Sifat Fisiko-Kimia dan Fungsional Tepung Umbi Talas Belitung Metode Pengukusan dan Fermentasi

Oktavia Eka Muthia Bahari; Huda Oktafa; Heri Warsito; Dina Fitriyah

doi:10.47134/ijm.v3i1.5820

Authors

Oktavia Eka Muthia Bahari Politeknik Negeri Jember
Huda Oktafa Politeknik Negeri Jember
Heri Warsito Politeknik Negeri Jember
Dina Fitriyah Politeknik Negeri Jember

DOI:

https://doi.org/10.47134/ijm.v3i1.5820

Keywords:

Fermentasi, Pengukusan, Sifat Fisiko-Kimia, Sifat Fungsional, Tepung Talas

Abstract

Talas belitung merupakan umbi yang berpotensi sebagai salah satu sumber alternatif pangan lokal. Pengolahan umbi talas menjadi tepung dapat memperluas pemanfaatannya menjadi berbagai jenis produk olahan pangan. Tujuan penelitian ini yaitu mengetahui karakteristik sifat fisiko-kimia dan fungsional tepung talas. Penelitian menggunakan desain eksperimen sederhana dengan tiga perlakuan berbeda yaitu kontrol (P0), pengukusan 30 menit (P1), dan fermentasi spontan 72 jam (P2). Setiap perlakuan dilakukan pengujian sebanyak 2 kali ulangan untuk melihat perubahan karakteristik fisiko-kimia dan fungsional tepung yang dihasilkan. Hasil penelitian menunjukkan bahwa sifat fisik tepung dengan warna paling cerah (L=78,10) pada perlakuan fermentasi, sedangkan rendemen tertinggi pada kontrol (22,82%) dan densitas tertinggi pada pengukusan (0,48 g/ml). Sifat kimia pada perlakuan fermentasi memiliki beberapa nilai tertinggi dibandingkan perlakuan lain yaitu kadar protein (5,73%), lemak (1,42%), serat pangan total (4,14%), pati resisten (16,10%) dan abu (1,63%). Sedangkan kadar karbohidrat tertinggi pada kontrol (81,80%) dan kadar air terendah pada pengukusan (9,38%). Sifat fungsional pada perlakuan pengukusan memiliki nilai tertinggi dibandingkan perlakuan lain yaitu pada swelling power (360,64%) dan water holding capacity (213,75%), sedangkan nilai water holding capacity tertinggi pada perlakuan fermentasi (105,45%). Perbedaan metode penepungan akan mempengaruhi karakteristik fisiko-kimia dan fungsional tepung yang dihasilkan. Perlakuan fermentasi spontan memiliki lebih banyak keunggulan dibandingkan perlakuan lain terutama pada sifat fisik dan kimia.

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