HANIF, MUHAMMAD OWEN and KUSUMA DEWI, NORA ARLIZA (2023) STUDI PREPARASI PATI DARI TALAS BENENG PANDEGLANG BANTEN DENGAN MENGGUNAKAN METODE BASAH. S1 thesis, Fakultas Teknik Universitas Sultan Ageng Tirtayasa.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (Fulltext)
Muhammad Owen Hanif_3335180047_Fulltext.pdf Restricted to Registered users only Download (1MB) |
|
Text (Bab 1)
Muhammad Owen Hanif_3335180047_01.pdf Restricted to Registered users only Download (407kB) |
|
Text (Bab 2)
Muhammad Owen Hanif_3335180047_02.pdf Restricted to Registered users only Download (239kB) |
|
Text (Bab 3)
Muhammad Owen Hanif_3335180047_03.pdf Restricted to Registered users only Download (36kB) |
|
Text (Bab 4)
Muhammad Owen Hanif_3335180047_04.pdf Restricted to Registered users only Download (848kB) |
|
Text (Bab 5)
Muhammad Owen Hanif_3335180047_05.pdf Download (7kB) |
|
Text (Daftar Pustaka)
Muhammad Owen Hanif_3335180047_Ref.pdf Restricted to Registered users only Download (121kB) |
|
Text (Lampiran)
Muhammad Owen Hanif_3335180047_Lamp.pdf Restricted to Registered users only Download (141kB) |
Abstract
Starch is a carbohydrate that functions as a food source with a structured stabilizer function and determines food characteristics. Starch is made from cassava, cassava, and beneng taro. Seeing the potential of beneng taro in Banten Province which is abundant but has not been utilized optimally, therefore this study aims to utilize the potential of local food, Beneng Taro Banten, with a wet extraction method. Preparation for taking starch begins with soaking using NaCl with concentration variations of 2.5%, 5%, 7.5%, and 10%, then varying the soaking time for 30, 45, 60, and 120 minutes to determine the best starch character from several variations. In determining the characteristics of starch from beneng taro, starch characterization tests were carried out using SEM and FTIR analysis. This study was conducted to see the effect of soaking time and NaCl soaking concentration on the yield of the starch obtained. The results of the study on the variation of time 30, 45, 60, and 120 minutes with 10% NaCl immersion obtained the following data results 4.100%, 4.284%, 4.776%, and 4.324%. In the second variation, namely the NaCl concentration with variations of 2.5, 5.0, 7.5, and 10% NaCl for 60 minutes, the following data results were obtained 4.636%, 4.792%, 4.768%, and 4.892%. Based on the characterization test carried out, the best texture, color, and bengeng taro were obtained at a variation of 7.5% NaCl concentration and a soaking time of 60 minutes. The morphology of starch was confirmed through the results of SEM analysis, it was obtained that the distribution shape of the particle distribution was quite good and there was an influence of the NaCl concentration. Furthermore, FTIR testing was carried out to ensure the starch content in the product obtained.
| Item Type: | Thesis (S1) | ||||||
|---|---|---|---|---|---|---|---|
| Contributors: |
|
||||||
| Additional Information: | Pati merupakan karbohidrat yang berfungsi sebagai sumber pangan dengan fungsi penstabil terstruktur dan penentu karakteristik pangan. Pati terbuat dari singkong, ubi kayu, dan talas beneng. Melihat potensial talas beneng di Provinsi Banten yang jumlahnya melimpah namun belum dimanfaatkan secara maksimal oleh karena itu penelitian ini bertujuan untuk memanfaatkan potensi pangan lokal Talas Beneng Banten dengan metode ekstraksi basah. Preparasi pengambilan pati diawali dengan melakukan perendaman menggunakan NaCl dengan variasi konsentrasi 2,5 %, 5 %, 7,5 %, dan 10 % selanjutnya variasi waktu perendaman selama 30, 45, 60, dan 120 menit untuk menentukan karakter pati yang terbaik dari beberapa variasi. Dalam menentukan karakteristik pati dari talas beneng dilakukan uji karakterisasi pati menggunakan analisa SEM dan FTIR. Dalam penelitian ini dilakukan untuk melihat pengaruh waktu perendaman dan konsentrasi perendaman NaCl terhadap yield dari pati yang didapatkan. Hasil studi pada pemvariasian waktu 30, 45, 60, dan 120 menit dengan perendaman NaCl 10% didapatkan data yield sebagai berikut 4,100 %, 4,284 %, 4,776 %, dan 4,324 %. Pada variasi kedua yakni konsentrasi NaCl dengan variasi 2,5, 5.0, 7,5, dan 10 % NaCl selama 60 menit didapatkan data yield sebagai berikut 4,636 %, 4,792 %, 4,768 %, dan 4,892 %. Berdasarkan uji karakterisasi yang dilakukan didapatkan tekstur, warna, talas beneng terbaik pada variasi konsentrasi NaCl 7,5 % dan waktu perendaman selama 60 menit. Morfologi pati terkonfirmasi melalui hasil analisis SEM, didapatkan bahwa bentuk distribusi sebaran partikel yang cukup baik dan terdapat pengaruh dari konsentrasi NaCl. Selanjutnya dilakukan pengujian FTIR untuk mengkonfirmasi kandungan pati dalam produk yang didapatkan. | ||||||
| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology |
||||||
| Divisions: | 03-Fakultas Teknik 03-Fakultas Teknik > 24201-Jurusan Teknik Kimia |
||||||
| Depositing User: | Muhammad Owen Hanif | ||||||
| Date Deposited: | 22 Jan 2025 12:09 | ||||||
| Last Modified: | 22 Jan 2025 12:09 | ||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45580 |
Actions (login required)
 |
View Item |