Penanggung Jawab Rektor Universitas Brawijaya Ketua Lembaga Penelitian Universitas Brawijaya
DEWAN REDAKSI Ketua Prof Dr. Ir. Syamsulbahri, M.S
Anggota Prof. Dr. Ir. Moch. Munir, M.S (Unibraw-2008) Prof. Drs. Sutiman B. Sumitro, S.U. D. Sc (Unibraw-2008) Prof. Dr. Ir. SM Sitompul. (Unibraw-2008) Prof. Dr. Ir. Luqman Hakim, M.S (Unibraw-2008) Prof. Dr. Ir. Rustidja, M.S (Unibraw-2008) Dr. Ir. Nasir Saleh (Balitkabi Deptan-2008)
Penyunting Ahli Ir Arifin Noor Sugiharto, M.Sc, PhD (Unibraw-2008) Ir Didik Suprayogo, M.Sc, Ph.D (Unibraw-2008) Dr. Ir. Moch. Sahid (Balittas Deptan-2008) Brian O Flaherty (Ahli Bhs. lnggris-2008) Dra Francien Herlen Tomasowa, Ph.D (Lab. Bhs. Unibraw-2008) Drs. Adiono, MA, Ph.D (Lab. Bhs. Unibraw 2008)
Penyunting Pelaksana Drs. Sofy Permana, MSc, DSc. (Unibraw-2008) AgustinaTri Endharti, S.Si., Ph.D (Unibraw-2008) Sekretariat Pujiono, SH
Alamat Redaksi/Penerbit Lembaga Penelitian Universitas Brawijaya Jalan Veteran, Malang-65145 Telp. (0341) 575824; 551611 psw. 301; Fak. (0341) 575828 E-mail
[email protected]
Kajian Sifat Kimiawi Ekstrusi Campuran Ubi Jalar Merah dan Kacang Bogor Titik Nur Hidayah1), Mangunwidjojo D2), Sunarti TC 3), Sutrisno3) 1)
Fakultas Teknologi Pertanian Universitas Brawijaya Fakultas Teknologi Pertanian Program Pascasarjana IPB 3) Jurusan Teknik Pertanian IPB, Direktur Technopark - AP4 IPB 2)
Abstrak Diterima tanggal 30 September 2005 Disetujui tanggal 30 Mei 2006
Pengamatan karaktristik kimiawi bahan perlu diketahui. Hal ini dilakukan untuk mengetahui perubahan karaktristik kimiawi bahan yang dihasilkan dari suatu proses tertentu. Hubungan sifat dasar bahan baku hasil pertanian dan sifat kunci dapat dimodifikasi dengan berbagai perlakuan untuk memeperoleh perubahan yang meliputi aliran bahan, pengikatan air, daya ikat air, pembentukan gel dan kemampuan penurunan sifat. Tujuan dari modifikasi ini adalah merubah sifat dasar untuk mendapatkan sifat tertentu yang sesuai dengan spesifikasi permintaan pasar, baik secara fisik dengan aglomerasi, ekstrusi dan premixing maupun secara kimiawi antara lain dengan substitusi, crossbonding atau crosslinking. Karaktristik kimiawi beberapa contoh bahan perlu diketahui, sehingga dapat dibandingkan dengan bahan lain yang telah ada. Penelitian ini dilakukan untuk mengetahui pengaruh ekstrusi dalam ekstruder dengan peubah suhu dan komposisi campuran umpan ubijalar merah (Ipomoea batatas L) dan kacang Bogor (Voandeia subterranea L Thouars) untuk diamati karaktristik kimiawinya. Pengamatan yang dilakuakn antra lain adalah: derajat gelatinisasi dari campuran umpan, kandungan protein dan beta-karoten dari ekstrudat yang dihasilkan. Proses ekstrusi berlangsung dengan dua peubah perlakuan yaitu suhu die cetakan dan komposisi campuran umpan yaitu jumlah ubijalar merah dan kacang Bogor. Sedangkan pengujian data hasil pengamatan dilakukan dengan analisa Response Surface Methodology. Dari hasil pengamatan menunjukkan bahwasanya semakin tinggi suhu die cetakan dan jumlah kacang Bogor dalam campuran umpan maka semakin tinggi pula kandungan protein ekstrudat. Namun sebaliknya untuk derajat gelatinisasi, semakin tinggi jumlah kacang Bogor dalam campuran umpan maka semakin rendah derajat gelatinisasinya. Kandungan beta-karoten ekstrudat dipengaruhi oleh jumlah ubijalar merah dalam campuran umpan, perbandingan 40:60 persen untuk ubijalar merah terhadap kacang Bogor dalam campuran umpan lebih tinggi kandungan beta-karoten dalam ekstrudat Dan pada suhu die cetakan 100°C kandungan beta-karoten lebih tinggi dibandingkan perlakuan suhu die 140°C dan 180°C. Kata Kunci: ektruder, ekstrudat, ubijalar merah, kacang Bogor, suhu die, campuran
Chemical Investigation of Extrusion Sweetpotato and Kacang Bogor Blends Abstract Chemical investigation of extrusion sweetpotato and kacang bogor blends.The investigation of chemical characteristic is needed. This is doing to know change of chemical characteristic of material process. There interrelationship between the basic properties of raw material and the key properties which can be adjusted by modification, it is doing for get new properties that are flow of material, water absorption, gel forming and decreasing of properties. Purposing modification is change of basic properties to get application properties, according to the specific customer demands, which can be adjusted by physical modification like agglomeration, extrusion, premixing or chemical modification like substitution, cross bonding, and cross linking. The characteristic investigation of chemical properties of raw material is
important to know, so we can compare with other raw material properties. This research is have investigation of change extruder die temperature and mixing composition ipomoea batatas L with voandzeia subterranean L Thouars. The investigations are: degree of gelatinitation, protein and betacaroten extrudate. Furthermore, data analysis uses Response Surface Methodology. The result of investigation, the die
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