Update Artikelilmiah: 5455

VIANNY BARNETJE RAMBING

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk 1) Menentukan kisaran  periode fermentasi terbaik dalam pembuatan tepung ubi kayu tinggi dekstrin 2) Menentukan konsentrasi ragi terbaik dalam pembuatan tepung ubi kayu tinggi dekstrin 3) Mengetahui hubungan antara interaksi  perlakuan konsentrasi ragi dan periode fermentasi dalam pembuatan tepung ubi kayu tinggi dekstrin berdasarkan sifat fisikokimia dan sensori 4) Menentukan kombinasi perlakuan konsentrasi ragi dan periode fermentasi terbaik tepung ubi kayu tinggi dekstrin berdasarkan sifat fisikokimia dan sensori 5) Menentukan kombinasi perlakuan konsentrasi ragi dan periode fermentasi terbaik serbuk minuman siap seduh berdasarkan sifat sensori dan kimia. Penelitian menggunakan metode eksperimental meliputi penelitian pendahuluan dan penelitian lanjutan. Penelitian pendahuluan dilakukan secara deskriptif untuk menentukan kisaran periode fermentasi terbaik dalam pembuatan tepung ubi kayu tinggi dekstrin. Penelitian lanjutan terdiri dari 2 tahap. Tahap 1 yaitu pembuatan tepung ubi kayu tinggi dekstrin dan tahap 2 yaitu pembuatan serbuk minuman siap seduh. Tahap 1  menggunakan Rancangan Acak Kelompok pola faktorial dengan 2 faktor, yaitu konsentrasi ragi tape 1%, 2%, 3%  dan periode fermentasi 20, 25, 30 jam  dengan 3 kali ulangan. Kombinasi tiga (3) terbaik tepung  diaplikasikan pada tahap 2. Data variabel fisikokimia tepung ubi kayu  dianalisis dengan Analysis of Variance (ANOVA) dan dilanjutkan dengan DMRT pada taraf 5%. Data variabel sensori tepung dan serbuk minuman siap seduh dianalisis dengan uji Friedman dan dilanjutkan dengan uji perbandingan ganda. Kisaran periode fermentasi terbaik dalam pembuatan tepung ubi kayu tinggi dekstrin yaitu 20 - 30  jam. Konsentrasi  ragi tape 2% merupakan konsentrasi ragi terbaik dalam pembuatan tepung ubi kayu tinggi dekstrin. Kombinasi terbaik tepung ubi kayu tinggi dekstrin yaitu kombinasi  perlakuan konsentrasi ragi 1% dan periode fermentasi 30 jam yang menghasilkan tepung ubi kayu dengan kadar DE 9,86; kadar gula reduksi 30,67 % bk; kadar total gula 31,15 % bk; kadar air 6,87 % bb; nilai pH 5,20; kadar total asam tertitrasi 6,32 % bk;  kelarutan 4,35 %; nilai rehidrasi 20,4 menit pada rasio 1: 4 ; kadar serat kasar 2,83 % bk; kadar abu 1,66 % bk; rendemen 35,74 %;  flavor enak 2,9 (enak); aroma asam 2,1 (agak terasa); aroma etanol 1,8 (agak  terasa); tekstur 2,9 (halus) dan warna 2,1 (agak putih). Kombinasi terbaik serbuk minuman siap seduh yaitu pada kombinasi perlakuan konsentrasi ragi tape 2 % dan  periode fermentasi 25 jam yang menghasilkan  flavor suka (2,7); warna putih kekuningan (1,4); mudah larut (2,8); mudah disedot (3,4);  kadar air 5,58 % bk;  kadar abu 2,03% bk;  kadar serat kasar 5,15 % bk; kadar protein 4,18 % bk; kadar lemak 0,98 % bk dan kadar karbohidrat (by difference) 87,29 % bk.

Abtrak (Bhs. Inggris)

Vianny Barnetje Rambing, Study Program of Agronomy, Post Graduate Program Jenderal Soedirman University, The Engineering of Cassava Flour Production with High Dextrin and The Application to Produce Instant Brew Powder Drink, Advisor I: Prof. Dr. Ir. Herastuti Sri Rukmini, M. S.  and Advisor II: Dr. Hj. Rifda Naufalin, S.P., M.Si.
	Cassava flour with high dextrin produces through fermentation process. This research aims 1) Determining the best fermentation period in producing cassava flour with high dextrin 2) Determining the best yeast in producing cassava flour with high dextrin 3) Knowing the relationship between interaction of yeast concentration and fermentation period treatments in producing cassava flour with high dextrin based on physicochemical and censor characteristics 4) Determining the best treatment combination of yeast concentration and fermentation period in producing cassava flour with high dextrin based on physicochemical and censor characteristics 5) Determining the best treatment combination of yeast concentration and fermentation period in producing instant brew powder drink based on censor and chemical characteristics.
 The initial research was done descriptively by using yeast concentration of 1%, 2%, and 3%, with fermentation period of 0, 6, 12, 18, 24, and 30 hours. And advancing to fermentation period of 20, 25, and 30 hours. The advance research  consists of 2 phases. The first phase produces cassava flour with high dextrin and the second phase produces instant brew powder drink. The first phase uses RandomizedComplete Block Design with factorial pattern of 2 factors, which were yeast concentration of 1%, 2%, and 3%, and with fermentation period of 20, 25, and 30 hours, with 3 times repetition.  In the second phase, the three (3) best flours are applied in the production of instant brew powder drink. The physiochemical characteristic of cassava flour was analyzed by using Analysis of Variance (ANOVA) and advances with DMRT with 5% rate. Censor variable data of flour and instant brew powder drink were analyzed by using Friedman test and advances with multiple comparison test.
The results show that the best fermentation periods were 20 - 30 hours. 2% of yeast concentration was the best treatment in producing cassava flour with high dextrin.The treatment interaction between yeast concentration and fermentation period shows significant influence on dextrose equivalent concentrate, reduction sugar concentrate, color and rehydration period, and sour aroma, but not influencing on concentrate of water, dust, crude fiber, total sugar, total sour, pH, yield, solubility, flavor, texture and ethanol aroma of cassava flour with high dextrin.The best combination is on treatment with 1% yeast concentration and 30 hours fermentation period, it results cassava flour with concentrate of DE is 9,86; reduction sugar is 30,67% db; sugar total is 31,1 % db; water concentrate is 6,87% wb; pH is 5,20; titrated sour total is 6,32% db; solubility 4,35%; rehydration value is 20,4 minutes on ratio of 1 : 4; crude fiber is 2,83% db; dust is 1,66 % db and yield is 39%;flavor is good (2,9); sour aroma is rather taste (2,1); ethanol aroma is rather taste (1,8); smooth texture (2,9) and whitey color (2,1).The best combination is on treatment with 2% yeast concentration and 25 hours fermentation  period which results instant brew powder drink with flavor is like (2,7), cream color (1,4); easy soluble (2,8); easy suction (3,4); water concentrate is 5,58% db; dust concentrate is 2,03% db; crude fiber is 5,15% db; protein is 4,18 % db; fat concentrate is 0,98% db; and carbohydrate (by difference) is 87,29% db.

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