Fithraka, Rayhan Ero Harninditya (2019) Pengaruh Penambahan Konsentrasi Gliserol Terhadap Sifat Fisik Dan Kimia Edible Paper Tepung Uwi Putih (Dioscorea Alata L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Uwi Putih (Dioscorea alata L.) adalah umbi-umbian dengan produksi terbanyak keeempat setelah kentang, ubi kayu dan ubi jalar. Uwi Putih bisa diolah menjadi tepung lalu diolah menjadi edible paper, yaitu pembungkus makanan yang langsung dimakan setelah diolah. Tujuan penelitian adalah mengetahui pengaruh gliserol terhadap sifat fisik dan kimia edible paper. Metode penelitian adalah RAK 1 faktor, penambahan gliserol dengan konsentrasi 2,4,6,8 dan 10% (b/b) tepung dan diulang 4 kali. Analisis menggunakan ANOVA dan uji lanjut BNT pada Minitab 17, kemudian uji perlakuan terbaik dengan metode Multiple Attributes. Konsentrasi gliserol berpengaruh nyata terhadap sifat kimia dan fisik edible paper uwi putih, semakin tinggi konsentrasi gliserol maka semakin tinggi kadar air, elongasi, transmisi uap air dan rehidrasi edible paper, sedangkan kuat tarik semakin menurun. Perlakuan terbaik pada penambahan gliserol 8% (b/b) tepung uwi dengan rincian kadar air 13,38%, kuat tarik 0,8 N/cm2, elongasi 5,35%, rehidrasi 211,19%, transmisi uap air 0,3 g/jam cm2.
English Abstract
Water Yam (Dioscorea alata L.) is tuber with the fourth largest production after potato, cassava and sweet potato. Water Yam can be processed into flour then processed into edible paper that used as primary wrap for food that will be eaten immediately. The purpose is to know the effect of glycerol towards edible paper physics and chemical characteristic. This research use a random group design, with the addition of glycerol in 5 level concentration, 2, 4, 6, 8, and 10 % (b/b) of water yam flour as factor, repeated 4 times. Data were analyzed by ANOVA, further test with LSD with 95% confident level. Multiple Attributes method is used to select the best treatment. The higher addition of glycerol, the higher moisture content, elongation, water vapor transmission rate and rehydration of edible paper, but the lower tensile strength of edible paper. Water yam edible paper with addition of 8% (b/b) glycerol concentration has the best chemical and physical characteristics, moisture content 13,38%, tensile strength 0,8 N/cm2, elongation 5,35%, rehydration 211,19%, water vapor transmission rate 0,3 g/jam cm2.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/478/052002458 |
| Uncontrolled Keywords: | Edibel Paper, Gliserol, Sifat Fisik, Sifat Kimia, Uwi Putih-Chemical Characteristic, Edible paper, Glycerol, Physical Characteristic, Water yam |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Ilmu Administrasi > Ilmu Administrasi Publik / Negara |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:06 |
| Last Modified: | 14 Aug 2020 05:54 |
| URI: | http://repository.ub.ac.id/id/eprint/179968 |
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