Pengaruh Konsentrasi Larutan Asam Sitrat terhadap Sifat Fisik dan Kimia Tepung Porang (Amorphophallus oncophyllus)

Sahendra, Gilang (2023) Pengaruh Konsentrasi Larutan Asam Sitrat terhadap Sifat Fisik dan Kimia Tepung Porang (Amorphophallus oncophyllus). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian dilakukan untuk mengetahui pengaruh konsentrasi larutan asam sitrat terhadap sifat fisik dan kimia tepung porang (Amorphophallus oncophyllus) serta untuk mengetahui konsentrasi larutan asam sitrat terbaik terhadap tepung porang yang dihasilkan. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan taraf perlakuan yaitu 0%, 2,5%, 5%, 7,5%, dan 10%, dengan 4 kali ulangan sehingga diperoleh 20 satuan percobaan. Parameter yang diamati meliputi kadar kalsium oksalat, kadar air, kadar protein, warna, daya serap air, dan daya serap minyak. Perlakuan berpengaruh nyata terhadap kadar kalsium oksalat, kadar air, kadar protein, warna, daya serap minyak, pH dan rendemen namun tidak berpengaruh nyata terhadap daya serap air. Karakteristik fisik dan kimia tepung umbi terbaik terdapat pada perendaman umbi porang dalam larutan asam sitrat konsentrasi 10% yang memiliki karakteristik kadar kalsium oksalat 35,70 mg/100g, kadar air 8,92%, kadar protein 3,24%, nilai L* (88,75), nilai a* (5,75), nilai b* (33,25) dengan deskripi very soft orange, daya serap air 1686,26%, dan daya serap minyak 107,56%. The research was conducted to determine the effect of the concentration of citric acid solution on the physical and chemical properties of porang flour (Amorphophallus oncophyllus) and to determine the best concentration of citric acid solution on the resulting porang flour. This study used a completely randomized design (CRD) with treatment levels of 0%, 2.5%, 5%, 7.5% and 10%, with 4 replications to obtain 20 experimental units. Parameters observed included calcium oxalate content, water content, protein content, color, water absorption, and oil absorption. The treatment effect on calcium oxalate levels, water content, protein content, color, oil absorption, pH and yield but had no significant effect on water absorption. The best physical and chemical characteristics of tuber flour were found in porang tuber soaking in a 10% concentration of citric acid solution which had the characteristics of calcium oxalate content of 35.70 mg/100g, water content of 8.92%, protein content of 3.24%, L* value ( 88.75), a* value (5.75), b* value (33.25) with a very soft orange description, water absorption capacity of 1686,26%, and oil absorption capacity of 107.56%.

Type:	Thesis (S1)
Uncontrolled Keywords:	Porang,Tepung Porang, Asam Sitrat dan Kalsium Oksalat
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Sahendra
Date Deposited:	27 Feb 2023 03:09
Last Modified:	26 Jun 2024 03:50
URI:	https://repository.unja.ac.id/id/eprint/45399

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