NURROHMAH, KARMELIA (2022) EFEKTIVITAS JENIS LARUTAN PERENDAM DAN LAMA PEMANASAN TERHADAP PENURUNAN KADAR OKSALAT TEPUNG TALAS BENENG DAN APLIKASINYA PADA MI BEBAS GLUTEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng taro is indigenous food from Banten that had potential to be an alternative carbohydrate source beside rice and wheat flour. However, beneng taro flour that produced by farmers still has poor quality, such as brownish color and high oxalate content. The aim of this study was to determine the effect of soaking in various solutions and heating times for reducing oxalate content of beneng taro flour and its physicochemical characteristics. The experimental design of this study was a randomized block design consisting of two factors. The first factor was the type of soaking solution that consists of 3 variations: soaking with water; graded soaking with 10% NaCl + 500 ppm Na2S2O5 solutions; and direct soaking with 10% NaCl + 500 ppm Na2S2O5 solutions. The second factor was the heating time which consists of 6 variations: 30, 60, 90, 120, 150, and 180 minutes. The flour then analyzed for its physicochemical properties. The results showed that flour with graded soaking in 10% NaCl + 500 ppm Na2S2O5 solutions and heating for 150 minutes had the lowest oxalate content and the best physicochemical properties. The flour with this treatment then applied to gluten free noodle which was analyzed for its physicochemical and sensory properties. The result of sensory properties showed that gluten free noodles were acceptable based on the parameters of color, taste, aroma, texture, and overall for both 62% and 40% beneng taro flour substitutions.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Talas beneng merupakan makanan asli Banten yang berpotensi menjadi sumber karbohidrat alternatif selain beras dan tepung terigu. Namun, tepung talas beneng yang diproduksi petani masih memiliki kualitas yang kurang baik, seperti warna kecoklatan dan kandungan oksalat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perendaman dalam berbagai larutan dan lama pemanasan terhadap kandungan oksalat tepung talas beneng serta karakteristik fisikokimia nya. Rancangan eksperimen penelitian ini adalah rancangan acak kelompok yang terdiri dari dua faktor. Faktor pertama adalah jenis larutan perendaman yang terdiri dari 3 variasi: perendaman dengan air; perendaman bertingkat dengan larutan NaCl 10% + 500 ppm Na2S2O5; dan perendaman langsung dengan larutan NaCl + 500 ppm Na2S2O5 10%. Faktor kedua adalah waktu pemanasan yang terdiri dari 6 variasi: 30, 60, 90, 120, 150, dan 180 menit. Tepung kemudian dianalisis sifat fisikokimianya. Hasil penelitian menunjukkan bahwa tepung dengan perendaman bergradasi dalam larutan NaCl 10% + 500 ppm Na2S2O5 dan pemanasan selama 150 menit memiliki kandungan oksalat terendah dan sifat fisikokimia terbaik. Tepung dengan perlakuan ini kemudian diaplikasikan pada mi bebas gluten yang dianalisis sifat fisikokimia dan sensori nya. Hasil pengujian sensori menunjukkan bahwa mi bebas gluten dapat diterima berdasarkan parameter warna, rasa, aroma, tekstur, dan keseluruhan baik untuk substitusi tepung talas beneng 62% maupun 40%. | ||||||||||||
| Uncontrolled Keywords: | Keywords: beneng taro flour, gluten free noodles, NaCl, Na2S2O5. | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Ms. Karmelia Nurrohmah | ||||||||||||
| Date Deposited: | 25 May 2023 10:00 | ||||||||||||
| Last Modified: | 25 May 2023 10:00 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/19129 |
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