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KAJIAN BERBAGAI SUHU EKSTRAKSI GLUKOMANNAN UBI PORANG HASIL NON BUDIDAYA DAN BUDIDAYA SERTA APLIKASINYA SEBAGAI FILLER BAKSO AYAM

Trisnawati, Sitra (2019) KAJIAN BERBAGAI SUHU EKSTRAKSI GLUKOMANNAN UBI PORANG HASIL NON BUDIDAYA DAN BUDIDAYA SERTA APLIKASINYA SEBAGAI FILLER BAKSO AYAM. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Porang has superior chemical content, namely glucomannan, which is a water soluble food fiber that is strong hydrocolloid so that it can be a filler for meatball product replacing STPP which has self limiting in the products if consumed. Application of glucomannan in porang flour is expected to improve the physical and chemical characteristics of chicken meatballs.This study aims to determine the effect of variations in porang sources and extraction temperature in the physical and chemical characteristics of porang flour and determine the effect of the proportion of porang gel and tapioca flour in the physical and chemical characteristics of chicken meatballs. The research was conducted in two stages. Stage 1 uses a Randomized Nested Design consisting of two factors. The first factor is the source of porang, which are non-cultivation porang and cultivation porang. The second factors are extraction temperature, 45°C;55°C;65°C;75°C, so that there are 8 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 Completely Randomized Block Design consisting of 8 treatment levels and repeated 3 times. The factor are the proportion of porang gel: tapioca flour, which is 0%: 32%; 1%: 31%; 2%: 30%; 3%: 29%; 4%: 28%; 5%: 27%; 6%: 26%; 32%: 0%. The observed parameters included analysis of water content, ash content, fat content, protein content, carbohydrate content, hardness force, organoleptic taste, elasticity, appearance, and preference. Based on the first stage analyzes, the best treatment of stage I whose value is close to literature got by sample P2(T4) (cultivation porang, extraction temperature was 75°C) with a moisture content of 9.96%, ash content 5.14%, glucomannan content 59.60%, viscosity 290 dPas, yield 78.047%, brightness level (L) 56.73, redness level (a +) 3.3, yellowish level (b +) 10.3. The best treatment of stage II whose value is close to SNI 3818-2014 got by B3 sample (porang gel 2%: 30% tapioca flour) with a moisture content of 69.98%, ash content 2.52%, fat content 5.05%, protein content 10.78%, carbohydrate content 11.96%, hardness force 11.8267 N, taste of 3.47 (quite tasty), elasticity of 3.3 (quite springy), appearance of 3.4 (quite interesting) and preference 3.2 (quite like).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311022
Uncontrolled Keywords: Porang, Glucomannan, Chicken Meatball
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 01 Mar 2019 08:26
Last Modified: 01 Mar 2019 08:26
URI : http://eprints.umm.ac.id/id/eprint/44737

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