Ekstraksi Berbantu Ultrasonik: Pengaruh Suhu Dan Lama Paparan Pada Ekstraksi Simultan Pati Dan Polisakarida Larut Air Tepung Uwi Putih (Dioscorea alata)

Triandara, Pusparani (2017) Ekstraksi Berbantu Ultrasonik: Pengaruh Suhu Dan Lama Paparan Pada Ekstraksi Simultan Pati Dan Polisakarida Larut Air Tepung Uwi Putih (Dioscorea alata). Sarjana thesis, Universitas Brawijaya.

Abstract

Uwi (Dioscorea alata) merupakan salah satu jenis umbi dari 600 varietas keluarga tanaman Dioscorea spp. yang mempunyai peranan penting dalam menunjang ketahanan pangan. Pada umbi golongan Dioscorea spp. terdapat polisakarida larut air (PLA) non pati yang merupakan getah kental mengandung glikoprotein. Tingginya kandungan polisakarida non pati dalam Dioscorea spp. membuat umbi ini banyak digunakan sebagai pengental untuk jenis masakan tertentu. Pati dan PLA banyak sekali dimanfaatkan dalam industri makanan, guna mencapai kualitas yang diharapkan, dalam hal viskositas, stabilitas, tekstur, dan penampilan. Metode ekstraksi simultan pati dan PLA yang digunakan dalam penelitian terdahulu bervariasi, salah satunya dengan cara ekstraksi konvensional yaitu maserasi. Cara ekstraksi konvensional dirasa kurang maksimal, sehingga hasil ekstrak masih rendah dan memakan waktu yang cukup lama jika dilakukan berulang. Salah satu solusi alternatif untuk mengatasi keterbatasan proses ekstraksi konvensional yaitu menggunakan metode ekstraksi dengan bantuan gelombang ultrasonik (Ultrasonic – Assisted Extraction atau UAE). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor. Faktor pertama yaitu suhu ekstraksi (30oC, 40oC, dan 50oC). Faktor kedua yaitu waktu ekstraksi (6, 8, dan 10 menit). Kombinasi yang diperoleh sebanyak 9 dengan 2 kali ulangan sehingga diperoleh 18 satuan percobaan. Data kemudian dianalisis menggunakan ANOVA dan dilanjutkan dengan uji BNT atau DMRT dengan selang kepercayaan 5%. Berdasarkan penelitian yang telah dilakukan, proses ekstraksi simultan pati dan PLA yang diberi perlakuan suhu dan waktu ekstraksi memberikan pengaruh terhadap karakteristik kimia tepung uwi putih. Hasil pengujian perlakuan terbaik terhadap parameter kimia pada fraksi larut air (supernatan) dengan perlakuan suhu 50oC selama 10 menit memiliki nilai total padatan 1,58%, kadar pati 0.23%, kadar protein 5,84%, rendemen 16,10%, serat pangan 12,22%, dan serat kasar 3,53%. Untuk fraksi endapan dengan perlakuan suhu 50oC selama 10 menit memiliki nilai kadar air 9,61%, kadar pati 13,10%, kadar protein 0,98%, rendemen 17,53%, serat pangan 0,92%, dan serat kasar 5,69%.

English Abstract

White yam (Dioscorea alata) is one type of tuber from 600 varieties of Dioscorea sp. family that has important role in supporting food security. The tuber of Dioscorea sp. contains water-soluble non starch polysaccharide which forms as viscous sap consisting of glycoprotein. This tuber is widely used for food thickening agent because of the high content of water-soluble non starch polysaccharide. Starch and water-soluble polysaccharide are used extensively in food industry in order to achieve the expected quality of viscosity, stability, texture and appearance. One of the simultaneous extraction methods of starch and water-soluble polysaccharide from previous research is conventional extraction (maceration). However, the conventional method takes a long time if done repeatedly and gives low result. One of alternative solutions to overcome the limitation of the conventional extraction is using Ultrasonic Assisted Extraction (UAE) method. This study used Randomize Complete Design with 2 factors. The first factors were extraction temperatures (30oC, 40oC, and 50oC) and the second factors were extraction times (6 minute, 8 minute, and 10 minute). There were 9 (nine) combinations with 2 replication so it obtained 18 experimental units. The data results were analyzed by ANNOVA test and continued with BNT or DMRT test with 5% confidence interval. Based on the study, the starch and soluble polysaccharide simultaneous extraction process treated with temperature and time extraction affected the chemical characteristics of white yam flour. The best result of chemical parameters on the water soluble fraction (supernatant) with temperature treatment 50oC for 10 minutes had 1.58% of solids, 0.23% of starch, 5.84% of proteins, 16.10% of yield, 12.22% of food fiber, and 3.53% of crude fiber. Sediment fraction with temperature treatment 50oC for 10 minutes had 9.61% of water, 13.10% of starch, 0.98% of protein, 17.53% of yield, 0.92% food fiber, and 5.69% of crude fiber.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2017/707/051712508
Uncontrolled Keywords: Uwi Putih, Pati, Polisakarida Larut Air, Ekstraksi, Ultrasonic Assissted Extraction
Subjects: 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Yusuf Dwi N.
Date Deposited: 22 Jan 2018 06:33
Last Modified: 04 Nov 2021 07:13
URI: http://repository.ub.ac.id/id/eprint/8261
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