Manziliyah, Dini Li’izzah and Prof. Dr. Ir. Harijono,, M. App. Sc. (2022) Pengaruh Metode Penyangraian Terhadap Karakteristik Residu Ekstraksi Hidrokoloid Tepung Biji Asam Jawa (Tamarindus Indica, L.) Berbeda Asal Dan Potensi Pemanfaatannya Untuk Campuran Isi Onde-Onde Kacang Hijau. Sarjana thesis, Universitas Brawijaya.
Abstract
Biji asam merupakan hasil samping dari buah asam yang banyak di temukan di Kabupaten Gresik dan Provinsi Nusa Tenggara Timur yang dikenal sebagai salah satu produsen di Indonesia. Proses penyangraian pada biji asam termasuk salah satu perlakuan pre-teatment yang digunakan untuk memudahkan pengupasan kulit (testa) pada biji. Penentuan suhu dan waktu penyangraian dibutuhkan untuk mendapatkan karakteristik tamarind kernel powder (TKP) dengan kualitas yang diinginkan. Salah satu bentuk pemanfaatan biji asam jawa salah satunya adalah mengekstrak polisakarida larut air (PLA), tetapi RPE (Residu Padat Ekstraksi) sebagai hasil samping ekstraksi PLA masih belum pernah dimanfaatkan dan sampai saat ini belum diketahui potensinya karena belum pernah ada penelitian sebelumnya. RPE diduga memiliki kandungan nutrisi yang tinggi karbohidrat dan protein serta rendah lemak. Penelitian ini bertujuan untuk membandingkan pengaruh asal biji asam serta suhu dan lama penyangraian terhadap karakteristik RPE. Informasi yang diperoleh diharapkan dapat digunakan untuk menilai potensi dan prediksi pemanfaatannya untuk formulasi pangan olahan, misalnya berupa jajanan tradisional dengan pendekatan pemrograman linier. Penelitian ini dilakukan 2 tahap yaitu, tahap 1 bertujuan mengetahui pengaruh asal biji dan metode penyangraian terhadap karakteristik fisik rendemen, tapped density, dan warna L,a,b RPE serta karakteristik kimia air, abu, protein kasar, lemak kasar, serat kasar, dan karbohidrat by difference RPE. Rancangan percobaan yang digunakan adalah Rancangan Tersarang (Nested) dengan 2 faktor, yaitu asal biji (NTT dan Gresik) sebagai faktor mayor dan perlakuan penyangraian yang tersarang pada asal biji (suhu 125oC waktu 6 menit, suhu 125oC waktu 10 menit, suhu 135oC waktu 6 menit dan suhu 135oC waktu 10 menit) sebagai faktor minor. Perlakuan diulang 2 kali sehingga didapatkan 16 satuan percobaan. Data dianalisis dengan ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan dilanjutkan dengan uji Fisher atau BNT (Beda Nyata Terkecil) jika terdapat pengaruh nyata. RPE asal NTT memiliki karakteristik rendemen 16,25%, tapped density 0,78 g/ml, nilai L 72,62, nilai a 2,18, nilai b 14.30, air 3,90%, abu 2,29%, protein 18,68%, lemak 3,53%, serat kasar 6,66% dan karbohidrat 68,18%. RPE asal Gresik memiliki karakteristik rendemen 16,37%, densitas kamba 0.76 g/ml, nilai L 68,07, nilai a 3,07, nilai b 12,67, air 4,12%, abu 1,83%, protein 17,46%, lemak 2,51%, serat kasar 6,10% dan karbohidrat 64,70%. Tahap 2 bertujuan mengetahui potensi RPE pada produk isian jajanan tradisional onde-onde yang diformulasikan menggunakan linear programming pada Microsoft Excel 2016. Bahan formulasi isian onde-onde yang digunakan terdiri dari kacang hijau, tepung RPE, gula, santan, vanili, dan garam. Tujuan dari model ini adalah meminimalkan kalori pada isian onde-onde dengan batasan protein ≥ 6 g, lemak ≤ 6,25 g dan karbohidrat ≤ 175 g. Hasil formulasi yang disarankan oleh linear program yaitu setiap 10 g isian onde-onde formulasi 1 RPE Gresik menghasilkan nutrisi protein 11,64 g, lemak 5,97 g, karbohidrat 40,25 g, dan kalori 219,43 kkal, sedangkan pada RPE NTT formulasi 1 menghasilkan nutrisi protein 11,60 g, lemak 5,92 g, karbohidrat 40,44 g, dan kalori 219,53 kkal . Formulasi 2 RPE Gresik menghasilkan nutrisi protein 11,39 g, lemak 6,09 g, karbohidrat 42,76 g, dan kalori 233,65 kkal, sedangkan pada RPE NTT formulasi 2 menghasilkan nutrisi protein 11,31 g, lemak 5,98 g, karbohidrat 43,12, dan kalori 233,85 kkal.
English Abstract
Tamarind seeds are a by-product of tamarind fruit which are widely found in Gresik Regency and East Nusa Tenggara Province which are known as one of the producers in Indonesia. The roasting process for tamarind seeds is one of the pre-treatments used to dehulling (testa). Determination of roasting temperature and time is needed to obtain the characteristics of tamarind kernel powder (TKP) with the desired quality. One form of utilization of tamarind seeds, one of which is to extract water soluble polysaccharides (WSP), but SRE (Solid Residue Extraction) as a by-product of WSP extraction has not been used and until now its potential has not been known because there has been no previous research. SRE is thought to have a high nutritional content of carbohydrates and protein also low in fat. This study aims to compare the effect of the origin of tamarind seeds as well as temperature and roasting time on the characteristics of SRE. The information obtained is expected to be used to assess the potential and predict its use for processed food formulations, for example in the form of traditional snacks with a linear programming approach. This research was consisted of 2 steps, step 1 aims to determine the effect of seed origin and roasting treatment on the physical characteristics of yield, tapped density, and color of L, a, b SRE and chemical characteristics of water, ash, crude protein, crude fat, crude fiber and carbohydrates by difference SRE. The experimental design used was a nested design with 2 factors, namely the origin of the seeds (NTT and Gresik) as the major factor and the roasting treatment nested at the origin of the seeds and method of roasting (temperature 1250C for 6 minutes, temperature 1250C for 10 minutes, temperature 1350C for 6 minutes) as a minor factor. The treatment was repeated 2 times so that 16 experimental units were obtained. Data were analyzed by ANOVA (Analysis of Variance) with 95% confidence interval and followed by Fisher's test or BNT (Least Significant Difference) if there was a significant effect. SRE from NTT has yield characteristics of 16.25%, tapped density 0.78 g/ml, L value 72.62, a value 2.18, b value 14.30, water 3.90%, ash 2.29%, protein 18 0.68%, 3.53% fat, 6.66% crude fiber and 68.18% carbohydrates. SRE from Gresik has yield characteristics of 16.37%, kamba density 0.76 g/ml, L value 68.07, a value 3.07, b value 12.67, water 4.12%, ash 1.83%, protein 17 .46%, 2.51% fat, 6.10% crude fiber and 64.70% carbohydrates. Step 2 aims to determine the potential of SRE in traditional onde-onde stuffing products formulated using linear programming in Microsoft Excel 2016. The ingredients for the onde-onde filling formulations used consisted of green beans, SRE flour, sugar, coconut milk, vanilla, and salt. The purpose of this model is to minimize calories in dumplings with 6 g protein, 6.25 g fat and 175 g carbohydrates. The results of the formulation suggested by the linear program are that every 10 g of dumplings in the formulation of 1 SRE Gresik produces 11.64 g protein, 5.97 g fat, 40.25 g carbohydrates, and 219.43 kcal calories, while in NTT SRE formulation 1 produces 11.60 g of protein nutrition, 5.92 g of fat, 40.44 g of carbohydrates, and 219.53 kcal of calories. The formulation of 2 SRE Gresik produced 11.39 g protein nutrition, 6.09 g fat, 42.76 g carbohydrate, and 233.65 kcal calories, while the NTT SRE formulation 2 produced 11.31 g protein nutrition, 5.98 g fat. , 43.12 carbohydrates, and 233.85 kcal calories
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100080 |
| Uncontrolled Keywords: | biji asam jawa, penyangraian, residu padat ekstraksi (RPE), formulasi,tamarind seeds, solid residual extractions (SRE), roasting, formulation |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 11 Jul 2022 03:50 |
| Last Modified: | 11 Jul 2022 03:50 |
| URI: | http://repository.ub.ac.id/id/eprint/191826 |
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