Muthmainnah, Nur and Dr. Mochammad Bagus Hermanto,, STP., M.Sc and Dr. Ir. Ary Mustofa Ahmad,, MP (2022) Pengaruh Penambahan Konsentrasi Kunyit (Curcuma Domestica Val.) Terhadap Karakterisitik Fisik Pada Pembuatan Mie Shirataki Berbahan Dasar Tepung Porang. Sarjana thesis, Universitas Brawijaya.
Abstract
Mie shirataki merupakan salah satu jenis mie yang berbahan dasar tepug porang Mie shirataki memiliki tekstur yang kenyal dengan rasa yang hambar dan transparan seperti bihun. Shirataki mengandung serat glukomanan dalam jumah yang tinggi dan rendah karbohidrat serta rendah kalori. Bahan dasar pebuatan mie shirataki yaitu tepung porang. Porang merupakan jenis umbi-mbian sebagai sumber karbohidrat. Komponen utama yang menyusun tepung porang adalah polisakarida yang memiliki berat molekul besar dan larut dalam air, yang disebut glukomanan. Tepung porang berwarna cream hingga putih dan berbentuk bubuk, sehinga menghasilkan mie shirataki bewrna putih cream. Agar mie shirataki dapat lebih menarik maka dapat ditambahkan dengan pewarna alami, seperti kunyit. Pemilihan kunyit sebagai pewarna alami karena kunyit memiliki banyak manfaat bagi kesehatan tubuh. Kandungan utama di dalam rimpang kunyit terdiri dari kurkumin, minyak atsiri, resin, oleoresin, desmetoksikurkumin, dan bidesmetoksikurkumin, damar, gom, lemak, protein, kalsium, fosfor, dan besi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan konsentrasi kunyit bubuk dan kunyit segar terhadap karakteristik fisik mie shirataki dan sifat organoleptik mie shirataki. Hasil penelitian menunjukkan bahwa dengan penambahan konsentrasi kunyit bubuk dan kunyit segar berpengaruh terhadap kadar air, sineresis, warna, dan sifat organoleptik mie shirataki. Semakin tingginya konsentrasi kunyit bubuk dan kunyit segar,maka kadar air pada mie shirataki juga semakin meningkat. Namun dengan semakin tingginya konsentrasi kunyit maka sineresis yang terjadi semakin berkurang. Selain itu, sineresis juga dipengaruhi oleh lama hari penyimpanan. Semakin lama hari penyimpanan, maka sineresis yang terjadi pada mie shirataki juga semakin meningkat. Rata-rata kadar air pada mie shirataki mentah berkisar 92,121 hingga 92,662. Sedangkan rata-rata kadar air matang berkisar 93,010 hingga 93,550. Kemudian rata-rata nilai sineresis pada hari ke-3, ke-6, dan ke-9 secara berturut-turut sebesar, 6.482,6,615, dan 6,740. Kemudian dengan penambahan konsentrasi ekstrak kunyit segar menghasilkan sineresis yang lebih sedikit dibandingkan dengan kunyit bubuk. Pada mie shirataki penambahan konsentrasi kunyit bubuk memberikan pengaruh terhadap warna mie shirataki memperoleh nillai mean red, green, dan blue secara berturut-turut yaitu 4,378, 4,410, dan 3,994. Sedangkan dengan penambahan konsentrasi ekstrak kunyit segar memperoleh nillai mean red, green, dan blue secara berturut-turut yaitu 188,478, 174,871, dan 168,866. Hasil organoleptik dari uji hedonik warna, aroma dan rasa yang paling banyak disukai panelis pada penambahan konsentrasi kunyit bubuk dengan konsentrasi 3,5. Dengan penambahan konsentrasi kunyit bubuk 3,5% menghasilkan mie shirataki bewarna orange. Kemudian hasil uji hedonik tektstur yang paling banyak disukai panelis yaitu pada penambahan ekstrak kunyit segar dengan konsentrasi 2%.
English Abstract
Shirataki Noodles is a type of noodle made from flour porang. Mie shirataki has a chewy texture with a taste that is bland and transparent like vermicelli. Shirataki contains high amounts of glucomannan fiber and is low in carbohydrates and low in calories. The basic ingredient for making shirataki noodles is porang flour. Porang is a type of tuber as a source of carbohydrates. The main component that makes up porang flour is a polysaccharide that has a large molecular weight and is soluble in water, called glucomannan. Porang flour is creamy to white in color and is in powder form, so that it produces creamy white shirataki noodles. In order for shirataki noodles to be more attractive, it can be added with natural dyes, such as turmeric. The choice of turmeric as a natural dye because turmeric has many benefits for the health of the body. The main content in the turmeric rhizome consists of curcumin, essential oil, resin, oleoresin, desmethoxycurcumin, and bidesmethoxycurcumin, resin, gum, fat, protein, calcium, phosphorus, and iron. The purpose of this study was to determine the effect of adding the concentration of turmeric powder and fresh turmeric to the physical characteristics of shirataki noodles and the organoleptic properties of shirataki noodles. The results showed that the addition of turmeric powder and fresh turmeric had an effect on the moisture content, syneresis, color, and organoleptic properties of shirataki noodles. The higher the concentration of turmeric powder and fresh turmeric, the water content in shirataki noodles also increases. However, with the higher concentration of turmeric, the syneresis that occurs is decreasing. In addition, syneresis is also affected by the length of storage days. The longer the storage day, the syneresis that occurs in shirataki noodles also increases. The average water content in raw shirataki noodles ranges from 92.121 to 92.662. Meanwhile, the average boiled water content ranged from 93.010 to 93.550. Then the average value of syneresis on the 3rd, 6th, and 9th day, respectively, was 6,482,6,615, and 6,740. Then with the addition of a concentration of fresh turmeric extract produces less syneresis compared to turmeric powder. In shirataki noodles, the addition of turmeric powder concentration has an effect on the color of shirataki noodles to obtain red, green, and blue mean values, respectively, namely 4.378, 4.410, and 3.994. Meanwhile, with the addition of fresh turmeric extract concentration, the mean values of red, green, and blue were 188,478, 174,871, and 168,866, respectively. The organoleptic results from the hedonic test of color, aroma and taste were the most favored by panelists in the addition of a concentration of turmeric powder with a concentration of 3.5. With the addition of 3.5% turmeric powder concentration, it produces orange shirataki noodles. Then the results of the hedonic texture test that were most favored by the panelists were the addition of fresh turmeric extract with a concentration of 2%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100418 |
| Uncontrolled Keywords: | Mie shirataki, kunyit bubuk, dan kunyit segar,Shirataki Noodles, Turmeric Powder, Fresh Turmeric |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 07 Feb 2023 03:07 |
| Last Modified: | 07 Feb 2023 03:07 |
| URI: | http://repository.ub.ac.id/id/eprint/197301 |
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