PENGARUH KONSENTRASI LARUTAN KAPUR (Ca(OH)2) DAN LAMA PEREBUSAN TERHADAP MUTU TORTILLA JAGUNG

AGRITEKNO, Jurnal Teknologi Pertanian

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Title PENGARUH KONSENTRASI LARUTAN KAPUR (Ca(OH)2) DAN LAMA PEREBUSAN TERHADAP MUTU TORTILLA JAGUNG
 
Creator Lawalata, Vita Novalina
Tanudin, Tanudin
Lopulalan, Cynthia G C
 
Description The objective of this study was to analyze the effects of the concentration of caustic lime solution and boiling time on the quality of tortilla corn chips made from mature corn. A completely randomized factorial experimental design was applied in this study. Two factors were assigned including concentration of caustic lime solution (3, 4, and 5%) and boiling time (30, 60, and 90 minutes). Observed variables were both chemical properties (moisture, ash, protein, fat, and carbohydrate). Results showed that the interaction between concentration of caustic lime solution and boiling time did not have significant effect on protein and fat content of the tortilla. The main effect of a single factor boiling time mostly influenced many observed variables particularly the organoleptic properties of the tortilla. The concentration of caustic lime solution of 4% and boiling the corn for 30 minutes was the best interaction to produce tortilla having the best quality with moisture, ash, and carbohydrate contents of 5.53%, 7.59%, and 67.96%, respectively.
 
Keywords: corn, tortillas, lime, boiling, chemical composition, organoleptic
  
ABSTRAK
Tujuan penelitian ini adalah untuk menganalisa pengaruh konsentrasi larutan kapur dan lama perebusan terhadap mutu tortilla jagung dari pemanfaatan jagung tua. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan faktor konsentrasi larutan kapur (3%, 4%, dan 5%) dan faktor lama perebusan (30 menit, 60 menit, dan 90 menit). Peubah yang diamati adalah sifat kimia (kadar air, kadar abu, protein, lemak dan karbohidrat by different). Hasil penelitian menunujukan bahwa pengaruh larutan kapur dan lama perebusan menghasilkan kandungan protein dan lemak tidak nyata dalam interaksinya. Perlakuan dengan lama perebusan tortilla jagung lebih mempengaruhi peubah-peubah yang diamati terutama pada uji organoleptik rasa tortilla jagung. Interaksi terbaik pada konsentrasi larutan kapur 4% dan lama perebusan 30 menit, menghasilkan mutu tortilla jagung dengan kadar air 5,53%, kadar abu 7,59% dan kadar karbohidrat by different 67,96%.
Kata kunci: jagung, tortilla, kapur, perebusan, komposisi kimia, organoleptik
 
Publisher Universitas Pattimura
 
Date 2017-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Text
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/677
10.30598/jagritekno.2017.6.2.33
 
Source AGRITEKNO, Jurnal Teknologi Pertanian; Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian; 33-38
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/677/577
 
Rights Copyright (c) 2017 AGRITEKNO, Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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