SHALIHAH, ILA MARATUSH (2023) REDUKSI KADAR OKSALAT TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN VARIASI LARUTAN PERENDAM (AIR, NaHCO3, STARTER BIMO-CF) DAN LAMA WAKTU PEMANASAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Taro Beneng has the potential to be developed as a source of carbohydrates from local food, but efforts should be done to reduce oxalate levels in taro beneng flour, afford the final product that is safe for consumption without causing health problems. The aim of this study was to examine combination oxalate reduction methods, through immersion and heating in taro beneng flour production. The research used randomized block design with two factors. The treatments consisting of soaking in three solutions (water for one hour, sodium bicarbonate 6% for one hour and starter Bimo-CF 6% for eighteen hours) and heating in waterbath at 50 oC for 30; 60; 90; and 120 minutes. All of taro beneng flour was analyzed for yield, whiteness, oxalic acid, calcium oxalate, and total carotene. The results showed that variation of soaking solution and heating time significantly effected oxalic acid content, calcium oxalate content, and whiteness degrees. There was an interaction between variation of soaking solution and heating time to reduce oxalic acid. Taro beneng flour by immersing in starter Bimo-CF for eighteen hours and two hours heating was chosen by Bayes method. The selected flour has 1343 ppm oxalate content (titration); 968 ppm calcium oxalate; 83,371 whiteness degree; 10,635% water content; 0,399% ash content; 3,433% protein content; 85,203% carbohydrate content; 3,935% crude fiber content; 27,567% dietary fiber content. While the amylose content is lower than the amylopectin content. These results indicate that taro beneng flour can be used as a raw material for food products.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor ERIS, FITRIA RIANY 197908252003122002 Thesis advisor PAMELA, VEGA YOESEPA 199110222022032007 Thesis advisor HALIZA, WINDA 197807062005012001
Additional Information:	Talas beneng berpotensi untuk dikembangkan sebagai sumber karbohidrat dari bahan pangan lokal, namun perlu dilakukan upaya untuk menurunkan kadar oksalat pada tepung talas beneng, sehingga menghasilkan produk akhir yang aman dikonsumsi tanpa menimbulkan gangguan kesehatan. Tujuan dari penelitian ini adalah untuk mengkaji kombinasi metode reduksi oksalat, melalui perendaman dan pemanasan dalam pembuatan tepung talas beneng. Penelitian ini menggunakan Rancangan Acak Kelompok dengan dua faktor. Perlakuan terdiri dari perendaman dalam tiga larutan (air selama satu jam, natrium bikarbonat 6% selama satu jam dan starter Bimo-CF 6% selama delapan belas jam) dan pemanasan dalam waterbath pada suhu 50 oC selama 30; 60; 90; dan 120 menit. Semua tepung talas beneng dianalisis rendemen, derajat putih, asam oksalat, kalsium oksalat, dan total karoten. Hasil penelitian menunjukkan bahwa variasi larutan perendaman dan waktu pemanasan berpengaruh nyata terhadap kadar asam oksalat, kadar kalsium oksalat, dan derajat putih. Terdapat interaksi antara variasi larutan perendaman dan waktu pemanasan untuk mereduksi asam oksalat. Tepung talas beneng perlakuan starter Bimo-CF selama delapan belas jam dan pemanasan dua jam dipilih dengan metode Bayes. Tepung terpilih memiliki kandungan oksalat (titrasi) 1343 ppm; 968 ppm kalsium oksalat; derajat putih 83.371; kadar air 10,635%; kadar abu 0,399%; kandungan protein 3,433%; kandungan karbohidrat 85,203%; kandungan serat kasar 3,935%; kandungan serat pangan 27,567%. Sedangkan kandungan amilosa lebih rendah dari kandungan amilopektin. Hasil ini menunjukkan bahwa tepung talas beneng dapat digunakan sebagai bahan baku produk pangan.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Mrs Ila Maratush Shalihah
Date Deposited:	12 Jan 2023 16:32
Last Modified:	12 Jan 2023 16:32
URI:	http://eprints.untirta.ac.id/id/eprint/19582

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