Chandradevi, Nalita Livia and Ahmad Zaki Mubarok, STP., M.Si., Ph.D. (2024) Kajian Rasio Tepung Porang dengan Air dan Penambahan Kalsium Hidroksida terhadap Karakteristik Mi Shirataki. Sarjana thesis, Universitas Brawijaya.
Abstract
Diversifikasi produk pangan dibutuhkan dalam rangka menghasilkan pangan berkualitas tinggi guna memenuhi kebutuhan pangan masyarakat. Salah satu caranya yaitu dengan memanfaatkan sumber daya alam lokal berupa tanaman porang dan sorgum dimana komersialisasi bahan pangan tersebut masih terbatas. Tepung porang mengandung glukomanan sebagai bahan pengikat pada pembuatan produk mi shirataki basah. Penambahan basa lemah berupa kalsium hidroksida memberikan tekstur mi yang lebih kuat. Sorgum dapat meningkatkan nilai nutrisi dan mengurangi kekerasan tekstur pada mi shirataki basah. Tujuan penelitian ini adalah menganalisis pengaruh rasio tepung porang dengan air dan penambahan kalsium hidroksida pada pembuatan mi shirataki basah. Penelitian diawali dengan penelitian pendahuluan yang dilanjutkan dengan penelitian utama. Metode penelitian untuk penelitian utama yaitu Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor, yaitu rasio tepung porang dengan air sebanyak 1:15, 1:25, dan 1:35 dan penambahan kalsium hidroksida sebanyak 1, 2, dan 3 gram dengan 3 kali ulangan sehingga terdapat 27 satuan percobaan. Setelah itu, dilakukan uji nilai kekerasan, nilai kecerahan (L*), dan sensoris berupa uji hedonik meliputi kenampakan, kekerasan, kekenyalan, dan overall acceptance untuk mengetahui perlakuan terbaik yang kemudian diuji kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, dan kadar serat kasar. Perlakuan terbaik ditentukan dengan metode Multiple Attribute Zeleny. Analisis statistik dilakukan menggunakan Analysis of Variance atau ANOVA dengan Minitab 19 dan pada faktor yang berpengaruh nyata terhadap respon akan diuji lanjut dengan uji Duncan Multiple Range Test (DMRT) apabila interaksi berpengaruh signifikan terhadap parameter uji atau uji Beda Nyata Terkecil (BNT) apabila faktor penelitian berpengaruh signifikan terhadap parameter uji. Hasil penelitian menunjukkan bahwa rasio tepung porang dengan air dan penambahan kalsium hidroksida berpengaruh signifikan terhadap nilai kecerahan (L*), nilai penerimaan panelis terhadap atribut kenampakan, kekerasan, kekenyalan, dan overall acceptance pada produk pangan berupa mi shirataki. Mi shirataki perlakuan terbaik memiliki nilai kekerasan 162,57 gf; nilai kecerahan (L*) 62,18; nilai penerimaan panelis terhadap atribut overall acceptance 3,64; kadar air 94,64%; kadar abu 1,32%; kadar lemak 0,14%; kadar protein 0,22%; kadar karbohidrat 3,68%; kadar serat kasar 0,03%; dan energi 16,86 kkal. Perlakuan terbaik mi shirataki berdasarkan parameter nilai kekerasan, nilai kecerahan (L*), dan overall acceptance diperoleh pada mi shirataki dengan rasio tepung porang dengan air 1:25 dan jumlah kalsium hidroksida 2 g.
English Abstract
Diversification of food products is needed in order to produce high quality food to meet people's food needs. One way is to utilize local natural resources in the form of porang and sorghum plants where commercialization of these foods is still limited. Porang flour contains glucomannan as a binding agent in making wet shirataki noodle products. The addition of a weak base in the form of calcium hydroxide gives the noodles a stronger texture. Sorghum can increase the nutritional value and reduce the hardness of the texture of wet shirataki noodles. The aim of this research is to analyze the effect of the ratio of porang flour to water and the addition of calcium hydroxide on making wet shirataki noodles. The research begins with preliminary research followed by main research. The research method for the main research was a Randomized Block Factorial Design (RBFD) with 2 factors, first, the ratio of porang flour to water of 1:15, 1:25, and 1:35 and the addition of calcium hydroxide of 1, 2, and 3 grams with 3 replications so that there are 27 experimental units. After that, hardness value, brightness value (L*), and sensory test in the form of hedonic test including appearance, hardness, elasticity, and overall acceptance were carried out to find out the best treatment which was then tested for water content, ash content, fat content, protein content, carbohydrate content, and crude fiber content. The best formulation is determined using the Multiple Attribute Zeleny method. Statistical analysis is carried out using Analysis of Variance or ANOVA with Minitab 19 and factors that have a significant differences on the response will go through further testing using Duncan Multiple Range Test (DMRT) if the interaction significantly affected the test parameters or Least Significant Difference Test (BNT) method if the research factor significantly affected the test parameters. The results of the research show that the ratio of porang flour to water and the addition of calcium hydroxide have a significant effect on the brightness value (L*), the panelists' acceptance scores for the attributes of appearance, hardness, chewiness, and overall acceptance of the food product in the form of shirataki noodles. The best treatment of shirataki noodles have a hardness value of 162,57 gf; brightness value (L*) 62,18; panelists' acceptance of the overall acceptance attribute value 3,64; water content 94,64%; ash content 1,32%; fat content 0,14%; protein content 0,22%; carbohydrate content 3,68%; crude fiber content 0,03%; and energy 16,86 kcal. The best treatment for shirataki noodles based on parameters of hardness value, brightness value (L*), and overall acceptance was obtained from shirataki noodles with a ratio of porang flour to water of 1:25 and an amount of 2 g of calcium hydroxide.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100132 |
| Uncontrolled Keywords: | Kalsium hidroksida, mi shirataki, tepung porang, tepung sorgum-Calcium hydroxide, porang flour, shirataki noodles, sorghum flour |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 04 Jul 2024 08:00 |
| Last Modified: | 04 Jul 2024 08:00 |
| URI: | http://repository.ub.ac.id/id/eprint/221955 |
![[thumbnail of DALAM MASA EMBARGO]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text (DALAM MASA EMBARGO)
Nalita Livia Chandradevi.pdf Restricted to Registered users only Download (2MB) |
Actions (login required)
 |
View Item |