Toha, Sherly Marliaty (2019) Pengaruh Penambahan Tepung Ubi Jalar Ungu (Ipomea batatas L. Poir) dan Konsentrasi CMC (Carboxymethyl Cellulose) Terhadap Karakteristik Fisikokimia dan Organoleptik Mutiara Tapioka. Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar ungu (Ipomoea batatas L. Poir) mengandung karbohidrat, serat, vitamin, mineral dan antosianin yang memiliki manfaat bagi kesehatan. Antosianin memiliki sifat fungsional sebagai antioksidan, antihiperglikemik, antiinflamatori, dan antikarsinogenik. Mutiara tapioka terbuat dari Tapioka. Sehingga, untuk menambah nilai fungsional dalam produk mutiara tapioka, perlu ditambahkan bahan lain, salah satunya tepung ubi jalar ungu. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ubi jalar ungu dan CMC (Carboxymethyl Cellulose) terhadap karakteristik fisikokimia dan organoleptik mutiara tapioka. Penelitian ini disusun secara faktorial yang dirancang dengan Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor, faktor I yaitu proporsi Tapioka dan tepung ubi jalar ungu yang tediri dari 3 level (90:10, 80:20 , 70:30) dan faktor II yaitu konsentrasi CMC yang terdiri dari 2 level (0,5%; 0,75%). Setiap perlakuan dilakukan pengulangan sebanyak 3 kali, sehingga didapatkan 18 satuan percobaan. Analisa data dilakukan dengan metode ANOVA (Analysis of Variance) dan dilakukan uji lanjut dengan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 95%. Analisa terbaik mutiara tapioka menggunakan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan bahwa erlakuan proporsi Tapioka dan tepung ubi jalar ungu berpengaruh nyata (α = 0,05) terhadap parameter uji kadar air, antosianin, hardness, springiness, gumminess, chewiness, cooking loss, cooking time, warna (L atau kecerahan, a atau kemerahan, b atau kekuningan). Perlakuan konsentrasi CMC berpengaruh nyata (α = 0,05) terhadap parameter uji gumminess, chewiness, dan cooking time. Perlakuan terbaik diperoleh pada mutiara tapioka dengan perlakuan proporsi Tapioka dan tepung ubi jalar ungu 70:30 dan konsentrasi CMC 0,75% berdasarkan karakteristik fisikokimia dan organoleptik. Karakteristik mutiara tapioka perlakuan terbaik yaitu kadar air 66,17%, antosianin 0,23 mg/100g, kekerasan 170,7 g, elastisitas 0,96, kelengketan 189,5 g, daya kunyah 217,9, kecerahan (L) 27,06, kemerahan (a) 2,6, kekuningan (b) 3,0, cooking time 10,13 menit, cooking loss 0,56%, parameter warna 3,91, parameter rasa 3,26, parameter tekstur 4,23, dan parameter keseluruhan 3,76.
English Abstract
Purple sweet potato (Ipomoea batatas L. Poir) contains anthocyanins that is good for health. Anthocyanin provides physiological function such as antioxidant, antihyperglicemic, antiinflamatory, and anticarsinogenic. Tapioca pearls is made from tapioca flour. To increase functional value of tapioca pearls, it is necessary to add some bioactive compounds such as purple sweet potato flour. The purpose of the researdh was to know the effect of addition purple sweet potato flours and CMC on physico-chemical and organoleptic of tapioca pearls. This research used Factorial Randomized Block Design method with two factor. The first factor was ratio of tapioca flour and purple sweet potato flour consisting of 3 levels (90:10, 80:20, 70:30) and second factor was CMC consentration consisting 2 levels (0.5%, 0.75%). The combination of two factors and three replications of each treatment was 18 units treatment. The data obtained were analyzed by ANOVA (Analysis of Variance) and continued by LSD (Least Significant Different) with 95% confidence interval. The best treatment analysis of tapioca pearls were optained by Zeleny Multiple Attribute method. Proportion of tapioca flour and sweet purple potato flour showed significant effect (α = 0.05) on moisture content, hardness, springiness, gumminess, chewiness, cooking loss, cooking time, brightness (L*), redness(a*), yellowish (b*). CMC consentration showed significant effect (α = 0.05) on gumminess, chewiness, and cooking time. The best treatment was obtained on the tapioca pearls with the treatment of tapioca flour and purple sweet potato proportion 70:30 and CMC consentration 0.75% based on physicochemistry and organoleptic parameter. The product has moisture 66.17%, antocianins 0.230 mg/100g, hardness 170.7 g, springiness 0.96, gumminess 189.5 g, chewiness 217.9, brightness (L*) 27.06, redness (a*) 2.6, yelowish (b*) 3.0, cooking time 10.13 minute, cooking loss 0.56%, color parameter 3.91, flavor parameter 3.26, texture parameter 4.23, and all content parameters 3.76.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/578/052002684 |
| Uncontrolled Keywords: | CMC, mutiara tapioka, tepung ubi jalar ungu-CMC, tapioca pearls, purple sweet potato |
| 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: | 05 Aug 2020 08:11 |
| Last Modified: | 14 Aug 2020 06:03 |
| URI: | http://repository.ub.ac.id/id/eprint/180203 |
Actions (login required)
 |
View Item |