PROFIL SIFAT PASTA TEPUNG UBI JALAR (Ipomoea batatas ) TERFERMENTASI SEBAGAI BAHAN BAKU INDUSTRI PANGAN

ARIFIA ZULAIKA ANDANINGRUM , 15240510003 (2017) PROFIL SIFAT PASTA TEPUNG UBI JALAR (Ipomoea batatas ) TERFERMENTASI SEBAGAI BAHAN BAKU INDUSTRI PANGAN. Masters thesis, UNIVERSITAS LAMPUNG .

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Abstrak

Tepung ubi jalar mempunyai keterbatasan untuk dikembangkan menjadi produk pangan. Untuk memperluas penggunaannya dalam industri pangan, tepung ubi jalar perlu dimodifikasi, antara lain melalui fermentasi. Pembuatan tepung ubi jalar dengan proses fermentasi diharapkan mampu mengubah profil pastanya sehingga dapat diaplikasikan secara luas pada produk pangan. Penelitian ini bertujuan untuk mengetahui pengaruh jenis starter dan lama fermentasi terhadap profil pasta tepung ubi jalar (kontrol) dan tepung ubi jalar terfermentasi. Penelitian menggunakan Rancangan Acak Kelompok Lengkap dengan 2 faktor dan tiga kali ulangan. Faktor pertama adalah jenis starter fermentasi yaitu dengan (1) spontan, (2) Saccharomyces cerevisiae, (3) Leuconostoc meseneroides, (4) kultur campuran Leuconostoc meseneroides dan Saccharomyces cerevisiae, sebagai kontrol adalah tepung ubi jalar tanpa fermentasi. Faktor kedua adalah lama fermentasi yaitu 24 jam, 48 jam, 72 jam dan 96 jam. Data yang diperoleh diuji kesamaan ragamnya dengan uji Bartlett dan kemenambahan dengan uji Tuckey. Analisis sidik ragam digunakan untuk mengetahui ada tidaknya pengaruh perlakuan, data kemudian diuji lanjut menggunakan uji orthogonal polinomial pada taraf 1% dan 5% untuk mengetahui perbedaan antar perlakuan. Hasil penelitian menunjukkan bahwa perlakuan jenis starter berpengaruh nyata terhadap nilai pH larutan fermentasi chips ubi jalar, kadar amilosa dan profil pasta tepung ubi jalar terfermentasi, namun tidak berpengaruh nyata pada suhu awal gelatinisasi. Nilai viskositas puncak tertinggi sebesar 1204 BU diperoleh dari perlakuan starter dengan penambahan kultur campuran (Leuconostoc meseneroides dan Saccharomyces cerevisiae). Nilai pH larutan fermentasi chips ubi jalar cenderung menurun seiring lamanya fermentasi, sementara kadar amilosa, suhu awal gelatinisasi dan breakdown viscosity tepung ubi jalar terfermentasi cenderung meningkat seiring lamanya fermentasi. Perlakuan lama fermentasi tidak berpengaruh nyata terhadap nilai viskositas puncak dan nilai setback viscosity tepung ubi jalar terfermentasi. Berdasarkan hasil penelitian, tepung ubi jalar terfermentasi dapat diaplikasikan untuk produk produk yang membutuhkan bahan pengental namun demikian perlu dilakukan penelitian lebih lanjut untuk menurunkan nilai breakdown viscosity agar produk tepung ubi jalar terfermentasi lebih stabil pada saat diaplikasikan ke produk pangan. Kata Kunci: Leuconostoc meseneroides, Saccharomyces cerevisiae, sifat pasta, tepung ubi jalar terfermentasi. abstract Sweet potato flour has some limitations to be developed as food products. To expand the use of sweet potato flour for food industry, some modifications on the flour were needed. The production of sweet potato flour by fermentation may change pasting properties profile, therefore, it could expand the application of sweet potato flour to develop food products. The aim of this study was to determine the effect of starter and fermentation time on pasting properties profile of sweet potato flour (control) and fermented sweet potato flour. This research was performed using complete randomized block design (CBRD) with two factors and three replications. The first factor was fermentation starters: (1) spontan, (2) Saccharomyces cerevisiae, (3) Leuconostoc mesenteroides and (4) mixed of Leuconostoc mesenteroides – Saccharomyces cerevisiae and non-fermented fresh sweet potato as the control. The second factor was fermentation time: 24 hours, 48 hours,72 hours, 96 hours. The homogenity of data was analyzed using Bartlett test and additifity was tested using Tuckey test. ANOVA was used to know the effect of treatments. Data were then further analyzed using orthogonal polynomial comparasion at 1% and 5% level. The results showed that fermentation starter treatment had significant effect on pH value of fermented sweet potato chips solution, amylose content and fermented sweet potato pasting properties profile except on the initial temperature of gelatinization. The highest peak viscosity value of 1204 BU was obtained from the starter treatment with the addition of mix culture (Leuconostoc mesenteroides and Saccharomyces cerevisiae). The pH value of fermentation solution of sweet potato chips tended to decrease with the duration of fermentation, while amylose content, gelatinization initial temperature and fermented sweet potato flour breakdown viscosity tended to increase with fermentation duration. The length of fermentation had no significant effect on the peak viscosity value and the value of the fermented sweet potato starch setback viscosity. Based on the results of this research, fermented sweet potato flour can be applied to products that require thickening, but further research is needed to decrease the value of breakdown viscosity for fermented sweet potato flour to be more stable when applied to food products. Key words: fermented sweet potato flour, Leuconostoc meseneroides, pasting properties, Saccharomyces cerevisiae.

Tipe Karya Ilmiah: Tesis (Masters)
Subyek: > Budidaya tanaman
Program Studi: Fakultas Pertanian > Prodi Magister Teknologi Industri Pertanian
Depositing User: 65869406 . Digilib
Date Deposited: 03 Jan 2018 07:20
Last Modified: 03 Jan 2018 07:20
URI: http://digilib.unila.ac.id/id/eprint/29646

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