Yuliana, Putri Hana (2023) Efektivitas Perendaman Asam Askorbat dan Metode Pengeringan Terhadap Total Karoten dan Warna Tepung Talas Beneng (Xanthosoma undipes K.Koch). S1 thesis, Universitas Sultan Ageng Tirtayasa.
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Abstract
The aim of this study was to determine the effect of soaking ascorbic acid and various drying methods on carotenoid, color (Hue) and water content. There were two treatment factors, various concentration of ascorbic acid S0 (0%), S1 (0,5%), S2 (1%) and S3 (1,5%) and various drying method V1 (sun drying), V2 (greenhouse drying) and V3 (oven with a temperature of 60C). Data were analyzed using analysis of variance, if significantly different, the further test of Tukey HSD 5% was conducted. The result of these study reported that the treatment S2V3 (ascorbic acid 1% and oven drying) gave the optimum output with value of total carotenoid, Hue, and water content; 25.053 ppm, 84.970, 6.25%, respectively. Further analysis of S2V3 showed the physical characteristics of whiteness degree was 78.129 and color of L*a*b* was 89.51, 1.67 and 19.1, respectively. Meanwhile, the chemical characteristics indicated that S2V3 flour contained 3.99% ash, 0.71% fat, 8.8% protein, 80.21% carbohydrate, 5.78% crude fiber, 3,323 ppm oxalate, and 84.91% antioxidant activity.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perendaman asam askorbat dan metode pengeringan terhadap total karoten, warna (Hue) dan kadar air pada tepung talas beneng. Terdapat dua faktor perlakuan, yaitu variasi konsentrasi asam askorbat S0 (0%), S1 (0,5%), S2 (1%) dan S3 (1,5%) dan metode pengeringan V1 (pengeringan sinar matahari), V2 (pengeringan rumah kaca) dan V3 (oven dengan suhu 60 C). Data dianalisis dengan menggunakan sidik ragam, jika berbeda nyata maka dilakukan uji lanjut Tukey HSD 5%. Hasil penelitian tersebut bahwa bahwa perlakuan S2V3 (asam askorbat 1% dan pengeringan oven) memberikan hasil optimum dengan nilai total karoten, Hue, dan kadar air berturut-turut; 25,053 ppm, 84,970, 6,25%. Dianalisis lebih lanjut tepung talas beneng perlakuan S2V3 menunjukkan sifat fisik yaitu derajat keputih 78.129, warna L*a*b* masing-masing adalah 89.51, 1.67 dan 19.1. Sedangkan sifat kimia tepung talas beneng perlakuan S2V3 meliputi kadar abu 3,99%, kadar lemak 0,71%, kadar protein 8,8%, kadar karbohidrat 80,21%, kadar serat kasar 5,78%, kadar oksalat 3.323 ppm, dan aktivitas antioksidan 84,91%. | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Putri Hana Yuliana | ||||||||||||
| Date Deposited: | 27 Apr 2023 14:56 | ||||||||||||
| Last Modified: | 27 Apr 2023 14:56 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/23375 |
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