Arizona, Dwi Riza (2019) Pengaruh Waktu Perendaman Abu Merang Padi Terhadap Kualitas Mie Basah. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie basah pembuatannya perlu ditambahkan air khi untuk memperbaiki sifat-sifat fisikokimia mie basah, akan tetapi penggunaan air khi memberikan dampak negatif bagi kesehatan. Perlu dilakukan inovasi untuk mengganti air khi yaitu dengan menggunakan air rendaman abu merang padi. Penelitian dilakukan dengan metode Rancangan Acak Lengkap satu faktor. Faktor yang diteliti yaitu waktu perendaman abu merang yang terdiri dari 0 jam, 6 jam, 12 jam, 24 jam, 36 jam, dan 48 jam. Data dianalisa dengan ANOVA α=0,05. Jika terdapat perbedaan dilanjutkan dengan uji BNT. Produk dianalisa fisik (warna, elastisitas, daya putus, cooking loss, cooking time, rasio pengembangan, daya serap air, dan pH). Kandungan kalsium tertinggi pada waktu perendaman 48 jam 0,0526 mg/g. Kandungan kalium tertinggi pada waktu perendaman 48 jam 9,0004 mg/g sedangkan kadar natrium tertinggi pada waktu perendaman 48 jam 0,1056 mg/g. Waktu perendaman abu merang berpengaruh nyata terhadap daya putus, cooking loss, daya serap air mie basah dan kekuningan (b*) air rendaman.
English Abstract
Generally, to produce wet noodles kansui water or khi water needs to be added in order to improve the physicochemical properties, but the use of khi water has a negative impact for health. For this reason, it is necessary to innovate to replace khi water by using rice straws’s ash water. The study was conducted by using a Completely Randomized Design method by one factor. The factor studied was the length of soaking of rice straw’s ash which is consisted of 0 hour, 6 hours, 12 hours, 24 hours, 36 hours, and 48 hours. The observation data was analyzed by ANOVA α = 0.05. If there were any differences, then it would be proceed with the BNT test. The product was analyzed physically (color, elasticity, breaking power, cooking loss, cooking time, development ratio, water absorption, and pH), The results showed that the immersion of rice straw’s ash water contained calcium, potassium and sodium which are different for each length of immersion. The highest calcium contains in the immersion 48 hours 0.0526 mg/g. The highest potassium contains at immersion time is 48 hours 9,0004 mg/g, while the highest sodium level at immersion 48 hours 0.1056 mg/g. The immersion time significantly affects breaking power, cooking loss, water absorption, and yellow (b *) immersion water.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/464/052002444 |
| Uncontrolled Keywords: | Abu Merang, Mie Basah, Mineral, Waktu Perendaman-Rice Straw’s Ash, Wet Noodles, Immersed Length, Minerals |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:40 |
| Last Modified: | 10 Aug 2020 07:40 |
| URI: | http://repository.ub.ac.id/id/eprint/179892 |
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