PENGARUH CARA PENYIMPANAN DALAM BENTUK PELET DAN TEPUNG TERHADAP KUALITAS DAUN KETELA PAHIT (Manihot utilissima)

FIDRAIN HANAFI, Prof. Dr. Ir. Ristianto Utomo, SU.

2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh cara penyimpanan dalam bentuk tepung dan pelet terhadap kadar protein kasar (PK) dan karotenoid total daun ketela pahit. Rancangan yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan dua faktor yaitu waktu penyimpanan (W) selama 12 minggu dengan uji pada minggu ke 4 (1), 8 (2), dan 12 (3), serta bentuk meliputi tepung (T) dan pelet (P) dengan pengulangan sebanyak lima kali. Parameter yang diamati terdiri atas karakteristik fisik meliputi warna dan keadaan jamur, komposisi kimia, serta kadar protein kasar (PK) dan karotenoid total daun ketela pahit. Hasil penelitian menunjukkan bahwa rerata kadar PK perlakuan T lebih tinggi dan berbeda nyata (P<0,05) dibandingkan perlakuan P (25,20 vs 21,75%). Rerata kadar PK perlakuan W1, W2, dan W3 berturut-turut menunjukkan hasil yang tidak berbeda nyata (23,50, 23,51, dan 23,41%) dan tidak menunjukkan interaksi dengan perlakuan bentuk (T dan P). Rerata kadar karotenoid total perlakuan T menunjukkan hasil tertinggi dan berbeda nyata (P<0,05) dibandingkan perlakuan P (84,34 vs 59,87 mg/100 g). Rerata kadar karotenoid total perlakuan W1, W2, dan W3 berturut-turut menunjukkan hasil yang berbeda nyata (76,32, 72,55, dan 67,46 mg/100 g) dan menunjukkan interaksi dengan perlakuan bentuk (T dan P). Berdasarkan hasil penelitian dapat disimpulkan bahwa perlakuan T dapat mempertahankan kadar PK dan karotenoid total daun ketela pahit selama penyimpanan dibandingkan perlakuan P.

This research was conducted to study the effect of storage means in the form of pellets and flour on levels of crude protein (CP) and total carotenoids of bitter cassava leaves. Data were statistically analyzed with Completely Randomized Design (CRD) Factorial Pattern with two factors. The factors were storage time (W) for 12 weeks with test at week 4 (W1), 8 (W2), and 12 (W3), and forms include pellet (P) and flour (T) with five replications. The parameters were observed consisting of physical characteristics include colour and state of the fungus, chemical composition, as well as the levels of CP and total carotenoids bitter cassava leaves. The results showed that the average levels of CP on T treatment were higher and significantly different (P<0,05) compared to treatment P (25,20 vs 21,75%). The average levels of CP on treatment W1, W2, and W3 respectively show results that are not significantly different (23,50, 23,51, and 23,41%) and showed no interaction with treatment form (T and P). The average levels of total carotenoids T treatment showed the highest yield and significantly different (P <0.05) compared to treatment P (84.34 vs 59.87 mg/100 g). The average levels of total carotenoids treatment W1, W2, and W3 respectively showed significantly different results (76.32, 72.55, and 67.46 mg / 100 g) and shows the interaction with treatment form (T and P). Based on the results of this research concluded that treatment of T can maintain the levels of CP and total carotenoids bitter cassava leaves during storage compared to the treatment of P.

Kata Kunci : Daun ketela pahit, Pelet, Penyimpanan, Protein kasar, Total karoten