ANJAR ARIANINGRUM, 1224051002 (2014) EFFECT OF PARTIAL GELATINIZATION TO SHELF LIFE OF PURPLE SWEET POTATO FLOUR PENGARUH GELATINISASI SEBAGIAN TERHADAP UMUR SIMPAN TEPUNG UBI JALAR UNGU. Masters thesis, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Purple sweet potato (Ipomea batatas L. Poir) contain anthocyanins which act as antioxidant and natural purple coloring. Purple sweet potato can be made into flour. The processing into flour has to be able to maintain the color and anthocyanin of purple sweet potato. Purpose of this study was to determine the effect of partial gelatinization through the process of heating on shelf life of purple sweet potato flour. Shelf life was analyzed using the method of Accelerated Shelf Life Testing (ASLT). This study used a complete randomized block design with a single factor and 4 replications. Treatment using a heating temperature of 90°C for 0, 15, 30, 45, 60, and 75 minutes. The results showed that the heat treatment had a significant influence on the shelf life of partial gelatinization purple sweet potato flour. Heat treatment of 90°C for 45 minutes had the longest shelf life which is 136 days. Keywords: ASLT, heating, purple sweet potato flour, partial gelatinization, shelf life Ubi jalar ungu (Ipomea batatas L. Poir) mengandung antosianin yang berfungsi sebagai antioksidan dan pewarna ungu alami. Pemanfaatan ubi jalar ungu dapat dilakukan dengan diolah menjadi tepung. Pengolahan ubi jalar ungu menjadi tepung harus dapat mempertahankan warna dan antosianin ubi jalar ungu. Tujuan penelitian adalah untuk mengetahui pengaruh gelatinisasi sebagian melalui proses pemanasan terhadap umur simpan tepung ubi jalar ungu. Umur simpan dianalisa menggunakan metode Accelerated Shelf Life Testing (ASLT). Penelitian menggunakan Rancangan Acak Kelompok Lengkap dengan faktor tunggal dan 4 ulangan. Perlakuan yang diterapkan adalah suhu pemanasan 90°C selama 0, 15, 30, 45, 60, dan 75 menit. Hasil penelitian menunjukkan bahwa perlakuan pemanasan memberikan pengaruh yang nyata terhadap umur simpan tepung ubi jalar ungu gelatinisasi sebagian. Pemanasan suhu 90oC selama 45 menit memberikan umur simpan terpanjang yaitu 136 hari. Kata kunci: ASLT, gelatinisasi sebagian, pemanasan, tepung ubi jalar ungu, umur simpan
| Jenis Karya Akhir: | Tesis (Masters) |
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| Subyek: | |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Magister Teknologi Industri Pertanian |
| Pengguna Deposit: | UPT Perpustakaan Unila |
| Date Deposited: | 14 Oct 2014 02:22 |
| Terakhir diubah: | 14 Oct 2014 02:22 |
| URI: | http://digilib.unila.ac.id/id/eprint/4093 |
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