Rahmadhani, Melinda (2023) PRODUKSI TEPUNG TALAS BENENG (Xanthosoma undipes K.Koch) RENDAH OKSALAT DENGAN METODE KOMBINASI KIMIA DAN FISIK. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
The problem with Taro Beneng flour is its high oxalate level and brownish color. This study aims to improve the quality of taro beneng flour by using a combination of chemical and physical methods. The study used Randomized Block Design Factorial. The first factor is the type of solution consisting of water; NaCl 10%; NaCl 10% and sodium metabisulfite 0,05%; NaCl 10% and citric acid 0,1%. The second factor is the heating time at 50°C, for 30, 60, 90, and 120 minutes. All Taro Beneng flour were analyzed for yield, whiteness index, oxalate acid, calcium oxalate and water level. The research concluded that the type of soaking solution has a very significant effect on whiteness index, oxalic acid, and calcium oxalate levels. By heating at 50°C has a very significant effect on whiteness index, oxalate acid, calcium oxalate, and water levels. There is an interaction between the type of soaking solution and heating time at 50°C on the oxalate acid level. The selected flour was soaked in 10% NaCl and 0.05% sodium metabisulfite followed by heating for 120 minutes with the lowest oxalate level and the highest whiteness index. Selected flour with yield of 21,18%, whiteness index 82,68%, oxalic acid level (titration and HPLC) 0,11%, calcium oxalate 0,16%, water level 8,81%, carotene level 0,19 mg /100g, ash level 1,77%, protein level 2,45%, fat level 0,57%, dietary fiber level 25,77%, crude fiber level 3,81%, starch level 73,64%, amylose level 23,38%, amylopectin level 50,25%, solubility 2,14%, and swelling power 5,28 g/g.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Masalah tepung Talas Beneng adalah kadar oksalatnya yang tinggi dan warnanya yang kecoklatan. Penelitian ini bertujuan untuk meningkatkan kualitas tepung talas beneng dengan menggunakan kombinasi metode kimia dan fisika. Penelitian menggunakan Rancangan Acak Kelompok Faktorial. Faktor pertama adalah jenis larutan yang terdiri dari air; NaCl 10%; NaCl 10% dan natrium metabisulfit 0,05%; NaCl 10% dan asam sitrat 0,1%. Faktor kedua adalah waktu pemanasan pada suhu 50°C, selama 30, 60, 90, dan 120 menit. Semua tepung Talas Beneng dianalisis rendemen, derajat putih, asam oksalat, kalsium oksalat dan kadar air. Hasil penelitian menyimpulkan bahwa jenis larutan perendaman berpengaruh sangat nyata terhadap derajat putih, asam oksalat, dan kadar kalsium oksalat. Dengan pemanasan pada suhu 50°C berpengaruh sangat nyata terhadap derajat putih, asam oksalat, kalsium oksalat, dan kadar air. Terdapat interaksi antara jenis larutan perendaman dan waktu pemanasan pada suhu 50°C terhadap kadar asam oksalat. Tepung terpilih direndam dalam NaCl 10% dan natrium metabisulfit 0,05% dilanjutkan dengan pemanasan selama 120 menit dengan kadar oksalat terendah dan derajat putih tertinggi. Tepung pilihan dengan rendemen 21,18%, derajat putih 82,68%, kadar asam oksalat (titrasi dan HPLC) 0,11%, kalsium oksalat 0,16%, kadar air 8,81%, kadar karoten 0,19 mg /100g, kadar abu 1,77%, kadar protein 2,45%, kadar lemak 0,57%, kadar serat pangan 25,77%, kadar serat kasar 3,81%, kadar pati 73,64%, kadar amilosa 23 ,38%, kadar amilopektin 50,25%, kelarutan 2,14%, dan daya kembang 5,28 g/g. | ||||||||||||
| Subjects: | S Agriculture > S Agriculture (General) | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Ms Melinda Rahmadhani | ||||||||||||
| Date Deposited: | 27 Jan 2023 09:50 | ||||||||||||
| Last Modified: | 27 Jan 2023 09:50 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/20371 |
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