Open AccessKajian Variasi Lama Perendaman Dalam Larutan Natrium Metabisulfit (Na2S2O5) Terhadap Mutu Tepung Sukun
Author(s) -
Lusi Anasifa,
Bambang Sukarno Putra,
Ratna Ratna
Publication year - 2021
Publication title -
jurnal ilmiah mahasiswa pertanian
Language(s) - English
Resource type - Journals
eISSN - 2615-2878
pISSN - 2614-6053
DOI - 10.17969/jimfp.v6i4.18139
Subject(s) - food science , zoology , physics , horticulture , chemistry , mathematics , biology
AbstrakSukun merupakan tanaman pangan yang memiliki kandungan gizi yang cukup baik. Buah sukun dapat diolah menjadi tepung agar lebih awet dan lebih praktis. Tujuan dari penelitian ini adalah untuk mengetahui mutu tepung sukun yang diperoleh dari variasi lama perendaman dalam larutan natrium metabisulfit. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) Non Faktorial. Perlakuan yang digunakan dalam penelitian ini adalah lama perendaman dengan variasi waktu tanpa perendaman (0 menit), 15 menit, 30 menit, 45 menit dan 60 menit serta konsentrasi larutan natrium metabisulfit 1000 ppm. Parameter penelitian meliputi rendemen, kadar air, kadar pati, derajat keasaman (pH), analisis warna dan uji organoleptik (warna, tekstur, aroma). Hasil penelitian menunjukkan bahwa lama perendaman dalam larutan natrim metabisulfit 1000 ppm memberi pengaruh tidak nyata terhadap rendemen, kadar air, derajat keasaman (pH), analisis warna L, dan uji organoleptik. Namun pengaruh lama perendaman dalam larutan natrium metabisulfit 1000 ppm memberi pengaruh nyata terhadap kadar pati.Study of Variation of Soaking Time in Sodium Metabisulfite (Na2S2O5) Solution on Quality of Breadfruit FlourAbstractBreadfruit is a food plant that has a fairly good nutritional content. Breadfruit can be processed into flour to make it more durable and more practical. The purpose of this study was to determine the quality of breadfruit flour obtained from variations in the duration of immersion in sodium metabisulfite solution. The research design used was a non-factorial completely randomized design (CRD). The treatments used in this study were soaking time with variations in time without soaking (0 minutes), 15 minutes, 30 minutes, 45 minutes and 60 minutes and the concentration of sodium metabisulfite solution was 1000 ppm. Research parameters include yield, water content, starch content, acidity (pH), color analysis and organoleptic tests (color, texture, aroma). The results showed that the duration of immersion in sodium metabisulfite solution of 1000 ppm had no significant effect on yield, water content, acidity (pH), L color analysis, and organoleptic tests. However, the effect of soaking time in 1000 ppm sodium metabisulfite solution had a significant effect on starch content.