Sari, Fani Novita (2017) Pengaruh Proporsi Penambahan Pati dan Tepung Jagung Serta Konsentrasi Glukomanan Terhadap Karakteristik Fisiko Kimia dan Organoleptik Pasta Kering. Sarjana thesis, Universitas Brawijaya.
Abstract
Pasta umumnya terbuat dari semolina. Namun, gandum adalah komoditas impor, sehingga diperlukan diversifikasi dengan memanfaatkan bahan pangan lokal seperti jagung. Tujuan penelitian ini untuk mengetahui pengaruh perbedaan proporsi tepung jagung dan pati jagung serta pengaruh penambahan konsentrasi glukomanan terhadap karakteristik pasta. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan 2 faktor, faktor I yaitu proporsi pati dan tepung jagung (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%) dan faktor II konsentrasi glukomanan (2% dan 4%) sehingga dihasilkan 10 kombinasi perlakuan dan masing-masing perlakuan diulang sebanyak 3 kali. Data yang diperoleh kemudian dianalisa secara statistik menggunakan analisa ragam ANOVA lalu dilakukan uji lanjut BNT dan DMRT 5%. Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring, sedangkan pemilihan terbaik menggunakan metode Zeleny. Hasil penelitian menunjukkan proporsi tepung dan pati jagung memberikan pengaruh sangat nyata terhadap nilai kecerahan (L), kemerahan (a*), kekuningan (b*) dan cooking loss, sedangkan hasil analisa daya patah dan elongasi tidak berpengaruh nyata. Perlakuan terbaik berdasarkan parameter fisik dan organoleptik terdapat pada pati jagung 75% : tepung jagung 25% dengan konsentrasi glukomanan 4% (P2G2), dengan nilai kadar air (9.06%), abu (0.90%), lemak (3.74%), pati (53.18%), protein (2.61%) dan serat kasar (1.84%). Nilai parameter organoleptik warna 3.38 (agak suka), kenampakan 3.41 (agak kasar), flavor 3.33 (agak kuat), hardness 3.28 (agak keras), stickiness 3.38 (agak lengket), springiness 3.18 (agak elastis) dan after taste 3.77 (agak berpasir).
English Abstract
Dried pasta made from semolina. However, wheat is an import commodity so diversification needed, from local foodstuff in food production such as corn. The purpose of this research is to know the effect of differences of corn starch and flour to physicochemical and organoleptic properties in corn pasta. And to know the effect of adding the right glucomannan concentration to pasta properties. The research used Randomized Block Design (RAK) method with 2 factors. The first factor are the proportion of corn starch and flour (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%). The second factor is glucomannan concentration (2% and 4%). Those factors were obtained 10 combined treatment and each treatment repeated 3 times. The result is statistically analyzed by using Analysis of variance (ANOVA) and then tested by using BNT and DMRT 5%. The result of organoleptic is tested by using Hedonic Scale Scoring. The best choice is chosen by using Zeleny method. The results showed that the proportion of corn starch and flour had given the real effect to brightness, redness, yellowish level and cooking loss. Based on physical and organoleptic parameters, the best treatment that is given to sample are the treatment of cornstarch 75% ; corn flour 25% with glucomannan concentration 4% (P2G2) that has water content (9.06%), ash content (0.90%), fat content (3.74%), starch content (53.18%), protein content (2.61%), and crude fiber content (1.84%). Based on organoleptic parameter, the results are color 3.38 (quite like), appearance 3.41 (quite rough), flavor 3.33 (quite strong), hardness 3.28 (quite hard), stickiness 3.38 (quite sticky), springiness 3.18 (quite elastic) dan after taste 3.77 (quite gritty).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/514/051709362 |
| Uncontrolled Keywords: | Glukomanan, Pasta Kering, Pati Jagung dan Tepung Jagung |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.7 Grains, other seeds, their derived products > 664.72 Milling and milling products > 664.724 Corn |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Oct 2017 07:20 |
| Last Modified: | 28 Dec 2020 14:40 |
| URI: | http://repository.ub.ac.id/id/eprint/3502 |
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