PENGARUH KONSENTRASI NaCl DAN RASIO AIR DENGAN BAHAN TERHADAP KARAKTERISTIK MUTU PATI UBI GADUNG (Dioscorea hispida Dennst)

  • Ni Luh Desi Rastiyati JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
  • Amna Hartiati JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
  • Bambang Admadi JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA

Abstract

This study aims to 1) know the effect of NaCl concentration and the ratio of water to the
material of the quality characteristics of potato tuber gadung, 2) knowing the quality characteristics
of best potato tuber gadung made from the effect of NaCl concentration and the ratio of water to
material. This study uses a randomized block design factorial design. The first factor is the soaking
using NaCl solution that consists of three levels: NaCl 0%, NaCl 5%, NaCl 10% and the second
factor is ratio of water and tuber gadung peel which consists of 3 levels: 2: 1, 4: 1, 6 : 1,. Each
treatment was divided into two by the time of implementation. Variables observed were yield, ash
content, moisture content, starch content, amylose content, amylopectin content and multiple
comparison test colors. Determining the best treatment is done by testing the effectiveness index.
The effect of NaCl concentration and the ratio of water to material and their interactions very
significant effect on the quality characteristics of starch tuber on the yield and comparison plural
color test (Degrees white), while the quality characteristics of starch tuber gadung not significantly
affect the ash content, moisture content, starch content, levels of amylose and amylopectin content.
Starch with soaking treatment in 10% NaCl solution and ratio of water and tuber gadung 6: 1 with
the quality characteristics of the best gadung starch tuber is, has a yield of 17.17% and a
comparison plural color test 4.95% (equal whiteness of R), levels ash 0.18%, the water content of
5.46%, 45,91% starch content, amylose content was 0.17% and 45,74% amylopectin content



Keywords: NaCl, ratio water, starch, tuber gadung.

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How to Cite
DESI RASTIYATI, Ni Luh; HARTIATI, Amna; ADMADI, Bambang. PENGARUH KONSENTRASI NaCl DAN RASIO AIR DENGAN BAHAN TERHADAP KARAKTERISTIK MUTU PATI UBI GADUNG (Dioscorea hispida Dennst). JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 4, n. 3, p. 116 – 125, dec. 2016. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/25613>. Date accessed: 25 june 2021.
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