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KAJIAN VARIASI KONSENTRASI ETANOL DAN WAKTU PENGADUKAN EKSTRAKSI GLUKOMANAN UBI SUWEG SERTA APLIKASINYA SEBAGAI PENGENYAL PADA MI BASAH

Nastasya, Putri Harum (2019) KAJIAN VARIASI KONSENTRASI ETANOL DAN WAKTU PENGADUKAN EKSTRAKSI GLUKOMANAN UBI SUWEG SERTA APLIKASINYA SEBAGAI PENGENYAL PADA MI BASAH. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Utilization of suweg which found in Indonesia is limited, such as suweg flour, so the products development is needed. Suweg has superiority, glucomannan, which is a water soluble food fiber that is strong hydrocolloid so that it can be gelling agent. Glucomannan can be applied as a gelling agent in wet noodle products. Application of glucomannan in suweg flour is expected to improve the physical and chemical characteristics of wet noodle. This study aims to determine the effect of variations in concentration ethanol as a solvent and extraction time in the physical and chemical characteristics of suweg flour and determine the effect of the additions of suweg flour in the physical and chemical characteristics of wet noodle. The research was conducted in two stages. Stage 1 uses a Factorial Randomized Design consisting of two factors. The first factor is the different concentration of ethanol as a solvent, 50%; 70%; 90%. The second factors are stiring time, 30 minutes; 60 minutes; 90 minutes, so that there are 9 treatment combinations and repeated 3 times. Observation parameters used included analysis of water content, ash content, glucomannan content, yield, viscosity and color. Stage 2 uses a Simple Randomized Design consisting of 6 treatment levels and repeated 3 times. The factor are the additions of suweg flour, which are 0,5%; 1%; 1,5%; 2%; 2,5%; 0% (control). The observed parameters included analysis of water content, ash content, protein content, attractiveness, elasticity, water absorption, organoleptic taste, aroma, appearance, and texture. Based on the analyzes, there was significant effect of suweg flour washing treatment and give the best treatment by sample K1T3 (concentration ethanol 90% and extraction time 90 minutes) with a moisture content of 12,27%, ash content 3,77%, glucomannan content 36,03%, viscosity 8 dPas, yield 78.29%, brightness level (L) 64,5, redness level (a +) 3.47, yellowish level (b +) 11,33. It was also significant effect of suweg flour addition and give the best treatment on suweg flour adddition by S5 sample (suweg flour 2,5%) with a moisture content of 34,44%, ash content 2.992%, protein content 12,44%, attractiveness 0,159 N/m2, elasticity 27,78%, water absorption 94,33%, taste of 2,80 (quite tasty), aroma of 3.20 (quite like), appearance of 3.73 (quite interesting) and texture 3.67 (quite chewy).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311006
Keywords: Suweg, Glucomannan, Wet Noodle
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 28 Feb 2019 09:31
Last Modified: 28 Feb 2019 09:31
URI : http://eprints.umm.ac.id/id/eprint/44691

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