E. Analisis Korelasi
V. SIMPULAN DAN SARAN
A.
KESIMPULAN
Hasil penelitian ini menunjukkan bahwa tidak semua karakteristik fisikokimia dan fungsional tepung dan pati antara ubi jalar Cilembu dan ubi jalar ungu berbeda signifikan. Untuk patinya, karakteristik yang berbeda signifikan adalah derajat putih, kadar air, kadar protein, kadar karbohidrat, swelling power, kelarutan, suhu gelatinisasi, viskositas breakdown, dan viskositas setback. Kadar air, kadar abu, kadar protein, kadar karbohidrat, kadar pati, viskositas maksimum, viskositas breakdown, dan viskositas setback merupakan karakteristik tepung kedua ubi jalar ini yang berbeda nyata. Hal ini menunjukkan bahwa tepung dan pati dari ubi jalar Cilembu dan ubi jalar ungu lebih banyak berbeda di karakterisik fungsionalnya sehingga aplikasinya pada pengolahan pangan tidak sama.
Perbedaan karakteristik tertentu pada tepung maupun pati antara kedua ubi jalar ini dipengaruhi oleh karakteristik lainnya. Adanya korelasi antara karakteristik satu dengan yang lainnya ini telah dibuktikan dengan analisis Pearson. Berdasarkan hasil analisis Pearson tidak semua karakteristik fisikokimia dan fungsional terbukti saling berpengaruh. Beberapa karakteristik yang terbukti secara statistik berkorelasi antara lain kadar lemak dan kadar protein dengan viskositas breakdown, kadar lemak dan kadar protein dengan absorbsi air, kadar protein dengan kejernihan pasta, kadar amilosa dengan kelarutan, kadar amilopektin absorbsi minyak, kadar amilosa dan amilopektin dengan kadar pati, densitas kamba dengan viskositas maksimum dan viskositas breakdown, viskositas maksimum dengan viskositas breakdown, viskositas maksimum dengan swelling power, viskositas maksimum dengan kejernihan pasta, viskositas breakdown dengan pH, swelling power dengan kelarutan.
B.
SARAN
Data-data hasil penelitian ini dipelajari lagi untuk dilihat potensi aplikasinya dalam produk pangan.
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LAMPIRAN
Lampiran 1. Rendemen pembuatan tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki
Sampel Setelah pengupasan Setelah pengeringan Setelah penggilingan Setelah pengayakan
Tepung ubi Cilembu 93.99% 24.96% 21.41% 15.94%
Pati ubi Cilembu 84.08% 16.42% - 12.14%
Tepung ubi ungu 97.50% - 31.30% 21.99%
Pati ubi ungu 94.40% 22.27% - 18.71%
Lampiran 2. Kadar air dan kadar abu tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Kadar air
B. Kadar abu
Sampel Ulangan Bobot cawan (gram) Bobot sampel (gram) Bobot cawan + abu (gram)
Kadar abu (%bb) Kadar abu rata-rata (%bb)
Tepung Ubi Cilembu U1 4.7161 2.1806 6.7304 2.2909
2.3031±0.01
U2 4.5574 2.1736 6.559 2.3152
Pati Ubi Cilembu U1 18.2061 3.0048 18.2164 0.3428
0.2597±0.08
U2 21.4392 3.0019 21.4445 0.1766
Tepung Ubi Ungu U1 25.2842 3.0045 25.3354 1.6983
1.6978±0.0004
U2 20.8516 3.0148 20.9026 1.6974
Pati Ubi Ungu U1 20.0506 3.2995 20.0625 0.3607
0.3581±0.003
U2 22.6742 3.2631 22.6858 0.3555
Sampel Ulangan Bobot cawan (gram) Bobot sampel (gram) Bobot cawan + Sampel kering (gram) Kadar air
(%bb)
Kadar air rata-rata
(%bb)
Tepung Ubi Cilembu U1 5.4441 2.2018 7.518 5.8089
5.7558±0.05
U2 4.6235 2.213 6.7103 5.7027
Pati Ubi Cilembu U1 5.2391 2.0178 7.0869 8.4658
8.5246±0.06
U2 4.4338 2.0761 6.3317 8.5834
Tepung Ubi Ungu U1 4.7457 2.1743 6.6598 11.9671
11.7580±0.21
U2 5.2401 2.0383 7.043 11.5488
Pati Ubi Ungu U1 4.5751 2.0231 6.4539 7.1326
7.1793±0.05
U2 4.7516 2.08 6.6813 7.226
Lampiran 3. Kadar protein dan kadar lemak tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Kadar protein
Blanko = 0,1 ml HCl = 0,0214 N
Sampel Ulangan Bobot sampel
(gram) Volume HCl
Kadar protein (%bb)
Kadar protein rata-rata (%bb)
Tepung Ubi Cilembu U1 0.1002 2.5 4.48 4.5±0.02
U2 0.1034 2.6 4.52
Pati Ubi Cilembu U1 0.1096 1.0 1.54 1.50±0.04
U2 0.1033 0.9 1.45
Tepung Ubi Ungu U1 0.1077 1.75 2.87 2.88±0.005
U2 0.1009 1.65 2.88
Pati Ubi Ungu U1 0.1044 0.45 0.62 0.66±0.04
U2 0.1063 0.5 0.7
B. Kadar lemak
Sampel Ulangan Bobot sampel Bobot labu kosong Bobot labu + lemak
Kadar lemak (%bb) Kadar lemak rata-rata (%bb)
Tepung Ubi Cilembu U1 2.0592 106.5478 106.5670 0.93
0.90±0.04
U2 2.0485 102.6935 102.7111 0.86
Pati Ubi Cilembu U1 2.0357 104.4342 104.4426 0.41
0.44±0.03
U2 2.0201 107.1218 107.1313 0.47
Tepung Ubi Ungu U1 2.0517 106.2151 106.2377 1.1
1.04±0.06
U2 2.0535 101.8171 101.8372 0.98
Pati Ubi Ungu U1 2.0799 107.1441 107.1484 0.21
0.25±0.04
U2 2.081 102.6944 102.7004 0.29
Lampiran 4. Kadar karbohidrat dan kadar pati tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Kadar karbohidrat
Sampel Ulangan Kadar air
(%bb) Kadar abu (%bb) Kadar protein (%bb) Kadar lemak (%bb) Kadar karbohidrat (%bb) by difference Kadar karbohidrat (%bb) by difference rata-rata
Tepung Ubi Cilembu U1 58.089 22.909 4.48 0.93 86.4902
86.5462
U2 57.027 23.152 4.52 0.86 86.6021
Pati Ubi Cilembu U1 84.658 0.3428 1.54 0.41 89.2414
89.2807
U2 85.834 0.1766 1.45 0.47 89.32
Tepung Ubi Ungu U1 119.671 16.983 2.87 1.1 82.3646
82.6292
U2 115.488 16.974 2.88 0.98 82.8938
Pati Ubi Ungu U1 71.326 0.3607 0.62 0.21 91.6767
91.5526
U2 7.226 0.3555 0.7 0.29 91.4285
B. Kadar pati
Sampel Ulangan Bobot sampel Volume Na2S2O3 Volume blanko - Volume Na2S2O3
Kadar pati (%bb)
Kadar pati rata-rata
(%bb)
Tepung Ubi Cilembu U1 0.1129 16.02 8.88 70.39
70.94±0.56
U2 0.1082 16.25 8.65 71.5
Pati Ubi Cilembu U1 0.1104 15.2 9.7 78.98
81.38±2.4
U2 0.101 15.48 9.42 83.78
Tepung Ubi Ungu U1 0.1116 15.75 9.15 73.52
73.31±0.21
U2 0.1116 15.8 9.1 73.1
Pati Ubi Ungu U1 0.1007 15.2 9.7 86.59
86.59±0
U2 0.1007 15.2 9.7 86.59
Lampiran 5. Densitas kamba dan pH tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Densitas kamba
Sampel Ulangan Bobot sampel + gelas
ukur (gram) Bobot gelas ukur (gram) Densitas kamba (g/ml)
Densitas kamba rata- rata (g/ml)
Tepung Ubi Cilembu U1 89.9948 81.5796 (20 ml) 0.4208
0.4522±0.03
U2 90.2905 81.5791 (20 ml) 0.4836
Pati Ubi Cilembu U1 93.4525 81.5796 (20 ml) 0.5936
0.5957±0.0021
U2 93.5347 81.5791 (20 ml) 0.5978
Tepung Ubi Ungu U1 92.2166 81.5791 (20 ml) 0.5319
0.5026±0.03
U2 91.049 81.5796 (20 ml) 0.4734
Pati Ubi Ungu U1 93.2844 81.5796 (20 ml) 0.5852
0.6132±0.03
U2 133.5548 127.1432 (100 ml) 0.6412
B. pH
Sampel Ulangan pH pH rata-rata
Tepung Ubi Cilembu U1 6.24 6.26±0.02
U2 6.27
Pati Ubi Cilembu U1 4.84 4.83±0.01
U2 4.82
Tepung Ubi Ungu U1 6.25 6.3±0.04
U2 6.34
Pati Ubi Ungu U1 4.41 4.37±0.04
U2 4.33
Lampiran 6. Kadar amilosa tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Kadar amilosa
B. Kurva standar amilosa
Sampel Ulangan Bobot sampel Konsentrasi amilosa
dari kurva standar Absorbansi Kadar amilosa (%bb)
Kadar amilosa rata-rata (%bb)
Tepung Ubi Cilembu U1 101 0.006 0.141 11.28
10.93±0.35
U2 107.3 0.006 0.14 10.58
Pati Ubi Cilembu U1 103 0.013 0.322 25.96
24.55±1.41
U2 105.1 0.012 0.293 23.14
Tepung Ubi Ungu U1 101.5 0.006 0.145 11.61
11.61±0
U2 101.5 0.006 0.145 11.61
Pati Ubi Ungu U1 103.9 0.013 0.324 25.94
26.02±0.08 U2 103.9 0.014 0.326 26.1 larutan (ml) mg standar (mg/ml) Abs 1 0.004 0.101 2 0.008 0.193 3 0.012 0.288 4 0.016 0.389 5 0.020 0.475 60 y = 23.6x + 0.006 R² = 0.999 0 0.1 0.2 0.3 0.4 0.5 0.6 0 0.01 0.02 0.03 Series1 Linear (Series1)
Lampiran 7. Derajat putih dan warna tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Derajat putih
Sampel Ulangan Derajat putih Derajat putih rata-rata
Pati Ubi Cilembu U1 87.0098
87.13±0.12 U2 87.2549
Pati Ubi Ungu U1 78.3088
78.37±0.06
U2 78.4314
B. Warna
Sampel Ulangan L L rata-rata a a rata-rata b b rata-rata
Tepung Ubi Cilembu U1 59.21
59.20 1.02 +1.02 13.66 +13.67
U2 59.2 1.02 13.67
Tepung Ubi Ungu U1 45.84
45.84 7.47 +7.46 4.09 +4.10
U2 45.83 7.48 4.1
Lampiran 8. Profil gelatinisasi, swelling power, dan kelarutan tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Profil gelatinisasi
Sampel Ulangan Peak Through Breakdown Final visc Set back Peak time Pasting temperatur
Tepung Ubi Cilembu U1 373 46 327 54 8 5.6 74.9
U2 381 44 337 52 8 5.67 74.9
Pati Ubi Cilembu U1 6292 3292 3000 4849 1557 6.87 75.3
U2 6144 3190 2954 4783 1593 6.8 75.35
Tepung Ubi Ungu U1 2059 560 1499 811 251 6.13 75.3
U2 2099 401 1698 585 184 6.07 74.9
Pati Ubi Ungu U1 6129 2540 3589 3811 1271 6.07 74.5
U2 6077 2499 3578 3811 1312 6.13 74.55
B. Swelling power
Sampel Ulangan 60oC Rata-rata 70oC Rata-rata 80oC Rata-rata 90oC Rata-rata 95oC Rata-rata
Pati Ubi Cilembu U1 3.0891
2.9286±0.16 9.8839 9.9621±0.08 13.6008 13.5937±0.007 17.1677 17.2333±0.06 21.6613 21.1970±0.46
U2 2.7682 10.0402 13.5866 17.2989 20.7326
Pati Ubi Ungu U1 2.9212
2.8804±0.04 15.6889 15.6048±0.08 20.0398 20.0660±0.026 22.5925 22.3951±0.20 21.124 21.1352±0.01
U2 2.8397 15.5207 20.0921 22.1977 21.1465
C. Kelarutan
Sampel Ulangan 60oC Rata-rata 70oC Rata-rata 80oC Rata-rata 90oC Rata-rata 95oC Rata-rata
Pati Ubi Cilembu U1 2.4217
2.4638±0.04 3.7265 3.7699±0.04 8.3932 8.3212±0.07 10.8231 10.7616±0.06 15.3027 15.4218±0.12
U2 2.5058 3.8133 8.2491 10.7001 15.5408
Pati Ubi Ungu U1 2.0186
1.9264±0.09 6.9658 6.8224±0.14 11.556 11.5085±0.05 19.0413 19.9044±0.86 27.1487 27.6577±0.51
U2 1.8342 6.6789 11.461 20.7675 28.1667
Lampiran 9. Absorbsi air dan minyak tepung dan pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Absorbsi air
B. Absorbsi minyak
Sampel Ulangan Bobot
sampel
Bobot
cairan Bobot minyak
Absorbsi minyak (g/g)
Absorbsi minyak rata-
rata (g/g)
Tepung Ubi Cilembu U1 1.076 7.2293 8.782 1.5254
1.5091±0.02
U2 1.0179 7.4393 9.0455 1.4928
Pati Ubi Cilembu U1 1.0546 7.2512 8.782 1.4515
1.4884±0.04
U2 1.0616 7.4054 9.0248 1.5254
Tepung Ubi Ungu U1 1.0214 7.2748 8.782 1.4756
1.4001±0.08
U2 1.0517 7.3544 8.8195 1.3246
Pati Ubi Ungu U1 1.0421 7.396 8.976 1.33
1.2024±0.13
U2 1.0682 7.7496 8.782 1.0748
Sampel Ulangan Bobot
sampel
Bobot
cairan Bobot air
Absorbsi air (g/g)
Absorbsi air rata-rata (g/g)
Tepung Ubi Cilembu U1 1.0894 8.5713 9.9169 1.1898
1.3116±0.12
U2 1.1309 8.4233 9.985 1.4335
Pati Ubi Cilembu U1 1.2369 8.6478 9.9169 1.1382
1.1876±0.05
U2 1.0787 8.9142 9.9463 1.2369
Tepung Ubi Ungu U1 1.0288 8.7036 9.9169 1.1793
1.1621±0.02
U2 1.0024 8.5057 9.9277 1.1448
Pati Ubi Ungu U1 1.154 8.7857 9.9169 0.9802
0.9781±0.002
U2 0.9759 8.8186 9.9062 0.9759
Lampiran 10. Kejernihan pasta dan kekuatan gel pati ubi jalar Cilembu dan ubi jalar ungu Ayamurasaki A. Kejernihan pasta
Sampel Ulangan Absorbansi Absorbansi
rata-rata
Pati Ubi Cilembu U1 0.87
0.865±0.005 U2 0.86
Pati Ubi Ungu U1 0.87
0.868±0.002 U2 0.865 B. Kekuatan gel Sampel Ulangan Kekuatan gel (g force) Kekuatan gel (N) Kekuatan gel rata- rata (N)
Pati Ubi Cilembu U1 416 4.0796
U2 420.9 4.1276 4.10±0.02
Pati Ubi Ungu U1 418.6 4.1051
4.38±0.28
U2 474.8 4.6562
Lampiran 11. Analisis t-test kadar air dari tepung dan pati ubi jalar Cilembu dan ungu Ayamurasaki