DIANTY PUTRI, ERIKA (2024) PENGARUH MODIFIKASI HEAT MOISTURE TREATMENT TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG BIJI MELINJO (Gnetum gnemon L.). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Additional processing of melinjo seeds is required to broaden their applications, such as converting them into flour. Flour's properties can be altered by using a physical modification procedure called Heat Moisture Treatment (HMT). This research aimed to identify the physical and chemical properties of modified melinjo flour and compare them with those of native flour. This study employed a Completely Randomised Design with 2 variables. The factor includes the heating temperature options of 90°C, 100°C, and 110°C, as well as heating duration options of 3, 6, and 9 hours. The studied physical properties were whiteness, yield, and viscosity value. The analysed chemical properties were water content, starch content, amylose and amylopectin content, solubility, swelling power, and Water Holding Capacity (WHC) value. The study found that the heating temperature significantly influenced whiteness, yield, viscosity, water content, starch content, and amylose content. Meanwhile, the heating time had a substantial impact on yield, water content, starch content, and amylose content. The sample chosen using the Multiple Attribute (Zeleny, 1982) approach is melinjo flour that has been altered at 90 OC for 3 hours. It has a swelling power of 8.845 g/g, a WHC value of 2,358%, and an amylose content of 27.080%. The examination of modified melinjo flour indicates its suitability as a material for food product such as noodles.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Pengolahan tambahan biji melinjo diperlukan untuk memperluas penerapannya, seperti mengubahnya menjadi tepung. Sifat tepung dapat diubah dengan menggunakan prosedur modifikasi fisik yang disebut Heat Moisture Treatment (HMT). Penelitian ini bertujuan untuk mengetahui sifat fisika dan kimia tepung melinjo termodifikasi dan membandingkannya dengan tepung melinjo asli. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 2 variabel. Faktor tersebut meliputi pilihan suhu pemanasan 90°C, 100°C, dan 110°C, serta pilihan durasi pemanasan 3, 6, dan 9 jam. Sifat fisik yang diteliti meliputi tingkat keputihan, rendemen, dan nilai viskositas. Sifat kimia yang dianalisis meliputi kadar air, kadar pati, kadar amilosa dan amilopektin, kelarutan, daya mengembang, dan nilai Water Holding capacity (WHC). Hasil penelitian menunjukkan bahwa suhu pemanasan berpengaruh nyata terhadap warna putih, rendemen, viskositas, kadar air, kadar pati, dan kadar amilosa. Sementara itu, lama pemanasan mempunyai pengaruh yang cukup besar terhadap rendemen, kadar air, kadar pati, dan kadar amilosa. Sampel yang dipilih dengan pendekatan Multiple Attribute (Zeleny, 1982) adalah tepung melinjo yang telah diubah pada suhu 90 OC selama 3 jam. Memiliki daya pengembangan 8,845 g/g, nilai WHC 2,358%, dan kandungan amilosa 27,080%. Pengujian tepung melinjo termodifikasi menunjukkan kesesuaiannya sebagai bahan produk pangan seperti mie. | |||||||||
| Uncontrolled Keywords: | Heat Moisture Treatment, temperature, time, modified melinjo flour | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) T Technology > T Technology (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Erika Dianty Putri | |||||||||
| Date Deposited: | 26 Mar 2024 14:42 | |||||||||
| Last Modified: | 26 Mar 2024 14:42 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34543 |
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