PENGARUH METODE MODIFIKASI (PERENDAMAN, PENGUKUSAN, DAN PERLAKUAN DENGAN ASAM LAKTAT) TERHADAP KARAKTERISTIK SENSORI, FISIKOKIMIA, DAN PROFIL GELATINISASI PATI TEPUNG SUKUN MAGINTI(Artocarpus communis spp)

Adnan Anas, ansharullah ansharullah, RH Fitri Faradilla

Abstract


ABSTRACT
This study aimed to determine the effect of differences in soaking time, steaming, the addition of lactic acid, and starch gelatinization profile during heating and cooling on the sensory and physicochemical characteristics of Maginti breadfruit (Artocarpus communis spp) flour. This study used a Completely Randomized Factorial Design (CRFD) consisting of three treatment factors, namely soaking time, steaming time, and the difference in acid concentration. Each of which consisted of three levels. Soaking and steaming were done in 10 minutes, 20 minutes, and 30 minutes while the lactic acid solution was added in concentrations of 10%, 20%, and 30%. The observation variables consisted of organoleptic test and physicochemical properties analysis of Maginti breadfruit flour. The organoleptic assessment of Maginti breadfruit flour used a descriptive test by a line scale covering color, aroma, and texture. Meanwhile, analysis of gelatinization temperature and duration used Rapid Visco Analyzer (RVA) test. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan’s multiple range test (DMRT) with a 95% confidence interval. The results show that the best sample for soaking treatment was R30 (soaked) with a swelling power of 1.93 ± 0.03, water solubility index (WSI) of 1.80% ± 0.40, and pH value of 6.67 cP ± 0.05. Meanwhile, the best sample for steaming treatment was K10 (steamed) with a swelling power value of 1.44 ± 0.02, WSI of 5.13% ± 1.10, and pH value of 6.86 cP ± 0.02. The best sample for acid treatment was A30 (acid) with a swelling power value of 2.19 ± 0.02, WSI of 6.80% ± 0.87, and pH value of 3.91 cP ± 0.00. The results show that the product met the national standards of flour.
Keywords: Lactic Acid Flour, Maginti Breadfruit,, Rapid Visco Analyzer (RVA)
ABSTRAK
Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan lama perendaman, pengukusan, penambahan asam laktat dan profil gelatinisasi pati selama pemanasan dan pendinginan terhadap karakteristik sensori dan fisikokimia tepung sukun maginti (Artocarpus communis spp). Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari 3 faktor perlakuan yaitu lama perendaman, lama pengukusan dan perbedaan konsentrasi asam, yang masing-masing faktor terdiri dari 3 taraf yaitu untuk perendaman dan pengukusan yaitu terdiri dari 10 menit, 20 menit dan 30 menit dan penambahan larutan asam laktat dengan konsentrasi 10%, 20% dan 30%. Variabel pengamatan terdiri dari uji organoleptik tepung sukun maginti, analisis sifat fisikokimia tepung sukun maginti. Penilaian organoleptik tepung sukun maginti digunakan uji deskriptif dengan menggunakan skala garis meliputi warna, aroma dan tekstur. Untuk analisis suhu dan waktu gelatinisasi menggunakan uji Ravid Visco Analyzer (RVA). Data dianalisis menggunakan Analisis Of Varian (ANOVA) dan dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 95 %. Hasil penelitian menunjukkan bahwa sampel yang terpilihpada perendaman adalah R30 (Rendam)1,93, IKA1,80% dan nilai pH 6,67 cP, pengukusan K10 (Kukus) dengan nilai swelling power1,44 g/g, IKA 5,13%, nilai pH 6,86 cP, danasam adalah A30 (Asam) dengan nilai swelling power 2,19. IKA 6,80% dan nilai pH 3,91 cP. Penelitian ini telah memenuhi standar SNI tepung.
Kata kunci: Asam Laktat, Tepung Sukun Maginti,Rapid Visco Analyzer (RVA)


Full Text:

PDF

Refbacks

  • There are currently no refbacks.