Asminoto, Hadyan and STP., MP., Ph.D, Suprayogi (2023) Optimasi Suhu dan Waktu Blanching Jagung Manis Varietas Exotic (Zea mays L. saccharata sturt F1 Hibrida Exsotic) Dalam Pembuatan Jagung Manis Pipil. Sarjana thesis, Universitas Brawijaya.
Abstract
Jagung manis merupakan salah komoditi serealia yang berperan penting dalam pengembangan pangan karena jagung mengandung karbohidrat yang tinggi setelah padi. Upaya yang dapat dilakukan untuk memperpanjang umur simpan jagung yakni dengan cara pengolahan secara lanjut. Salah satu metode yang digunakan yakni dengan memperhatikan critical section yakni pada proses blansing jagung sebelum melakukan pengemasan. Suhu dan lama waktu blansing merupaan faktor penting selama proses pengolahan jagung manis pipil. Namun proses blanching juga memiliki kekurangan yaitu dapat menurunkan kandungan nutrisi yang terdapat pada bahan seperti vitamin yang rusak karena panas dan senyawa larut air lainnya. Penelitian ini bertujuan untuk mendapatkan suhu dan lama waktu blansing yang optimal untuk menghasilkan jagung manis pipil varietas exsotic dengan karakteristikyang baik meliputi kadar air, kadar total gula, dan warna. Metode yang digunakan pada penelitian ini yaitu Response Surface Methodology (RSM) dengan dengan rancang percobaan desain komposit terpusat (Central Composite Design / CCD). Tahap optimasi dilakukan dengan menggunakan dua faktor yaitu suhu blanching dan waktu blanching. Variabel respon yang ditetapkan yaitu kadar air (%), total gula (%) dan warna. Atribut organoleptic yang diamatiberupa rasa jagung manis pipil dan tekstur jagungmanispipil. Uji organoleptik dilakukan menggunakan metode Hedonic Scale Scoring. Solusi optimal yang diperoleh dari faktor terhadap respon kadar air, total gula dan warna jagung manis pipil oleh program Design Expert 13.0 adalah blanching pada suhu 84,02oC selama 2 menit. Hasil prediksi dari program pada respon kadar air menghasilkan nilai 79,951%, total gula 5,452%, dan perubahan warna 9,941. Hasil verifikasi pada kondisi optimum menghasilkan nilai kadar air sebesar 79,97%, total gula sebesar 5,47%, dan perubahan warna 9,583. Kemudian hasil pengujian pada jagung manis pipil fresh tanpa diberikan perlakuan blanching menghasilkan nilai kadar air 79,77%, total gula sebesar 6,02% dan warna L*, a*, dan b* berturut-turut yaitu 66,1; 11,367; dan 29,9. Jagung manis pipil kondisi optimum dibandingkan dengan jagung manis pipil fresh menghasilkan nilai p-value < 0,05 yang menunjukkan bahwa jagung manis pipil kondisi optimum berbeda nyata dengan jagung manis pipil fresh.
English Abstract
Sweet corn is one of the cereal commodities that plays an important role in food development because corn contains high carbohydrates after rice. Efforts that can be made to extend the shelf life of corn are by further processing. One of the methods used is to pay attention to the critical section, namely the corn blanching process before packaging. Temperature and length of blanching are important factors during the processing process of pipil sweet corn. However, the blanching process also has a drawback, which can reduce the nutritional content contained in ingredients such as vitamins that are damaged by heat and other water-soluble compounds. This study aims to obtain the optimal temperature and length of time to produce exsotic variety pipil sweet corn with good characteristics including moisture content, total sugar content, and color. The method used in this study is the Response Surface Methodology (RSM) by designing a centralized composite design experiment (Central Composite Design / CCD). The optimization stage is carried out using two factors, namely blanching temperature and blanching time. The response variables set are water content (%), total sugar (%) and color. The organoleptic attributes observed are the taste of cornmanispipil and the texture of sweet corn. Organoleptic tests were performed using the Hedonic Scale Scoring method. The optimal solution obtained from the factors to the response of moisture content, total sugar and sweet corn color by the Design Expert 13.0 program is blanching at a temperature of 84.02oC for 2 minutes. The predicted results from the program on the water content response resulted in a value of 79.951%, a total sugar of 5.452%, and a color change of 9.941. The results of verification at optimum conditions resulted in a moisture content value of 79.97%, total sugar of 5.47%, and a color change of 9.583. Then the test results on fresh pipil sweet corn without blanching treatment resulted in a moisture content value of 79.77%, total sugar of 6.02% and L*, a*, and b* colors of 66.1 respectively; 11,367; and 29.9. Optimum condition pipil sweet corn compared to fresh pipil sweet corn produces a p-value of < 0.05 which indicates that pipil sweet corn optimum condition is significantly different from fresh pipil sweet corn.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100030 |
| Uncontrolled Keywords: | Blanching, optimasi, kadar air, total gula, warna, jagung manis pipil, blanching, optimization, moisture content, total sugar, color, sweet corn kernels |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 17 May 2023 03:01 |
| Last Modified: | 17 May 2023 03:01 |
| URI: | http://repository.ub.ac.id/id/eprint/199772 |
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