Pengaruh Perlakuan Pendahuluan Terhadap Sifat Kimia Tepung Umbi Suweg Yang Dihasilkan

Authors

  • Indriyani Indriyani Jurusan Teknologi Pertanian, Universitas Jambi, Indonesia
  • Gusriani Gusriani Jurusan Teknologi Pertanian, Universitas Jambi, Indonesia
  • Mursyd Mursyd Jurusan Teknologi Pertanian, Universitas Jambi, Indonesia

DOI:

https://doi.org/10.22437/jiituj.v4i2.11597

Abstract

Suweg merupakan salah satu jenis tanaman umbi-umbian yang banyak menghasilkan karbohidrat. Kandungan  karbohidrat yang tinggi pada umbi suweg memungkinkan umbi suweg bisa digunakan  sebagai pengganti tepung  terigu.Permasalahannya  adalah dihasilkan tepung umbi suweg yang berwarna kurang cerah.Tujuan penelitian ini adalah  untuk mengetahui pengaruh berbagai macam perlakuan pendahuluan terhadap sifat kimia tepung umbi suweg yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari 5 perlakuan  yaitu : P0 : Tanpa perlakuan, P2 : Penambahan asam askorbat 4%, P3 : Penambahan Natrium Metabisulfit 2500 ppm, P4 : Hot water Blanching suhu 100 selama 5 menit dan P5 : Steam blanching selama 5 menit.. Hasil penelitian menunjukkan bahwa  perlakuan pendahuluan tidak berpengaruh terhadap daya serap air, daya serap minyak dan kadar asam oksalat tapi berpengaruh nyata terhadap protein

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Published

2020-12-31

How to Cite

Indriyani, I., Gusriani, G., & Mursyd, M. (2020). Pengaruh Perlakuan Pendahuluan Terhadap Sifat Kimia Tepung Umbi Suweg Yang Dihasilkan. Jurnal Ilmiah Ilmu Terapan Universitas Jambi|JIITUJ|, 4(2), 81-87. https://doi.org/10.22437/jiituj.v4i2.11597

Issue

Vol. 4 No. 2 (2020): Volume 4, Nomor 2, Desember 2020

Section

Articles

License

Copyright (c) 2020 Jurnal Ilmiah Ilmu Terapan Universitas Jambi

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