%0 Generic
%9 Other
%A YOAN MARTIAN SARI, 1114051066
%C Universitas Lampung
%D 2015
%F eprints:16337
%I Fakultas Pertanian
%T KARAKTERISTIK TEPUNG UBI JALAR PUTIH (Ipomea batatas L.)  YANG DIFERMENTASI DENGAN Lactobacillus plantarum, Leuconostoc  mesenteroides PADA BERBAGAI LAMA FERMENTASI, UNTUK BAHAN  BAKU MIE
%U http://digilib.unila.ac.id/16337/
%X Penelitian ini bertujuan untuk mendapatkan: (1) karakteristik tepung ubi jalar  yang difermentasi dengan Lactobacillus plantarum dan Leuconostoc  mesenteroides pada berbagai lama fermentasi, serta perubahannya (2) kombinasi  antara keduanya dan lama fermentasi untuk menghasilkan karakteristik tepung ubi  jalar putih terbaik sebagai bahan baku mie. Perlakuan ini disusun dalam  Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga kali  ulangan. Faktor pertama adalah jenis starter yaitu Lactobacillus plantarum (Lp)  dan Leuconostoc mesenteroides (Lm). Faktor kedua adalah lama fermentasi  dengan lima taraf yaitu 0 jam (H0), 24 jam (H24), 48 jam (H48), 72 jam (H72) dan  96 jam (H96). Uji lanjut yang digunakan adalah perbandingan ortogonal  polynomial pada taraf nyata 1% dan 5%. Hasil penelitian ini menunjukkan bahwa  lama fermentasi menurunkan nilai pH secara linier, kelarutan dan persentase  transmitan secara kuadratik (titik optimum kelarutan Lactobacillus plantarum  68,56 jam dan Leuconostoc mesenteroides 64,56 jam; persentase transmitan  Yoan Martian Sari  Lactobacillus plantarum 66,4 jam dan Leuconostoc mesenteroides 87,0 jam),  meningkatkan nilai organoleptik (warna dan aroma) tepung secara linier,  pembengkakan granula dan persen keutuhan mie secara kuadratik (titik optimum  pembengkakan granula Lactobacillus plantarum 56,80 jam dan Leuconostoc  mesenteroides 69,42 jam; persen keutuhan mie Lactobacillus plantarum 70,1 jam  dan Leuconostoc mesenteroides 66,0 jam). Perlakuan terbaik diperoleh tepung  dengan fermentasi 72 jam baik perlakuan L. plantarum maupun Leuconostoc  mesenteroides. Tepung Lactobacillus plantarum fermentasi 72 jam memiliki  karakteristik: nilai pH 4,16; pembengkakan granula 19,06%; kelarutan 6,40%;  persentase transmitan 3,38%; skor warna 3,73 (putih); skor aroma 3,05 (netral)  dan persentase mie utuh 95,10%, sedangkan tepung Leuconostoc mesenteroides  fermentasi 72 jam memiliki karakteristik: nilai pH 4,14; pembengkakan granula  19,56%; kelarutan 7,10%; persentase transmitan 2,60%; skor warna 3,73 (putih),  skor aroma 2,88 (netral) dan persentase mie utuh 96,10%. Rata-rata titik optimum  pada penelitian ini adalah 75, 60 jam pada Lactobacillus plantarum dan 79,83 jam  pada Leuconostoc mesenteroides.  Kata kunci : Karakteristik tepung, lama fermentasi, mie, tepung ubi jalar putih  terfermentasi, starter    ABSTRACT    THE CHARACTERISTICS OF WHITE SWEET POTATO  (Ipomea batatas L.) FLOUR PERMENTED WITH Lactobacillus plantarum,  Leuconostoc mesenteroides IN DIFFERENT FERMENTATION TIME, FOR  RAWMATERIAL OF NOODLE    The aims of this study were to get (1) the characteristics of white sweet potato  flour fermented with Lactobacillus plantarum, Leuconostoc mesenteroides in  different fermentation time and their trend (2) combination of both and  fermentation time to produce the best characteristics of white sweet potato  fermented flour as raw material for noodle. The treatments were arranged in a  Complete Randomized Block Design (CBRD) with two factors and three  replications. The first factor consisted of Lactobacillus plantarum (Lp) and  Leuconostoc mesenteroides (Lm). The second factor was fermentation time with  five levels: 0 hour (H0), 24 hours (H24), 48 hours (H48), 72 hours (H72) and 96  hours (H96). Data was further analyzed by using orthogonal polynomial  comparison at level 1% and 5%. The results of this study showed that  fermentation time decreased pH with linier trend, solubility and percentage of  transmittance with quadratic trend (optimum point of solubility in Lactobacillus  plantarum 68.56 hours and in Leuconostoc mesenteroides 64.56 hours;  transmittance percentage in Lactobacillus plantarum 66.4 hours and in  Yoan Martian Sari  Leuconostoc mesenteroides 87.0 hours), increased organoleptic flour score (colour  and flavour) with linier trend, swelling power and unbroken noodle percentage  with quadratic trend (optimum point of swelling power in Lactobacillus  plantarum 56.80 hours and in Leuconostoc mesenteroides 69.42 hours; unbroken  noodle percentage in Lactobacillus plantarum 70.1 hours and in Leuconostoc  mesenteroides 66.0 hours). The best treatment was reached in 72 hours  fermentation either in Lactobacillus plantarum or Leuconostoc mesenteroides  flour. Lactobacillus plantarum flour with 72 hours fermentation had  characteristics: pH value 4.16; swelling power 19.06%; solubility 6.40%;  percentage of transmittance 3.38%; colour score 3.73 (white); flavour score 3.05  (neutral) and unbroken noodle percentage 95.1%, whereas, those in Leuconostoc  mesenteroides flour with 72 hours fermentation had characteristics: pH value  4.14; swelling power 19.56%; solubility 7.10%; percentage of transmittance  2.60%; colour score 3.73 (white); flavour score 2.88 (neutral) and unbroken  noodle percentage 96.10%. The average of optimum point in this study was 75.60  hours in Lactobacillus plantarum and 79.83 hours in Leuconostoc mesenteroides.  Keywords : Characteristic of flour, fermentation time, noodle, fermented white  sweet potatoflour, starter