PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU PENGARUH LAMA PERENDAMAN TEPUNG SAGU (Metroxylon Robbt) DENGAN SARI BENGKOANG (Pachyrrhizuserosus) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK TEPUNG SAGU

Irfan Santosa Sarma, tamrin tamrin, Ansharullah Ansharullah

Abstract


ABSTRACT
The purpose of this study was to determine the effect of immersion time of yam juice on physical, chemical
and organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion of
sago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juice
of bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,
protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,

87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased with
increasing immersion time but carbohydrate content increased and met SNI standards.
Keywords:sago, yam, juice
ABSTRAK
Tujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristik
fisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahan
kosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur dan
warna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampel
yang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung sagu
berturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadar
abu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendaman
namun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.
Kata kunci: sagu, bengkoang, sari
ABSTRACT
The purpose of this study was to determine the effect of immersion time of yam juice on physical, chemical
and organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion of
sago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juice
of bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,
protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,

87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased with
increasing immersion time but carbohydrate content increased and met SNI standards.
Keywords:sago, yam, juice
ABSTRAK
Tujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristik
fisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahan
kosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur dan
warna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampel
yang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung sagu
berturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadar
abu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendaman
namun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.
Kata kunci: sagu, bengkoang, sari
ABSTRACT
The purpose of this study was to determine the effect of immersion time of yam juice on physical, chemical
and organoleptic characteristics of sago flour. The results showed that the addition of yam juice on immersion of
sago flour in assessment of organoleptic aroma, texture and color concentration of B3T4 (immersion of 16% juice
of bengkoang for 24 hours) was superior among all samples ranging from 3.7-3.8. The content of ash, water,
protein, fat, carbohydrate and viscosity of sago flour samples were 0.34-1.66%, 4.83-5.83%, 2.00-2.27%, 2.38 2.61%,

87.63-90.45% and 21.4 - 68.31, respectively. Ash, water, protein and fat contents decreased with
increasing immersion time but carbohydrate content increased and met SNI standards.
Keywords:sago, yam, juice
ABSTRAK
Tujuan penelitian ini untuk mengetahui pengaruh lama perendamansari bengkoangterhadap karakteristik
fisik, kimia dan organoleptik pada tepung sagu. Hasil penelitian menunjukkan dengan adanya penambahan
kosentrasi sari bengkoang terhadap perendaman tepung sagu dalam penilaian organoleptik aroma, tekstur dan
warna kosentrasi B3T4 (perendaman 16% sari bengkoang selama 24 jam) paling unggul di antara semua sampel
yang berkisar antara 3,7-3,8. Kadar kadar abu, air, protein, lemak, karbohidrat dan viskositas sampel tepung sagu
berturut-turut sebesar 0,34-1,66%, 4,83-5,83%, 2,00-2,27%, 2,38-2,61%, 87,63-90,45% dan 21,4 – 68,31. Kadar
abu, kadar air, kadar protein dan lemak mengalami penurunan seiring meningkatnya waktu lama perendaman
namun kandungan karbohidrat semakin meningkatdan memenuhi standar SNI.
Kata kunci: sagu, bengkoang, sari


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