| dc.contributor.author | WAHYUNINGRUM, WIJI HESTRI | |
| dc.date.accessioned | 2018-08-11T02:54:41Z | |
| dc.date.available | 2018-08-11T02:54:41Z | |
| dc.date.issued | 2018-05-16 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/20466 | |
| dc.description | Ubi kayu merupakan salah satu komoditas pangan unggulan kabupaten Gunung Kidul yang banyak dijadikan sebagai olahan produk pangan salah satunya tepung MOCAF. Kekayaan varietas ubi kayu dan perbedaan umur panen mengakibatkan perlunya dilakukan penelitian mengenai kandungan nutrisi dan sifat fisik pada tepung MOCAF. Tujuan penelitian ini yaitu untuk mendapatkan kualitas tepung MOCAF yang baik dari berbagai varietas dan umur panen ubi kayu. Penelitian ini disusun dalan Rancangan Acak Lengkap (RAL) dengan rancangan perlakuan faktorial yang terdiri dari perlakuan macam varietas yaitu varietas Gambyong, Gatotkaca, Bamban, Kirek dan Jawa dan perlakuan umur panen 9 bulan, 10 bulan dan 11 bulan. Masing-masing perlakuan diulang 3 kali. Variable pengamatan meliputi kadar air, kadar protein, kadar pati, kadar HCN, kadar serat pangan, derajat putih, organoleptik dan suhu gelatinisasi. Hasil penelitian menunjukan bahwa varietas Bamban dengan umur panen 11 bulan menghasilkan kualitas terbaik untuk pembuatan tepung MOCAF dengan keunggulan derajat putih 92,21, kadar HCN 6,04 ppm, kadar pati 969,60 g/kg (db) protein 14,03 g/kg (db), kadar air 10,71 %, serat pangan 86,10 g/kg (db) dan suhu gelatinisasi 70,65 0 C, dan kualitas bahan tepung MOCAF telah memenuhi standar SNI tepung MOCAF. | en_US |
| dc.description.abstract | Cassava is one of the commodities in Gunung Kidul regency which is widely used as processed food for example MOCAF. Richness of cassava varieties and time differences harvest demanding on the nutritional content and physical properties of MOCAF. The purpose a study to get the best quality MOCAF from varieties and timedifferences harvest. This research was arranged in a Completely Randomized Design (RAL) with factorial treatment design consisting five varietiesie Gambyong, Gatotkaca, Bamban, Kirek and Jawa varieties and 9 months, 10 months and 11 months of harvest time. Each treatment combination was repeated 3 times. Measurement analisist include moisture content, protein content, starch content, HCN levels, dietary fiber content, degree of white, organoleptic and gelatinized temperature. The result research showed that of Bamban variety with harvest time 11 months obtaining higher quality for manufacturing MOCAF with variable white degree of 92,21, HCN 6,04 ppm, starch 969,60 g / kg (db) protein 14, 03 g / kg (db), moisture content of 10.71%, food fiber 86.10 g / kg (db) and gelatinization temperature 70.65 0 C, and the quality of MOCAF has met the Indonesian standard. | en_US |
| dc.publisher | FP UMY | en_US |
| dc.subject | Cassava, nutrition, varieties, harvest time, MOCAF. Ubi kayu, varietas, umur panen, MOCAF | en_US |
| dc.title | UJI KARAKTERISTIK TEPUNG MOCAF (Modified Cassava Flour) PADA BERBAGAI VARIETAS DAN UMUR PANEN UBI KAYU | en_US |
| dc.type | Thesis
SKR
F P
030 | en_US |
