Sandyarta, Elita (2017) Pengaruh Tingkat Substitusi Tepung Terigu dengan Tepung Mocap (Modified Cassava Product) terhadap Karakteristik Fisik, Kimia, dan Organoleptik Mie Instan. Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi kayu (Manihot esculenta Crantz) adalah salah satu makanan pokok di Indonesia setelah padi dan jagung. Ubi kayu baik yang manis maupun yang pahit mengandung senyawa racun, yaitu sianida. Ubi kayu varietas Malang 4 (MLG-4) mempunyai produktivitas dan kadar pati yang cukup tinggi bila dibandingkan dengan varietas ubi pahit lainnya, namun memiliki kadar sianida yang tinggi pula sehingga kadar sianidanya harus dikurangi sampai sekecil-kecilnya (kurang dari 40 ppm) agar layak dikonsumsi dengan cara fermentasi dan dijadikan tepung mocap. Tepung mocap berbeda dengan tepung mocaf komersial karena pada tepung mocap dilakukan fermentasi sebanyak 2 (dua) kali, yaitu fermentasi cair dan fermentasi padat. Tepung mocap ini dapat dijadikan bahan substitusi dalam aplikasi produk pangan, salah satunya dalam pembuatan mie instan sebagai pengganti tepung terigu. Tujuan dilakukan substitusi tepung mocap pada mie instan adalah memanfaatkan komoditas lokal serta mengurangi impor gandum yang berlebihan. Penelitian ini juga bertujuan mempelajari dan mengetahui pengaruh proporsi substitusi tepung mocap pada karakteristik mie instan sehingga dapat diperoleh formulasi terbaik. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 kali ulangan. Faktor yang digunakan adalah tingkat substitusi tepung terigu dengan tepung mocap 0%, 10%, 20%, 30%, dan 40%. Metode RAL ini digunakan karena pada penelitian ini menggunakan sampel yang homogen. Adapun hasil penelitian yang didapat adalah tingkat substitusi tepung mocap memberikan pengaruh yang nyata (α=0,05) terhadap kadar protein, pati, lemak, serat kasar, gula reduksi, total sianida, asam sianida, glikosida sianogenik, daya cerna pati, kekerasan adonan, kekenyalan adonan, daya kembang, daya rehidrasi, daya patah, dan cooking time mie instan, serta kesukaan panelis terhadap warna, kecerahan, kehalusan mie mentah, serta rasa dan kekenyalan mie matang.Mie instan mocap perlakuan terbaik berdasarkan parameter fisik dan kimia terdapat pada tingkat substitusi tepung mocap 10% atau proporsi tepung terigu:tepung mocap 90:10. Perlakuan ini memiliki karakteristik fisik kekerasan adonan 136,99 g, gaya deformasi 10 mm, daya adhesif 0,40 mJ, kekenyalan 7,22 mm, warna nilai L* 55,04, nilai a* 0,29, nilai b* 15,91, cooking loss 10,64%, cooking time 3,97 menit, daya rehidrasi 169,34%, daya kembang 126,39%, daya patah 1,78 N, dan daya putus 0,13N. Sedangkan karakteristik kimia kadar air 5,36%,kadar amilosa 15,82%, kadar lemak 18,34%, kadar pati 52,07%, kadar gula reduksi 6,79%, kadar serat kasar 4,97%, kadar protein 12,16%, daya cerna pati 33,96%, kadar total sianida 0,83 ppm, kadar asam sianida 0,13 ppm, dan kadar glikosida sianogenik 0,37 ppm.
English Abstract
Cassava (Manihot esculenta Crantz) is one of the staple foods in Indonesia after rice and corn. Sweet and bitter cassava contains a toxic compound, cyanide. Cassava varieties Malang 4 (MLG-4) has a high productivity and starch content when compared with other bitter sweet potato varieties, but has a high cyanide content so that cyanide levels should be reduced to a minimum (less than 40 ppm) to be feasible consumed by fermentation and made into mocap flour. Mocap flour is different from commercial mocaf flour, because in flour mocap fermentation is done 2 (two) times, namely liquid fermentation and solid fermentation. This mocap flour can be used as substitution material in food product application, one of them in making instant noodle instead of wheat flour. The purpose of substitution of mocap flour on instant noodles is to utilize local commodities as well as to reduce excessive grain imports. This study also aims to study and to know the effect of substitution of mocap flour on instant noodle characteristic so that the best formulation can be obtained. The research method used was Completely Randomized Design with 4 replications. The factor used is the level of substitution of wheat flour with 0%, 10%, 20%, 30%, and 40% mocap. This method is used because in this study using a homogeneous sample. The results of this study showed that substitution level of mocap flour gave significant effect (α = 0,05) to protein, starch, fat, crude fiber, reducing sugar, total cyanide, cyanide, cyanogenic glycosides, starch digestibility, hardness of dough , springiness of dough, volume ratio, rehydration, breaking power, and cooking time, and panelist preference for color, brightness, raw noodle fineness, and the taste and elasticity of cooked noodles. Instant noodles mocap best treatment based on physical and chemical parameters found at substitution rate of 10% mocap flour or the proportion of wheat flour: 90:10 mocap flour. This treatment has the physical characteristics of dough hardness 136,99 g, deformation force 10 mm, adhesiveness 0,40 mJ, springiness 7,22 mm, color value L * 55,04, value a * 0,29, value b * 15, 91, cooking loss 10.64%, cooking time 3.97 minutes, rehydration 169.34%, volume ratio 126.39%, breaking power of instant noodles 1.78 N, and breaking power of boiled noodles 0.13 N. While the chemical characteristics of water content 5.36%, amylose content 15.82%, fat content 18.34%, starch 52.07%, reducing sugar 6.79%, crude fiber content 4.97%, protein content 12.16%, starch digestibility 33.96%, total cyanide 0.83 ppm, cyanide acid 0.13 ppm, and cyanogenic glycoside 0.37 ppm.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/534/051709383 |
| Uncontrolled Keywords: | Fermentasi, Mie Instan, Tepung Mocap, Substitusi |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.2 Starches and jellying agents > 664.23 Cassava arrowroot starches |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 02:38 |
| Last Modified: | 03 Jan 2022 04:14 |
| URI: | http://repository.ub.ac.id/id/eprint/3557 |
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