pati Ubi Kayu (Manihot Esculenta) Menggunakan Response Surface Methodology. Sarjana thesis, Universitas Brawijaya.

Abstract

Ubi kayu (Manihot esculenta) merupakan hasil pertanian umbi-umbian yang tersebar di 34 provinsi di Indonesia dengan jumlah produksi yang sangat besar. Ubi kayu dapat diesktrak patinya menjadi pati ubi kayu yang dimanfaatkan pada industri pangan dan non pangan. Namun pati dalam bentuk alami memiliki beberapa kelemahan yaitu diantaranya jika dimasak pati membutuhkan waktu yang lama hingga butuh energi yang tinggi, tidak membengkak/swelling atau larut dalam air pada suhu kamar sehingga memerlukan proses pemanasan optimal dengan suhu dan waktu tertentu. Metode modifikasi yang dapat meningkatkan kelarutan pati yaitu metode alkohol-basa merupakan salah satu metode modifikasi fisik dengan keunggulan murah, sederhana dan mudah dilakukan. Perlakuan alkohol basa pada pati mampu menghasilkan pati yang mudah larut dalam air atau disebut Granular Cold Water Solubility (GCWS). Tujuan dari penelitian ini adalah menentukan perlakuan alkohol - basa optimum terhadap peningkatan kelarutan untuk menghasilkan pati ubi kayu GCWS. Penelitian dilakukan menggunakan Response Surface Methodology (RSM) dengan rancangan Central Composite Design (CCD) pada aplikasi program Design Expert 7.1.5. Faktor yang digunakan yaitu volume NaOH dan konsentrasi etanol dengan respon yang dianalisis yaitu kelarutan, kekeruhan dan daya serap air. Hasil optimum diverifikasi sebanyak 3 kali dan dikarakterisasi dengan pati ubi kayu alami. Hasil yang didapatkan menunjukkan kondisi optimum volume NaOH dan konsentrasi etanol yang disarankan oleh program Design Expert 7.1.5 yaitu 72 ml dan 40% dengan prediksi hasil kelarutan sebesar 57,39% ± 0,04, kekeruhan sebesar 673,86 NTU ± 0,8 dan daya serap air sebesar 25,64 g air/ g ± 0,07. Hasil verifikasi menunjukkan jumlah NaOH dan konsentrasi etanol pada kondisi optimum mempunyai nilai kelarutan sebesar 56,41% ± 5,36, kekeruhan sebesar 622,67 NTU ±34,5 dan daya serap air sebesar 20,86 g air/ g± 4,34. Hasil verifikasi telah sesuai dengan prediksi yang ditunjukkan dengan nilai p-value lebih dari 5% untuk respon kelarutan, kekeruhan dan daya serap air pada uji paired t-test. Hasil analisis Paired T-Test menunjukkan bahwa sifak fisik pati ubi kayu modifikasi alkohol basa hasil optimasi memberikan perbedaan yang signifikan dengan pati ubi kayu alami pada nilai kelarutan, kekeruhan dan daya serap air.

English Abstract

Cassava (Manihot esculenta) is the product of agriculture which are spread around 34 provinces in Indonesia with a very large amount of production. Cassava can be extracted into cassava starch which is used in food and nonfood industries. However, starch in its natural form has several disadvantages, such as, it takes a long time and requires high energy to cook, does not swell or dissolve in water at room temperature, so it requires an optimal heating process with a certain temperature and time. Modification method that can improve starch solubility is alcoholic-alkaline method. It is one of physical modification method which provides some advantages such as less in cost, simple and easy to do. The alcoholic-alkaline treatment which is able to produce starch that can soluble in water, is called Granular Cold Water Soluble (GCWS). The purpose of this study was to determine the optimum alcoholic – alkaline treatment to increase the solubility in producing GCWS cassava starch. The study was conducted using Response Surface Methodology (RSM) with the Central Composite Design (CCD) in Design Expert program 7.1.5. The factors used were the volume of NaOH and the concentration of ethanol while the analysis responses used were solubility, turbidity and water absorption capacity. The optimum results were verified 3 times and characterized by natural cassava starch. The results obtained indicate that the optimum condition of NaOH volume and ethanol concentration suggested by the Design Expert 7.1.5 program were 72 ml and 40% with a predicted solubility of 57.39% ± 0.04, turbidity of 673.86 NTU ± 0.8 and water absorption capacity of 25.64 g water / g ± 0.07. The verification results showed that the amount of NaOH and ethanol concentration at optimum conditions had a solubility value of 56.41% ± 5.36, turbidity of 622.67 NTU ± 34.5 and water absorption capacity of 20.86 g water / g ± 4.34 . The verification results were in accordance with the predictions indicated by the p-value of more than 5% for the response of solubility, turbidity and water absorption in the paired t-test. Paired T-Test analysis results showed that the physical characteristic of cassava starch which already modified with alkaline alcohol modification gave a significant difference with natural cassava starch on the value of solubility, turbidity and water absorption capacity.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/542/051810885
Uncontrolled Keywords: Alkohol-Basa, Pati Ubi Kayu GCWS, Response Surface Methodology / Alcoholic - Alkaline, Cassava Starch, Response Surface Methodology
Subjects: 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.6 Dilleniidae > 583.69 Euphorbiales
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Endang Susworini
Date Deposited: 09 Oct 2019 02:33
Last Modified: 01 Jul 2022 07:49
URI: http://repository.ub.ac.id/id/eprint/166049
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