Karakteristik Kimia dan Fungsional Tepung Biji Durian Termodifikasi (Durio zibethinus Murr)

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ABSTRAK

M. Azmi Al Zuhri : Karakteristik Kimia dan Fungsional Tepung Biji Durian

Termodifikasi, dibimbing oleh Setyohadi dan Ridwansyah.

Penelitian ini bertujuan untuk mengetahui pengaruh ragi terhadap mutu

tepung biji durian termodifikasi.

Penelitian ini menggunakan metode rancangan acak lengkap dengan dua faktor yaitu

jenis ragi : J

1

= ragi tape, J

2

= laru tempe , J

3

=

kombinasi (ragi tape dan laru tempe) dan konsentrasi ragi : K

1

= 0 %, K

2

= 0,2%, K

3

= 0,4%, K

4

= 0,6%

. Parameter yang dianalisa adalah

kadar air (%), kadar abu (%),

kadar lemak (%), kadar serat (%), kadar protein (%), daya serap air dan minyak

(g/g), derajat asam (ml/g), kadar pati (%) dan

baking expansion

(ml/g)

.

Hasil penelitian menunjukkan bahwa jenis ragi memberikan pengaruh berbeda sangat nyata terhadap kadar air, derajat asam, pati, baking expansion dan memberikan pengaruh nyata terhadap kadar abu. Konsentrasi ragi memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar serat, kadar protein, derajat asam, daya serap air dan minyak, pati dan baking expansion. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap derajat asam dan baking expansion. Ragi tape serta konsentrasi ragi 0,6% memberikan karakteristik mutu yang paling bagus terhadap tepung biji durian termodifikasi.

Kata kunci : Biji durian, tepung biji durian termodifikasi, jenis ragi

ABSTRACT

M. Azmi Al Zuhri : Characteristics of modified flour from durians seeds, supervised

by Setyohadi and Ridwansyah.

The research was aimed to find the effect of yeast on the quality

of modified flour

from durians seeds

. The research had been performed using a completely randomized design with two factors namely kind of yeast

J

1

= yeast of tape, J

2

= yeast of tempeh,

J

3

= combination of yeast of tape dan yeast of tempeh and

yeast concentration

:

K

1

= 0 %, K

2

= 0,2%, K

3

= 0,4%, K

4

= 0,6%.

Parameters analyzed were water content, ash content, fat content, fiber content, protein content, water and oil absorption,acidity degree, starch content and baking expansion.

The results showed that the kind of yeast had highly significant effect on water content, acidity degree, starch content, and had significant effect on ash content. Concentration of yeast had highly significant effect on water content, ash content, fat content, fiber content, protein content, water and oil absorptio, acidity degree, starch content and baking expansion. Interaction of the two factors had highly significant effect on acidity degree and

baking expansion

. Yeast of tape and concentration of 0,6% yeast gave the best quality c

haracteristic

of

modified

flour

from

durians

seeds

.

Keywords: Durians seeds,

modified flour from durians seeds, kind of yeast

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