Pengaruh Substitusi Tepung Ubi Ungu (Ipomoea Batatas) Dan Jenis Cairan Terhadap Preferensi Dan Sifat Fisikokimia Makanan Tradisional Pudak

kholisah, anisatul (2019) Pengaruh Substitusi Tepung Ubi Ungu (Ipomoea Batatas) Dan Jenis Cairan Terhadap Preferensi Dan Sifat Fisikokimia Makanan Tradisional Pudak. Sarjana thesis, Universitas Brawijaya.

Abstract

Varian rasa dari pudak masih terbatas yaitu original, pandan, dan gula merah sehingga perlu dilakukan proses diversifikasi produk. Salah satunya adalah melakukan substitusi pada bahan utamanya dengan menggunakan tepung ubi ungu. Selain itu, jenis cairan yang biasa digunakan adalah santan. Konsumsi santan yang berlebihan dalam jangka waktu yang panjang bisa meningkatkan risiko obesitas. Alternatif lainnya yaitu sari kedelai yang memiliki nilai gizi yang tinggi. Tujuan penelitian ini adalah untuk mengetahui perbandingan substitusi antara tepung beras dan tepung ubi ungu serta jenis cairan yang tepat agar dapat menghasilkan kualitas pudak terbaik yang dapat diterima oleh konsumen serta mengetahui sifat fisikokimianya. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok yang disusun secara faktorial dengan 2 faktor, faktor I yaitu konsentrasi penambahan tepung ubi ungu (0%, 30%, 50%, dan 70% dari total tepung beras) dan faktor II jenis cairan (santan dan sari kedelai) dan masingmasing perlakuan diulang sebanyak 3 kali. Hasil penelitian dianalisis dengan ragam ANOVA (Analysis of Variance), apabila hasilnya menunjukkan beda nyata pada interaksi kedua perlakuan dilanjutkan dengan uji lanjut DMRT (Duncan’s Multiple Range Test) level signifikansi 5% dan uji lanjut untuk setiap faktor dilakukan dengan uji lanjut BNJ (Beda Nyata Jujur) level signifikansi 5%. Berdasarkan hasil penelitian, jenis cairan berpengaruh nyata pada kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, antosianin, tekstur, warna tingkat kekuningan namun tidak berpengaruh nyata terhadap tingkat kecerahan dan tingkat kemerahan. Konsentrasi penambahan tepung ubi ungu dari total tepung beras memberikan pengaruh nyata terhadap kadar abu, kadar lemak, kadar protein, antosianin, tekstur, warna (L,a*,b*) tetapi tidak berpengaruh nyata pada kadar air dan karbohidrat. Interaksi antara konsentrasi penambahan tepung ubi ungu dan jenis cairan berpengaruh nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, antosianin, tekstur, dan warna (L,a*,b*). Dari hasil uji organoleptik, kualitas pudak yang diterima oleh konsumen adalah dengan penambahan konsentrasi 70% tepung ubi ungu dari total tepung beras dengan menggunakan jenis cairan sari kedelai.

English Abstract

The variants of the taste from the “Pudak” are still limited. So need a product diversification process. The one way is to substitute the main ingredient "Purple Sweet Potato flour". In addition, the type of liquid used is coconut milk. However, excessive consumption of coconut milk in long periods can increase the risk of obesity. The purpose of this study was to determine the ratio of substitution between rice flour and purple sweet potato flour and the type of liquid that it can produce the good quality of pudak that can be accepted by consumers and knowing the physico-chemical character. The experimental method used was a randomized block design was factorially arranged with 2 factors, Factor I was the concentration of addition of purple sweet potato flour (0%, 30%, 50%, and 70% of total rice flour) and factor II type of liquid (coconut milk and soybean extract) and each treatment was repeated three times. The results were analyzed with a variety of ANOVA (Analysis of Variants), the results show a significant difference in the interaction of the two treatments with followed by DMRT (Duncan’s Multiple Range Test) the significance level is 5% and Further testing for each factor was carried out by a further test of the HSD (Honestly Significance Difference) level of significance of 5% Based on the results , the type of liquid has a significant effect on water content, Ash content, fat content, protein content, carbohydrate content, anthocyanin, texture, and yellowish level But there are no effect on brightness and redness. The concentration of adding purple sweet potato flour from the rice flour has a significant effect on ash content, fat content, protein content, anthocyanin, texture, colour (L,a*,b*) but no real effect on water content and carbohydrate. The interaction between the concentration of purple sweet potato flour and the type of liquid having a real effect on water content, ash content, fat content, protein content, carbohydrate content, anthocyanin, texture, and colour (L, a *, b *). From the results of the organoleptic test, the quality of the pudak which received by consumers was by adding 70% concentration of purple sweet potato flour from the total rice flour with using a type of soy juice liquid

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/636/052002512
Uncontrolled Keywords:	Pudak, Ubi Ungu, Jenis Cairan, : Pudak, Purple Sweet Potato Flour, Type of Liquid
Subjects:	600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Nur Cholis
Date Deposited:	08 Sep 2020 08:19
Last Modified:	08 Sep 2020 08:19
URI:	http://repository.ub.ac.id/id/eprint/181613

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