• Tidak ada hasil yang ditemukan

Mi basah jagung memiliki prospek yang cukup cerah untuk dikembangkan dalam skala industri. Namun, karakteristik mi basah jagung terutama resistensi terhadap tarikan dan elongasinya masih rendah. Oleh sebab itu, diperlukan eksplorasi lebih lanjut untuk dapat meningkatkan elongasi mi jagung. Selain itu, diperlukan kajian terhadap kemungkinan pemanfaatan hasil samping dari tahap pembuatan tepung jagung sebagai bahan pangan.

Eksplorasi lebih lanjut juga diperlukan sebelum melakukan penggandaan skala dalam pembuatan mi basah jagung. Eksplorasi dapat dilakukan dengan tetap mempertahankan beberapa variabel proses yang penting yaitu derajat gelatinisasi adonan yang dipregelatinisasi (21,7%) dan kadar air adonan (38%).

DAFTAR PUSTAKA

Adisarwanto, T. dan Widyastuti, Y. E. 2004. Meningkatkan Produksi Jagung. Penebar Swadaya, Jakarta.

Anonima. 2006. Prediksi Curah Hujan di Indonesia selama Februari 2006. Early warning Buletin, Edisi 3 (Februari, 2006). LAPAN dan WFP (World Food Programme), Jakarta.

Anonimb. 2005.http://www.mnsu.edu/Flint_dent_flour_ears.html Anonimc. 2005.http://www.uspto.gov/patft/index.html

Anonimd.2006. Prospek dan Arah Pengembangan Agribisnis Jagung. Departemen Pertanian, Jakarta.

AOAC. 1995. Official Methods of Analysis, 16th ed. AOAC International, Gaithersbug, Maryland.

Astawan, Made. 2004. Membuat Mi dan bihun. Penebar Swadaya. Jakarta.

Badan Pusat Statistik. 2006. Harvested Area, Yield Rate and Production of Maize by Province (2006). Badan Pusat Statistik, Jakarta.

Badrudin, C. 1994. Modifikasi Tepung Ubi Kayu (Manihot esculenta Crantz) sebagai Bahan Pembuat Mi Kering. Skripsi. Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.

Balai Penelitian dan Pengembangan Departemen Pertanian. 2005. Rencana Aksi Ketahanan Pangan 2005-2010. Departemen Pertanian, Jakarta.

Belitz, H. D. dan W. Grosch. 1999. Food Chemistry. Springer. Berlin.

Birch, G. G., Brennan, J. G., Priestly, R. J., dan Sodah, A. G. 1973. The Molecular Basis of Starch Technology in New Food Product. Di dalam : Molecular Structure and Function of Food Carbohydrate. Birch G. G. dan Green L. F. (eds). Applied Science Publishers Ltd. London

Bogasari. 2005. Manual produksi mi. Departement Research and Development Bogasari. Jakarta.

Budiyah. 2005. Pemanfaatan Pati dan Protein Jagung (Corn Gluten Meal) Dalam Pembuatan Mi Jagung Instan. Skripsi. Fakultas Teknologi Pertanian, Institut Pertanian Bogor. Bogor.

Chung, Okkyung Kim dan J. B. Ohm. 2000. Cereal Lipids. Di dalam Handbook of Cereal Science and Technology 2nd Edition Revised and Expended. Karel Kulp dan Joseph G. Ponte Jr (Eds.). Marcel Dekker, Inc. New York.

Collison. 1968. Swelling Gelation of Starch. Di dalam Starch and Its Derivatives. Chapmen and Hall Ltd, London.

Corn Refiner Association. 2002. Corn Refining. USA.

Dashanjiang Machine Ltd. 2003. Noodle Machine.China .

Dewan Standarisasi Nasional. 1992. SNI-01 2987-1992. Badan Standarisasi Nasional, Jakarta.

Effendi, S dan Sulistiati. 1991. Bercocok Tanam Jagung. CV. Yasaguna. Jakarta. Fadlillah, H.N. 2005. Verifikasi Formulasi Mi Jagung Instan dalam Rangka

Penggandaan skala. Skripsi. FATETA. IPB, Bogor. Fennema, O.R. 1996. Food Chemistry. Marcell Dekker Inc. Basel.

Goldstein,A. M., Alter, E. N., dan Seaman, J. K. 1973. Guar Gum. Di dalam: Wistler, R.L. (ed). Industrial Gum. Academic Press. New York.

Greenwood, C.T. 1975. Observation on The Structure of The Starch Granule. Di dalam T. R. Muchtadi, P. Hariyadi, dan A.B. Azra. 1987. Teknologi Pemasakan Ekstrusi. Pusat Antar Universitas, Institut Pertanian Bogor. Greenwood, C.T. and D. N. Munro. 1979. Carbohydrates. Di dalam T.R.

Muchtadi, P. Hariyadi, dan A.B. Azra. 1987. Teknologi Pemasakan Ekstrusi. Pusat Antar Universitas, Institut Pertanian Bogor.

Hardinsyah, Y.F. Baliwati, T. Susanto, Djamaludin, A. Daryanto, B. Setiawan, dan D. Briawan. 2003. Analisis Situasi Produksi, Pemanfaatan dan Konsumsi Pangan Pokok Non-Beras Serta Implikasi Pada Kebijakan Diversifikasi Pangan. PSKPG-IPB dan Proyek Kementrian Ristek. Hodge, J.E. and Osman, E.M. 1976. Carbohydrates. Di dalam T. R. Muchtadi, P.

Hariyadi, dan A.B. Azra. 1987. Teknologi Pemasakan Ekstrusi. Pusat Antar Universitas, Institut Pertanian Bogor.

Hoseney, R.C. 1998. Principles of Cereal Science and Technology, 2nd edition. American Association of Cereal Chemist, Inc. St. Paul, Minnesota, USA.

Huthcing,J. B. 1999. Food Color and Appearance, 2nd ed. Aspen publisher, Inc, Gaithersburg, Maryland.

Johnson, Lawrence A. 1991. Corn: Production, Procesing, and Utilization. Di dalam: Handbook of Cereal Science and Technology. Lorenz, K.J. and K. Karel (eds.). Marcell Dekker, Inc. Basel.

Jugenheimer, R. W. 1976. Corn: Improvement, Seed Production, and Uses. John Willey and Sons. New York.

Juniawati.2003. Optimasi Proses Pengolahan Mie Jagung Instan Berdasarkan Kajian Preferensi Konsumen. Skripsi. Departemen teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor. Kidmose, U., Edelenbos, M., Norbaek, R., dan Chistensen, L. P. 2002. Colour

Stability in Vegetables. Di Dalam : Colour in Food Impoving Quality. MacDougall, D. B. (ed.). CRC Press, Boston.

Krugar, L. H. dan Murray, R. 1979. Starch texture. Di dalam: deMann, J.M. , Voisey, P.W., Rasper, V.F., dan Stanley, D.W. (eds). Rheology and Texture in Food Quality. AVI publ. Comp. Connecticut, USA.

Lasztity, R. 1986. The Chemistry of Cereal Protein. CRC Press Inc. USA.

McCready, R.M. 1970. Starch and Dextrin. Di dalam T. R. Muchtadi, P. Hariyadi, dan A.B. Azra. 1987. Teknologi Pemasakan Ekstrusi. Pusat Antar Universitas, Institut Pertanian Bogor.

Meyer, C.H. 1982. Food Chemistry. Reinhold Publishing Company. New York. Muchtadi, T. R. dan Sugiyono. 1989. Petunjuk Laboratorium Ilmu Pengetahuan

Bahan Pangan. Pusat Antar Universitas. Institut Pertanian Bogor. Bogor. Mugiarti. 2001. Pengaruh penambahan tepung kedelai terhadap sifat fisiko-kimia

dan daya terima mi basah (boiled noodle). Skripsi. FATETA. IPB, Bogor.

Oh, N. H., P. A. Seib, C. W. Deyou, dan A.B. Ward. 1985. Noodles. Measuring The Textural Characteristic of Dry Noodles. Cereal Chemistry. 60:433-437.

Sunaryo, E. 1985. Pengolahan Produk Serealia dan Biji-Bijian. Jurusan Teknologi Pangan dan Gizi, Fateta, IPB, Bogor.

Suprapto dan H. A. R. Marzuki. 2005. Bertanam Jagung edisi Revisi. Cetakan ke-14. Penebar Swadaya. Jakarta.

Vasal, S. K. 2001. High Quality Protein Corn. Di dalam: Hallawer, A.R.(ed). Specialty Corns. CRC Press, New York.

Warisno. 1998. Budi Daya Jagung Hibrida. Gramedia. Jakarta.

Winarno, F. G. dan Rahayu, T. S. 1994. Bahan Tambahan untuk Pangan dan Kontaminan. Pustaka Sinar Harapan. Jakarta

Winarno, F. G. 1997. Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta.

Wirakartakusumah, M.A. 1981. Kinetics of Starch Gelatinization and Water Absorption in Rice. PhD Disertation, University of Wisconsin, Madison. Wong, D. W. S. 1989. Mechanism and Theory in Food Chemistry. Van Nostrand

Lampiran 1. Hasil analisis sidik ragam terhadap warna dan kecerahan mi basah jagung

Tests of Between-Subjects Effects

Dependent Variable: kecerahan Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 134.588(a) 8 16.823 28.745 .000

Intercept 213134.572 1 213134.572 364167.17 6 .000 A 70.520 2 35.260 60.246 .000 B 46.503 2 23.252 39.728 .000 A * B 17.565 4 4.391 7.503 .000 Error 15.802 27 .585 Total 213284.962 36 Corrected Total 150.390 35

a R Squared = .895 (Adjusted R Squared = .864)

Multiple Comparisons

Dependent Variable: kecerahan LSD (I) waktu pengukusan (J) waktu pengukusan Mean Difference (I-J) Std.

Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

a1 a2 -2.7275(*) .31232 .000 -3.3683 -2.0867 a3 .4350 .31232 .175 -.2058 1.0758 a2 a1 2.7275(*) .31232 .000 2.0867 3.3683 a3 3.1625(*) .31232 .000 2.5217 3.8033 a3 a1 -.4350 .31232 .175 -1.0758 .2058 a2 -3.1625(*) .31232 .000 -3.8033 -2.5217

Based on observed means.

The mean difference is significant at the .05 level.

Multiple Comparisons

Dependent Variable: kecerahan LSD (I) konsentrasi guar gum (J) konsentrasi guar gum Mean Difference (I-J) Std.

Error Sig. 95% Confidence Interval

Lower Bound Upper Bound b1 b2 2.2425(*) .31232 .000 1.6017 2.8833 b3 -.3075 .31232 .334 -.9483 .3333 b2 b1 -2.2425(*) .31232 .000 -2.8833 -1.6017 b3 -2.5500(*) .31232 .000 -3.1908 -1.9092 b3 b1 .3075 .31232 .334 -.3333 .9483 b2 2.5500(*) .31232 .000 1.9092 3.1908

Lampiran 2. Hasil analisis sidik ragam dan uji lanjut LSD terhadap persen elongasi dan resistensi terhadap tarikan mi basah jagung.

Tests of Between-Subjects Effects

Dependent Variable: ELONGASI (%) Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 337.093(a) 8 42.137 3.587 .001

Intercept 16530.459 1 16530.459 1407.119 .000 A 38.510 2 19.255 1.639 .201 B 269.533 2 134.767 11.472 .000 A * B 29.050 4 7.263 .618 .651 Error 951.566 81 11.748 Total 17819.118 90 Corrected Total 1288.660 89

a R Squared = .262 (Adjusted R Squared = .189)

Multiple Comparisons

Dependent Variable: ELONGASI (%) LSD (I) konsentrasi guar gum (J) konsentrasi guar gum Mean Difference (I-J) Std.

Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

b1 b2 1.7263 .88498 .055 -.0345 3.4872 b3 4.2160(*) .88498 .000 2.4552 5.9768 b2 b1 -1.7263 .88498 .055 -3.4872 .0345 b3 2.4897(*) .88498 .006 .7288 4.2505 b3 b1 -4.2160(*) .88498 .000 -5.9768 -2.4552 b2 -2.4897(*) .88498 .006 -4.2505 -.7288

Based on observed means.

* The mean difference is significant at the .05 level.

Tests of Between-Subjects Effects

Dependent Variable: RESISTENSI TERHADAP TARIKAN Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 2149.356(a) 8 268.669 2.391 .023

Intercept 11334.444 1 11334.444 100.865 .000 A 644.622 2 322.311 2.868 .063 B 436.622 2 218.311 1.943 .150 A * B 1068.111 4 267.028 2.376 .059 Error 9102.200 81 112.373 Total 22586.000 90 Corrected Total 11251.556 89

Lampiran 3. Hasil analisis sidik ragam dan uji lanjut LSD terhadap kekerasan mi basah jagung

Tests of Between-Subjects Effects

Dependent Variable: KEKERASAN Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 2249831.646( a) 8 281228.956 91.914 .000 Intercept 76858505.93 3 1 76858505.933 25119.608 .000 A 626384.097 2 313192.048 102.360 .000 B 1252114.841 2 626057.420 204.614 .000 A * B 371332.708 4 92833.177 30.341 .000 Error 247835.831 81 3059.702 Total 79356173.41 0 90 Corrected Total 2497667.477 89

a R Squared = .901 (Adjusted R Squared = .891)

Multiple Comparisons

Dependent Variable: KEKERASAN LSD (I) Waktu pengukusan (J) Waktu pengukusan Mean Difference

(I-J) Std. Error Sig. 95% Confidence Interval

Lower

Bound Upper Bound

a1 a2 -169.4333(*) 14.28216 .000 -197.8504 -141.0163 a3 -183.6533(*) 14.28216 .000 -212.0704 -155.2363 a2 a1 169.4333(*) 14.28216 .000 141.0163 197.8504 a3 -14.2200 14.28216 .322 -42.6370 14.1970 a3 a1 183.6533(*) 14.28216 .000 155.2363 212.0704 a2 14.2200 14.28216 .322 -14.1970 42.6370

Based on observed means.

The mean difference is significant at the .05 level.

Multiple Comparisons

Dependent Variable: KEKERASAN LSD (I) konsentrasi guar gum (J) konsentrasi guar gum Mean Difference

(I-J) Std. Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

b1 b2 178.1067(*) 14.28216 .000 149.6896 206.5237 b3 286.0667(*) 14.28216 .000 257.6496 314.4837 b2 b1 -178.1067(*) 14.28216 .000 -206.5237 -149.6896 b3 107.9600(*) 14.28216 .000 79.5430 136.3770 b3 b1 -286.0667(*) 14.28216 .000 -314.4837 -257.6496 b2 -107.9600(*) 14.28216 .000 -136.3770 -79.5430

Lampiran 4. Hasil analisis sidik ragam dan uji lanjut LSD terhadap kelengketan mi basah jagung

Tests of Between-Subjects Effects

Dependent Variable: KELENGKETAN Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 139231.181(a

) 8 17403.898 5.847 .000 Intercept 27701164.01 1 1 27701164.011 9306.436 .000 A 53117.665 2 26558.832 8.923 .000 B 52399.718 2 26199.859 8.802 .000 A * B 33713.798 4 8428.449 2.832 .030 Error 241101.348 81 2976.560 Total 28081496.54 0 90 Corrected Total 380332.529 89

a R Squared = .366 (Adjusted R Squared = .303)

Multiple Comparisons

Dependent Variable: KELENGKETAN LSD (I) Waktu pengukusan (J) Waktu pengukusan Mean Difference

(I-J) Std. Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

a1 a2 -46.4467(*) 14.08678 .001 -74.4749 -18.4184 a3 -55.4400(*) 14.08678 .000 -83.4683 -27.4117 a2 a1 46.4467(*) 14.08678 .001 18.4184 74.4749 a3 -8.9933 14.08678 .525 -37.0216 19.0349 a3 a1 55.4400(*) 14.08678 .000 27.4117 83.4683 a2 8.9933 14.08678 .525 -19.0349 37.0216

Based on observed means.

The mean difference is significant at the .05 level.

Multiple Comparisons

Dependent Variable: KELENGKETAN LSD (I) Konsentrasi guar gum (J) Konsentrasi guar gum Mean Difference

(I-J) Std. Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

b1 b2 -48.8400(*) 14.08678 .001 -76.8683 -20.8117 b3 -53.2467(*) 14.08678 .000 -81.2749 -25.2184 b2 b1 48.8400(*) 14.08678 .001 20.8117 76.8683 b3 -4.4067 14.08678 .755 -32.4349 23.6216 b3 b1 53.2467(*) 14.08678 .000 25.2184 81.2749 b2 4.4067 14.08678 .755 -23.6216 32.4349

Based on observed means.

Lampiran 5. Hasil analisis sidik ragam dan uji lanjut LSD terhadap KPAP mi basah jagung

Tests of Between-Subjects Effects

Dependent Variable: KPAP Source

Type III Sum

of Squares Df Mean Square F Sig.

Corrected Model 27.976(a) 8 3.497 2.819 .021

Intercept 4269.533 1 4269.533 3441.289 .000 A 1.805 2 .903 .727 .492 B 17.184 2 8.592 6.925 .004 A * B 8.987 4 2.247 1.811 .156 Error 33.498 27 1.241 Total 4331.008 36 Corrected Total 61.474 35

a R Squared = .455 (Adjusted R Squared = .294)

Multiple Comparisons

Dependent Variable: KPAP LSD (I) konsentrasi guar gum (J) konsentrasi guar gum Mean Difference (I-J) Std.

Error Sig. 95% Confidence Interval

Lower Bound Upper Bound

b1 b2 1.5967(*) .45473 .002 .6636 2.5297 b3 .3125 .45473 .498 -.6205 1.2455 b2 b1 -1.5967(*) .45473 .002 -2.5297 -.6636 b3 -1.2842(*) .45473 .009 -2.2172 -.3511 b3 b1 -.3125 .45473 .498 -1.2455 .6205 b2 1.2842(*) .45473 .009 .3511 2.2172

Based on observed means.

Lampiran 6. Hasil uji-T terhadap kandungan gizi jagung Srikandi kering panen dan jagung Srikandi Kuning kering pipil

Uji T terhadap kandungan lemak kasar

Paired Samples Test

Paired Differences

95% Confidence Interval of the Difference Mean Std. Deviation

Std. Error

Mean Lower Upper t df Sig. (2-tailed) Pair 1 KR_PANEN -

KR_PIPIL -.1425 1.33946 .66973 -2.2739 1.9889 -.213 3 .845

Uji T terhadap kandungan protein kasar

Paired Samples Test

Paired Differences

95% Confidence Interval of the Difference Mean Std. Deviation

Std. Error

Mean Lower Upper t df Sig. (2-tailed) Pair 1 KR_PANEN -

Uji T terhadap kandungan abu

Paired Samples Test

Paired Differences

95% Confidence Interval of the Difference Mean Std. Deviation

Std. Error

Mean Lower Upper t df Sig. (2-tailed) Pair 1 KR_PANEN -

KR_PIPIL -.3550 .17597 .08799 -.6350 -.0750 -4.035 3 .027

Uji T terhadap kandungan karbohidrat

Paired Samples Test

Paired Differences

95% Confidence Interval of the Difference Mean Std. Deviation

Std. Error

Mean Lower Upper t df Sig. (2-tailed) Pair 1 KR_PANEN -

Lampiran 7. Hasil analisis sidik ragam dan uji lanjut LSD terhadap derajat gelatinisasi berbagai formula mi basah jagung

Tests of Between-Subjects Effects

Dependent Variable: GELATINISASI Source

Type III Sum

of Squares df Mean Square F Sig.

Corrected Model 227.481(a) 8 28.435 2.256 .124

Intercept 10956.934 1 10956.934 869.483 .000 A 48.538 2 24.269 1.926 .201 B 175.248 2 87.624 6.953 .015 A * B 3.696 4 .924 .073 .989 Error 113.415 9 12.602 Total 11297.830 18 Corrected Total 340.896 17

a R Squared = .667 (Adjusted R Squared = .372)

Multiple Comparisons

Dependent Variable: GELATINISASI LSD

95% Confidence Interval (I) B (J) B

Mean Difference

(I-J) Std. Error Sig. Lower Bound Upper Bound

b2 4.1500 2.04953 .074 -.4863 8.7863 b1 b3 7.6333(*) 2.04953 .005 2.9970 12.2697 b2 b1 -4.1500 2.04953 .074 -8.7863 .4863 b3 3.4833 2.04953 .123 -1.1530 8.1197 b3 b1 -7.6333(*) 2.04953 .005 -12.2697 -2.9970 b2 -3.4833 2.04953 .123 -8.1197 1.1530

Based on observed means.

Dokumen terkait