Lorenzsa, Cornelia Sertha (2019) Pengaruh Proses Sonikasi Terhadap Sifat Fisik Pewarna Abu Merang Cair dan Aplikasinya Pada Produk Mi Sagu. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan produsen padi terbesar ke-3 setelah China dan India, namun pemanfaatan merang sebagai limbah hasil samping panen masih belum optimal. Salah satu potensi pemanfaatan merang yakni sebagai pewarna hitam alami. Pembuatan pewarna abu merang cair merupakan salah satu alternatif mengatasi kelemahan dari pembuatan abu merang metode perendaman. Metode sonikasi diharapkan dapat meningkatkan stabilitas suspensi pewarna abu merang cair melalui pemecahan partikel bahan. Pengaplikasian pewarna abu merang cair pada produk mi sagu merupakan salah satu upaya untuk semakin mempopulerkan mi sagu kepada masyarakat yang dinilai turut berkontribusi terhadap pilihan produk pangan fungsional. Penelitian ini bertujuan mengetahui pengaruh lama waktu sonikasi dan rasio bahan terhadap sifat fisik pewarna abu merang cair serta pengaruh penambahan konsentrasi pewarna terhadap karakteristik akhir produk mi sagu. Metode pada pembuatan pewarna abu merang cair yakni Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor: Faktor 1 adalah lama waktu sonikasi (60 menit, 90 menit, 120 menit) dan faktor 2 adalah rasio abu merang : gliserol (10:90, 20:80, 30:70) sedangkan metode pada aplikasi pewarna untuk produk mi sagu yakni Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu konsentrasi penambahan pewarna abu merang terbaik (0%; 0,5%; 1%; 1,5%). Data yang diperoleh dianalisa dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) apabila terdapat interaksi dengan selang kepercayaan 95%. Pemilihan perlakuan terbaik dilakukan dengan metode Multiple Attribute. Lama waktu sonikasi berpengaruh nyata (α = 0,05) terhadap ukuran partikel D10, persentase pengendapan dan nilai kecerahan (L*), namun tidak berpengaruh nyata terhadap ukuran partikel (D50 dan D90), nilai kemerahan (a*), nilai kekuningan (b*) serta pH. Rasio abu merang : gliserol berpengaruh nyata (α = 0,05) terhadap ukuran partikel D10 dan D50, persentase pengendapan, nilai kecerahan (L*) dan pH, namun tidak berpengaruh nyata terhadap ukuran partikel D90, nilai kemerahan (a*) dan nilai kekuningan (b*). Interaksi antara lama waktu sonikasi dan rasio abu merang : gliserol berpengaruh nyata (α = 0,05) terhadap persentase pengendapan dan nilai kecerahan (L*). Perlakuan terbaik pewarna abu merang cair adalah perlakuan dengan lama waktu sonikasi 120 menit (L3) dan rasio abu merang : gliserol sebesar 30:70 (R3). Konsentrasi penambahan pewarna abu merang cair terbaik pada mi sagu berpengaruh nyata (α = 0,05) terhadap semua parameter fisik yakni cooking loss, cooking time, elongasi, nilai kecerahan (L*), nilai kemerahan (a*), dan nilai kekuningan (b*). Mi sagu hasil perlakuan terbaik memiliki kadar air 13,2%; kadar abu 0,31%; kadar protein 0,22%; kadar lemak 0,04%; dan kadar karbohidrat (by difference) 85,76%. Informasi nilai gizi mi sagu dengan takaran saji 70 g memiliki energi total 240 Kkal dengan kandungan gizi (dalam % AKG) yakni total karbohidrat 18%
English Abstract
Indonesia is the 3rd largest rice producer after China and India, but the utilization of rice straw as a side-by-side waste is not optimal. One of the potential uses of rice straw is as a natural black colorant. The making of liquid carbonized rice straw colorant is an alternative to overcome the disadvantages of making rice straw colorant from immersion method. The sonication method is expected to be able to increase the stability of liquid carbonized rice straw colorant through the breakdown of material particles. The application of liquid carbonized rice straw colorant to sago noodle products is one of the efforts to popularize sago noodles to the people who are considered to contribute the functional food’s choices products. The purpose of this research is to determine the effect of sonication process towards the physical properties of liquid carbonized rice straw colorant and its application to the final characteristics of sago noodle product. Randomized Block Design (RBD) with 2 factors was used in this research, there were the duration of sonication process (60 minutes, 90 minutes, 120 minutes) and the ratio of carbonized rice straw : glycerol (10:90, 20:80, 30:70) while Randomized Block Design (RBD) with 1 factor was used for the colorant application to sago noodles product, there was the concentration level of the best liquid carbonized rice straw colorant addition (0%; 0,5%, 1%;1,5%). The data obtained was analyzed by ANOVA (Analysis of Variance) and continued by LSD (Least Significance Different) or DMRT (Duncan's Multiple Range Test) with 95% confidence interval. Best treatment of analysis is done by the Multiple Attribute method. The duration of sonication has a significant effect (α = 0.05) on particle size D10, precipitation percentage and brightness value (L*), but has no significant effect on particle size (D50 and D90), reddish value (a*), yellowish value (b*) and pH. The carbonized rice straw : glycerol ratio has a significant effect (α = 0.05) on particle size D10 and D50, precipitation percentage, brightness value (L *) and pH, but has no significant effect on D90 particle size, reddish value (a*) and yellowish value (b*). The interaction between the duration of sonication and carbonized rice straw : glycerol ratio had a significant effect (α = 0.05) on precipitation percentage and brightness value (L*). The best treatment of liquid carbonized rice straw colorant is 120 minutes of sonication treatment (L3) and 30:70 carbonized rice straw : glycerol ratio (R3). The concentration of the best liquid carbonized rice straw colorant addition to the sago noodles has a significant effect (α = 0.05) on all physical parameters like cooking loss, cooking time, elongation, brightness value (L*), reddish value (a*), and yellowish value (b*). The best treatment for sago noodles has a 13,2% water content; 0.31% ash content; 0.22% protein content; 0.04% fat content; and 85,76% carbohydrate (by difference method). Information of the nutritional value of sago noodles with a 70 g serving dose of has a total 240 Kcal energy with nutrient content (in %AKG) which is a 18% of total carbohydrate.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/597/052002695 |
| Uncontrolled Keywords: | Mi Sagu, Sifat Fisik, Sonikasi, Pewarna abu merang cair-Sago Noodles, Physical Properties, Sonication, Liquid Carbonized Rice Straw Colorant |
| 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 07:08 |
| Last Modified: | 10 Aug 2020 07:08 |
| URI: | http://repository.ub.ac.id/id/eprint/180188 |
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