Artikel Ilmiah : A1M009018 a.n. SELFI CAHYANIFAJRIA
| NIM | A1M009018 |
|---|---|
| Namamhs | SELFI CAHYANIFAJRIA |
| Judul Artikel | KARAKTERISASI SIFAT FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN TEPUNG KOMPOSIT LABU KUNING, JAGUNG DAN SAGU (Characterization of Physico-chemical Properties and Antioxidant Activity of Composite Flour Pumpkin, Corn and Sago) |
| Abstrak (Bhs. Indonesia) | Pengolahan tepung komposit non-terigu dilakukan untuk mendapatkan karakteristik bahan yang sesuai untuk produk olahan yang diinginkan atau untuk mendapatkan sifat fungsional tertentu. Labu kuning dan jagung mengandung beta-karoten yang merupakan salah satu antioksidan penting, sehingga dapat dijadikan bahan dasar pembuatan tepung komposit. Pada penelitian ini dilakukan pembuatan tepung labu kuning yang seterusnya dikomposit dengan tepung jagung dan pati sagu. Tujuan penelitian ini untuk mengetahui pengaruh lama pengeringan labu kuning dan proporsi campuran tepung labu kuning, tepung jagung, dan pati sagu terhadap sifat fisikokimia dan aktivitas antioksidan tepung komposit yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan tiga kali ulangan. Faktor yang dicoba yaitu lama pengeringan labu kuning; 48 jam (L1), 50 jam (L2), 52 jam (L3); dan proporsi campuran tepung labu kuning, tepung jagung, pati sagu; 60:30:10 (T1), 70:20:10 (T2), dan 80:10:10 (T3). Penelitian dilakukan dengan triplicates sehingga dari 9 kombinasi perlakuan diperoleh 27 unit percobaan. Hasil penelitian ini menunjukkan bahwa perlakuan terbaik diperoleh pada perlakuan lama pengeringan labu kuning 48 jam (L1), proporsi campuran tepung komposit 80:10:10 (T3), dan interaksi lama pengeringan : proporsi campuran tepung komposit (L1T3). Tepung komposit yang dihasilkan memiliki rendemen 12,98%, kadar air 14,43%; kadar abu 2,72%; densitas kamba 0,52 g/mL; protein total 8,32%; kadar lemak 10,31%; karbohidrat 62,01%; IC50 171,92 µg/mL. |
| Abtrak (Bhs. Inggris) | Processing of non-wheat composite flour was conducted to obtain the appropriate ingredient characteristics for processed products as desired or to obtain spesific functional properties. Pumpkin and corn contain beta-carotene, which is one of the important antioxidants; therefore it can be used as a composite flour base ingredient. This research was conducted on the preparation of pumpkin flour which then mixed with corn flour and sago starch. Aim of this research was to study the influence of drying time of pumpkin on the pumpkin flour preparation and proportion of pumpkin flour, corn flour, and sago starch on physico-chemical properties and antioxidant activity of composite flour produced. This research uses Randomized Complete Block (RAK) factorial with three replications. The factors tested were drying time of pumpkin of 48 hours (L1), 50 hours (L2), 52 hours (L3) and proportion of mixed pumpkin flour, corn flour, and sago starch of 60:30:10 (T1), 70:20:10 (T2), and 80:10:10 (T3); therefore obtained 9 treatment combinations. Result of this research showed that the best treatment for pumpkin-flour preparation is on 48 hours drying. The proportion of pumpkin-flour, corn flour, and sago starch which produced the best composite flour was 80:10:10. Composite flour produced has rendemen of 12,97%, moisture content of 14,43% wb, ash content of 2,72% db, fat content of 10,31% db, total protein of 8,32% db, carbohydrat of 62,01%, and kamba density of 0,52 g/mL. Furthermore, the antioxidant activity of composite flour produced was IC50 of 171,92 µg/mL. |
| Kata kunci | tepung komposit, lama pengeringan, proporsi campuran tepung, aktivitas antioksidan |
| Pembimbing 1 | Dra. Erminawati, M. Sc., Ph.D. |
| Pembimbing 2 | Dr. Nur Aini, S.TP., M.P. |
| Pembimbing 3 | |
| Tahun | 2014 |
| Jumlah Halaman | 16 |
| Tgl. Entri | (belum diset) |