KARAKTERISASI TEPUNG MOKAF HASIL MODIFIKASI DARI BUBUR SINGKONG MELALUI PROSES FERMENTASI

Iip Sugiharta, 1327011024 (2015) KARAKTERISASI TEPUNG MOKAF HASIL MODIFIKASI DARI BUBUR SINGKONG MELALUI PROSES FERMENTASI. Masters thesis, Universitas Lampung.

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ABSTRACT.pdf

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ABSTRAK.pdf

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COVER DALAM.pdf

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HLM PENGESAHAN(SCAN).pdf

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HLM PERSETUJUAN(SCAN).pdf

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PERNYATAAN(SCAN).pdf

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DAFTAR GAMBAR.pdf

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DAFTAR TABEL.pdf

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PERSEMBAHAN.pdf

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RIWAYAT HIDUP.pdf

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SANWACANA.pdf

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DAFTAR ISI.pdf

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BAB 1.pdf

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Abstrak

Mokaf flour can substitute for wheat flour in making of various types of food, because of the characteristics of flour mokaf approaching characteristics of wheat flour. Production of mokaf flour in this study is done by modifying the cassava pulp through fermentation process using the bacteria Lactobacillus plantarum. The fermentation process in production of flour mokaf have a variety of variables to find the optimum variables. The optimum variable is the amount of inoculum, time of fermentation, and the pH of the fermentation. mokaf flour produced from a variety of variables and wheat flour were characterized by means of measurements using Viscotester and Thermogravimetric Analysis (TGA). Measurement results that show the characteristics of flour mokaf approaching wheat flour is the use of the amount of inoculum of 15 ml, the pH of the fermentation at pH 4, and the fermentation time of 48 hours. Viscosity and "mass reduction" of mokaf flour in the amount of 542 mPas and 86.51% approaching wheat flour in the amount of 106 mPas and 85.72%. Measurements mass reduction on cassava flour and tapioca performed as a comparison in the amount of 89.24 and 91.58%, while the content of amylose of cassava flour, tapioca, mokaf, and wheat by 38.43; 21.54; 42.62; dan 45,22%. The higher content of amylose, the smaller mass reduction. Keywords : amylose, fermentation, Lactobacillus plantarum, mokaf, Thermogravimetric Analysis (TGA), Viscotester. Tepung mokaf dapat mensubstitusi tepung terigu dalam pembuatan berbagai macam jenis makanan, karena karakteristik dari tepung mokaf mendekati karakteristik tepung terigu. Pembuatan tepung mokaf pada penelitian ini dilakukan dengan cara memodifikasi bubur singkong melalui proses fermentasi menggunakan bakteri Lactobacillus plantarum. Proses fermentasi pada pembuatan tepung mokaf memiliki variasi variabel untuk mencari variabel optimum. Variabel optimum tersebut adalah jumlah inokulum, waktu fermentasi, dan pH fermentasi. Tepung mokaf yang dihasilkan dari berbagai variasi variabel dan terigu dikarakterisasi dengan cara pengukuran menggunakan viscotester dan Thermogravimetric Analysis (TGA). Hasil pengukuran yang menunjukkan karakteristik tepung mokaf mendekati tepung terigu adalah pada penggunaan jumlah inokulum sebesar 15 ml, pH fermentasi sebesar pH 4, dan waktu fermentasi 48 jam. Viskositas dan penurunan persen berat tepung mokaf tersebut sebesar 542 mPas dan 86,51 % mendekati tepung terigu sebesar 106 mPas dan 85,72%. Pengukuran penurunan persen berat pada tepung singkong dan tapioka dilakukan sebagai perbandingan yaitu sebesar 89,24 dan 91,58 %, sedangkan kadar amilosa tepung singkong, tapioka, mokaf, dan terigu sebesar 38,43; 21,54; 42,62; dan 45,22 %. Makin tinggi kadar amilosa maka makin kecil penurunan persen beratnya. Kata kunci : amilosa, fermentasi, Lactobacillus plantarum, mokaf, Thermogravimetric Analysis (TGA), Viscotester.

Tipe Karya Ilmiah: Tesis (Masters)
Subyek: Q Science (General) > QD Chemistry
Program Studi: Fakultas MIPA > Prodi Kimia
Depositing User: 1089564 . Digilib
Date Deposited: 14 Jul 2015 03:47
Last Modified: 14 Jul 2015 03:47
URI: http://digilib.unila.ac.id/id/eprint/11175

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