ROSALINDA, ADELA (2024) KARAKTERISTIK FISIK DAN KIMIA TEPUNG TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN VARIASI SUHU PEREBUSAN DAN METODE PENGGILINGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng taro has the potential to be used as a food product. There is a high carbohydrate content in beneng taro flour so that it can be made into flour. Polyphenol oxidase enzyme and high oxalate content in beneng taro cause beneng taro to brown and cause irritation to the mouth and throat. This study aims to determine the effect of boiling temperature, grinding method, and their interaction on physical and chemical characteristics, especially oxalate content of beneng taro flour. This research used the Factorial Complete Randomized Design method. The first factor was boiling temperature (80, 90, and 1000C). The second factor was the milling method (disc mill and manual milling). The results showed that variations in boiling temperature had a significant effect on yield, degree of whiteness, moisture content, ash content, protein content, carbohydrate content, and oxalic acid. Variations of disc milling and manual milling methods significantly affected yield, degree of whiteness, fat content, protein content, carbohydrate content, and oxalic acid. There was an interaction between boiling temperature and milling method on yield, degree of whiteness and protein content. Keywords: Beneng taro, boiling temperature, flour, and grinding method.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Talas beneng memiliki potensi untuk dijadikan produk pangan. Terdapat kandungan karbohidrat yang tinggi pada tepung talas beneng sehingga dapat dijadikan tepung. Enzim polifenol oksidase dan kandungan oksalat yang tinggi pada talas beneng menyebabkan talas beneng berwarna coklat dan menyebabkan iritasi pada mulut dan tenggorokan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu perebusan, metode penggilingan, dan interaksinya terhadap karakteristik fisik dan kimia khususnya kadar oksalat tepung talas beneng. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial. Faktor pertama adalah suhu perebusan (80, 90, dan 1000C). Faktor kedua adalah metode penggilingan (disc mill dan penggilingan manual). Hasil penelitian menunjukkan bahwa variasi suhu perebusan berpengaruh nyata terhadap rendemen, derajat keputihan, kadar air, kadar abu, kadar protein, kadar karbohidrat, dan asam oksalat. Variasi metode penggilingan cakram dan penggilingan manual berpengaruh nyata terhadap rendemen, derajat keputihan, kadar lemak, kadar protein, kadar karbohidrat, dan asam oksalat. Terdapat interaksi antara suhu perebusan dan metode penggilingan terhadap rendemen, derajat keputihan, dan kadar protein. Kata kunci: Talas beneng, suhu perebusan, tepung, dan metode penggilingan. Translated with DeepL.com (free version) | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry Q Science > QP Physiology S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Adela Adela Rosalinda | |||||||||
| Date Deposited: | 26 Feb 2025 04:43 | |||||||||
| Last Modified: | 26 Feb 2025 04:43 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34455 |
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