HAIRUNNISA, LIA (2024) EKSTRAKSI DAN KARAKTERISASI GLUKOMANAN TALAS BENENG (Xanthosoma undipes K.Koch) DENGAN PERBEDAAN JENIS BAHAN DAN KONSENTRASI ETANOL. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (Skripsi)
LIA HAIRUNNISA_4444180004_fulltex.pdf Restricted to Registered users only Download (1MB) |
|
Text
LIA HAIRUNNISA_4444180004_01.pdf Restricted to Registered users only Download (458kB) |
|
Text
LIA HAIRUNNISA_4444180004_02.pdf Restricted to Registered users only Download (266kB) |
|
Text
LIA HAIRUNNISA_4444180004_03.pdf Restricted to Registered users only Download (308kB) |
|
Text
LIA HAIRUNNISA_4444180004_04.pdf Restricted to Registered users only Download (232kB) |
|
Text
LIA HAIRUNNISA_4444180004_05.pdf Restricted to Registered users only Download (30kB) |
|
Text
LIA HAIRUNNISA_4444180004_Ref.pdf Restricted to Registered users only Download (185kB) |
|
Text
LIA HAIRUNNISA_4444180004_Lamp.pdf Restricted to Registered users only Download (1MB) |
Abstract
Taro beneng tuber (Xanthosoma undipes K. koch) is a local food commodity from Banten Province, one of the high carbohydrate sources, which has the potential to be developed for glucomannan. Glucomannan is a water-soluble dietary fiber that is strong hydrocolloid and low in calories, so it has high potential to be developed in the food and health industry. The aim of this study was to determine the characteristics of glucomannan in taro beneng (Xanthosoma undipes K. koch) tubers with variation of raw materials and ethanol concentration. The research used completely randomized design with two factor and three replication. The treatments consisting in variation of raw materials (fresh tubers of taro beneng and taro beneng flour) and variation of ethanol concentrations that are 40%; 50%; and 60%. All of taro beneng glucomannan flour was analyzed for yield, whiteness, glucomannan content, viscosity, and moisture content. The results showed that variations in the type of material significantly effected the yield, degrees of whiteness, glucomannan content, and viscosity. Variation in ethanol concentration had a significant effect on yield, whiteness, glucomannan content, and viscosity. There is an interaction between variation of raw material and variation of ethanol concentration on the glucomannan content. Taro beneng glucomannan flour from taro beneng flour and ethanol concentration 60% (K2P3) became the selected treatment combination, because it had highest glucomannan content 15.78%, viscosity 1558 cP, water content 9.68% and the highest whiteness degree 85.80. The selected glucomannan flour has 1.72% ash content, 5.26% protein content, 1.73% fat content, 81.62% carbohydrate content.
| Item Type: | Thesis (S1) | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||||||||
| Additional Information: | Umbi talas beneng (Xanthosoma undipes K. koch) merupakan komoditas pangan lokal Provinsi Banten, salah satu sumber karbohidrat tinggi, berpotensi untuk dikembangkan menjadi glukomanan. Glukomanan merupakan serat pangan larut air yang bersifat hidrokoloid kuat dan rendah kalori, sehingga mempunyai potensi tinggi untuk dikembangkan dalam industri pangan dan kesehatan. Tujuan penelitian ini adalah untuk mengetahui karakteristik glukomanan pada umbi talas beneng (Xanthosoma undipes K. koch) dengan variasi bahan baku dan konsentrasi etanol. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor dan tiga ulangan. Perlakuan yang dilakukan terdiri dari variasi bahan baku (umbi talas beneng segar dan tepung talas beneng) dan variasi konsentrasi etanol yaitu 40%; 50%; dan 60%. Seluruh tepung glukomanan talas beneng dianalisis rendemen, keputihan, kadar glukomanan, viskositas, dan kadar air. Hasil penelitian menunjukkan bahwa variasi jenis bahan berpengaruh nyata terhadap rendemen, derajat keputihan, kadar glukomanan, dan viskositas. Variasi konsentrasi etanol berpengaruh nyata terhadap rendemen, keputihan, kadar glukomanan, dan viskositas. Terdapat interaksi antara variasi bahan baku dan variasi konsentrasi etanol terhadap kandungan glukomanan. Tepung glukomanan talas beneng dari tepung talas beneng dan konsentrasi etanol 60% (K2P3) menjadi kombinasi perlakuan yang dipilih, karena mempunyai kadar glukomanan tertinggi 15,78%, viskositas 1558 cP, kadar air 9,68% dan derajat putih tertinggi 85,80. Tepung glukomanan terpilih mempunyai kadar abu 1,72%, kadar protein 5,26%, kadar lemak 1,73%, kadar karbohidrat 81,62%. | ||||||||||||
| Uncontrolled Keywords: | extraction, glucomannan content, ethanol, taro beneng flour. ekstraksi, kadar glukomanan, etanol, tepung talas beneng | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
||||||||||||
| Depositing User: | mrs Lia Hairunnisa | ||||||||||||
| Date Deposited: | 26 Mar 2024 14:46 | ||||||||||||
| Last Modified: | 26 Mar 2024 14:46 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34327 |
Actions (login required)
 |
View Item |