HASIL DAN PEMBAHASAN Transisi Gelas
IX. SIMPULAN DAN SARAN
Simpulan
Keberhasilan proses beras tiruan instan dari tepung jagung putih ditentukan oleh beberapa parameter proses yang kritis, yaitu air yang ditambahkan dalam adonan, konsentrasi GMS, suhu barrel, kecepatan putaran ulir, dan waktu pengukusan setelah proses ekstrusi. Parameter suhu barrel dan proses pengukusan setelah ekstrusi dari beras tiruan yang dihasilkan terutama membantu dalam memperpendek waktu pemasakan, sehingga dapat digunakan untuk parameter optimasi untuk menghasilkan kriteria beras instan. Berdasarkan hasil identifikasi parameter kritis tersebut, maka beras tiruan instan yang memenuhi kriteria yang diinginkan dapat dilakukan dengan menggunakan parameter tetap yaitu penambahan air kedalam adonan 50%, kecepatan putaran ulir 168 rpm, konsentrasi GMS 2% dengan faktor peubah berupa suhu barrel dan waktu pengukusan. Hasil optimasi proses menunjukkan suhu optimum suhu barrel
adalah 96°C sedangkan waktu pengukusan setelah proses ekstrusi adalah 5 menit. Optimasi formula dilakukan dengan membandingkan pengggunaan jenis dan konsentrasi hidrokoloid glukomanan, natrium alginat, tara gum dan guar gum. Penggunaan jenis dan konsentrasi hidrokoloid tersebut mempengaruhi respon waktu pemasakan, derajat gelatinisasi, indeks penyerapan air dan indeks pengembangan. Hasil optimasi proses menunjukkan penggunaan kombinasi 0,96% glukomanan dan 0,04% guar gum memperbaiki indeks absorpsi air beras tiruan instan. Adanya penambahan hidrokoloid 0,96% glukomanan dan 0,04% guar gum menghasilkan karakteristik tekstur, whiteness index, penampang mikrostruktur dan pola kristalinitas yang berbeda dibandingkan dengan adanya penambahan hidrokoloid natrium alginat 1%.
Analisis stabilitas produk beras tiruan instan dengan menggunakan pendekatan aktivitas air pada lapisan monolayer. Model persamaan GAB dapat digunakan untuk melakukan analisis isotermis sorpsi air pada lapisan monolayer dengan rentang aw yang lebih luas yaitu dari nilai aw 0,076-0,971. Model persamaan BET hanya dapat digunakan untuk rentang nilai aw yang lebih sempit antara 0,076-0,514. Sampel OPT1 (penggunaan hidrokoloid natrium alginat 1%) membutuhkan energi adsorpsi yang lebih besar dibandingkan dengan sampel OPT2 (penambahan hidrokoloid glukomanan 0,096% dan guar gum 0,04%) serta beras padi komersial, karena adanya penambahan natrium alginat. Umur simpan beras tiruan instan OPT2 dengan kemasan aluminium foil lebih lama yaitu 82,62 bulan daripada OPT1 67,20 bulan dan beras komersial dari padi yaitu 52,81 bulan dengan jenis kemasan lainnya pada kondisi RH 75%.
Analisis state diagram dilakukan untuk sampel OPT2 (penambahan hidrokoloid glukomanan 0,096% dan guar gum 0,04%). Analisis freezing point, transisi glass dan melting point OPT2 dilakukan dengan pendekatan model Chen, Gordon Taylor modifikasi dan Flory Huggins. Berdasarkan hasil analisis diperoleh hasil (Tm)u sebesar -8.3oC, (Tg)u sebesar -8.4oC dengan karakteristik kadar padatan
Xs yaitu 0.76 g/g sampel. Berdasarkan hasil grafik state diagram dapat diketahui
garis perubahan fase transisi gelas dan pembekuan yang dapat digunakan untuk menentukan kondisi stabilitas beras tiruan instan optimal.
Saran
Saran yang dapat disampaikan terkait dengan hasil penelitian disertasi ini adalah: (1) Melakukan analisis interaksi antar perlakuan terhadap pembentukan butiran beras tiruan instan dengan menggunakan rancangan percobaan; (2) Melakukan analisis state diagram beras tiruan instan dibandingkan dengan beras komersial dari padi; (3) Melakukan penelitian hubungan kurva melting dengan karakteristik proses pengolahan dan pemasakan beras tiruan instan.
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Design-Expert® Software Cooking Time Design Points 7.5 4.37 X1 = A: Temperature X2 = B: Steaming 90.00 92.50 95.00 97.50 100.00 1.00 2.00 3.00 4.00 5.00 Cooking Time A: Temperature B : S te a m in g 4.92243 5.29758 5.67273 6.04788 6.42303 3
Lampiran 1. Hasil ANOVA waktu pemasakan optimasi proses dengan respon surface method (suhu dan waktu pengukusan)
Use your mouse to right click on individual cells for definitions.
Response 1 Cooking Time
ANOVA for Response Surface Linear Model
Analysis of variance table [Partial sum of squares - Type III]
Sum of Mean F p-value
Source Squares df Square Value Prob > F
Model 5,159024 2 2,579512169 14,95592796 0.0020 significant
A-Temperature 3,264104 1 3,264103748 18,92516776 0.0024 B-Steaming 1,894921 1 1,894920589 10,98668817 0.0106
Residual 1,379794 8 0,172474231
Lack of Fit 1,378927 6 0,229821196 530,356607 0.0019 significant
Pure Error 0,000867 2 0,000433333
Cor Total 6,538818 10
The "Lack of Fit F-value" of 530.36 implies the Lack of Fit is significant. There is only a 0.19% chance that a "Lack of Fit F-value" this large could occur due to noise.
Significant lack of fit is bad -- we want the model to fit.
Std. Dev. 0,4153 R-Squared 0,788984216
Mean 5,672727 Adj R-Squared 0,73623027
C.V. % 7,320997 Pred R-Squared 0,570965198
PRESS 2,805381 Adeq Precision 10,37835613
Coefficient Standard 95% CI 95% CI
Factor Estimate df Error Low High VIF
Intercept 5,672727 1 0,125217712 5,383974713 5,96148
A-Temperature -0,63876 1 0,146830783 -0,977351318 -0,30017 1
Design-Expert® Software Degree of Gelatinization Design Points 83.79 15.264 X1 = A: Temperature X2 = B: Steaming 90.00 92.50 95.00 97.50 100.00 1.00 2.00 3.00 4.00 5.00 Degree of Gelatinization A: Temperature B : S te a m in g 33.3861 46.0142 58.6422 71.2703 83.8984 3
Lampiran 2. Hasil ANOVA derajat gelatinisasi optimasi proses dengan respon surface method (suhu dan waktu pengukusan)
Use your mouse to right click on individual cells for definitions.
Response 2 Degree of Gelatinization
ANOVA for Response Surface 2FI Model
Analysis of variance table [Partial sum of squares - Type III]
Sum of Mean F p-value
Source Squares df Square Value Prob > F
Model 6545,844 3 2181,948 23,14987 0.0005 significant
A-Temperature 2123,631 1 2123,631 22,53114 0.0021
B-Steaming 3729,55 1 3729,55 39,56949 0.0004
AB 692,6634 1 692,6634 7,348968 0.0302
Residual 659,7721 7 94,25316
Lack of Fit 658,1343 5 131,6269 160,7298 0.0062 significant
Pure Error 1,637865 2 0,818932
Cor Total 7205,617 10
Std. Dev. 9,7084066 R-Squared 0,90843641
Mean 45,483 Adj R-Squared 0,86919487
C.V. % 21,345133 Pred R-Squared 0,65879326 PRESS 2458,6049 Adeq Precision 13,9345947
Coefficient Standard 95% CI 95% CI
Factor Estimate df Error Low High VIF
Intercept 45,483 1 2,927194739 38,5612845 52,40472
A-Temperature 16,292757 1 3,432440084 8,17632592 24,40919 1
B-Steaming 21,591519 1 3,432440084 13,4750881 29,70795 1
Design-Expert® Software WAI Design Points 3.046 1.999 X1 = A: Temperature X2 = B: Steaming 90.00 92.50 95.00 97.50 100.00 1.00 2.00 3.00 4.00 5.00 WAI A: Temperature B : S te a m in g 2.42487 2.55971 2.69455 2.82938 2.96422 3
Lampiran 3. Hasil ANOVA indeks absorpsi air optimasi proses dengan respon surface method (suhu dan waktu pengukusan)
Use your mouse to right click on individual cells for definitions.
Response 3 WAI
ANOVA for Response Surface Linear Model
Analysis of variance table [Partial sum of squares - Type III]
Sum of Mean F p-value
Source Squares df Square Value Prob > F
Model 0,706869 2 0,353435 14,66171 0.0021 significant
A-Temperature 0,168356 1 0,168356 6,98398 0.0296
B-Steaming 0,538514 1 0,538514 22,33944 0.0015
Residual 0,192848 8 0,024106
Lack of Fit 0,191303 6 0,031884 41,28247 0.0238 significant
Pure Error 0,001545 2 0,000772
Cor Total 0,899717 10
Std. Dev. 0,155261 R-Squared 0,785657
Mean 2,694545 Adj R-Squared 0,732072
C.V. % 5,762045 Pred R-Squared 0,539131
PRESS 0,414652 Adeq Precision 9,977922
Coefficient Standard 95% CI 95% CI
Factor Estimate df Error Low High VIF
Intercept 2,694545 1 0,046812932 2,586595 2,802496
A-Temperature 0,145067 1 0,054893028 0,018483 0,271651 1
Design-Expert® Software Expansion Index Design Points 208.3 126.5 X1 = A: Temperature X2 = B: Steaming 90.00 92.50 95.00 97.50 100.00 1.00 2.00 3.00 4.00 5.00 Expansion Index A: Temperature B : S te a m in g 133.341 146.31 159.278 172.247 185.216 3
Lampiran 4. Hasil ANOVA indeks pengembangan optimasi proses dengan respon surface method (suhu dan waktu pengukusan)
Use your mouse to right click on individual cells for definitions.
Response 4 Expansion Index
ANOVA for Response Surface Quadratic Model Analysis of variance table [Partial sum of squares - Type III]
Sum of Mean F p-value
Source Squares df Square Value Prob > F
Model 9501,182 5 1900,236 16,38848 0.0040 significant A-Temperature 5751,261 1 5751,261 49,60144 0.0009 B-Steaming 451,0881 1 451,0881 3,890385 0.1056 AB 18,49 1 18,49 0,159466 0.7061 A^2 3264,576 1 3264,576 28,15515 0.0032 B^2 424,3608 1 424,3608 3,659877 0.1139 Residual 579,7474 5 115,9495
Lack of Fit 579,2474 3 193,0825 772,3299 0.0013 significant
Pure Error 0,5 2 0,25
Cor Total 10080,93 10
Std. Dev. 10,76798 R-Squared 0,942491
Mean 152,7909 Adj R-Squared 0,884981
C.V. % 7,047529 Pred R-Squared 0,591286
PRESS 4120,218 Adeq Precision 10,81472
Coefficient Standard 95% CI 95% CI
Factor Estimate df Error Low High VIF
Intercept 129 1 6,216898531 113,019 144,981 A-Temperature 26,81245 1 3,807057296 17,0261 36,5988 1 B-Steaming 7,509062 1 3,807057296 -2,27729 17,29541 1 AB 2,15 1 5,383992061 -11,69 15,98999 1 A^2 24,04375 1 4,531304534 12,39566 35,69184 1,094697 B^2 8,66875 1 4,531304534 -2,97934 20,31684 1,094697
Design-Expert® Softw are Desirability Design Points 1 0 X1 = A: Temperature X2 = B: Steaming 90.00 92.50 95.00 97.50 100.00 1.00 2.00 3.00 4.00 5.00 Desirability A: Temperature B : S te a m in g 0.419 0.419 0.559 0.559 0.699 0.827 3 Prediction 0.857
Lampiran 5. Hasil overlay optimasi proses respon surface method (suhu dan waktu pengukusan)
Hasil Overlay Optimasi Constraints
Lower Upper Lower Upper
Name Goal Limit Limit Weight Weight Importance
Temperature is in range 90 100 1 1 3
Steaming is in range 1 5 1 1 3
Cooking Time is target = 5 4,37 7,5 1 1 3
Degree of Gelatinization maximize 15,264 83,79 1 1 3
WAI maximize 1,999 3,046 1 1 3
Expansion Index minimize 126,5 208,3 1 1 3
Solutions
Number Temperature Steaming CT DG WAI EI Desirability
Lampiran 6. Hasil Anova optimasi formula hidrokoloid untuk waktu pemasakan
Use your mouse to right click on individual cells for definitions.
Response 2 CT
ANOVA for Mixture Special Cubic Model *** Mixture Component Coding is L_Pseudo. ***
Analysis of variance table [Partial sum of squares - Type III]
Sum of Mean F p-value
Source Squares df Square Value Prob > F
Model 3,935924 13 0,302763 74,6659 < 0.0001 significant Linear Mixture 1,173449 3 0,39115 96,46327 < 0.0001 AB 0,002608 1 0,002608 0,643077 0.4532 AC 0,306317 1 0,306317 75,54229 0.0001 AD 0,003767 1 0,003767 0,928963 0.3724 BC 0,525891 1 0,525891 129,6925 < 0.0001 BD 0,644782 1 0,644782 159,0127 < 0.0001 CD 0,803505 1 0,803505 198,156 < 0.0001 ABC 0,353099 1 0,353099 87,07932 < 0.0001 ABD 0,005072 1 0,005072 1,250929 0.3061 ACD 0,000152 1 0,000152 0,037415 0.8530 BCD 0,253787 1 0,253787 62,58751 0.0002 Residual 0,024329 6 0,004055 Lack of Fit 0,00431 1 0,00431 1,076589 0.3470 not significant Pure Error 0,020019 5 0,004004 Cor Total 3,960253 19 Std. Dev. 0,063678 R-Squared 0,993857
Mean 5,2675 Adj R-Squared 0,980546
C.V. % 1,208888 Pred R-Squared 0,211798
PRESS 3,121479 Adeq Precision 34,12048
Coefficient Standard 95% CI 95% CI