Magfiroh, Mufidhatul (2021) Pendugaan Masa Simpan Tepung Beras Ketan Hitam (Oryza sativa Linn. var. Glutinosa) Berkemasan Plastik Polypropylene Berdasarkan Pendekatan Model Kadar Air Kritis dengan Variasi Lama Perendaman. Sarjana thesis, Universitas Brawijaya.
Abstract
Beras ketan hitam merupakan komoditi yang yang sangat potensial sebagai sumber karbohidrat, antioksidan, senyawa bioaktif, dan serat yang penting bagi kesehatan. Salah satu sifat bahan pangan adalah cepatnya proses perusakan, maka dari itu untuk memperpanjang masa simpan dari beras ketan hitam dilakukanlah penepungan. Tepung beras ketan hitam berasal dari beras ketan hitam yang digiling menggunakan mesin penggiling tipe Hammer Mill. Proses pembuatan tepung ketan ini dilakukan dengan metode penepungan basah yaitu dengan perendaman. Perendaman yang digunakan dalam penelitian ini adalah 0 jam, 1 jam, 3 jam dan 5 jam. Tepung yang melalui proses perendaman dan tanpa melalui proses perendaman memiliki kadar air berbeda yang selanjutnya akan mempengaruhi masa simpan dari tepung tersebut. Salah satu metode pendugaan masa simpan adalah metode ASLT dengan pendekatan kadar air kritis. Metode ini dilakukan dengan 3 tahapan yang berupa penentuan kadar air kritis, kadar air kesetimbangan dan plot kurva ISA. Data pengamatan pendugaan masa simpan dianalisis menggunakan Rancangan Acak Kelompok (RAK) dengan α 5% dan diolah menggunakan SPSS guna mengetahui pengaruh perlakuan perendaman terhadap masa simpan tepung ketan hitam. Hasil penelitian menunjukkan bahwa perendaman berpengaruh nyata terhadap umur simpan tepung ketan hitam, tepung dengan perendaman 0 jam, 1 jam, 3 jam, dan 5 jam memiliki masa simpan berturut-turut sebesar 10.68 bulan, 9.67 bulan, 7.48 bulan dan 5.25 bulan.
English Abstract
Black sticky rice is a commodity with great potential as a source of carbohydrates, antioxidants, bioactive compounds, and fiber which are important for health. One of the properties of foodstuffs is the speed of the destruction process, therefore to extend the shelf life of black glutinous rice flour is carried out. Black sticky rice flour it derives from black sticky rice that is milled using a Hammer Mill type grinding machine. The process of making glutinous flour is done by wet flocking method that is by dipping. The dipping used in this research was 0 hours, 1 hour, 3 hours and 5 hours. Flour that goes through the dipping process and without going through the dipping process has a different moisture content which will further affect the shelf life of the flour. One method of estimating shelf life is the ASLT of critical moisture sorption. This method was chosen because flour has properties that are sensitive to changes in moisture content. This method is carried out in 3 stages, namely determining the critical moisture content, determining the equilibrium moisture content and plotting the ISA curve. The observational data on the estimation of shelf life were analyzed using a one-factor Randomized Block Design (RAK) with 5%. Furthermore, the data is processed using SPSS to determine the effect of the dipping treatment on the shelf life of black sticky rice flour. The results of research showed that the dipping had a noticeable effect on the shelf life of black sticky rice flour, flour with dipping 0 hours, 1 hour, 3 hours, and 5 hours had consecutive shelf life of 10.68 months, 9.67 months, 7.48 months and 5.25 months.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100150 |
| Uncontrolled Keywords: | ASLT, Masa simpan, Pendekatan Kadar Air Kritis, Perendaman, Tepung Ketan Hitam,ASLT, Black Sticky Rice Flour, Critical moisture sorption, Dipping, Shelf life |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Nov 2021 02:22 |
| Last Modified: | 22 Feb 2022 06:56 |
| URI: | http://repository.ub.ac.id/id/eprint/186364 |
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Text (DALAM MASA EMBARGO)
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