Badra, Dyah Padma and Dr. Siti Narsito Wulan,, STP., MP, MSc. (2022) Pemanfaatan Tepung Talas (Colocasia esculenta L. Schott) Sebagai Bahan Baku Produk Mie Kering Hijau dengan Perbedaan Jenis Pengikat dan Waktu Pengukusan Terhadap Mutu Produk Mie Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Talas dapat dijadikan alternatif pengganti bahan baku mie sebagai bentuk proses diversifikasi pangan dengan substitusi tepung talas. Tepung talas memiliki kandungan gizi sebesar 98 kkal energi, 72,15 gram karbohidrat, 12,25 gram protein, 10,2 gram air dan 0,5 gram lemak yang dapat dijadikan sebagai bahan utama produk mie. Proses pengolahan talas menjadi mie membutuhkan perlakuan khusus karena tepung talas tidak mengandung gluten yang menciptakan tekstur dan elastisitas mie yang baik. Penambahan bahan pengikat dan waktu pengukusan untaian dapat mempengaruhi karakteristik kimia, fisik maupun organoleptik mie kering substitusi tepung talas. Tujuan dari penelitian ini adalah untuk mengetahui kualitas bahan baku pembuatan mie kering substitusi tepung talas, mengetahui pengaruh penambahan jenis pengikat dan variasi waktu pengukusan terhadap mutu produk mie kering substitusi tepung talas, serta mengetahui penerimaan konsumen terhadap organoleptik terbaik dari mie kering substitusi tepung talas. Penelitian ini dilakukan menggunakan Rancangan Percobaan Acak Kelompok (RAK) Faktorial dengan dua faktor yaitu jenis pengikat dan variasi waktu pengukusan untaian, dimana terdapat dua jenis pengikat (CMC dan Xanthan Gum) serta tiga variasi waktu pengukusan (10,15, dan 20 menit). Proses pembuatan mie dengan substitusi tepung talas melalui beberapa tahap yaitu perendaman talas menggunakan NaCl, pengeringan chips, penepungan, pengulenan adonan mie, pencetakan untaian mie, pengukusan, pengeringan mie dengan metode penggorengan. Analisis dilakukan pada bahan baku (kadar air, abu, protein, lemak, karbohidrat) serta pada sampel mi kering (kadar air, elastisitas, daya rehidrasi, cooking time dan organoleptik). Data hasil analisis diolah menggunakan Analysis of Variance (ANOVA) dengan taraf kepercayaan 95%, apabila terdapat pengaruh nyata dilakukan uji lanjut menggunakan Beda Nyata Terkecil (BNT). Data hasil uji organoleptik diolah menggunakan Hedonic Scale Scoring dengan metode Friedman Test, kemudian untuk pemilihan perlakuan terbaik menggunakan metode Multiple Atribut. Hasil penelitian menunjukkan masing-masing faktor yaitu jenis pengikat dan waktu pengukusan memberikan pengaruh nyata (p<0,05) terhadap semua parameter meliputi kadar air, elastisitas, daya rehidrasi, cooking time, dan organoleptik. Diperoleh perlakuan terbaik pada sampel dengan perlakuan jenis pengikat CMC dengan waktu pengukusan 20 menit, dimana memiliki nilai kadar air 8,4%, elastisitas 11,97 g/s2, daya rehidrasi 88,41%, cooking time 258 detik, nilai organoleptik parameter warna 3,36, nilai organoleptik parameter aroma 3,04, nilai organoleptik parameter rasa 3,33, dan nilai organoleptik parameter tekstur 3,37.
English Abstract
Taro can be used as an alternative to noodle raw materials in support of food diversification by substituting wheat flour with taro flour. Taro flour has a comparable nutritional content to other flours as it is composed of 72.15 grams of carbohydrates, 12.25 grams of protein, 10.2 grams of water and 0.5 grams of fat providing 98 kcal of energy per 100g which can be used as the main ingredients of noodle products. The processing of taro into noodles requires special treatment because taro flour does not contain gluten which contributes significantly to a desirable texture and elasticity of typical noodles. The addition of binder and the time of steaming of noodles strands can affect the chemical, physical and organoleptic characteristics of dry noodles substituted with taro flour. The purpose of this study was to determine the quality of raw materials (taro flour) for making dry noodles substituted with taro flour, to determine the effect of adding different types of binder and variations in steaming time to the product quality of dry noodles substituted with taro flour, and to determine consumer acceptance of noodles substituted with taro flour. This research was conducted using a factorial Randomized Block Experimental Design (RBD) with two factors, namely the type of binder namely CMC and xanthan gum and variations in strand steaming time (10, 15, and 20 minutes). The process of making noodles with taro flour substitution were conducted through several stages, namely soaking taro using NaCl, drying chips, grinding to produce taro flour. Whhhereas to produce noodles, kneading noodle dough, rolling the dough and cutting noodle strands, steaming, drying noodles using the frying method. Analysis was carried out on taro flour (moisture content, ash, protein, fat, carbohydrates) as well as on dry noodles (moisture content, elasticity, rehydration power, cooking time and organoleptic). The data from the analysis was processed using the Analysis of Variance (ANOVA) with a 95% confidence level, if there was a significant effect, a further test was carried out using the Least Significant Difference (LSD). Organoleptic data were processed using the Hedonic Scale Scoring with the Friedman Test method, then for the selection of the best treatment using the Multiple Attribute method. The results showed that the type of binder and the steaming time had a significant effect (p<0.05) on all parameters including moisture content, elasticity, rehydration power, cooking time, and organoleptic. The best treatment was obtained from combination of treatment with CMC binder and 20 minutes steaming. The noodles had the following characteristics moisture content of 8.4%, elasticity of 11.97 g/s2, rehydration power of 88.41%, and cooking time of 258 seconds. Whereas based on organoleptic test, the likeness toward noodles color was 3.36, aroma was 3.04, taste was 3.33, and noodles texture was 3.37. The overall acceptability was lower than control noodle of 100% wheat flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100224 |
| Uncontrolled Keywords: | Dried Noodles, Taro, Type of Binder, Steaming Time,Mie Kering, Talas, Jenis Pengikat, Waktu Pengukusan |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 Nov 2022 08:26 |
| Last Modified: | 03 Nov 2022 08:26 |
| URI: | http://repository.ub.ac.id/id/eprint/196082 |
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