PENGARUH KONSENTRASI ASAM SITRAT TERHADAP SIFAT FISIKOKIMIA PADA TEPUNG UMBI SUWEG (Amorphophallus campanulatus)

Melidia, Melidia and Indriyani, Indriyani and Mursyid, Mursyid (2021) PENGARUH KONSENTRASI ASAM SITRAT TERHADAP SIFAT FISIKOKIMIA PADA TEPUNG UMBI SUWEG (Amorphophallus campanulatus). S1 thesis, pertanian.

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Abstract

Abstrak- Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi asam sitrat dan untuk mengetahui pengaruh konsentrasi asam sitrat yang terbaik terhadap sifat fisikokimia pada tepung umbi suweg (Amorphophallus campanulatus). Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan konsentrasi asam sitrat yang terdiri dari 5 taraf perlakuan dan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Perlakuan yang diterapkan adalah konsentrasi asam sitrat (0%, 0,5%, 1,%, 1,5%, 2%) dengan waktu perendaman yang sama yaitu 30 menit. Hasil penelitian menunjukkan bahwa perlakuan perendaman umbi suweg dalam larutan asam sitrat berpengaruh nyata terhadap kadar air, derajat asam (pH) dan kadar protein tepung suweg dan tidak berpengaruh nyata terhadap warna, rendemen, daya serap air dan daya serap minyak. Karakteristik fisikokimia tepung suweg terbaik terdapat pada perendaman umbi suweg dalam larutan asam sitrat konsentrasi 2% yang memiliki karakteristik nilai L* 65,44, nilai a* 8,54, nilai b* 23,97,kadar air 3,62%, rendemen 20,71%, derajat asam (pH) 4,50, daya serap air 1,76 g/g , daya serap minyak 1,14 g/g, kadar pati 71,66% dan kadar protein 2,96%. Kata kunci: Suweg, asam sitrat, tepung Abstract- The aim of this study was to determine the effect of citric acid concentration and to determine the effect of the best citric acid concentration on the physicochemical properties of suweg tuber flour (Amorphophallus campanulatus). This research was conducted using a completely randomized design (CRD) with citric acid concentration treatment consisting of 5 treatment levels and 4 replications in order to obtain 20 experimental units. The treatment applied was the concentration of citric acid (0%, 0.5%, 1%, 1,5% 2%) with the same immersion time of 30 minutes. The results showed that the soaking treatment of suweg tubers in citric acid solution had a significant effect on water content, acid degree (pH) and proteincontent of suweg flour and had no significant effect on color, yield, water absorption and oil absorption. Thephysicochemical characteristics of the best suweg flour are found in soaking the suweg tubers in a 2% concentration of citricacid solution which has the characteristics of L * 65.44, a * 8.54, b * 23.97 values, 3.62% moisture content, 20 yield. ,71%, degree of acid (pH) 4.50, water absorption 1.76 g / g, oil absorption 1.14 g / g, starch content 71.66% and protein content 2.96%. Keywords: Suweg, citric acid, flour.

Type:	Thesis (S1)
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	MELIDIA
Date Deposited:	21 Jul 2021 03:44
Last Modified:	27 Jun 2024 02:09
URI:	https://repository.unja.ac.id/id/eprint/23313

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