PENGARUH PENAMBAHAN KARAGENAN DAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBSTITUSI TEPUNG TALAS KIMPUL (Xanthosoma sagittifolium)

Qalbina , Rifka Indraputri (2024) PENGARUH PENAMBAHAN KARAGENAN DAN GLUKOMANAN TERHADAP KARAKTERISTIK FISIK DAN SENSORI MI BASAH SUBSTITUSI TEPUNG TALAS KIMPUL (Xanthosoma sagittifolium). FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Diversifikasi pangan menggunakan tepung talas kimpul dalam pembuatan mi basah telah dilakukan di Indonesia. Akan tetapi, ketiadaan gluten pada talas kimpul dapat menurunkan karakter fisik mi basah yang dihasilkan. Bahan tambahan alami berupa kappa karagenan diketahui dapat berinteraksi secara sinergis dengan glukomanan membentuk gel elastis termoreversibel. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan karagenan dan glukomanan terhadap karakteristik mi basah subtitusi tepung talas kimpul serta mengetahui proporsi perbandingan karagenan dan glukomanan dengan karakteristik mi basah subtitusi tepung talas kimpul terbaik sesuai SNI 2987-2015. Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) satu faktor dengan lima kali ulangan. Faktor yang digunakan yaitu formulasi karagenan dan glukomanan dengan 5 taraf perlakuan yaitu P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), P4 (75%:25%), P5 (100%:0%). Hasil penelitian menunjukkan bahwa penambahan karagenan dan glukomanan berpengaruh terhadap sifat fisik dan sensori mi basah substitusi tepung talas kimpul. Mi basah perlakuan terbaik adalah perlakuan P4 (75% karagenan : 25% glukomanan) dengan nilai kadar air mi mentah 39,07%, kadar air mi matang 68,44%, daya serap air 117,98%, cooking loss 14,12%, skor tekstur (antara kenyal dan agak kenyal), skor warna (antara coklat pudar dan coklat), skor aroma (antara sangat khas talas kimpul dan agak khas talas kimpul), skor penerimaan keseluruhan (suka), kadar protein 3,72%, dan kadar abu tidak larut dalam asam 0,05%. Kata kunci: mi basah, tepung talas kimpul, karagenan, dan glukomanan EFFECT OF ADDING CARAGENAN AND GLUCOMANN ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF WET NOODLES SUBSTITUTION OF TALAS KIMPUL FLOUR (Xanthosoma sagittifolium) By Qalbina Rifka Indraputri Food diversification using kimpul taro flour in making wet noodles has been carried out in Indonesia. However, the absence of gluten in taro kimpul can reduce the physical characteristics of the wet noodles produced. The natural additional ingredient in the form of kappa carrageenan is known to interact synergistically with glucomannan to form a thermoreversible elastic gel. The research aim to determine the effect of adding carrageenan and glucomannan on the characteristics of wet noodles substituted with kimpul taro flour and to determine the proportion of carrageenan and glucomannan with the characteristics of the best wet noodles substituted with kimpul taro flour according to SNI 2987-2015. The research was structured in a Complete Randomized Block Design (CRBD) with one factor and five replications. The factors used are the formulation of carageenan with glucomannan with 5 levels of treatment, namely P1 (0%: 100%), P2 (25%: 75%), P3 (50%: 50%), P4 (75%: 25%), P5 (100%:0%). The results showed that the addition of carrageenan and glucomannan affected the physical and sensory properties of wet noodles substituted with kimpul taro flour. The best treatment for wet noodles is the P4 treatment (75% carrageenan: 25% glucomannan) with a water content value of raw noodles of 39.07%, water content of cooked noodles of 68.44%, water absorption capacity of 117.98%, cooking loss of 14.12%, texture score (between chewy and slightly chewy), colour score (between faded brown and chocolate), aroma score (between very typical of taro kimpul and somewhat typical of taro kimpul), overall acceptance score (like), protein content 3.72%, and the insoluble ash content in acid is 0.05%. Keywords: wet noodles, kimpul taro flour, carrageenan, and glucomannan

Jenis Karya Akhir: Skripsi
Subyek: 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi: Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian
Pengguna Deposit: UPT . Desi Zulfi Melasari
Date Deposited: 14 Feb 2025 02:44
Terakhir diubah: 14 Feb 2025 02:44
URI: http://digilib.unila.ac.id/id/eprint/83718

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