PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI SPONTAN TERHADAP PEMBENGKAKAN GRANULA, KELARUTAN, NILAI REHIDRASI, KONSENTRASI TERBENTUKNYA GEL, WARNA, DAN AROMA TEPUNG UBI JALAR PUTIH

Arlinda Pratiwi, 0914051055 (2014) PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI SPONTAN TERHADAP PEMBENGKAKAN GRANULA, KELARUTAN, NILAI REHIDRASI, KONSENTRASI TERBENTUKNYA GEL, WARNA, DAN AROMA TEPUNG UBI JALAR PUTIH. Fakultas Pertanian, Universitas Lampung.

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Abstrak

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam, lama fermentasi dan kombinasi keduanya terhadap pembengkakan granula, kelarutan, nilai rehidrasi, konsentrasi terbentuknya gel, warna, dan aroma tepung ubi jalar putih terfermentasi. Percobaan 2 faktorial disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 3 kali ulangan, terdiri dari dua faktor perlakuan. Faktor pertama adalah konsentrasi garam dengan tiga taraf yaitu 1%, 3%, dan 5%. Faktor kedua adalah lama fermentasi dengan lima taraf yaitu 0 hari, 2 hari, 4 hari, 6 hari, dan 8 hari. Hasil penelitian ini menunjukkan bahwa untuk semua perlakuan konsentrasi garam nilai pH ubi jalar pada hari ke-0 berkisar antara 5,7-5,8, sedangkan pada hari ke-8 berkisar antara 3,51-3,64. Nilai pH hampir serupa pada hari ke-4, ke-6, dan ke-8 namun berbeda pada hari ke-2. Nilai pH pada hari ke-2 berkisar antara 3,5-3,8. Pembengkakan granula tepung ubi jalar putih terfermentasi pada suhu 60oC berkisar antara 3,08-4,24 g/g. Pada suhu 70oC berkisar antara 3,89-5,93 g/g. Pada suhu 80 o C berkisar antara 4,50-6,96 g/g. Kelarutan tepung ubi jalar putih terfermentasi pada suhu 60 8,65-26,20%. Pada suhu 70oC berkisar antara 3,23-10,29%. Pada suhu 80berkisar antara 2,28-10,15%. Tepung yang diproduksi melalui fermentasi selama 0 dan 2 hari tidak dapat membentuk gel, akan tetapi tepung yang dilakukan fermentasi 4, 6 dan 8 hari dapat membentuk gel pada konsentrasi 10%. Skor warna tepung ubi jalar putih terfermentasi berkisar antara 2,02 (putih kekuningan) sampai 3,48 (putih krem). Skor aroma tepung ubi jalar putih terfermentasi berkisar antara mendekati 2,32 (agak asam) sampai 4,17 (agak khas ubi jalar). Kata kunci : tepung ubi jalar putih terfermentasi, konsentrasi garam, pembengkakan granula, lama fermentasi ABSTRACT This study was aimed to determine the effect of salt concentration, fermentation length, and interaction of salt concentration and fermentation length on swelling power, solubility, rehydration value, concentration of gel formation, color, and aroma of fermented white sweet potato flour. The 2-factorial experiment was arranged in a complete randomized design with 3 replications. The first factor was the concentration of salt: 1%, 3%, and 5%. The second factor was the length of fermentation time 0 day, 2 days, 4 days, 6 days, and 8 days. The results showed that at any salt concentration the pH values of 0-day fermented flour were between 5,7 and 5,8. Whereas those of 8-day fermented flour were between 3,51 and 3,64. Those values were not different from those of in 4, and 6-days fermented flour, except in 2-day fermented which was 3,5-3,8. The swelling power value of fermented white sweet potato flour measured at 60oC, 70oC, and 80oC were in the range of 3,08 to 4,24 g/g, 3,89 to 5,93 g/g, and 4,5 to 6,96 g/g Arlinda Pratiwi respectively. The solubility values of fermented white sweet potato flour fermented at 60°C were ranged from 8,65 to 26,2%, and at 70°C were from 3,23 to 10,29%, meanwhile at temperature of 80oC were 2,28 to 10,15%. The rehydration values of white sweet potato flour were between 229,76 and 292,58%. The result also revealed that flour produced from 0 day as well as 2-day fermentation did not form gel inspite of the salt concentration used, whereas those of fermented flour 4, 6, and 8 days could form gel at concentration 10%. The scores of ther color were between 2,02 (yellowish-white) to 3,48 (creamy-white), and the scores of the aroma were between 2,32 (slightly acid) to 4,17 (slightly typical sweet potato). Keywords: fermented white sweet potato flour, salt concentration, swelling power, solubility, the length fermentation.

Tipe Karya Ilmiah: Skripsi
Subyek: A General Works = Karya Karya Umum
A General Works = Karya Karya Umum > Karya Karya Umum = 000
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Depositing User: 5794315 . Digilib
Date Deposited: 19 Dec 2014 06:35
Last Modified: 19 Dec 2014 06:35
URI: http://digilib.unila.ac.id/id/eprint/5881

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