Dewi, Puspita Indra (2019) Pembuatan Pewarna Bubuk Hitam dari Abu Merang dan Aplikasinya pada Produk Tapioca Pearl. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui penambahan filler maltodekstrin, modified starch, dan xanthan gum dengan tingkat konsentrasi 1%, 3% dan 5% terhadap pewarna bubuk abu merang dan pengaruh penambahan pewarna abu merang bubuk dengan tingkat konsentrasi 5%, 7,5%, 10%, dan 12,5% pada produk tapioca pearl. Penelitian dilakukan menggunakan rancangan acak kelompok nested dengan uji lanjut DMRT 5% untuk pewarna abu merang bubuk dan rancangan acak kelompok satu faktor dengan uji lanjut BNT 5% untuk produk tapioca pearl. Pemilihan pewarna abu merang bubuk dan produk tapioca pearl terbaik dilakukan menggunakan multiple attribute zeleny. Hasil penelitian didapatkan filler yang sesuai untuk pewarna abu merang bubuk adalah maltodekstrin konsentrasi 5% dimana pewarna mampu larut dengan baik dalam pelarut. Penambahan pewarna abu merang bubuk pada tapioca pearl terbaik pada penambahan pewarna 5% dimana produk masih kenyal dan berwarna gelap sempurna. Berdasarkan analisa kimia pada tapioca pearl terbaik, produk mengandung air 30,55%, abu 0,68%, lemak 0,02%, protein 0,29% dan karbohidrat 65,76%.
English Abstract
The aim of this research is to determine the addition of maltodextrin, modified starch, and xanthan gum with concentration level 1%, 3% and 5% as fillers on black powdered carbonized rice straw colorants and the effect of adding it with concentration level of 5%, 7.5%, 10 %, and 12.5% in tapioca pearl. The research was carried out using a nested group randomized design with a 5% DMRT test for black powdered carbonized rice straw colorants and one-factor randomized design with a 5% BNT test for tapioca pearl products. Selection of the best-powdered colorants and tapioca pearl products is using multiple attributes, Zeleny. The results showed that the appropriate filler for black powdered carbonized rice straw colorants is maltodextrin with a 5% concentration where the colorants can dissolve well in the solvent. The best treatment of adding the colorants to tapioca pearl is on 5% concentration where the product is still chewy and has a perfect dark color. Based on the chemical analysis on the best tapioca pearl, the product contains 30.55% water, 0.68% ash, 0.02% fat, 0.29% protein and 65.76% carbohydrate.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/490/052002357 |
| Uncontrolled Keywords: | Abu merang, filler, pewarna bubuk, tapioca pearl-Filler, powdered colorants, Rice straw, tapioca pearl |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:38 |
| Last Modified: | 10 Aug 2020 07:38 |
| URI: | http://repository.ub.ac.id/id/eprint/179926 |
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