YOAN MARTIAN SARI, 1114051066 (2015) KARAKTERISTIK TEPUNG UBI JALAR PUTIH (Ipomea batatas L.) YANG DIFERMENTASI DENGAN Lactobacillus plantarum, Leuconostoc mesenteroides PADA BERBAGAI LAMA FERMENTASI, 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 mendapatkan: (1) karakteristik tepung ubi jalar yang difermentasi dengan Lactobacillus plantarum dan Leuconostoc mesenteroides pada berbagai lama fermentasi, serta perubahannya (2) kombinasi antara keduanya dan lama fermentasi untuk menghasilkan karakteristik tepung ubi jalar putih terbaik sebagai bahan baku mie. Perlakuan ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah jenis starter yaitu Lactobacillus plantarum (Lp) dan Leuconostoc mesenteroides (Lm). 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 lama fermentasi menurunkan nilai pH secara linier, kelarutan dan persentase transmitan secara kuadratik (titik optimum kelarutan Lactobacillus plantarum 68,56 jam dan Leuconostoc mesenteroides 64,56 jam; persentase transmitan Yoan Martian Sari Lactobacillus plantarum 66,4 jam dan Leuconostoc mesenteroides 87,0 jam), meningkatkan nilai organoleptik (warna dan aroma) tepung secara linier, pembengkakan granula dan persen keutuhan mie secara kuadratik (titik optimum pembengkakan granula Lactobacillus plantarum 56,80 jam dan Leuconostoc mesenteroides 69,42 jam; persen keutuhan mie Lactobacillus plantarum 70,1 jam dan Leuconostoc mesenteroides 66,0 jam). Perlakuan terbaik diperoleh tepung dengan fermentasi 72 jam baik perlakuan L. plantarum maupun Leuconostoc mesenteroides. Tepung Lactobacillus plantarum fermentasi 72 jam memiliki karakteristik: nilai pH 4,16; pembengkakan granula 19,06%; kelarutan 6,40%; persentase transmitan 3,38%; skor warna 3,73 (putih); skor aroma 3,05 (netral) dan persentase mie utuh 95,10%, sedangkan tepung Leuconostoc mesenteroides fermentasi 72 jam memiliki karakteristik: nilai pH 4,14; pembengkakan granula 19,56%; kelarutan 7,10%; persentase transmitan 2,60%; skor warna 3,73 (putih), skor aroma 2,88 (netral) dan persentase mie utuh 96,10%. Rata-rata titik optimum pada penelitian ini adalah 75, 60 jam pada Lactobacillus plantarum dan 79,83 jam pada Leuconostoc mesenteroides. Kata kunci : Karakteristik tepung, lama fermentasi, mie, tepung ubi jalar putih terfermentasi, starter ABSTRACT THE CHARACTERISTICS OF WHITE SWEET POTATO (Ipomea batatas L.) FLOUR PERMENTED WITH Lactobacillus plantarum, Leuconostoc mesenteroides IN DIFFERENT FERMENTATION TIME, FOR RAWMATERIAL OF NOODLE The aims of this study were to get (1) the characteristics of white sweet potato flour fermented with Lactobacillus plantarum, Leuconostoc mesenteroides in different fermentation time and their trend (2) combination of both and fermentation time to produce the best characteristics of white sweet potato fermented flour as raw material for noodle. The treatments were arranged in a Complete Randomized Block Design (CBRD) with two factors and three replications. The first factor consisted of Lactobacillus plantarum (Lp) and Leuconostoc mesenteroides (Lm). The 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 fermentation time decreased pH with linier trend, solubility and percentage of transmittance with quadratic trend (optimum point of solubility in Lactobacillus plantarum 68.56 hours and in Leuconostoc mesenteroides 64.56 hours; transmittance percentage in Lactobacillus plantarum 66.4 hours and in Yoan Martian Sari Leuconostoc mesenteroides 87.0 hours), increased organoleptic flour score (colour and flavour) with linier trend, swelling power and unbroken noodle percentage with quadratic trend (optimum point of swelling power in Lactobacillus plantarum 56.80 hours and in Leuconostoc mesenteroides 69.42 hours; unbroken noodle percentage in Lactobacillus plantarum 70.1 hours and in Leuconostoc mesenteroides 66.0 hours). The best treatment was reached in 72 hours fermentation either in Lactobacillus plantarum or Leuconostoc mesenteroides flour. Lactobacillus plantarum flour with 72 hours fermentation had characteristics: pH value 4.16; swelling power 19.06%; solubility 6.40%; percentage of transmittance 3.38%; colour score 3.73 (white); flavour score 3.05 (neutral) and unbroken noodle percentage 95.1%, whereas, those in Leuconostoc mesenteroides flour with 72 hours fermentation had characteristics: pH value 4.14; swelling power 19.56%; solubility 7.10%; percentage of transmittance 2.60%; colour score 3.73 (white); flavour score 2.88 (neutral) and unbroken noodle percentage 96.10%. The average of optimum point in this study was 75.60 hours in Lactobacillus plantarum and 79.83 hours in Leuconostoc mesenteroides. Keywords : Characteristic of flour, fermentation time, noodle, fermented white sweet potatoflour, starter
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Budidaya tanaman |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 4472831 . Digilib |
| Date Deposited: | 29 Dec 2015 04:49 |
| Terakhir diubah: | 29 Dec 2015 04:49 |
| URI: | http://digilib.unila.ac.id/id/eprint/16337 |
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