Download - Tabel Penunjang
Hubungan Tekstur dan Warna pada Tahapan Proses Pembuatan Tepung Ubi Jalar Instan
Perlakuan TahapanPerendaman Pengukusan Pengeringan Penepungan 80 mesh Rehidrasi
Tanpa Perendaman
(Kontrol)
Warna : Putih agak KekuninganTekstur : Keras
Warna : Kuning agak kusamTekstur (firmness) : 378,808 gf
Warna : kuning kusamTekstur (fracturability) : 97.0055 gf
Warna : kuning pucat kusam
Warna : Kuning kusamTekstur (firmness): 65,6735 gf
Perendaman Na5P3O10
0,1%, 60’
Warna : Putih agak kekuninganTekstur :Keras
Warna : Kuning agak kusamTekstur (firmness) : 383,007 gf
Warna : kuning agak kusamTekstur (fracturability) : 107.544 gf
Warna : kuning pucat agak kusam
Warna : Kuning agak kusamTekstur (firmness): 78,47733 gf
Perendaman Na5P3O10
0,1%, 90’
Warna : Putih agak kekuninganTekstur : Agak Empuk
Warna : Kuning agak cerahTekstur (firmness) : 392.823 gf
Warna : kuning agak cerahTekstur (fracturability) : 153.307 gf
Warna : Kuning pucat agak cerah
Warna : Kuning agak kusamTekstur (firmness): 103,9595 gf
Perendaman Na5P3O10
0,2%, 60’
Warna : Putih KekuninganTekstur : Keras
Warna : kuning cerah Tekstur (firmness) : 506.777 gf
Warna : kuning agak cerahTekstur (fracturability) : 183.407 gf
Warna : Kuning pucat agak cerah
Warna : Kuning agak cerahTekstur (firmness): 117,5924 gf
Perendaman Na5P3O10
0,2%, 90’
Warna : Putih KekuninganTekstur : Agak Empuk
Warna : Kuning cerahTekstur (firmness) : 537,913 gf
Warna : kuning cerahTekstur (fracturability) : 191.7125 gf
Warna : Kuning pucat cerah
Warna : Kuning agak cerahTekstur (firmness): 128,8618 gf
Hubungan Tekstur Ubi Jalar Setelah Pengukusan dengan Tepung Ubi Jalar Instan Setelah Rehidrasi
Ubi Kukus Setelah Rehidrasi0
50100150200250300350400450500550600
Tekstur (frimness) Ubi Jalar Setelah Dikukus dan Direhidrasi
Kontrol Perendaman 0,1%, 60’ Perendaman 0,1%, 90’Perendaman 0,2%, 60’ Perendaman 0,2%, 90’
Hubungan Daya Patah Mashed Ubi Jalar Setelah Pengeringan dengan Ketegaran Ubi Jalar Instan Setelah Rehidrasi
Perlakuan Firmness (gf)Ubi Kukus Rehidrasi
Kontrol 378.808 68.6735Perendaman
0,1%, 60’ 383.007 78.47733
Perendaman 0,1%, 90’ 392.823 103.9595
Perendaman 0,2%, 60’ 506.777 117.5924
Perendaman 0,2%, 90’ 537.913 128.8618
pengeringan rehidrasi0
20406080
100120140160180200
Tekstur Mashed Ubi Jalar Setelah Pengeringan dan Setelah Rehidrasi
Kontrol Perendaman 0,1%, 60’ Perendaman 0,1%, 90’Perendaman 0,2%, 60’ Perendaman 0,2%, 90’
kadar air amilosa pati kadar gula0
10
20
30
40
50
60
70
Chart Title
k a b c d
Perlakuan
Daya Patah Ubi Jalar Setelah Pengeringan
(gf)
Firmness Ubi Jalar Instan
Rehidrasi (gf)
Kontrol 378.808 68.6735Perendaman
0,1%, 60’ 383.007 78.47733
Perendaman 0,1%, 90’ 392.823 103.9595
Perendaman 0,2%, 60’ 506.777 117.5924
Perendaman 0,2%, 90’ 537.913 128.8618
Daya Rehidrasi tepung ubi jalar instan (ml/g)
Perlakuan I II III IV V VI Rata rataKontrol 3.19 3.215 3.14 3.25 3.17 3.17 3.1892
Perendaman 0,1%, 60’ 3.245 3.26 3.24 3.235 3.215 3.295 3.2483Perendaman 0,1%, 90’ 4.35 4.3 4.33 4.4 4.52 4.5 4.4Perendaman 0,2%, 60’ 3.615 3.55 3.62 3.745 3.725 3.825 3.68Perendaman 0,2%, 90’ 4.5 4.46 4.34 4.52 4.54 4.405 4.4608
Transformasi data √x+0,5Perlakuan I II III IV V VI Total Rata rataKontrol 1.92094 1.9274335 1.90788 1.93649 1.9157
21.91572 11.5242 1.9207
Perendaman 0,1%, 60’ 1.9352 1.9390719 1.93391 1.93261 1.92743
1.94808 11.6163 1.93605
Perendaman 0,1%, 90’ 2.20227 2.1908902 2.19773 2.21359 2.24054
2.23607 13.2811 2.21351
Perendaman 0,2%, 60’ 2.02855 2.0124612 2.02978 2.06034 2.05548
2.07966 12.2663 2.04438
Perendaman 0,2%, 90’ 2.23607 2.2271057 2.2 2.24054 2.24499
2.21472 13.3634 2.22724
Total 10.323 10.296963 10.2693 10.3836 10.3842
10.3943 62.0513
FK = (X ..)2txr = 128.3454
SR DB JK KT Fh F05
Kelompok 5 0.0028 0.0006 2.3823 2.71Perlakuan 4 0.5172 0.1293 553.5059 2.87Galat 20 0.0047 0.0002Total 29 0.5246 0.0181
Uji Lanjut Duncan
Sx = √ KT Galatr = 0.0062
SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267Perlakuan k a c b d
rata21.920
7 1.9361 2.0444 2.2135 2.2272 0.0154 0.1237 0.2928 0.3065
0.1083 0.2775 0.2912
0.1691 0.18290.0137
a a b c c
Perlakuan Daya RehidrasiKontrol 3.1892 a
Perendaman 0,1%, 60’ 3.2483 a
Perendaman 0,1%, 90’ 4.4 c
Perendaman 0,2%, 60’ 3.68 b
Perendaman 0,2%, 90’ 4.4608 c
Daya Rehidrasi0
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
Daya Rehidrasi Tepung Ubi Jalar Instan
Kontrol Perendaman 0,1%, 60’ Perendaman 0,1%, 90’Perendaman 0,2%, 60’ Perendaman 0,2%, 90’
Kadar Pati Tepung Ubi Jalar Instan
Perlakuan I II III IV V VIKontrol 65.7496 67.2946 64.8049 64.8219 65.0582 65.0962
0,1% 60 menit 62.5541 63.5136 63.8444 63.9351 60.8014 60.90250,1% 90 menit 58.4469 61.3068 56.1462 59.5359 55.3613 55.40480,2% 60 menit 56.1793 54.9334 56.6413 56.3851 54.7561 56.52160,2% 90 menit 51.9791 51.3555 52.7758 53.2863 54.0192 53.1814
Transformasi data √x
Perlakuan I II III IV V VI total rata2
Kontrol 8.10862
8.20333
8.05015
8.05121
8.06586
8.06822
48.5474
8.09123
0,1% 60 menit 7.9091
27.9695
47.9902
77.9959
47.7975
27.8040
147.466
47.9110
70,1% 90 menit 7.6450
67.8298
67.4930
87.7159
57.4405
27.4434
445.567
97.5946
50,2% 60 menit 7.4952
87.4117
17.5260
4 7.5097.3997
47.5180
844.859
87.4766
40,2% 90 menit 7.2096
57.1662
87.2646
97.2997
57.3497
87.2925
643.582
77.2637
8
total 38.3677
38.5807
38.3242
38.5718
38.0534
38.1263
230.024
fk 1763.70
5 SR DB jk kt fh ftkel 5 0.0481 0.0096 1.08287 2.71
8
per 4 2.6616 0.665474.9113
4 2.87Galat 20 0.1776 0.0089 1
Total 29 2.8873 0.099611.2089
6
uji lanjut duncan
Sx 0.00826.67E-
05 0.008165SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267Perlakuan d c b a krata2 7.2638 7.4766 7.5947 7.9111 8.0912
0.2129 0.3309 0.6473 0.82740.1180 0.4344 0.6146
0.3164 0.49660.1802
a b c d e
pengeringan0
50
100
150
200
250
Tekstur (daya patah) mashed ubi jalar setelah dikeringkan
k a b c d
Kadar gula reduksi tepung ubi jalar instan
Perlakuan I II III IV V VI rata2
Kontrol 25.7990
26.9099
26.6987
26.0850
26.9126
25.5289
26.3223
0,1% 60 menit 23.063
824.750
624.535
123.771
723.055
123.446
823.770
50,1% 90 menit 22.542
223.575
822.810
124.554
724.672
222.099
123.375
70,2% 60 menit 23.480
722.635
521.670
722.766
023.133
521.605
422.548
60,2% 90 menit 23.209
820.883
821.403
922.505
522.177
122.094
922.045
8
Transformasi data √x
Perlakuan I II III IV V VI total rata2
Kontrol 5.07927 5.18747 5.16707 5.10735
5.18773 5.05261 30.7815 5.13025
0,1% 60 menit 4.80248 4.97499 4.95329 4.87563
4.80157 4.84218 29.2501 4.87502
0,1% 90 menit 4.74786 4.8555 4.77599 4.95527
4.96711 4.70097 29.0027 4.83378
0,2% 60 menit 4.84569 4.75768 4.65518 4.77137
4.80973 4.64816 28.4878 4.74797
0,2% 90 menit 4.81766 4.56987 4.62643 4.744
4.70925 4.70052 28.1677 4.69462
total 24.293 24.3455 24.178 24.453624.475
4 23.9444 145.69
fk 707.518
3 SR DB jk kt fh ft
kel 5 0.0392 0.00781.13679
4 2.71
per 4 0.6827 0.170724.7762
2 2.87Galat 20 0.1378 0.0069 1
Total 29 0.8596 0.02964.30306
4
uji lanjut duncan
sx 0.0339
0.001148
0.033884
SSR 2.95 3.1 3.16 3.25LSR 0.1000 0.1050 0.1071 0.1101perlakuan d c b a k
rata24.694
6 4.7480 4.8338 4.8750 5.1303a 0.0533 0.1392 0.1804 0.4356
b 0.0858 0.1271 0.3823bc 0.0412 0.2965
cd 0.2552e
pengeringan0
50
100
150
200
250
Tekstur (daya patah) mashed ubi jalar setelah dikeringkan
k a b c d
Tekstur mashed ubi jalar setelah direhidrasi
Perlakuan I II III IV V VI rata2
Kontrol 68.6735 79.2085 62.1144 64.116 52.9955 68.673565.9635
70,1% 60 menit 84.1875 74.182 66.2435 89.7825
63.44355 93.025
78.47734
0,1% 90 menit 104.038
105.7185 99.3265 81.024 97.2775 87.5325 95.8195
0,2% 60 menit 156.502
5 83.1185147.277
5 150.325 93.8265126.634
4126.280
70,2% 90 menit 159.772
5108.813
5 125.815171.730
5147.839
5137.474
5141.907
6
fk 310224.
1 SR DB jk Kt fh ft
Kel 5 2547.7796 509.55591.56095
5 2.71
Per 424430.958
96107.739
718.7102
2 2.87Galat 20 6528.7730 326.4386 1
Total 2933507.511
51155.431
43.53950
6
uji lanjut duncan
Sx 7.376154.40644
17.37607
2SSR 2.95 3.1 3.16 3.25LSR 21.7594 22.8658 23.3084 23.9722Perlakuan k a B c d
rata265.963
6 78.4773 95.8195126.280
7141.907
6 12.5138 29.8559 60.3172 75.9440
17.3422 47.8034 63.430230.4612 46.0881
15.6269a a b c c
b b c cb c c
Daya Rehidrasi Tepung Ubi Jalar Instan
Perlakuan I II III IV V VI rata2Kontrol 3.19 3.215 3.14 3.25 3.17 3.17 3.189167
0,1% 60 menit 3.245 3.26 3.24 3.235 3.215 3.295 3.248333
0,1% 90 menit 4.35 4.3 4.33 4.4 4.52 4.5 4.4
0,2% 60 menit 3.615 3.55 3.62 3.745 3.725 3.825 3.68
0,2% 90 menit 4.5 4.46 4.34 4.52 4.54 4.405 4.460833
Transformasi data √x+0,5Perlakuan I II III IV V VI total rata2
Kontrol 1.92094 1.9274335 1.907881.9364
9 1.915721.9157
2 11.5242 1.9207
0,1% 60 menit 1.9352 1.9390719 1.933911.9326
1 1.927431.9480
8 11.6163 1.93605
0,1% 90 menit 2.20227 2.1908902 2.197732.2135
9 2.240542.2360
7 13.2811 2.21351
0,2% 60 menit 2.02855 2.0124612 2.029782.0603
4 2.055482.0796
6 12.2663 2.04438
0,2% 90 menit 2.23607 2.2271057 2.22.2405
4 2.244992.2147
2 13.3634 2.22724
total 10.323 10.296963 10.269310.383
6 10.384210.394
3 62.0513
fk 128.345
4 SR DB jk kt fh ft
kel 5 0.0028 0.00062.38233
1 2.71
per 4 0.5172 0.1293553.505
9 2.87Galat 20 0.0047 0.0002 1
Total 29 0.5246 0.018177.4460
5
uji lanjut duncan
sx 0.0082
3.89322E-05 0.00624
SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267perlakuan k a c b d
rata21.920
7 1.9361 2.0444 2.2135 2.2272 0.0154 0.1237 0.2928 0.3065
0.1083 0.2775 0.29120.1691 0.1829
0.0137a a b c c
Kadar Amilosa Mashed Ubi Jalar Instan
Perlakuan I II III IV V VI rata2Kontrol 6.9167 7.4938 7.8045 7.4369 7.0228 6.9959 7.2784
0,1% 60 menit 7.8333 7.9917 7.9267 7.9752 7.9337 7.8672 7.92130,1% 90 menit 8.7083 8.6141 8.7006 8.6377 8.6791 8.6556 8.66590,2% 60 menit 8.3333 8.4066 8.6191 8.2650 8.3478 8.2822 8.37570,2% 90 menit 9.2500 9.3610 9.2709 9.1760 9.3002 9.2780 9.2727
Transformasi data √x+0,5Perlakuan I II III IV V VI total rata2
Kontrol 2.723362.8273
32.8817
52.8172
42.7427
72.7378
616.730
32.7883
80,1% 60 menit 2.88675
2.91405
2.90287
2.91121
2.90409
2.89261
17.4116
2.90193
0,1% 90 menit 3.03452
3.01896
3.03325
3.02286 3.0297
3.02582
18.1651
3.02752
0,2% 60 menit 2.97209 2.9844
3.01978
2.96058
2.97453
2.96347
17.8749
2.97914
0,2% 90 menit 3.1225
3.14022
3.12584
3.11062
3.13053
3.12698
18.7567
3.12612
total 14.7392 14.88514.963
514.822
514.781
614.746
788.938
6
fk 263.668 jkt 0.41490
9 6SR DB jk kt fh ft
kel 5 0.0076 0.00151.92335
1 2.71
per 4 0.3914 0.0979123.417
8 2.87Galat 20 0.0159 0.0008 1
Total 29 0.4149 0.014318.0444
1
uji lanjut duncan
sx 0.0115
0.000132
0.011496
SSR 2.95 3.1 3.16 3.25LSR 0.0339 0.0356 0.0363 0.0374perlakuan k a c b d
rata22.788
4 2.9019 2.9791 3.0275 3.1261a 0.1135 0.1908 0.2391 0.3377
b 0.0772 0.1256 0.2242c 0.0484 0.1470
d 0.0986e
Suhu Gelatinisasi Tepung Ubi Jalar instan
Perlakuan I II III IV V VI rata2Kontrol 0 0 0 0 0 0 0
0,1% 60 menit 0 0 0 0 0 0 00,1 90 menit 0 0 0 0 0 0 0
%0,2% 60 menit 58.29 60.88 57.84 58.68 57.84 58.86
58.73167
0,2% 90 menit 76.905 87.96 86.005 85.84 78.66 81.835 82.8675
fk 24060.3
9 SR DB jk kt fh ft
kel 5 26.7674 5.35351.36245
2 2.71
per 4 37838.20 9459.552407.43
9 2.87Galat 20 78.5860 3.93 1
Total 2937943.552
01308.39
8332.985
1
uji lanjut duncan
sx 0.8092
0.6548834
0.809249
SSR 2.95 3.1 3.16 3.25LSR 2.3873 2.5087 2.5572 2.6301perlakuan k a b c d
rata20.000
0 0.0000 0.000058.731
782.867
5
0.0000 0.000058.731
782.867
5
0.000058.731
782.867
558.731
782.867
524.135
8
a a a b c
Viskositas Puncak Tepung Ubi Jalar Instan