PERBAIKAN MUTU MIE TAPIOKA MENGGUNAKAN GLUTEN BEBAS DAN GLUTEN ENKAPSULASI PADA BERBAGAI PROPORSI

Ryan Prakasa, 0914051047 (2014) PERBAIKAN MUTU MIE TAPIOKA MENGGUNAKAN GLUTEN BEBAS DAN GLUTEN ENKAPSULASI PADA BERBAGAI PROPORSI. Fakultas Pertanian, Universitas Lampung.

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2. ABSTRACT.pdf

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3. ABSTRAK.pdf

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4. COVER DALAM.pdf

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5. HALAMAN PERSETUJUAN.pdf

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6. HALAMAN PENGESAHAN.pdf

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7. SURAT PERNYATAAN.pdf

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8. RIWAYAT HIDUP.pdf

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9. SANWACANA.pdf

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DAFTAR ISI.pdf

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11.DAFTAR TABEL.pdf

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10.DAFTAR GAMBAR.pdf

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BAB I.pdf

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BAB II.pdf

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BAB III.pdf

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BAB IV.pdf
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BAB V.pdf

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DAFTAR PUSTAKA.pdf

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Abstrak

Subtitusidenganmenggunakantepung lain selain terigu merupakan alternatif yang baik dalam pembuatan mie. Selain menekan penggunaan terigu, Subtitusi juga berfungsi meningkatkan penggunaan tepung umbi-umbian lain yang memiliki potensi sebagai bahan baku mie. Penelitian ini bertujuan untuk mendapatkan perbandingan antara tapioka dan gluten bebas dan gluten enkapsulasi yang menghasilkan mie basah dengan nilai elongasi, KPAP, dan sifat organoleptik terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap dengan tujuh perlakuan dan empat ulangan. Perlakuan pada penelitian ini adalah perbandingan tapioca dan gluten baik bebas maupun enkapsulasi sebanyak 7 taraf, yaitu G0 (tapioka 100%), G1 (tapioka 95% : gluten bebas 5%), G2 (tapioka 90% : gluten bebas10%), G3 (tapioka 87% :gluten bebas 13%), G4 (tapioka 97% : gluten enkapsulasi 3%), G5 (tapioka 96% : gluten enkapsulasi 4%) dan G6 (tapioka 95% : gluten enkapsulasi 5%). Kesamaan ragam antar perlakuan diuji dengan uji Bartleet dan kenambahan data diuji dengan uji dengan uji Tuckey. Data yang diperoleh dianalisis lebih lanjut dengan uji Beda Nyata Jujur ( BNJ) pada taraf 5%.Hasil penelitian menunjukkan bahwa mie basah tapiokaformulasi G4 yaitu dengan perbandingan (Tapioka 97% : Gluten enkapsulasi 3%) menghasilkan skor organoleptik warna 3,90 (agak kuning), elongansi sebesar 6,92 (Tidak mudah putus), penerimaan keseluruhan 4,86 (suka), KPAP sebesar 6,14%danNilaiElongasiTAXT-2sebesar 432,80 gf. Kata Kunci : Gluten bebas, glutenterenkapsulasi,mie,Tapioka. Subtitution of wheat in noodles with tapioca is a good alternative to reduce utilization of wheat, and to promote or increase the use of locally produced flour. This subtitution also has an advantage of increase or promoting the use ofvarious flour produced from roots and tubers. This research was purposed to obtain proportion of tapioca, free and encapsulated gluten to find the best value of elongation, cooking loss and sensory characteristics tapioca noodle. The experiment was arranged in a Completely Randomized Block Design with 4 replications. The treatments were7 levels comparison of tapioca, free and encapsulated gluten: G0 (tapioca 100%), G1 (tapioca 95% : gluten extract 5%), G2 (tapioca 90% : gluten extract 10%), G3 (tapioca 87% : gluten extract 13%), G4 (tapioka 97% : encapsulation gluten 3%), G5 (tapioca 96% : encapsulation gluten 4%) dan G6 (tapioca 95% : enkapsulation gluten 5%). Data were analiyzed using analysis of varians to find out the treatment effects, then the data were further analyzed using Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The results showed that the best of “Tapioca noodles” was found on of G4 (Tapioka 97% : Encapsulation gluten 3%).This noodles had colour score atcolour 3,90 (somewhat yellow), elongation score at 6,92 (not easily broken), overall acceptance score of 4,86 (like), cooking loss at 6,14% and texture based on TAXT-2 test of432,80 gf. Keywords: encapsulated gluten,free gluten,tapioca, noodles.

Jenis Karya Akhir: Skripsi
Subyek:
Program Studi: Fakultas Pertanian > Prodi Teknologi Hasil Pertanian
Pengguna Deposit: 9056284 . Digilib
Date Deposited: 29 Dec 2014 06:33
Terakhir diubah: 29 Dec 2014 06:33
URI: http://digilib.unila.ac.id/id/eprint/6110

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