Kartini, Aryani Zahara (2017) Pengaruh Konsentrasi Telur dan Carboxymethyl Cellulose (CMC) Terhadap Karakteristik Fisik, Kimia, dan Organoleptik Mi Kering Berbasis Tepung Jali (Coix lacryma jobi-L) Terfermentasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Mi kering merupakan produk pangan yang popular di Indonesia. Pada umumnya mi kering terbuat dari tepung gandum. Tepung gandum adalah komoditas impor, sehingga diperlukan diversifikasi dengan memanfaatkan bahan pangan lokal seperti tepung jali terfermentasi. Namun, penggunaan tepung jali terfermentasi memiliki kekurangan yaitu mi kering menjadi mudah patah dan kurang elastis. Penambahan pengemulsi dan penstabil pada mi mampu memperbaiki karakteristik mi kering. Pada penelitian ini pengemulsi yang digunakan yaitu telur, sedangkan penstabil yang digunakan yaitu Carboxymethyl Cellulose (CMC). Tujuan dari penelitian ini yaitu mengetahui pengaruh konsentrasi telur dan Carboxymethyl Cellulose (CMC) terhadap karakteristik fisik, kimia, dan organoleptik mi kering berbasis tepung jali (Coix lacryma jobi-l) terfermentasi. Metode Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama yaitu konsentrasi telur sebesar 5%, 10% dan 15% dari berat tepung jali terfermentasi dan faktor kedua konsentrasi CMC sebesar 0%, 1% dan 2% dari berat tepung jali terfermentasi. Hasil penelitian dianalisis dengan ragam (ANOVA). Apabila ada interaksi antara kedua faktor maka diuji Duncan’s Multiple Range Test (DMRT) dengan taraf nyata (α=5%).Apabila tidak ada maka diuji Beda Nyata Terkecil (BNT). Perlakuan terbaik secara kimia dan fisik diuji dengan metode Multiple Objective Decision Making (MODM), sedangkan perlakuan terbaik secara organoleptik dengan metode De Garmo. Produk perlakuan terbaik dibandingkan dengan produk komersial menggunakan metode Independent Sample t Test. Hasil penelitian menunjukkan bahwa penambahan telur dan CMC memberikan pengaruh nyata (α=0,05) terhadap kadar pati, kadar protein, daya patah, daya putus, waktu pemasakan, dan warna (derajat keputihan). Secara organoleptik, kedua perlakuan berpengaruh nyata (α=0,05) terhadap warna dan tekstur. Perlakuan terbaik secara kimia dan fisik terdapat pada perlakuan penambahan telur 10% b/b dan CMC 1% b/b (T2C1) dengan karakakteristik kadar air (10,04%), kadar pati (56,25%), kadar protein (7,62%), daya patah (3,9 N), daya putus (0,5 N), daya rehidrasi (222,44%), waktu pemasakan (190 detik), dan derajat keputihan (74,32). Sedangkan perlakuan terbaik secara organoleptik terdapat pada perlakuan penambahan telur 10% b/b dan 1% b/b (T2C1) dengan warna (4,40) agak suka, aroma (4,48) agak suka, tekstur (4,92) agak suka, dan rasa (4,52) agak suka. Perlakuan terbaik pada penelitian ini yaitu penambahan telur 10% b/b dan CMC 1% b/b (T2C1) pada mi. Saran pada penelitian ini diperlukan analisis tentang umur simpan, pengaruh penambahan warna, dan segi ekonomi mi kering berbasis tepung jali terfermentasi.
English Abstract
Dry noodle is a popular food product in Indonesia. In general, dry noodles from wheat flour. One of the efforts to diversify food using fermented jali flour (Coix lacryma jobi-L) as raw material for making dry noodles. However, the use of fermented jali flour has a deficiency that is dry noodles become easily broken and less elastic. There are several factors that affect the dough on the dry noodle is the selection of emulsifiers and stabilizers. The research used emulsifier on the noodle dough is the egg, while the stabilizer used is Carboxymethyl Cellulose (CMC). The purpose of this research is the effect of egg and Carboxymethyl Cellulose (CMC) concentrations on physical, chemical, and organoleptic characteristics of dry noodles based on fermented jali flour (Coix lacryma jobi-L). This research used Factorial Randomized Block Design (RBD) with 2 factors. The first factor is egg concentration of 5%, 10% and 15% of the weight of fermented Jali flour and the second factor is CMC concentration of 0%, 1% and 2% of the weight of fermented Jali flour. This research was analyzed with multiplication analysis (ANOVA). If the results of the analysis there are interaction with Duncan's Multiple Range Test (DMRT) test with a real level (α = 5%). If there are no interaction with Least Significance Different (LSD). The selection of chemical and physical best treatment is determined by the method of Multiple Objective Decision Making (MODM). While the selection of the best treatment is organoleptically determined by De Garmo method. The best treatment products were then compared with commercial products using the Independent Sample t Test method. The results showed that the addition of eggs and CMC gave significant effect (α = 0,05) to starch content, protein content, brokenness, breaking power, cooking time, and color (degree of leucorrhoea). Organoleptically, both treatments had significant effect (α = 0,05) on color and texture. The best treatment is chemically and physically present in the addition of egg treatment 10% w / w and CMC 1% w / w (T2C1) with characteristic water content (10,04%), starch content (56,25%), protein content (7,62%), broken power (3,9 N), breaking power (0,5 N), power rehydration (222,44%), cooking time (190 seconds), and the degree of whiteness (74,32). While the best treatment in organoleptic contained in the additional treatment texture 10% w / w and 1% w / w (T2C1) with color (4,40) is a bit like, aroma (4,48) is a bit like, texture (4,92) rather Like, and taste (4,52) rather like. The best treatment of this research is addition of egg treatment 10% w / w and CMC 1% w / w (T2C1). This suggestion of the research is need to analyzed about the shelf life, the effect of color addition, and economic analysis of dry noodle based fermented jali flour.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/616/051710073 |
| Uncontrolled Keywords: | carboxymethyl cellulose (CMC), jali (coix lachryma jobi-L), mi kering, telur, tepung jali terfermentasi |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.33 Spesific food from plant crops > 641.331 Flour |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Oct 2017 07:10 |
| Last Modified: | 04 Dec 2020 07:38 |
| URI: | http://repository.ub.ac.id/id/eprint/3960 |
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