Widyatikta, Athifa Lisna (2025) KARAKTERISTIK FISIK DAN KIMIA TEPUNG UBI JALAR MADU (Ipomoea batatas (L.) Lam) TERMODIFIKASI BERDASARKAN LAMA FERMENTASI DAN KONSENTRASI RAGI TAPAI. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_Lamp.pdf Restricted to Registered users only Download (13MB) | Request a copy |
|
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_04.pdf Restricted to Registered users only Download (524kB) | Request a copy |
|
Text
Athifa Lisna Widyatikta_4444190014_03.pdf Restricted to Registered users only Download (12MB) | Request a copy |
|
Text
Athifa Lisna Widyatikta_4444190014_02.pdf Restricted to Registered users only Download (5MB) | Request a copy |
|
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_01.pdf Restricted to Registered users only Download (471kB) | Request a copy |
|
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_05.pdf Restricted to Registered users only Download (636kB) | Request a copy |
|
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_Ref.pdf Restricted to Registered users only Download (12MB) | Request a copy |
|
Text (SKRIPSI)
Athifa Lisna Widyatikta_4444190014_Fulltext.pdf Restricted to Registered users only Download (2MB) | Request a copy |
Abstract
Honey sweet potato is a local food from West Java with a natural sweetness resembling honey, but it is prone to quality deterioration, such as spoilage. Flour processing was one approach used to enhance its utilization and extend shelf life. Nevertheless, unmodified honey sweet potato flour still exhibited low expandability and browning during drying. Therefore, fermentation-based flour modification can improve its physical, chemical, and functional properties. This study aimed to assess the effect of fermentation duration and tapai yeast concentration, and the interaction between the two factors on the physicochemical characteristics of modified honey sweet potato flour. A randomized split-plot design was employed, consisting of two factors and two replicates. The first factor was fermentation duration which consists of there levels (12; 24; and 36 hours) as the main plot. The second factor is tapai yeast concentration, consisting of four levels (1.25; 2,5; 3.75; and 5%) as subplots. The research showed that the average value of each parameters such as yield 18.04-23.71%; white degree 73.80-83.72; pH content 3.97-5.54; viscosity 135-282.5 cP; water content 7.60-11.27%; ash content 0.58-2.10%; starch content 67.58-75.95%; amylose content 18.88-29.88%; amylopectin content 45.40-55.89%. The best sample, identified using the Zeleny attribute method, was obtained with 36 hours of fermentation and 5% tapai yeast concentration. Functional analysis revealed a swelling power 3.19 g/g, water holding capacity of 276.83%, solubility of 2.10%, oil holding capacity of 1.22 ml/g, syneresis ranging from 0.388 – 0.423 and granule morphology round and polygonal shapes observed under a binocular microscope.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Ubi jalar madu merupakan pangan lokal asal Jawa Barat dengan rasa manis alami menyerupai madu, namun rentan mengalami penurunan mutu seperti kerusakan. Pengolahan menjadi tepung merupakan salah satu upaya untuk meningkatkan pemanfaatan dan memperpanjang umur simpannya. Namun demikian, tepung ubi jalar madu tanpa modifikasi masih menunjukkan daya kembang yang rendah serta mengalami pencokelatan selama pengeringan. Oleh karena itu, modifikasi tepung berbasis fermentasi dapat memperbaiki sifat fisik, kimia, dan fungsionalnya. Penelitian ini bertujuan untuk mengkaji pengaruh lama fermentasi dan konsentrasi ragi tapai, serta interaksi keduanya terhadap karakteristik fisikokimia tepung ubi jalar madu termodifikasi. Rancangan percobaan yang digunakan adalah rancangan petak terbagi acak dengan dua faktor dan dua ulangan. aktor pertama adalah lama fermentasi yang terdiri atas tiga taraf (12; 24; dan 36 jam) sebagai petak utama. Faktor kedua adalah konsentrasi ragi tapai dengan empat taraf (1,25%; 2,5%; 3,75%; dan 5%) sebagai anak petak. Hasil penelitian menunjukkan bahwa nilai rata-rata setiap parameter adalah: rendemen 18,04–23,71%; derajat putih 73,80–83,72; pH 3,97–5,54; viskositas 135–282,5 cP; kadar air 7,60–11,27%; kadar abu 0,58–2,10%; kadar pati 67,58–75,95%; kadar amilosa 18,88–29,88%; dan kadar amilopektin 45,40–55,89%. Sampel terbaik, berdasarkan metode atribut Zeleny, diperoleh pada lama fermentasi 36 jam dengan konsentrasi ragi tapai 5%. Analisis fungsional menunjukkan daya kembang sebesar 3,19 g/g, kapasitas ikat air 276,83%, kelarutan 2,10%, kapasitas ikat minyak 1,22 ml/g, sineresis 0,388–0,423, serta morfologi granula berbentuk bulat dan poligonal yang diamati menggunakan mikroskop binokuler. | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
|||||||||
| Depositing User: | Mrs Athifa Lisna Widyatikta | |||||||||
| Date Deposited: | 09 Sep 2025 07:48 | |||||||||
| Last Modified: | 09 Sep 2025 07:48 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/54503 |
Actions (login required)
 |
View Item |