PENGARUH KONSENTRASI TEPUNG UBI JALAR TERFERMENTASI PADA BERBAGAI SUHU PREPARASI TERHADAP VISKOSITAS DAN STABILITAS SUSPENSI
| Main Author: | Yudith Ratu Tria Yunaz, 1614051016 |
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| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/65509/1/ABSTRAK.pdf http://digilib.unila.ac.id/65509/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/65509/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/65509/ |
Daftar Isi:
- Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung ubi jalar terfermentasi dan suhu preparasi pemanasan terhadap pola viskositas, pH, dan stabilitas suspensi sehingga diperoleh konsentrasi optimum tepung ubi jalar terfermentasi yang mendekati pengental komersial pada berbagai suhu preparasi. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 2 faktor dan 3 kali ulangan. Faktor pertama adalah konsentrasi tepung ubi jalar terfermentasi, yaitu 2,5%; 3,0%; 3,5%; 4,0%; 4,5%; dan 5,0% dan faktor kedua adalah berbagai suhu preparasi, yaitu 70 ̊C, 75 ̊C, 80 ̊C, dan 85 ̊C. Data yang diperoleh dianalisis kesamaan ragamnya dengan uji Bartlett, kemenambahan dengan uji Tuckey, analisis sidik ragam untuk mengetahui ada tidaknya pengaruh perlakuan, dan kemudian data diuji lanjut dengan uji orthogonal polynomial (OP). Hasil penelitian menunjukkan bahwa penambahan konsentrasi tepung ubi jalar terfermentasi dan suhu preparasi berpengaruh nyata terhadap pH, viskositas, dan stabilitas suspensi. Semakin tinggi konsentrasi tepung ubi jalar terfermentasi maka pH dan laju pemisahan menurun secara linear, namun viskositas meningkat secara linear pada semua suhu preparasi. Sebaliknya semakin tinggi suhu preparasi maka pH dan viskositas meningkat secara linear, namun laju pemisahan menurun secara linear pada semua konsentrasi tepung ubi jalar terfermentasi. Kata kunci : Tepung ubi jalar terfermentasi, viskositas, suspensi ABSTRACT This study aimed at determining the effect of fermented sweet potato flour concentration and heating preparation temperature on the viscosity pattern, pH, and suspension stability in order to obtain the optimum concentration of fermented sweet potato flour which was closed to commercial thickener at various preparation temperatures. The research was arranged in a Completely Randomized Block Design (RAKL) with 2 factors and 3 replications. The first factor used were the concentration of fermented sweet potato flour, namely 2,5%; 3,0%; 3,5%; 4,0%; 4,5%; and 5,0% and the second factor used were the various preparation temperatures, namely 70 ̊C, 75 ̊C, 80 ̊C, and 85 ̊C. The data obtained were analyzed for similarity of variance with the Bartlett test, additionality with the Tuckey test, analysis of variance to determine whether there was an effect of treatment, and then the data was further tested with the orthogonal polynomial (OP) test. The results showed that the addition of the concentration of sweet potato flour fermented and the temperature of the preparation had a significant effect on pH, viscosity, and suspension stability. The higher concentration of fermented sweet potato flour, the pH and separation rate decreased linearly, but the viscosity increased linearly at all preparation temperatures. Conversely, the higher preparation temperature, the pH and viscosity increased linearly, but the separation rate decreased linearly at all concentrations of fermented sweet potato flour. Key words : Fermented sweet potato flour, viscosity, suspension