tabel penunjang

Hubungan Tekstur dan Warna pada Tahapan Proses Pembuatan Tepung Ubi Jalar Instan

Perlakuan TahapanPerendaman Pengukusan Pengeringan Penepungan 80 mesh Rehidrasi

Tanpa Perendaman

(Kontrol)

Warna : Putih agak KekuninganTekstur : Keras

Warna : Kuning agak kusamTekstur (firmness) : 378,808 gf

Warna : kuning kusamTekstur (fracturability) : 97.0055 gf

Warna : kuning pucat kusam

Warna : Kuning kusamTekstur (firmness): 65,6735 gf

Perendaman Na5P3O10

0,1%, 60’

Warna : Putih agak kekuninganTekstur :Keras

Warna : Kuning agak kusamTekstur (firmness) : 383,007 gf

Warna : kuning agak kusamTekstur (fracturability) : 107.544 gf

Warna : kuning pucat agak kusam

Warna : Kuning agak kusamTekstur (firmness): 78,47733 gf

Perendaman Na5P3O10

0,1%, 90’

Warna : Putih agak kekuninganTekstur : Agak Empuk

Warna : Kuning agak cerahTekstur (firmness) : 392.823 gf

Warna : kuning agak cerahTekstur (fracturability) : 153.307 gf

Warna : Kuning pucat agak cerah

Warna : Kuning agak kusamTekstur (firmness): 103,9595 gf

Perendaman Na5P3O10

0,2%, 60’

Warna : Putih KekuninganTekstur : Keras

Warna : kuning cerah Tekstur (firmness) : 506.777 gf

Warna : kuning agak cerahTekstur (fracturability) : 183.407 gf

Warna : Kuning pucat agak cerah

Warna : Kuning agak cerahTekstur (firmness): 117,5924 gf

Perendaman Na5P3O10

0,2%, 90’

Warna : Putih KekuninganTekstur : Agak Empuk

Warna : Kuning cerahTekstur (firmness) : 537,913 gf

Warna : kuning cerahTekstur (fracturability) : 191.7125 gf

Warna : Kuning pucat cerah

Warna : Kuning agak cerahTekstur (firmness): 128,8618 gf

Hubungan Tekstur Ubi Jalar Setelah Pengukusan dengan Tepung Ubi Jalar Instan Setelah Rehidrasi

Ubi Kukus Setelah Rehidrasi0

50100150200250300350400450500550600

Tekstur (frimness) Ubi Jalar Setelah Dikukus dan Direhidrasi

Kontrol Perendaman 0,1%, 60’ Perendaman 0,1%, 90’Perendaman 0,2%, 60’ Perendaman 0,2%, 90’

Hubungan Daya Patah Mashed Ubi Jalar Setelah Pengeringan dengan Ketegaran Ubi Jalar Instan Setelah Rehidrasi

Perlakuan Firmness (gf)Ubi Kukus Rehidrasi

Kontrol 378.808 68.6735Perendaman

0,1%, 60’ 383.007 78.47733

Perendaman 0,1%, 90’ 392.823 103.9595

Perendaman 0,2%, 60’ 506.777 117.5924

Perendaman 0,2%, 90’ 537.913 128.8618

pengeringan rehidrasi0

20406080

100120140160180200

Tekstur Mashed Ubi Jalar Setelah Pengeringan dan Setelah Rehidrasi


kadar air amilosa pati kadar gula0

10

20

30

40

50

60

70

Chart Title

k a b c d

Perlakuan

Daya Patah Ubi Jalar Setelah Pengeringan

(gf)

Firmness Ubi Jalar Instan

Rehidrasi (gf)

Kontrol 378.808 68.6735Perendaman

0,1%, 60’ 383.007 78.47733

Perendaman 0,1%, 90’ 392.823 103.9595

Perendaman 0,2%, 60’ 506.777 117.5924

Perendaman 0,2%, 90’ 537.913 128.8618

Daya Rehidrasi tepung ubi jalar instan (ml/g)

Perlakuan I II III IV V VI Rata rataKontrol 3.19 3.215 3.14 3.25 3.17 3.17 3.1892

Perendaman 0,1%, 60’ 3.245 3.26 3.24 3.235 3.215 3.295 3.2483Perendaman 0,1%, 90’ 4.35 4.3 4.33 4.4 4.52 4.5 4.4Perendaman 0,2%, 60’ 3.615 3.55 3.62 3.745 3.725 3.825 3.68Perendaman 0,2%, 90’ 4.5 4.46 4.34 4.52 4.54 4.405 4.4608

Transformasi data √x+0,5Perlakuan I II III IV V VI Total Rata rataKontrol 1.92094 1.9274335 1.90788 1.93649 1.9157

21.91572 11.5242 1.9207

Perendaman 0,1%, 60’ 1.9352 1.9390719 1.93391 1.93261 1.92743

1.94808 11.6163 1.93605

Perendaman 0,1%, 90’ 2.20227 2.1908902 2.19773 2.21359 2.24054

2.23607 13.2811 2.21351

Perendaman 0,2%, 60’ 2.02855 2.0124612 2.02978 2.06034 2.05548

2.07966 12.2663 2.04438

Perendaman 0,2%, 90’ 2.23607 2.2271057 2.2 2.24054 2.24499

2.21472 13.3634 2.22724

Total 10.323 10.296963 10.2693 10.3836 10.3842

10.3943 62.0513

FK = (X ..)2txr = 128.3454

SR DB JK KT Fh F05

Kelompok 5 0.0028 0.0006 2.3823 2.71Perlakuan 4 0.5172 0.1293 553.5059 2.87Galat 20 0.0047 0.0002Total 29 0.5246 0.0181

Uji Lanjut Duncan

Sx = √ KT Galatr = 0.0062

SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267Perlakuan k a c b d

rata21.920

7 1.9361 2.0444 2.2135 2.2272 0.0154 0.1237 0.2928 0.3065

0.1083 0.2775 0.2912

0.1691 0.18290.0137

a a b c c

Perlakuan Daya RehidrasiKontrol 3.1892 a

Perendaman 0,1%, 60’ 3.2483 a

Perendaman 0,1%, 90’ 4.4 c

Perendaman 0,2%, 60’ 3.68 b

Perendaman 0,2%, 90’ 4.4608 c

Daya Rehidrasi0

0.5

1

1.5

2

2.5

3

3.5

4

4.5

5

Daya Rehidrasi Tepung Ubi Jalar Instan


Kadar Pati Tepung Ubi Jalar Instan

Perlakuan I II III IV V VIKontrol 65.7496 67.2946 64.8049 64.8219 65.0582 65.0962

0,1% 60 menit 62.5541 63.5136 63.8444 63.9351 60.8014 60.90250,1% 90 menit 58.4469 61.3068 56.1462 59.5359 55.3613 55.40480,2% 60 menit 56.1793 54.9334 56.6413 56.3851 54.7561 56.52160,2% 90 menit 51.9791 51.3555 52.7758 53.2863 54.0192 53.1814

Transformasi data √x

Perlakuan I II III IV V VI total rata2

Kontrol 8.10862

8.20333

8.05015

8.05121

8.06586

8.06822

48.5474

8.09123

0,1% 60 menit 7.9091

27.9695

47.9902

77.9959

47.7975

27.8040

147.466

47.9110

70,1% 90 menit 7.6450

67.8298

67.4930

87.7159

57.4405

27.4434

445.567

97.5946

50,2% 60 menit 7.4952

87.4117

17.5260

4 7.5097.3997

47.5180

844.859

87.4766

40,2% 90 menit 7.2096

57.1662

87.2646

97.2997

57.3497

87.2925

643.582

77.2637

8

total 38.3677

38.5807

38.3242

38.5718

38.0534

38.1263

230.024

fk 1763.70

5 SR DB jk kt fh ftkel 5 0.0481 0.0096 1.08287 2.71

8

per 4 2.6616 0.665474.9113

4 2.87Galat 20 0.1776 0.0089 1

Total 29 2.8873 0.099611.2089

6

uji lanjut duncan

Sx 0.00826.67E-

05 0.008165SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267Perlakuan d c b a krata2 7.2638 7.4766 7.5947 7.9111 8.0912

0.2129 0.3309 0.6473 0.82740.1180 0.4344 0.6146

0.3164 0.49660.1802

a b c d e

pengeringan0

50

100

150

200

250

Tekstur (daya patah) mashed ubi jalar setelah dikeringkan

k a b c d

Kadar gula reduksi tepung ubi jalar instan

Perlakuan I II III IV V VI rata2

Kontrol 25.7990

26.9099

26.6987

26.0850

26.9126

25.5289

26.3223

0,1% 60 menit 23.063

824.750

624.535

123.771

723.055

123.446

823.770

50,1% 90 menit 22.542

223.575

822.810

124.554

724.672

222.099

123.375

70,2% 60 menit 23.480

722.635

521.670

722.766

023.133

521.605

422.548

60,2% 90 menit 23.209

820.883

821.403

922.505

522.177

122.094

922.045

8

Transformasi data √x

Perlakuan I II III IV V VI total rata2

Kontrol 5.07927 5.18747 5.16707 5.10735

5.18773 5.05261 30.7815 5.13025

0,1% 60 menit 4.80248 4.97499 4.95329 4.87563

4.80157 4.84218 29.2501 4.87502

0,1% 90 menit 4.74786 4.8555 4.77599 4.95527

4.96711 4.70097 29.0027 4.83378

0,2% 60 menit 4.84569 4.75768 4.65518 4.77137

4.80973 4.64816 28.4878 4.74797

0,2% 90 menit 4.81766 4.56987 4.62643 4.744

4.70925 4.70052 28.1677 4.69462

total 24.293 24.3455 24.178 24.453624.475

4 23.9444 145.69

fk 707.518

3 SR DB jk kt fh ft

kel 5 0.0392 0.00781.13679

4 2.71

per 4 0.6827 0.170724.7762

2 2.87Galat 20 0.1378 0.0069 1

Total 29 0.8596 0.02964.30306

4

uji lanjut duncan

sx 0.0339

0.001148

0.033884

SSR 2.95 3.1 3.16 3.25LSR 0.1000 0.1050 0.1071 0.1101perlakuan d c b a k

rata24.694

6 4.7480 4.8338 4.8750 5.1303a 0.0533 0.1392 0.1804 0.4356

b 0.0858 0.1271 0.3823bc 0.0412 0.2965

cd 0.2552e

pengeringan0

50

100

150

200

250

Tekstur (daya patah) mashed ubi jalar setelah dikeringkan

k a b c d

Tekstur mashed ubi jalar setelah direhidrasi

Perlakuan I II III IV V VI rata2

Kontrol 68.6735 79.2085 62.1144 64.116 52.9955 68.673565.9635

70,1% 60 menit 84.1875 74.182 66.2435 89.7825

63.44355 93.025

78.47734

0,1% 90 menit 104.038

105.7185 99.3265 81.024 97.2775 87.5325 95.8195

0,2% 60 menit 156.502

5 83.1185147.277

5 150.325 93.8265126.634

4126.280

70,2% 90 menit 159.772

5108.813

5 125.815171.730

5147.839

5137.474

5141.907

6

fk 310224.

1 SR DB jk Kt fh ft

Kel 5 2547.7796 509.55591.56095

5 2.71

Per 424430.958

96107.739

718.7102

2 2.87Galat 20 6528.7730 326.4386 1

Total 2933507.511

51155.431

43.53950

6

uji lanjut duncan

Sx 7.376154.40644

17.37607

2SSR 2.95 3.1 3.16 3.25LSR 21.7594 22.8658 23.3084 23.9722Perlakuan k a B c d

rata265.963

6 78.4773 95.8195126.280

7141.907

6 12.5138 29.8559 60.3172 75.9440

17.3422 47.8034 63.430230.4612 46.0881

15.6269a a b c c

b b c cb c c

Daya Rehidrasi Tepung Ubi Jalar Instan

Perlakuan I II III IV V VI rata2Kontrol 3.19 3.215 3.14 3.25 3.17 3.17 3.189167

0,1% 60 menit 3.245 3.26 3.24 3.235 3.215 3.295 3.248333

0,1% 90 menit 4.35 4.3 4.33 4.4 4.52 4.5 4.4

0,2% 60 menit 3.615 3.55 3.62 3.745 3.725 3.825 3.68

0,2% 90 menit 4.5 4.46 4.34 4.52 4.54 4.405 4.460833

Transformasi data √x+0,5Perlakuan I II III IV V VI total rata2

Kontrol 1.92094 1.9274335 1.907881.9364

9 1.915721.9157

2 11.5242 1.9207

0,1% 60 menit 1.9352 1.9390719 1.933911.9326

1 1.927431.9480

8 11.6163 1.93605

0,1% 90 menit 2.20227 2.1908902 2.197732.2135

9 2.240542.2360

7 13.2811 2.21351

0,2% 60 menit 2.02855 2.0124612 2.029782.0603

4 2.055482.0796

6 12.2663 2.04438

0,2% 90 menit 2.23607 2.2271057 2.22.2405

4 2.244992.2147

2 13.3634 2.22724

total 10.323 10.296963 10.269310.383

6 10.384210.394

3 62.0513

fk 128.345

4 SR DB jk kt fh ft

kel 5 0.0028 0.00062.38233

1 2.71

per 4 0.5172 0.1293553.505

9 2.87Galat 20 0.0047 0.0002 1

Total 29 0.5246 0.018177.4460

5

uji lanjut duncan

sx 0.0082

3.89322E-05 0.00624

SSR 2.95 3.1 3.16 3.25LSR 0.0242 0.0254 0.0259 0.0267perlakuan k a c b d

rata21.920

7 1.9361 2.0444 2.2135 2.2272 0.0154 0.1237 0.2928 0.3065

0.1083 0.2775 0.29120.1691 0.1829

0.0137a a b c c

Kadar Amilosa Mashed Ubi Jalar Instan

Perlakuan I II III IV V VI rata2Kontrol 6.9167 7.4938 7.8045 7.4369 7.0228 6.9959 7.2784

0,1% 60 menit 7.8333 7.9917 7.9267 7.9752 7.9337 7.8672 7.92130,1% 90 menit 8.7083 8.6141 8.7006 8.6377 8.6791 8.6556 8.66590,2% 60 menit 8.3333 8.4066 8.6191 8.2650 8.3478 8.2822 8.37570,2% 90 menit 9.2500 9.3610 9.2709 9.1760 9.3002 9.2780 9.2727

Transformasi data √x+0,5Perlakuan I II III IV V VI total rata2

Kontrol 2.723362.8273

32.8817

52.8172

42.7427

72.7378

616.730

32.7883

80,1% 60 menit 2.88675

2.91405

2.90287

2.91121

2.90409

2.89261

17.4116

2.90193

0,1% 90 menit 3.03452

3.01896

3.03325

3.02286 3.0297

3.02582

18.1651

3.02752

0,2% 60 menit 2.97209 2.9844

3.01978

2.96058

2.97453

2.96347

17.8749

2.97914

0,2% 90 menit 3.1225

3.14022

3.12584

3.11062

3.13053

3.12698

18.7567

3.12612

total 14.7392 14.88514.963

514.822

514.781

614.746

788.938

6

fk 263.668 jkt 0.41490

9 6SR DB jk kt fh ft

kel 5 0.0076 0.00151.92335

1 2.71

per 4 0.3914 0.0979123.417

8 2.87Galat 20 0.0159 0.0008 1

Total 29 0.4149 0.014318.0444

1

uji lanjut duncan

sx 0.0115

0.000132

0.011496

SSR 2.95 3.1 3.16 3.25LSR 0.0339 0.0356 0.0363 0.0374perlakuan k a c b d

rata22.788

4 2.9019 2.9791 3.0275 3.1261a 0.1135 0.1908 0.2391 0.3377

b 0.0772 0.1256 0.2242c 0.0484 0.1470

d 0.0986e

Suhu Gelatinisasi Tepung Ubi Jalar instan

Perlakuan I II III IV V VI rata2Kontrol 0 0 0 0 0 0 0

0,1% 60 menit 0 0 0 0 0 0 00,1 90 menit 0 0 0 0 0 0 0

%0,2% 60 menit 58.29 60.88 57.84 58.68 57.84 58.86

58.73167

0,2% 90 menit 76.905 87.96 86.005 85.84 78.66 81.835 82.8675

fk 24060.3

9 SR DB jk kt fh ft

kel 5 26.7674 5.35351.36245

2 2.71

per 4 37838.20 9459.552407.43

9 2.87Galat 20 78.5860 3.93 1

Total 2937943.552

01308.39

8332.985

1

uji lanjut duncan

sx 0.8092

0.6548834

0.809249

SSR 2.95 3.1 3.16 3.25LSR 2.3873 2.5087 2.5572 2.6301perlakuan k a b c d

rata20.000

0 0.0000 0.000058.731

782.867

5

0.0000 0.000058.731

782.867

5

0.000058.731

782.867

558.731

782.867

524.135

8

a a a b c

Viskositas Puncak Tepung Ubi Jalar Instan

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