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PENGARUH KONSENTRASI NATRIUM BISULFIT DAN SUHU PENGERINGANTERHADAP MUTU TEPUNG GLUKOMANAN UMBI ILES-ILES (Amorphophallus muelleri Blume) (DIMANFAATKAN SEBAGAI SUMBER BELAJAR BIOLOGI)

Arifah, Nahdiana (2019) PENGARUH KONSENTRASI NATRIUM BISULFIT DAN SUHU PENGERINGANTERHADAP MUTU TEPUNG GLUKOMANAN UMBI ILES-ILES (Amorphophallus muelleri Blume) (DIMANFAATKAN SEBAGAI SUMBER BELAJAR BIOLOGI). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Amorphophallus muelleri Blume or known as tuber iles iles can be processed into traditional Japanese food such as Tofu (Konyaku) and Noodle (Shirataki). Moreover, this tuber has a special content of Glucomannan that is able to produce gel, forming a viscous solution in the water, a considerable inflated power, and has melting characteristic as a media for the growth of microorganisms like jelly. That tuber cannot be consumed directly because it has a crystal of calcium oxalate in between 0.15%-0.23%, which generates an itching sensation. In the process of slicing the tuber into glucomannan flour, it is often that the event exposures a browning appearance. Furthermore, sodium bisulfite can be applied in order to overcome a browning appearance in the process of becoming the flour. Sodium bisulfite is known has capacity to inhibit the penned reaction by preventing the activity of the phenolase. Processing the tuber into flour requires a drying stage that aims to reduce moisture content. In addition, drying stage can recognize the amount of mineral content in the tuber as ash. The objective of this research is to figure out the reaction of sodium bisulfite concentration and drying temperature against the quality of Glucomannan flour by taking consideration on the protein levels, ash content, moisture content, and brightness levels. In this current research, Random Group Plan (RGP) method was employed with 3 times repetition. Besides, the concentration of sodium bisulfite was 500 ppm, 750 ppm, 1000 ppm, and 1250 ppm and the drying temperature was 600C and 700C. The result of this research is the concentration of sodium bisulfite affects the quality of glucomannan flour, which includes moisture content, ash content, protein levels, and brightness levels. On the other hand, the drying temperature does not affect the quality of glucomannan flour, which constitutes moisture content, ash content, protein levels, and brightness levels. All in all, there is a reaction in the interaction of sodium bisulfite concentration and drying temperature against the quality of Glucomannan flour.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410070311059
Keywords: Tuber Iles-Iles, Glucomanan Flour, Browning, Sodium Bisulfite, Drying Temperature.
Subjects: L Education > L Education (General)
Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 03 Aug 2019 01:44
Last Modified: 03 Aug 2019 01:44
URI : http://eprints.umm.ac.id/id/eprint/47808

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