PENGARUH LAMA FERMENTASI Rhizopus oligosporus TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR PUTIH (Ipomoea batatas)

WINDRATSIH , WINDRATSIH (2010) PENGARUH LAMA FERMENTASI Rhizopus oligosporus TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR PUTIH (Ipomoea batatas). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

ABSTRACT Windratsih J 310 050 004 Effect of Rhizopus oligosporus Fermentation on Oligosaccharides and Sensory Properties of White Sweet Potato (Ipomoea batatas ) Flour. Preliminary: White sweet potato is one of the alternative carbohydrate source, as rice replacement. One of the problems in consume of white sweet potato it is oligosaccharides high enough, causing flatulence, for example stachiose and raffinose. Rhizopus oligosporus fermentation is one way that used to decrease the oligosaccharides. Objective: The objective of this research was to investigate the effect of Rhizopus oligosporus fermentation on oligosaccharide and sensory properties of sweet potato flour. Method: Structurely random design was used with treatment to fermentation time. White sweet potato was steamed, followed by fermentation for 24, 48 and 72 hours. After that, it processed to be flour. Oligosaccharide contents of fermented white sweet potato flour were evaluated by spectrophotometry. Sensory properties were evaluated on its aroma and colour indicators. Result: The results showed that the oligosaccharide contents of white sweet potato flour that fermented for 24, 48 and 72 hours were 159,81 ± 13,97%, 95,99 ± 25,33% and 45,92 ± 7,96% respectively. The sensory evaluation showed that fermentation was affect the colour and aroma of white sweet potato flours. The colour was increase the acceptance level of panelis, but the aroma was decrease the acceptance level. Conclusion: Fermentation time were affect the oligosaccharide content of white sweet potato flour. ABSTRAK Windratsih J 310 050 004 PENGARUH FERMENTASI Rhizopus oligosporus TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR PUTIH (Ipomoea batatas) Pendahuluan : Ubi jalar putih adalah salah satu dari sumber karbohidrat alternatif pengganti beras. Salah satu masalah dalam mengkonsumsi ubi jalar putih adalah tingginya kadar oligosakarida yang dapat menyebabkan flatulensi, seperti stakhiosa dan raffinosa. Fermentasi menggunakan Rhizopus oligosporus merupakan salah satu cara yang dapat menurunkan kadar oligosakarida ubi jalar putih. Tujuan : Tujuan dari penelitian ini adalah untuk mengetahui pengaruh fermentasi Rhizopus oligosporus terhadap kadar oligosakarida dan sifat sensorik tepung ubi jalar putih. Metode Penelitian : Rancangan penelitian menggunakan Rancangan acak tersruktur dengan perlakuan terhadap waktu fermentasi. Ubi jalar putih dikukus, kemudian difermentasi selama 24, 48 dan 72 jam, dilanjutkan dengan pembuatan tepung ubi jalar putih. Kadar oligosakarida tepung ubi jalar putih terfermentasi diuji secara spectrofotometri. Evaluasi sensorik dilakukan terhadap indikator aroma dan warna. Hasil Penelitian : Hasilnya menunjukkan bahwa fermentasi ubi jalar putih selama 24, 48 dan 72 jam dapat menurunkan kadar oligosakarida masing-masing sebesar 159,81± 13,97%, 95,99 ± 25,33% dan 45,92 ± 7,96%. Selama fermentasi akan meningkatkan aroma khas fermentasi namun menurunkan kesukaan panelis. Sedangkan indikator warna akan semakin meningkatkan intesitas dan kesukaan panelis selama fermentasi. Kesimpulan : Terdapat pengaruh lama fermentasi terhadap kadar oligosakarida pada tepung ubi jalar putih.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Keyword: Fermentation, Rhizopus oligosporus, oligosaccharides, Flatulence, Ipomoea batatas. Kata kunci : Fermentasi, Rhizopus oligosporus, Oligosakarida, Flatulensi, Tepung ubi jalar putih.
Subjects:	R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	Users 13 not found.
Date Deposited:	21 Jun 2010 08:27
Last Modified:	14 Sep 2022 07:45
URI:	http://eprints.ums.ac.id/id/eprint/7627

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