PENGARUH VARIASI KONSENTRASI HIDROGEN PEROKSIDA (H2O2) DAN LAMA PENYINARAN UV-C TERHADAP PERUBAHAN SIFAT FISIKOKIMIA TEPUNG KASAVA

SLAMET SULISTIADI, Dr. Ir Nursigit Bintoro,M.Sc; Dr. Joko Nugroho,S.TP,M.Eng

2015 | Tesis | S2 Teknik Pertanian

Tepung kasava termodifikasi merupakan salah satu substitusi tepung terigu yang sangat potensial di Indonesia. Namun karakteristik tepung kasava harus diubah karena kemampuan mengembangnya masih harus ditingkatkan. Variasi perlakuan yang digunakan untuk mengubah karakteristik tepung kasava adalah penambahan 0%, 5%, 10%, 15% H2O2 dan penyinaran UVC selama 1jam, 3 jam, 5 jam. Tujuan dari penelitian ini adalah mengkaji pengaruh variasi presentase H2O2 dan lama penyinaran UV-C terhadap karakteristik fisikokimia tepung kasava, mengkaji pengaruh variasi presentase H2O2 dan lama penyinaran UV-C terhadap baking expansion tepung kasava dan menentukan perlakuan terbaik untuk mendapatkan tepung kasava yang berkualitas. Penelitian menggunakan CRD dengan 2 faktor yaitu variasi pemberian H2O2 dengan konsentrasi 0%, 5%, 10% dan 15% dan variasi penyinaran UV-C selama 1 jam, 3 jam dan 5 jam. Data kemudian dianalisa dengan menggunakan analisis statistik two ways analysis of Variance (ANOVA) dan Duncan�s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pemberian perlakuan dengan variasi kosentrasi H2O2 dan lama penyinaran UV-C memberikan pengaruh nyata pada kadar air, kadar pati, kadar protein, kadar abu, kadar HCN, kadar karbonil, pH, densitas padat, fineness modulus, dispersibility, swelling index dan water absorption. Penambahan prosentase H2O2 dan lama penyinaran UV-C mampu meningkatkan kualitas sifat fisikokimia dan baking properties tepung kasava. Nilai baking expansion tertinggi (1,65 cm3/gr dan 2,48 cm3/gr) ditemukan pada tepung kasava dengan kosentrasi H2O2 paling tinggi dengan waktu penyinaran UV-C yang lebih lama. Perlakuan terbaik ditemukan pada tepung kasava dengan perlakuan kosentrasi 15% H2O2 dan penyinaran UV-C selama 5 jam

Modified Cassava flour is one of wheat flour substitutions that has a high potential in Indonesia. But, the characteristics of cassava flour are needed to be changed because the lack of its baking ability. Variations in treatment used to change the characteristics of cassava flour is the addition of 0%, 5%, 10%, 15% H2O2 and UV-C irradiation for 1 hour, 3 hours and 5 hours. The objectives of this research were to examine the effect of adding 0%, 5%, 10%, 15% H2O2 and UV-C irradiation for 1 hour, 3 hours,5 hours on the physicochemical characteristics and baking properties of cassava flour and to determine the best treatment in this research. This study uses the CRD by two factors, namely the addition of H2O2 treatment with different concentrations (0%, 5%, 10% and 15%) and the variation of UV-C irradiation for 1 hour, 3 hours and 5 hours. Data were statistically analyzed using the test two-way analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The results showed that variations in the concentration of H2O2 and the duration of the UV-C irradiation significantly effected on the moisture content, starch content, protein content, ash content, HCN, carbonyl content, pH, solid density, fineness modulus, dispersibility, swelling index and water absorption. High concentrations of H2O2 and duration of UV-C irradiation can improve the quality of the physicochemical characteristics and baking properties of cassava flour. The highest baking expansion (1,65 cm3/gr and 2,48 cm3/gr) was found in cassava flour with the highest concentration of H2O2 and the longer UV-C irradiation time. The best treatment was found in cassava flour with 15% H2O2 concentration and UV-C irradiation for 5 hours

Kata Kunci : Cassava flour, H2O2, UV-C irradiation, baking expansion