title: EFFECT OF PARTIAL GELATINIZATION  TO SHELF LIFE OF PURPLE SWEET POTATO FLOUR    PENGARUH GELATINISASI SEBAGIAN  TERHADAP UMUR SIMPAN TEPUNG UBI JALAR UNGU
creator: ANJAR ARIANINGRUM, 1224051002
subject:  
description: 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
date: 2014-07-03
type: Tesis
type: NonPeerReviewed
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identifier: http://digilib.unila.ac.id/4093/1/ABSTRACT.pdf
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identifier: http://digilib.unila.ac.id/4093/2/ABSTRAK.pdf
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identifier: http://digilib.unila.ac.id/4093/3/COVER%20DALAM.pdf
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identifier: http://digilib.unila.ac.id/4093/4/MENYETUJUI.pdf
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identifier: http://digilib.unila.ac.id/4093/5/MENGESAHKAN.pdf
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identifier: http://digilib.unila.ac.id/4093/6/SURAT%20PERNYATAAN.pdf
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identifier: http://digilib.unila.ac.id/4093/7/RIWAYAT%20HIDUP.pdf
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identifier: http://digilib.unila.ac.id/4093/8/SANWACANA.pdf
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identifier: http://digilib.unila.ac.id/4093/9/DAFTAR%20ISI.pdf
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identifier: http://digilib.unila.ac.id/4093/10/DAFTAR%20TABEL.pdf
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identifier: http://digilib.unila.ac.id/4093/11/DAFTAR%20GAMBAR.pdf
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identifier: http://digilib.unila.ac.id/4093/12/BAB%20I.pdf
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identifier: http://digilib.unila.ac.id/4093/13/BAB%20II.pdf
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identifier: http://digilib.unila.ac.id/4093/14/BAB%20III.pdf
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identifier: http://digilib.unila.ac.id/4093/15/BAB%20IV.pdf
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identifier: http://digilib.unila.ac.id/4093/16/BAB%20V.pdf
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identifier: http://digilib.unila.ac.id/4093/17/DAFTAR%20PUSTAKA.pdf
identifier:   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.   
relation: http://digilib.unila.ac.id/4093/