Pengaruh Konsentrasi Pati Singkong Terhadap Karakteristik Tepung Whey Tahu Dengan Metode Foam Mat Drying

Lumban Gaol, Ronaldo (2022) Pengaruh Konsentrasi Pati Singkong Terhadap Karakteristik Tepung Whey Tahu Dengan Metode Foam Mat Drying. S1 thesis, Universitas Jambi.

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Abstract

ABSTRAK - Whey tahu adalah air buangan sisa proses penggumpalan tahu yang biasanya dibuang melalui saluran air, sungai atau ditampung dalam suatu kolam di dekat pabrik. Semakin bertambahnya industri tahu di Provinsi Jambi tentu akan menyebabkan meningkatnya jumlah whey tahu yang dihasilkan. Penelitian dan pengembangan perlu dilakukan sebagai alternatif penanganan whey tahu. Penelitian yang dilakukan dengan mengolah whey tahu menjadi tepung whey tahu. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pati singkong terhadap karakteristik tepung whey tahu dan mengetahui konsentrasi pati singkong yang tepat dalam pembuatan tepung whey tahu. Metode penelitian dalam penelitian ini menggunakan rancangan acak lengkap (RAL) dengan perlakuan konsentrasi pati singkong (0, 0,5, 1, 1,5 dan 2%) yang masing-masing sebanyak 3 kali ulangan sehingga diperoleh 15 unit satuan percobaan. Konsentrasi pati singkong pada pembuatan tepung whey tahu berpengaruh sangat nyata terhadap rendemen tepung whey tahu, kadar air, total padatan, pH, kadar protein, warna, dan kelarutan tepung whey tahu. Berdasarkan hasil penelitian didapatkan perlakuan tepat adalah konsentrasi pati singkong 2% yaitu rendemen 2,35%, kadar air 3,93%, total padatan 96,07%, derajat keasaman (pH) 4,42, kelarutan 34,66%, kadar protein 7,03%, dan tingkat warna kecerahan 65,67 (gray). Kata kunci : Whey tahu, Konsentrasi Pati Singkong, Tepung Whey tahu. ABSTRACT - Tofu whey is waste water from the tofu clumping process which is usually discharged through waterways, rivers or stored in a pond near the factory. The increasing number of tofu industries in Jambi Province will certainly cause an increase in the amount of tofu whey produced. Research and development needs to be done as an alternative to handling tofu whey. Research conducted by processing tofu whey into tofu whey flour. This study aims to determine the effect of cassava starch concentration on the characteristics of tofu whey flour and to determine the appropriate concentration of cassava starch in the manufacture of tofu whey flour. The research method in this study used a completely randomized design (CRD) with cassava starch concentration treatments (0, 0.5, 1, 1.5 and 2%) each with 3 replications so that 15 units were obtained. test. Concentration of cassava starch in the manufacture of tofu whey flour has a very significant effect on the yield of tofu whey flour, water content, total solids, pH, protein content, color, and solubility of tofu whey flour. Based on the results of the study, it was obtained that the correct results were the treatment of 2% cassava starch concentration, namely yield 2.35%, water content 3.93%, total solids 96.07%, acidity (pH) 4.42, solubility 34.66%, concentration 7.03% protein, and 65.67 color brightness level (gray). Key words : Tofu Whey, Cassava Starch Concentration, Tofu Whey Flour.

Type:	Thesis (S1)
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Pertanian
Depositing User:	Ronaldo Lumban Gaol
Date Deposited:	03 Feb 2022 03:55
Last Modified:	03 Feb 2022 03:55
URI:	https://repository.unja.ac.id/id/eprint/31046

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