PENGARUH VARIASI PENAMBAHAN HIDROGEN PEROKSIDA (H2O2) DAN TEPUNG PATI TERHADAP SIFAT FISIKO-KIMIA MOCAF

LUQMAN RAMADHAN, Dr. Ir. Nursigit Bintoro, M.Sc;Dr. Sri Rahayoe, STP, MP

2016 | Skripsi | S1 TEKNIK PERTANIAN

Data statistik USDA mengatakan bahwa Indonesia merupakan negara pengimpor gandum terbesar kedua di dunia. Perlu adanya pengembangan potensi keanekaragaman hayati dalam negeri untuk mengurangi ketergantungan terhadap impor gandum. Salah satu caranya adalah melakukan pengembangan terhadap Modified Cassava Flour (Mocaf). Penelitian ini dilakukan guna mengkaji pengaruh variasi H2O2 pada proses tumbling dan prosentase penambahan tepung pati pada mocaf yang telah jadi terhadap sifat fisiko-kimia mocaf serta menentukan kombinasi penambahan H2O2 dan pati yang menghasilkan mocaf dengan sifat fisiko-kimia yagn terbaik. Dalam penelitian ini, singkong diparut, lalu difermentasi, pengempaan. Selanjutnya pencampuran antara ampas pati dan pati yang telah dihaluskan, lalu, memasuki proses tumbling dimana diberikan perlakuan tambahan H2O2 dan sinar radiasi UVC. Setelah itu, dilakukan pengeringan, lalu digiling, dan terakhir diayak. Parameter kualitas mocaf yang diukur adalah kadar air, pH, swelling index, bulk density, derajat putih, specific volume, dan uji organoleptik. Data yang didapatkan diolah menggunakan analisis variansi (ANOVA) dua arah (alfa=5%) dan uji Duncan's Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan H2O2 pada proses pembuatan tepung berpengaruh terhadap sifat fisiko-kimia mocaf. Sementara, berdasarkan hasil analisa statistik penambahan pati tidak banyak berpengaruh terhadap perubahan sifat fisiko-kimia mocaf. Interaksi antara penambahan H2O2 dan tepung pati relatif tidak saling berhubungan. Perlakuan terbaik berdasarkan sifat fisiko-kimia yang dihasilkan, yaitu variasi H2O2 2% pati 15%.

Statistical data USDA said that Indonesia is the second largest wheat importer in the world. Necessary to develop the potential of biodiversity in the country to reduce dependence on imported wheat. One way is to develop the Modified Cassava Flour (Mocaf). This study was conducted to assess the effect of variation in the process of tumbling H2O2 and the percentage increase in mocaf starch that has become the physico-chemical properties mocaf and determine the combination of the addition of H2O2 and starches to produce mocaf with physico-chemical properties yagn best. In this study, grated cassava, then fermented, pengempaan. Furthermore, the mixing of the pulp starch and starch that has been mashed, then, entered the tumbling process which are given additional treatment H2O2 and UVC radiation. After that, drying, then milled and sieved final. Mocaf quality parameters measured were water content, pH, swelling index, bulk density, whiteness, specific volume, and organoleptic tests. Data obtained is processed using analysis of variance (ANOVA) two-way (alfa = 5%) and the test of Duncan's Multiple Range Test (DMRT). The results showed that the addition of H2O2 to the process of making flour affect the physico-chemical properties mocaf. Meanwhile, based on the results of statistical analyzes addition of starch did not affect changes in physico-chemical properties mocaf. The interaction between the addition of H2O2 and starch are relatively uncorrelated. The best treatment is based on physico-chemical properties are generated, ie variation of H2O2 2% starch 15%.

Kata Kunci : Mocaf, pati, fisiko-kimia, hidrogen peroksida