SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BUBUR INSTAN DENGAN PENAMBAHAN TEPUNG PANDAN

Pangroso, Galih Jati (2017) SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BUBUR INSTAN DENGAN PENAMBAHAN TEPUNG PANDAN. Skripsi thesis, Universitas Mercu Buana Yogyakarta.

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Abstract

SIFAT FISIK, KIMIA DAN TINGKAT KESUKAAN BUBUR INSTAN DENGAN PENAMBAHAN TEPUNG PANDAN INTISARI Salah satu cara menganekaragamkan bubur instan yang memiliki IG rendah dapat dilakukan dengan penambahan tepung pandan. Kandungan kimia pandan wangi diantaranya tanin, alkaloida, flavonoid dan polifenol. Alkaloid, flavonoid dan polifenol merupakan senyawa aktif bahan alam yang telah diteliti me miliki aktivitas hipoglikemik. Tujuan penelitian ini adalah menghasilkan bubur instan dengan variasi penambahan tepung pandan yang paling disukai panelis. Penelitian bubur instan ini menggunakan variasi penambahan tepung pandan sebesar 1%, 3%, dan 5%. Rancangan percobaan yang dilakukan yaitu rancangan acak kelompok (RAK) dengan satu faktor yaitu variasi penambahan tepung pandan (1%, 3%, 5%). Hasil yang diperoleh dilakukan analisis varian (ANOVA) pada tingkat kepercayaan 95%. Apabila beda nyata masing-masing perlakuan dilanjutkan dengan uji Duncan Multiple Range Test. Hasil penelitian ini menunjukan bubur instan dengan variasi penambahan tepung pandan (konsentrasi 1%, 3% dan 5%) berpengaruh nyata terhadap sifat fisik ( indeks penyerapan air, indeks kelarutan air, daya rehidrasi), sifat kimia (kadar air, total fenol, kadar flavonoid) dan tingkat kesukaan terhadap panelis. Bubur instan dengan penambahan tepung pandan 3% merupakan bubur instan terbaik dengan karakteristik indeks penyerapan air (IPA) 657,40 ± 27,71 % bk, indeks kelarutan air (IKA) 22,28 ± 1,18 % bk, daya rehidrasi 4,70 ± 0,29 g/ml, kadar air 6,66 ± 0,24 % bb dan 7,13 ± 0,28 % bk, total fenol 7,18 ± 0,42 mg GAE/g bk, flavonoid 0,83 ± 0,07 mg EK/g bk, dan tingkat kesukaan paling disukai panelis. Kata kunci :sifat fisik, kimia, bubur instan, tepung daun pandan. PHYSICAL, CHEMICAL PROPERTIES AND PREFERENCES LEVEL OF INSTANT PORRIDGE WITH PANDANUS POWDER ADDITION ABSTRACT One way to diversify the instant porridge that has low IG can be done with the addition of pandanus powder. Chemical content of pandanus perfume such as tannins, alkaloids, flavonoids and polyphenols. Alkaloids, flavonoids and polyphenols are active compounds of natural materials that have been studied to have hypoglycemic activity. The objective of this research is to produce instant porridge with the most preferred variation of pandan powder. This instant porridge research uses variations of pandanus powder added by 1%, 3%, and 5%. The results obtained were analyzed variance (ANOVA) at 95% confidence level. If the real difference each treatment continued by Duncan Multiple Range Test. The results of this study showed that instant porridge with variation of pandanus powder (concentration of 1%, 3% and 5%) had significant effect on physical properties (water absorption index, water solubility index, rehydration), chemical properties (moisture content, total phenol, flavonoids) and preferences to panelists. Instant porridge with the addition of 3% pandanus powder is the best instant porridge with water absorption (WAI) characteristic 657,40 ± 27,71% bk, water solubility index (WSI) 22,28 ± 1,18% bk, rehydration power 4,70 ± 0.29 g / ml, water content 6.66 ± 0.24 % bb and 7.13 ± 0.28 % bk, total phenol 7.18 ± 0.42 mg GAE / g bk, flavonoids 0.83 ± 0, 07 mg EK / g bk, and preferred level of panelist favorites. Keywords: physical properties, chemical, instant porridge, pandan leaves powder.

Item Type: Thesis (Skripsi)
Additional Information/ Lokasi Hardcopy: Ir. Astuti Setyowati,SU
Subjects: S Agriculture > SB Plant culture
T Technology > TP Chemical technology
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 29 Jan 2018 04:28
Last Modified: 29 Jan 2018 04:28
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/1442

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