KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FLAKES PISANG KEPOK SAMARINDA (Musa paradisiaca balbisiana) DENGAN SUBSTITUSI PATI GARUT

MAHMUDAH , NUR AINI (2016) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FLAKES PISANG KEPOK SAMARINDA (Musa paradisiaca balbisiana) DENGAN SUBSTITUSI PATI GARUT. Other thesis, Universitas Sebelas Maret.

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    Abstract

    KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FLAKES PISANG KEPOK SAMARINDA (Musa paradisiaca balbisiana) DENGAN SUBSTITUSI PATI GARUT NUR AINI MAHMUDAH H 0912091 RINGKASAN Buah pisang adalah bahan pangan yang bergizi, sumber karbohidrat, vitamin, dan mineral. Pada tahun 2014, total produksi nasional untuk buah pisang sebesar 6.862.558 ton dengan rata-rata konsumsi per kapita 3,911 kg meningkat dari tahun sebelumnya yang sebesar 5.814.576 ton dengan rata-rata konsumsi per kapita 3,546 kg (Kementerian Pertanian, 2015). Pisang kepok gablok (Musa paradisiaca balbisiana) atau disebut pula pisang kepok Samarinda kurang diminati bila dikonsumsi dalam bentuk segar dan yang umumnya diolah terlebih dahulu sebelum dikonsumsi. Salah satu alternatif bentuk pengolahan pangan yang dapat meningkatkan penerimaan dan keawetan pisang serta praktis penyajiannya yaitu dengan diolah menjadi flakes pisang. Flakes merupakan salah satu produk sereal siap santap dalam bentuk serpihan, setrip, maupun ekstrudat yang pada umumnya dibuat dari bahan tepung biji-bijian atau serealia dan dikonsumsi untuk bersama susu. Namun, flakes dari tepung pisang renyah memiliki kelemahan yaitu kurang renyah. Oleh karena itu, diperlukan bahan pensubstitusi yang dapat meningkatkan kerenyahan flakes. Tingkat kerenyahan pada produk dipengaruhi oleh kandungan amilosa bahan. Pati garut merupakan salah satu jenis pati yang memiliki kadar amilosa lebih tinggi dibanding pati pisang, pati tapioka, pati jagung, pati kentang, pati sagu dan dapat menghasilkan biskuit yang renyah. Substitusi pati garut diharapkan dapat menambah kerenyahan pada produk flakes berbahan tepung pisang kepok Samarinda. Rancangan percobaan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 1 faktor yaitu variasi substitusi pati garut F1 (0%), F2 (5%), F3 (10%), F4 (15%). Analisa sensoris dilakukan dengan metode Uji Kesukaan (Skoring) dan Ranking. Data hasil penelitian dianalisis dengan metode one way ANOVA dan jika terdapat beda nyata dilanjutkan dengan analisis DMRT pada taraf signifikansi α = 0,05. Berdasarkan hasil analisis sensoris, formula F4 merupakan formula yang paling disukai konsumen dari aspek warna, rasa, kerenyahan, dan overall. Analisis fisik flakes menunjukkan F4 memiliki nilai hardness paling rendah (27,07 N), ketahanan renyah dalam susu paling lama 5,88 menit dan daya serap air paling besar 133,05%. Analisis kimia flakes F4 dengan komposisi 85% tepung pisang dan 15% pati garut memiliki kadar air (bb) 3,13%, kadar abu (bb) 2,25%, kadar lemak (bb) 6,84%, kadar protein (bb) 0,57%, kadar karbohidrat (bb) 87,19%, kadar pati 72,46, kadar amilosa dan amilopektin 14,01% dan 1,86%, serta kadar serat kasar 1,86%. Kata kunci: Flakes, Pisang Samarinda, Pati Garut, Tekstur, Sereal Sarapan PHYSICAL, CHEMICAL, AND SENSORY CHARACTERISTICS OF KEPOK SAMARINDA BANANA FLAKES (Musa paradisiaca balbisiana) SUBSTITUTED BY ARROWROOT STARCH NUR AINI MAHMUDAH H 0912091 SUMMARY Banana is a nutritious food, a source of carbohydrates, vitamins, and minerals. In 2014, total national production of bananas reached 6,862,558 tons with an average of 3.911 kg per capita consumption, which was increased from the previous year that amounted to 5,814,576 tons with an average per capita consumption of 3.546 kg (Ministry of Agriculture, 2015). Kepok gablok banana (Musa paradisiaca balbisiana) or also called kepok Samarinda banana is less desirable when consumed in fresh form and generally treated before consumed. One alternative food processing which can improve the acceptance and the durability of bananas with practical presentation is processed into banana flakes. Flakes is a ready-to-eat cereal product in the form of flaked, dashed, or extrudated which are generally made from grain flour or cereal and consumed with milk. However, flakes from banana’s flour tend to lose crispness in a short time or less crispy. Therefore, it is necessary to improve the crispness of flakes by certain substituents ingredients. The level of crispness in the products is affected by the amylose content of the material. Arrowroot starch is one type of starch which has amylose content higher than banana starch, tapioca starch, corn starch, potato starch, sago starch and can produce a crunchy biscuit. Arrowroot starch substitution is expected to increase crispness of flakes products made from kepok Samarinda banana’s flour. The experimental design in this study is using completely randomized design (CRD) by one factor, namely the variation of substitution of arrowroot starch: F1 (0%), F2 (5%), F3 (10%), F4 (15%). Sensory analysis was conducted using preference test (scoring) and also ranking. The data was analyzed by One-way ANOVA method and continued with Duncan Multiple Range Analysis if there is a significant difference (at significance level α = 0.05). Based on the results of sensory analysis, F4 formula is a formula of the most preferred by consumers from the aspect of color, flavor, texture (crispness), and overall. Physical analysis flakes show F4 has the lowest hardness value (27.07 N), a maximum resistance crunchy time in milk of 5.88 minutes and the greatest water absorption 133.05%. Chemical analysis F4 flakes with composition 85% of banana flour and 15% of arrowroot starch has water content (wb) 3.13%, ash content (wb) 2.25%, fat content (wb) 6.84%, protein content (wb) 0.57%, carbohydrate content (wb) 87.19%, starch content 72,46%, amylose and amylopectin content of 14.01% and 1.86%, crude fiber content 1.86%. . Keyword: Flakes, Samarinda Banana, Arrowroot Starch, Texture, Breakfast Cereal

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: Retno Andriani
    Date Deposited: 15 Nov 2016 13:06
    Last Modified: 15 Nov 2016 13:06
    URI: https://eprints.uns.ac.id/id/eprint/28809

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