Indrastuti, YErning (2012) Karakteristik Tepung Uwi Ungu (Dioscorea alata) akibat Perlakuan Perendaman & Pengeringan serta Aplikasinya pada Pembuatan Edible Tuber Paper dengan Formulasi Pati Ubi Kayu & Variasi Waktu Perendaman. Magister thesis, Universitas Brawijaya.
Abstract
Uwi ungu atau disebut juga ubi kelapa, keribang, purple yam atau water yam ( Dioscorea alata L) adalah tanaman yang potensial sebagai bahan pangan dan obat-obatan. Penggunaan tepung uwi pada pembuatan makanan di Indonesia belum banyak dilakukan, untuk meningkatkan kegunaan tepung uwi salah satunya sebagai bahan baku kulit lumpia basah ( fresh spring roll wrapper ) yang pada dasarnya adalah sejenis edible film. Kulit lumpia basah dari tepung uwi disebut edible tuber paper . Uwi mengandung karbohidrat dengan kadar amilosa tinggi dan mempunyai struktur yang stabil pada suhu tinggi dan pH rendah dan memiliki potensi sebagai bahan edible film. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisikokimia tepung uwi yang diperoleh dengan perlakuan lama perendaman irisan umbi basah dan suhu pengeringan yang berbeda untuk diaplikasikan dalam pembuatan edible tuber paper serta untuk mengetahui proporsi tepung uwi dan pati komersil dari ubi kayu ( Manihot esculenta ) dengan waktu perendaman adonan yang sesuai untuk produk edible tuber paper. Penelitian ini terdiri dari dua tahap. Pada tahap I dilakukan pembuatan tepung uwi dengan perlakuan lama perendaman irisan umbi basah 0, 24, dan 48 jam dan suhu pengeringan 40, 50, dan 60 o C kemudian dilanjutkan dengan analisa rendemen, kadar air, kadar abu, kadar pati, kadar amilosa, kadar protein, kadar serat kasar, kadar lendir, pH, titratable acidity , swelling power , kelarutan, kapasitas pengikatan air, sifat amilografi, warna dan morfologi granula tepung uwi. Hasil penelitian tahap I menunjukkan lama perendaman dan suhu pengeringan tidak mempengaruhi kadar air dan waktu awal gelatinisasi. Proses perendaman menurunkan rendemen, kadar abu, amilosa, protein larut air, serat kasar, lendir, dan pH tetapi meningkatkan titratable acidity dan kelarutan. Suhu pengeringan yang lebih tinggi menurunkan kadar protein larut air. Interaksi lama perendaman dan suhu pengeringan mempengaruhi kadar pati, suhu awal gelatinisasi, viskositas final dan warna. Perendaman selama 24 jam dan pengeringan pada suhu 50 ° C yang menghasilkan rendemen 24,32 % merupakan perlakuan terbaik untuk diaplikasikan pada pembuatan edible tuber paper. Tepung ini mempunyai karakteristik: kadar air 6,69%, kadar abu 2,26%, kadar pati 71,81%, kadar amilosa 29,01%, kadar protein 2,65 %, kadar serat kasar 1,45%, kadar lendir 4,55%, pH 5,92, titratable acidity 0,64%, swelling power 15,24%, kelarutan 13,18%, kapasitas pengikatan air 169,39%, waktu awal gelatinisasi 14,67 menit, suhu awal gelatinisasi 85,5 ° C, viskositas final 3699,67 cP, tingkat kecerahan 68,17, tingkat kemerahan 3,7 dan tingkat kekuningan -1,93. Penelitian tahap II dilakukan pembuatan edible tuber paper dengan proporsi tepung uwi dan pati komersil dari ubi kayu 100 : 0, 90 : 10, dan 80 : 20 dengan waktu perendaman adonan 0, 12, dan 24 jam. Analisa yang dilakukan adalah kadar air, kadar abu, ketebalan, kekuatan tarik, persen elongasi dan rehidrasi edible tuber paper. Hasil penelitian tahap II menunjukkan interaksi perlakuan proporsi tepung uwi dan pati ubi kayu dengan perlakuan perendaman mempengaruhi ketebalan, kekuatan tarik elongasi edible tuber paper . Proporsi tepung uwi dan pati komersil dari ubi kayu 100:0 dengan perendaman 12 jam merupakan perlakuan terbaik pada edible tuber paper, dengan kadar air 13,31 %, kadar abu 2,46 %, ketebalan 0,09 mm, kekuatan tarik 16,29 MPa, persen elongasi 1,30 % dan rehidrasi 103,03 % . Perlakuan terbaik kedua didapatkan dari proporsi uwi dan pati ubi kayu 80:20 dengan perendaman 0 jam dengan kadar air 13,43 %, kadar abu 2,47 %, ketebalan 0,12 mm, kekuatan tarik 14,80 MPa, persen elongasi 1,10 % dan rehidrasi 98,68 %. Perlakuan terbaik ketiga didapatkan dari proporsi tepung uwi dan pati ubi kayu 90:10 dengan perendaman 12 jam, dengan kadar air 13,77 %, kadar abu 2,43 %, ketebalan 0,11 mm, kekuatan tarik 10,99 MPa, persen elongasi 0,73 % dan rehidrasi 98,94 %.
English Abstract
Purple yam is also called as keribang or water yam ( Dioscorea alata L). It is a plant with potential function for food and medicine. uses of yam flour in food industry in Indonesia are still limited. One usage of yam flour is being as raw material of fresh spring roll wrapper. Fresh spring roll wrapper is actually edible film . wrapper is made of yam flour is called as edible tuber paper . Yam contains carbohydrate with high amylose, has stable structure at high temperature and low pH, and has potential as being material of edible film . objective of research was to evaluation psychochemical characteristic of yam flour and its changes as affected by soaking and drying of yam chips. Yam flour preparation of edible tuber paper to acknowledge proportion of yam flour and commercial cassava starch ( Manihot esculenta ). appropriate soaking time for batter is n determined for edible tuber paper product. Two stages are considered in this research. Stage I is preparation of yam flour in wet-chip soaking treatment for 0, 24 and 48 hours at drying temperature of 40, 50 and 60 oC. It is followed by analysis of yield, water content, ash content, starch content, amylose content, protein content, crude fiber content, mucilages content, pH, titratable acidity, swelling flour, solubility, water binding capacity, amylography, color, and granule morphology of yam flour. Result of Stage I showed that soaking and drying temperature did not influence water content and gelatinization time. increasing soaking decreased yield, ash content, amylose content, water soluble protein content, crude fiber content, mucilages content, pH and solubility. increasing drying temperature will decreased water soluble protein content. water binding capacity. interaction between soaking and drying temperature affected starch content, swelling power, water binding capacity, gelatinization temperature, final viscocsity and color characteristic. Soaking for 24 hours and drying at 50 0 C with 24.32 % yield are best treatment for preparation of edible tuber paper . It is characterized by, 6.69 % moisture content, 2.26 ash content, 71.81 % starch content, 29.01 % amylose rate, 2.65 % protein rate, 1.45 % crude fiber rate, 4.55 % mucilages content, 5.92 pH, 0.64 % titratable acidity, 15.24 % swelling flour, 13.18 % solubility, 169.39 % water binding capacity, 85.5 0 C of gelatinization initial temperature, 3699.67 cP of final viscosity, 68.17 brightness rate, 3.7 redness rate, and -1.93 yellowness rate. Stage II involves preparation of edible tuber paper in certain proportions of yam flour and commercial cassava starch such as 100 : 0, 90 : 10 and 80 : 20 at batter soaking of 0, 12 and 24 hours. analysis is conducted over water content, ash content, thickness, tensile strenght, elongation, and rehydration of edible tuber paper . Result of Stage II showed that interaction of proportions of yam flour and cassava starch affected thickness, tensile strenght, and elongation of edible tuber paper . best treatment obtained at proportions of yam flour and cassava-based commercial starch of 100 : 0 and soaking for 12 hours. resulting edible film had characteristics as followed: 13,31 % moisture content, 2,46 % ash content, 0,09 mm thickness, 16,29 MPa tensile strength, 1,30 % elongation dan 103,03 % rehydration. second best treatment obtained at proportions of yam flour and cassava-based commercial starch of 80 : 20 and soaking for 0 hours. resulting edible film had characteristics as followed: 13,43 % moisture content, 2,47 % ash content, 0,12 mm thickness, 14,80 MPa tensile strength, 1,10 % elongation dan 98,68 % rehydration. third best treatment obtained at proportions of yam flour and cassava-based commercial starch of 90 : 0 and soaking for 12 hours. resulting edible film had characteristics as followed: 13,77 % moisture content, 2,43 % ash content, 0,11 mm thickness, 10,99 MPa tensile strength, 10,73 % elongation dan 98,94 % rehydration.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.805 23/IND/k/041204147 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 07 Jun 2013 10:44 |
| Last Modified: | 07 Jun 2013 10:44 |
| URI: | http://repository.ub.ac.id/id/eprint/160153 |
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