PUTRI NABILA, 1114051043 (2015) PENGARUH PENGGUNAAN STARTER CAMPURAN BAKTERI ASAM LAKTAT-KHAMIR DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK TEPUNG UBI JALAR PUTIH (Ipomea batatas L.) UNTUK BAHAN BAKU MIE. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk mengetahui: (1) karakteristik tepung ubi jalar putih yang difermentasi dengan starter campuran yang berbeda dan kecenderungan perubahannya, (2) karakteristik tepung ubi jalar putih pada berbagai lama fermentasi dan kecenderungan perubahannya, (3) kombinasi antara jenis starter campuran dan lama fermentasi untuk menghasilkan karakteristik tepung ubi jalar putih terbaik sebagai bahan baku mie. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah jenis starter campuran yaitu Lactobacillus plantarum, Leuconostoc mesenteroides (LpLm) dan Lactobacillus plantarum, Leuconostoc mesenteroides, Saccharomyces cerevisiae (LpLmSc). Faktor kedua adalah lama fermentasi dengan lima taraf yaitu 0 jam (H0),24 jam (H24), 48 jam (H48), 72 jam (H72) dan 96 jam (H96). Uji lanjut yang digunakan adalah perbandingan ortogonal polynomial pada taraf nyata 1% dan 5%. Hasil penelitian ini menunjukkan bahwa tidak terdapat perbedaan karakteristik antara tepung ubi jalar putih LpLm dan Putri Nabila LpLmSc kecuali pada kelarutan. Lama fermentasi menurunkan nilai pH, kelarutan dan persentase transmitan dengan kecenderungan kuadratik (titik optimum pH LpLm 81,5 jam dan LpLmSc 81 jam; kelarutan LpLm 60,64 jam dan LpLmSc 52,43 jam; persentase transmitan LpLm 62,96 jam dan LpLmSc 79,75 jam), meningkatkan nilai pembengkakan granula dengan kecenderungan kuadratik (titik optimum LpLm 55,57 jam dan LpLmSc 110,25 jam) dan meningkatkan nilai organoleptik (warna dan aroma) tepung, persen keutuhan mie dengan kecenderungan linier. Perlakuan terbaik diperoleh tepung dengan fermentasi 72 jam baik perlakuan LpLm maupun LpLmSc. Tepung LpLm fermentasi 72 jam menghasilkan: nilai pH 4,15; pembengkakan granula 19,80%; kelarutan 6,83%; persentase transmitan 3,40%-6,47%; skor warna 3,70 (putih); skor aroma 2,80 (netral) dan persentase mie utuh 94,10%, sedangkan tepung LpLmSc fermentasi 72 jam menghasilkan nilai pH 4,27; pembengkakan granula 19,74%; kelarutan 6,57%; persentase transmitan 3,00%-5,33%; skor warna 3,90 (putih), skor aroma 2,90 (netral) dan persentase mie utuh 93,10%. Kata kunci : Tepung ubi jalar putih terfermentasi, starter campuran, lama fermentasi, karakteristik tepung, mie abstract THE EFFECT OF A MIXED STARTER OF LACTIC ACID BACTERIA-YEAST AND FERMENTATION TIME ON CHARACTERISTICS OF WHITE SWEET POTATO (Ipomea batatas L.) FLOUR AS RAW MATERIAL FOR NOODLE The aims of this study were to find out (1) the characteristics of white sweet potato flour fermented in different mixed starters and their trend, (2) the characteristics of white sweet potato flour fermented in different fermentation time and their trend, (3) combinantion between mixed starter and fermentation time to produce the best characteristics of white sweet potato as raw material for noodle. This study was arranged in complete randomized block design method (CBRD) with two factors and three replications. First factor consisted of a mixed starter of Lactobacillus plantarum, Leuconostoc mesenteroides (LpLm) and a mixed starter of Lactobacillus plantarum, Leuconostoc mesenteroides, Saccharomyces cerevisiae (LpLmSc). Second factor was fermentation time with five levels: 0 hour (H0), 24 hours (H24), 48 hours (H48), 72 hours (H72) and 96 hours (H96). Data was further analyzed by using orthogonal polynomial comparison at level 1% and 5%. The results of this study showed that there were no significant different characteristics in LpLm and LpLmSc white sweet potato flour except that in solubility. Fermentation time decreased pH, solubility and Putri Nabila percentage of transmittance with quadratic trend (optimum point of pH in LpLm 81.5 hours and in LpLmSc 81 hours; solubility in LpLm 60.64 hours and in LpLmSc 52.43 hours; percentage of transmittance in LpLm 62.96 hours and in LpLmSc 79.75 hours), increased swelling power with quadratic trend (optimum point in LpLm 55.57 hours and in LpLmSc 110.25 hours) and increased organoleptic flour score (colour and flavour), unbroken noodle percentage with linier trend. The best treatment was reached in 72 hours fermentation either in LpLm or LpLmSc flour. LpLm flour with 72 hours fermentation had characteristics: pH value 4.15; swelling power 19.80%; solubility 6.83%; percentage of transmittance 3.40%-6.47%; colour score 3.70 (white); flavour score 2.80 (neutral) and unbroken noodle percentage 94.10%, whereas, those in LpLmSc flour with 72 hours fermentation had pH value 4.27; swelling power 19.74%; solubility 6.57%; percentage of transmittance 3.00-5.33%; colour score 3.90 (white); flavour score 2.90 (neutral) and unbroken noodle percentage 93.10%. Key words: Fermented white sweet potato flour, mixed starter, fermentation time, characteristics of flour, noodle
| Jenis Karya Akhir: | Skripsi |
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| Subyek: | > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 7030050 . Digilib |
| Date Deposited: | 28 Dec 2015 04:08 |
| Terakhir diubah: | 28 Dec 2015 04:08 |
| URI: | http://digilib.unila.ac.id/id/eprint/16225 |
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