Heryunda, Farah Husna and Prof. Dr. Widya Dwi Rukmi Putri, STP, MP (2024) Karakterisasi Sifat Fisikokimia Tepung Pisang Janten Berdasarkan Pretreatment dengan Jenis dan Konsentrasi Bahan Perendam yang Berbeda. Sarjana thesis, Universitas Brawijaya.
Abstract
Proses pembuatan tepung pisang janten dapat menimbulkan permasalahan yaitu terjadinya reaksi pencokelatan, baik secara enzimatis maupun non enzimatis. Solusi permasalahan tersebut adalah dengan pre-treatment perendaman dengan agen pencegah pencokelatan yaitu natrium metabisulfit, Sodium Acid Pyrophosphate (SAPP) dan asam sitrat. Perendaman dengan agen pencegah pencokelatan dapat mempengaruhi sifat fisikokimia tepung pisang janten. Oleh karena itu, tujuan dari penelitian ini adalah untuk mengetahui pengaruh dan perbedaan karakteristik sifat fisikokimia tepung pisang janten dengan perbedaan jenis dan konsentrasi bahan perendaman. Penelitian ini dilakukan dengan metode rancangan acak kelompok pola tersarang (nested). Penelitian dilakukan dengan pembuatan tepung pisang janten yang dibagi berdasarkan perlakuannya masing-masing yaitu kontrol, perendaman dengan natrium metabisulfit, SAPP, dan asam sitrat dengan konsentrasi tiap jenis bahan perendaman adalah 0,3%; 2,3%; dan 4,3%. Analisis yang dilakukan terhadap tepung pisang janten yaitu tingkat kecerahan, rendemen, kelarutan, pH, kadar air, kadar pati, PSA zeta potensial. Data yang diperoleh selanjutnya diolah menggunakan software Minitab 19 ANOVA selang kepercayaan 95% dan uji lanjut jika berpengaruh nyata dengan metode Tukey. Hasil penelitian menunjukkan perbedaan bahan perendaman berpengaruh nyata terhadap tingkat kecerahan, rendemen, kelarutan, pH, kadar air, kadar pati, dan zeta potensial. Perbedaan jenis dan konsentrasi bahan perendam tidak berpengaruh nyata terhadap PSA. Perbedaan konsentrasi bahan perendaman berpengaruh nyata terhadap kecerahan, rendemen, kelarutan, pH, kadar air, kadar pati, dan zeta potensial. Perbedaan jenis dan konsentrasi bahan perendam tidak berpengaruh nyata terhadap PSA. Tepung pisang janten kontrol memiliki tingkat kecerahan 74,59; rendemen 25,43%; kelarutan 28,99%; pH 6,72; kadar air 7,85%; kadar pati 79,26%; PSA ukuran partikel 41,39 µm indeks polidispersitas 37,50%; zeta potensial -13,80 mV. 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) %; kelarutan (33,52; 37,85; 39,37) %; pH (6,48; 6,04; 5,47); kadar air (5,65; 4,68; 3,82) %; kadar pati (73,42; 64,67; 62,86) %; PSA ukuran partikel (67; 17,83; 46,75) µm indeks polidispersitas (39,65; 40,35; 25,25) %; zeta potensial (-11,20; -11,40; -21,90) mV. Tepung pisang janten perendaman asam sitrat konsentrasi 0,3%; 2,3%; 4,3% secara berturutturut yakni tingkat kecerahan (76,09; 79,93; 82,04) rendemen (25,10; 22,43; 21,81) %; kelarutan (36,95; 39,2; 40,4) %; pH (6,51; 5,88; 5,15); kadar air (5,23; 4,36; 3,39) %; kadar pati (72,34; 66,74; 62,51) %; PSA ukuran partikel (33; 34,29; 24,57) µm indeks polidispersitas (40,50; 37,10; 35,25)%; zeta potensial (-13,95; -16,70; - 14,90) mV. 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) %; kelarutan (32,15; 33,59; 35,18) %; pH (6,47; 6,44; 6,48); kadar air (4,92; 4,65; 4,46) %; kadar pati (73,67; 78,91; 76,61) %; PSA ukuran partikel (1,66; 39,93; 42,24) µm indeks polidispersitas (37,25; 24,60; 33,50) %; zeta potensial (-12,95; -19; -14,90) mV. Perlakuan terbaik adalah perendaman dengan SAPP konsentrasi 4,3%.
English Abstract
The process of making banana janten flour can cause problems, namely the occurrence of browning reactions, both enzymatically and non-enzymatically. The solution to this problem is pre-treatment with antibrowning agents such as sodium metabisulfite, Sodium Acid Pyrophosphate (SAPP) and citric acid. Soaking with antibrowning agents can affect the physicochemical properties of banana janten flour. Therefore, the purpose of this study was to determine the effect and differences in the characteristics of physicochemical properties of janten banana flour with different types and concentrations of soaking agents. This research was conducted using a nested randomized group design method. The research was conducted by making banana flour which was divided based on their respective treatments, namely control, soaking with sodium metabisulfite, SAPP, and citric acid with the concentration of each type of soaking agent being 0.3%; 2.3%; and 4.3%. Analyses conducted on banana janten flour were brightness, yield, solubility, pH, moisture content, starch content, PSA zeta potential. The data obtained were then processed using Minitab 19 ANOVA software with 95% confidence interval and further test if significant effect with Tukey method. The results showed that different soaking materials had a significant effect on brightness, yield, solubility, pH, moisture content, starch content, and zeta potential. Differences in the type and concentration of soaking ingredients had no significant effect on PSA. Different concentrations of soaking ingredients have a significant effect on brightness, yield, solubility, pH, water content, starch content, and zeta potential. The difference in type and concentration of soaking agent did not significantly affect PSA. Control banana flour had a brightness level of 74.59; yield 25.43%; solubility 28.99%; pH 6.72; moisture content 7.85%; starch content 79,26%; PSA particle size 41.39 µm polydispersity index 37.50%; zeta potential - 13.80 mV. Banana flour immersed in sodium metabisulfite concentration of 0.3%; 2.3%; 4.3% respectively, namely brightness (80.33; 81.65; 80.81) yield (24.76; 23.16; 21.60) %; solubility (33.52; 37.85; 39.37) %; pH (6.48; 6.04; 5.47); moisture content (5.65; 4.68; 3.82) %; starch content (73,42; 64,67; 62,86) %; PSA particle size (67; 17.83; 46.75) µm polydispersity index (39.65; 40.35; 25.25) %; zeta potential (-11.20; -11.40; -21.90) mV. Janten banana flour soaked in citric acid concentration 0.3%; 2.3%; 4.3% respectively, namely brightness (76.09; 79.93; 82.04) yield (25.10; 22.43; 21.81) %; solubility (36.95; 39.2; 40.4) %; pH (6.51; 5.88; 5.15); moisture content (5.23; 4.36; 3.39) %; starch content (72,34; 66,74; 62,51) %; PSA particle size (33; 34.29; 24.57) µm polydispersity index (40.50; 37.10; 35.25) %; zeta potential (-13.95; -16.70; -14.90) mV. SAPP-soaked banana janten flour concentrations of 0.3%; 2.3%; 4.3% were successively brightness (75.20; 78.22; 77.72) yield (24.04; 21.08; 19.59) %; solubility (32.15; 33.59; 35.18) %; pH (6.47; 6.44; 6.48); moisture content (4.92; 4.65; 4.46) %; starch content (73,67; 78,91; 76,61) %; PSA particle size (1.66; 39.93; 42.24) µm polydispersity index (37.25; 24.60; 33.50) %; zeta potential (-12.95; -19; -14.90) mV. The best treatment is immersion with SAPP concentration of 4.3%
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100218 |
| Uncontrolled Keywords: | Fisikokimia, Pencokelatan, Pretreaatment, Tepung Pisang-Antibrowning Agent, Physicochemical, Pretreaatment, Browning, Banana Flour |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 12 Sep 2024 08:08 |
| Last Modified: | 12 Sep 2024 08:08 |
| URI: | http://repository.ub.ac.id/id/eprint/225660 |
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