PENGARUH LAMA PENGERINGAN TERHADAP SIFAT KIMIA, SENSORI, DAN FISIK KELANTING TEPUNG UBI KAYU (Manihot esculenta C)
| Main Author: | NURBAITI, 1614051051 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/62746/1/ABSTRAK.pdf http://digilib.unila.ac.id/62746/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/62746/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/62746/ |
Daftar Isi:
- Ketersediaan bahan baku ubi kayu segar untuk usaha industri kelanting kurang terpenuhi sehingga digunakan tepung ubi kayu sebagai bahan baku pembuatan kelanting namun belum ditemukannya waktu pengeringan yang tepat untuk menghasilkan kelanting tepung ubi kayu bertekstur renyah dan tidak keras. Tujuan dari penelitian ini adalah untuk mengetahui lama pengeringan dalam proses pembuatan kelanting berbahan baku tepung ubi kayu yang menghasilkan sifat fisik, sensori, dan kimia terbaik. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan faktor tunggal dan empat ulangan. Terdapat 6 perlakuan lama pengeringan kelanting tepung ubi kayu adalah 90 menit (P1), 120 menit (P2), 150 menit (P3), 180 menit (P4), 210 menit (P5) dan 240 menit (P6) dengan suhu 50°C. Data yang diperoleh diuji dengan uji Barlett untuk mengetahui kehomogenan data dan kemenambahan data diuji dengan uji Tuckey. Data dianalisis dengan sidik ragam untuk mengetahui pengaruh perlakuan terhadap parameter yang diamati dan dilakukan uji lanjut DMRT taraf 5%. Hasil penelitian menunjukkan bahwa lama pengeringan berpengaruh nyata terhadap kadar air, tekstur, densitas kamba, daya serap air, dan daya serap minyak. Lama pengeringan terbaik yaitu 210 menit menghasilkan kelanting dengan karakteristik warna 6,51 (kuning terang), aroma dan rasa 6,67 (agak khas ubi kayu), tekstur 7,94, densitas kamba 0,2049 g/mL, daya serap air 5,399%, daya serap minyak 0,0475 g/g, kadar air 5,97%, kadar abu 4,61%, kadar protein 1,15%, kadar lemak 25,79%, dan karbohidrat 62,31%. Kata kunci : kelanting, lama pengeringan, tepung ubi kayu, ubi kayu Mentega. ABSTRACT The availability of fresh cassava raw materials for the kelanting industry business are unfulfilled, thus cassava flour is used as a raw material for making the kelanting but the exact drying time not yet found to produce the crispy and tender texture of cassava flour’s kelanting. The purpose of this study is to determine the drying time in the process of making kelanting from cassava flour which produces the best physical, sensory, and chemical properties. The study was arranged in a Complete Randomized Block Design (RCBD) with a single factor and four replications. There were 6 treatments of drying time of cassava flour kelanting that is 90 minutes (P1), 120 minutes (P2), 150 minutes (P3), 180 minutes (P4), 210 minutes (P5) and 240 minutes (P6) with temperature 50 ° C . The data obtained were tested using the Barlett test to determine the homogeneity of the data and the addition of the data was tested using the Tuckey test. Data were analyzed using analysis of variance to determine the effect of treatment on the observed parameters and a further test using DMRT at the level 5%. The results showed that drying time significantly affecting the water content, texture, bulk density, water absorption, and oil absorption. The best drying time is 210 minutes to produce kelanting with the characteristic color of 6.51 (bright yellow), aroma and taste of 6.67 (similar typical of cassava), texture of 7.94, density of cage 0, 2049 g / mL, water absorption 5.399%, oil absorption 0.0475 g / g, water content 5.97%, ash content 4.61%, protein content 1.15%, fat content 25.79%, and carbohydrates 62.31%. Key words: Cassava Mentega, cassava flour, kelanting, drying time