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ABSTRAK
GUSTI ANANDA SYAHPUTRI : Pengaruh metode dan lama fermentasi terhadap karakteristik fisikokimia dan fungsional tepung ubi jalar oranye dibimbing oleh ELISA JULIANTI dan MIMI NURMINAH
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh metode dan waktu fermentasi terhadap karakteristik fisikokimia dan fungsional tepung ubi jalar oranye. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor, yaitu metode fermentasi (F): (fermentasi alami, fermentasi ragi, fermentasi bakteri asam laktat) dan lama fermentasi (L): (24 jam, 48 jam, 72 jam). Parameter yang dianalisa meliputi karakteristik fisik (nilai warna, densitas kamba, organoleptik warna dan aroma), karakteristik kimia (kadar air dan derajat asam), dan karakteristik fungsioal (daya serap air dan minyak, swelling power, kelarutan, dan baking expansion).
Hasil penelitian menunjukkan metode fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap kadar air, derajat asam, dan memberikan pengaruh yang tidak berbeda nyata terhadap nilai warna, nilai organoleptik warna dan aroma, densitas kamba, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Lama fermentasi memberikan pengaruh yang berbeda sangat nyata terhadap densitas kamba, baking expansion, pengaruh berbeda nyata terhadap nilai warna, nilai organoleptik warna, dan swelling power, serta pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma, kadar air, derajat asam, daya serap air dan minyak, dan kelarutan. Interaksi antara kedua faktor memberikan pengaruh yang berbeda sangat nyata terhadap nilai organoleptik aroma dan pengaruh yang berbeda tidak nyata terhadap nilai warna, densitas kamba, nilai organoleptik warna, kadar air, derajat asam, daya serap air dan minyak, swelling power, kelarutan, dan baking expansion. Tepung dengan mutu terbaik diperoleh dari metode fermentasi dengan bakteri asam laktat dan waktu fermentasi 72 jam.
Kata kunci: fermentasi, tepung, ubi jalar oranye
ABSTRACT
GUSTI ANANDA SYAHPUTRI : The effect of fermentation method and time on physicochemical and functional characteristics of orange fleshed sweet potato flour supervised by ELISA JULIANTI and MIMI NURMINAH
The aim of this research was to find the effect of fermentation method and time on physicochemichal and functional characteristics of orange fleshed sweet potato flour. This research was conducted by using completely randomized design with two factors, i.e. fermentation method (F) : (natural fermentation; fermentation by yeast; fermentation by lactic acid bacteria) and fermentation time (L): (24 hours; 48 hours; 72 hours). The parameters analyzed were physical characteristics (value of color, bulk density, organoleptic test of color and aroma), chemical characteristics (moisture content dan acidity degree), functional characteristics (water and oil absorption index, swelling power, solubility, and baking expansion).
The results showed that the fermentation method had highly significant effect on moisture content, acidity degree and did not differ significantly on value of color, organoleptic test value of color and aroma, density bulk, water and oil absorption index, swelling power, solubility, and baking expansion. The fermentation time had highly significant effect on bulk density, baking expansion, had significant effect on value of color, organoleptic test value of color, swelling power and did not differ significantly on organoleptic test value of aroma, moisture content, acidity degree, water and oil absorption, and solubility. The interaction between the two factors had highly significant effect on organoleptic test value of aroma and did not differ significantly on value of color, density bulk, organoleptic test value of color, moisture content, acidity degree, water and oil absorption index, swelling power, solubility, and baking expansion. Flour that had the best quality was obtained from using lactic acid bacteria fermentation and 72 hours of fermentation time.
Keyword: Fermentation, orange fleshed sweet potato, flour
