Syaputra, Arya Raka Aji and Prof. Dr. Widya Dwi Rukmi Putri, STP, MP (2024) Karakterisasi Sifat Fungsional Tepung Pisang Janten Hasil Pretreatment dengan Jenis dan Konsentrasi Bahan Perendam yang Berbeda. Sarjana thesis, Universitas Brawijaya.
Abstract
Pembuatan tepung pisang dihadapkan masalah dalam proses pembuatannya yaitu terjadinya pencokelatan selama proses pengolahan. Solusi yang dapat dilakukan untuk mengatasi hal tersebut adalah dengan perendaman menggunakan agen pencegah pencokelatan. Karakteristik tepung perlu diperhatikan dalam pengolahannya karena dapat mempengaruhi karakteristik tepung saat diaplikasikan. Oleh karena itu, penelitian ini dilakukan dengan tujuan mengetahui perbedaan karakteristik sifat fungsional tepung pisang berjenis janten dengan perbedaan jenis dan konsentrasi bahan perendam. Metode yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) Pola Tersarang (Nested). Penelitian dimulai dengan membuat tepung pisang dan dilanjutkan dengan mengklasifikasikan berdasarkan perlakuan. Sampel akan dibagi berdasarkan masing-masing perlakuan jenis dan konsentrasi bahan perendam yaitu natrium metabisulfit, sodium acid pyrophosphate, dan asam sitrat. Tepung pisang janten dilakukan analisis meliputi tingkat kecerahan, rendemen, kadar air, kadar pati, viskositas panas, viskositas holding, viskositas dingin, daya serap air, daya serap minyak. Data yang didapatkan diolah dengan software Minitab 19 ANOVA dengan selang kepercayaan 95% dan apabila berpengaruh nyata maka dilakukan uji lanjut dengan metode Tukey. Hasil penelitian menunjukkan perbedaan pretreatment jenis bahan perendaman berpengaruh nyata terhadap semua parameter. Perbedaan konsentrasi bahan perendaman berpengaruh nyata terhadap semua parameter. Tepung pisang janten kontrol atau tanpa perendaman berturut-turut memiliki tingkat kecerahan 74,59; rendemen 25,43%; kadar air 7,85%; kadar pati 79,26%; viskositas panas 851,33 cP; viskositas holding 997,00 cP; viskositas dingin 1362,00 cP; WAC 135,91%; OAC 82,27%. Tepung pisang janten perendaman asam sitrat konsentrasi 0,3%; 2,3%; 4,3% secara berturut-turut yakni tingkat kecerahan 76,09; 79,93; 82,04 rendemen (25,10; 22,43; 21,81) %; kadar air (5,23; 4,36; 3,39) %; kadar pati (72,34; 66,74; 62,51) %; viskositas panas (708,33; 676; 661,67) cP; viskositas holding (892,33; 812,67; 809,33) cP; viskositas dingin (1324,67; 1219,00; 1042,67) cP; WAC (141,59; 148,59; 165,72) %; OAC (83,33; 77,29; 72,94) %. Tepung pisang janten perendaman SAPP konsentrasi 0,3%; 2,3%; 4,3% secara berturut-turut yakni tingkat kecerahan 75,20; 78,22; 77,72 rendemen (24,04; 21,08; 19,59) %; kadar air (4,92; 4,65; 4,46) %; kadar pati (73,67; 78,91; 76,61) %; viskositas panas (821,67; 832,33; 813) cP; viskositas holding (979,67; 1002,33; 981) cP; viskositas dingin (1306,33; 1376,33; 1269,67) cP; WAC (147,53; 162,11; 167,24) %; OAC (77,59; 70,93; 63,12) %. Tepung pisang janten perendaman natrium metabisulfit konsentrasi 0,3%; 2,3%; 4,3% secara berturut-turut yakni tingkat kecerahan 80,33; 81,65; 80,81 rendemen (24,76; 23,16; 21,60) %; kadar air (5,65; 4,68; 3,82) %; kadar pati (73,42; 64,67; 62,86) %; viskositas panas (752,33; 739,67; 697) cP; viskositas holding (903,33; 862; 857) cP; viskositas dingin (1227,33; 1209,00; 1092,00) cP; WAC (145,04; 153,66; 166,44) %; OAC (79,26; 68,49; 67,58) %. Perlakuan terbaik tepung pisang janten yaitu perendaman asam sitrat, SAPP, natrium metabisulfit konsentrasi 4,3%
English Abstract
The manufacture of banana flour is faced with the problem of browning during the processing process. The solution that can be done to overcome this is by soaking using an antibrowning agent. Flour characteristics need to be considered in processing because they can affect the characteristics of flour when applied. Therefore, this study was conducted with the aim of determining the differences in functional properties of banana flour with different types dan concentrations of soaking agents. The method used in this study was a Randomized Group Design Nested Pattern. The research started with making banana flour dan continued with classifying it based on the treatment. Samples will be divided based on each treatment type dan concentration of marinade ingredients, namely sodium metabisulfite, sodium acid pyrophosphate, dan citric acid. Janten banana flour was analyzed including brightness, yield, moisture content, starch content, hot viscosity, holding viscosity, cold viscosity, water absorption capacity (WAC), oil absorption capacity (OAC). The data obtained were processed with Minitab 19 ANOVA software with a 95% confidence interval dan if there was a significant effect, further tests were carried out with the Tukey method. The results showed that the difference in pretreatment type of soaking material had a significant effect on all parameters. Differences in the concentration of soaking ingredients had a significant effect on all parameters. Control or unsoaked banana flour had a brightness level of 74.59; yield of 25.43%; moisture content of 7.85%; starch content of 79,26%; hot viscosity of 851.33 cP; holding viscosity of 997.00 cP; cold viscosity of 1362.00 cP; WAC of 135.91%; OAC of 82.27%. Banana janten flour soaked in citric acid concentrations of 0.3%; 2.3%; 4.3% respectively, namely brightness 76.09; 79.93; 82.04 yield (25.10; 22.43; 21.81) %; moisture content (5.23; 4.36; 3.39) %; starch content (72,34; 66,74; 62,51) %; hot viscosity (708.33; 676; 661.67) cP; holding viscosity (892.33; 812.67; 809.33) cP; cold viscosity (1324.67; 1219.00; 1042.67) cP; WAC (141.59; 148.59; 165.72) %; OAC (83.33; 77.29; 72.94) %. SAPP soaked banana flour concentrations of 0.3%; 2.3%; 4.3% respectively were brightness 75.20; 78.22; 77.72 yield (24.04; 21.08; 19.59) %; moisture content (4.92; 4.65; 4.46) %; starch content (73,67; 78,91; 76,61) %; hot viscosity (821.67; 832.33; 813) cP; holding viscosity (979.67; 1002.33; 981) cP; cold viscosity (1306.33; 1376.33; 1269.67) cP; WAC (147.53; 162.11; 167.24) %; OAC (77.59; 70.93; 63.12) %. Banana flour soaked in sodium metabisulfite concentration of 0.3%; 2.3%; 4.3% consecutively had a brightness level of 80.33; 81.65; 80.81 yield (24.76; 23.16; 21.60) %; moisture content (5.65; 4.68; 3.82) %; starch content (73,42; 64,67; 62,86) %; hot viscosity (752.33; 739.67; 697) cP; holding viscosity (903.33; 862; 857) cP; cold viscosity (1227.33; 1209.00; 1092.00) cP; WAC (145.04; 153.66; 166.44) %; OAC (79.26; 68.49; 67.58) %. The best treatment of janten banana flour is citric acid, SAPP, and sodium metabisulfite soaking at a concentration of 4.3%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100193 |
| Uncontrolled Keywords: | Pisang janten, Tepung pisang, Perendam, Pencokelatan, Fungsional- Pisang janten, Banana flour, Soaking, Browning, Functional |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 05 Sep 2024 08:12 |
| Last Modified: | 05 Sep 2024 08:12 |
| URI: | http://repository.ub.ac.id/id/eprint/225314 |
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