PENGARUH LAMA FERMENTASI Saccharomyces cereviceae TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret)

MULYANTI, NOVI SRI (2010) PENGARUH LAMA FERMENTASI Saccharomyces cereviceae TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

ABSTRACT Novi Sri Mulyanti J 310 050 026 Effect of Saccharomyces cereviceae Fermentation on Oligosaccharides and Sensory Properties of Violet Sweet Potato (Ipomoea batatas Poiret) Flour. Preliminary: Violet sweet potato is one of the alternative carbohydrate source, as rice replacement. One of the problems in consume of violet sweet potato it is oligosaccharides high enough, causing flatulence, for example stachiose and raffinose. Saccharomyces cereviceae fermentation is one way that used to decrease the oligosaccharides. Objective: The objective of this research was to investigate the effect of Saccharomyces cereviceae fermentation on oligosaccharide and sensory properties of violet sweet potato flour. Method: Structurely random design was used with treatment to fermentation time. Violet sweet potato was steamed, followed by fermentation for 24, 48 and 72 hours. After that, it processed to be flour. Oligosaccharide contents of fermented violet 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 violet sweet potato flour that fermented for 24, 48 and 72 hours were 10,68 ± 1,43%, 14,36 ± 1,21% and 19,02 ± 1,88% respectively. The sensory evaluation showed that fermentation was affect the colour and aroma of violet 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 violet sweet potato flour. Keyword: Fermentation, Saccharomyces cereviceae, oligosaccharides, Flatulence, Ipomoea batatas Poiret. Bibliography: 1985-2009. Novi Sri Mulyanti J 310 050 026 PENGARUH FERMENTASI Saccharomyces cereviceae TERHADAP KADAR OLIGOSAKARIDA DAN SIFAT SENSORIK TEPUNG UBI JALAR UNGU (Ipomoea batatas Poiret) Pendahuluan : Ubi jalar ungu adalah salah satu dari sumber karbohidrat alternatif pengganti beras. Salah satu masalah dalam mengkonsumsi ubi jalar ungu adalah tingginya kadar oligosakarida yang dapat menyebabkan flatulensi, seperti stakhiosa dan raffinosa. Fermentasi menggunakan Saccharomyces cereviceae merupakan salah satu cara yang dapat menurunkan kadar oligosakarida ubi jalar ungu. Tujuan : Tujuan dari penelitian ini adalah untuk mengetahui pengaruh fermentasi Saccharomyces cereviceae terhadap kadar oligosakarida dan sifat sensorik tepung ubi jalar ungu. Metode Penelitian : Rancangan penelitian menggunakan Rancangan acak tersruktur dengan perlakuan terhadap waktu fermentasi. Ubi jalar ungu dikukus, kemudian difermentasi selama 24, 48 dan 72 jam, dilanjutkan dengan pembuatan tepung ubi jalar ungu. Kadar oligosakarida tepung ubi jalar ungu terfermentasi diuji secara spectrofotometri. Evaluasi sensorik dilakukan terhadap indikator aroma dan warna. Hasil Penelitian : Hasilnya menunjukkan bahwa fermentasi ubi jalar ungu selama 24, 48 dan 72 jam dapat menurunkan kadar oligosakarida masing-masing sebesar 10,68 ± 1,43%, 14, 36 ± 1,21% dan 19,02 ± 1,88%. 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 ungu.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Kata kunci : Fermentasi, Saccharomyces ceverecea, Oligosakarida, Flatulensi, Tepung ubi jalar ungu. Daftar Pustaka : 1985-2009
Subjects:	Q Science > Q Science (General) R Medicine > R Medicine (General) R Medicine > RN Nutrition
Divisions:	Fakultas Ilmu Kesehatan > Gizi
Depositing User:	Users 13 not found.
Date Deposited:	22 Jun 2010 08:38
Last Modified:	14 Sep 2022 07:27
URI:	http://eprints.ums.ac.id/id/eprint/7682

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