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  • Tabel 1. Hasil Pengamatan Pembuatan Tepung Sampel Karakteristik Kenampakan Rendemen Warna Aroma Tekstur Gambar

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    The document contains 3 tables summarizing the results of observations on the production of flour, starch, and modifications of flour and starch from various samples (banana, cassava, sago, rice) using different methods (HMT, MHT, annealing). Table 1 shows the characteristics of flour including yield percentage, color, aroma, texture and appearance for each sample. Table 2 shows similar characteristics for starch from each sample. Table 3 summarizes the results of modifications of flour and starch from sago and rice using different methods, reporting yield percentage, color, final moisture content and degree of whiteness.

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    The document contains 3 tables summarizing the results of observations on the production of flour, starch, and modifications of flour and starch from various samples (banana, cassava, sago, rice) using different methods (HMT, MHT, annealing). Table 1 shows the characteristics of flour including yield percentage, color, aroma, texture and appearance for each sample. Table 2 shows similar characteristics for starch from each sample. Table 3 summarizes the results of modifications of flour and starch from sago and rice using different methods, reporting yield percentage, color, final moisture content and degree of whiteness.

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    15 views6 pages

    Tabel 1. Hasil Pengamatan Pembuatan Tepung Sampel Karakteristik Kenampakan Rendemen Warna Aroma Tekstur Gambar

    Uploaded by

    Tantyana Rachmania
    The document contains 3 tables summarizing the results of observations on the production of flour, starch, and modifications of flour and starch from various samples (banana, cassava, sago, rice) using different methods (HMT, MHT, annealing). Table 1 shows the characteristics of flour including yield percentage, color, aroma, texture and appearance for each sample. Table 2 shows similar characteristics for starch from each sample. Table 3 summarizes the results of modifications of flour and starch from sago and rice using different methods, reporting yield percentage, color, final moisture content and degree of whiteness.

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    of 6

    Tabel 1.

    Hasil Pengamatan Pembuatan Tepung


    Karakteristik Kenampakan
    Sampel
    Rendemen Warna Aroma Tekstur Gambar
    153.994 𝑔𝑟𝑎𝑚 Putih
    𝑥100% Khas Halus
    Pisang 566 𝑔𝑟𝑎𝑚 agak
    pisang +++
    = 27,21% krem

    517 𝑔𝑟𝑎𝑚
    Ubi 𝑥 100% Orange Khas ubi Halus
    Jalar 2450 𝑔𝑟𝑎𝑚 muda jalar +++++
    = 21,10%

    402 𝑔𝑟𝑎𝑚
    Ubi 𝑥 100% Putih Khas Sangat
    Kayu 1560 𝑔𝑟𝑎𝑚 +++++ Singkong Halus
    = 25,67%

    201 𝑔𝑟𝑎𝑚 Putih


    𝑥 100% Halus
    Sukun 848 𝑔𝑟𝑎𝑚 agak Khas sukun
    +++++
    = 23,70% krem

    1058 𝑔𝑟𝑎𝑚
    𝑥100% Putih Halus dan
    Beras 1628 𝑔𝑟𝑎𝑚 Khas beras
    +++++ Licin
    = 64,98 %
    (Sumber: Dokumentasi Pribadi, 2018)
    Tabel 2. Hasil Pengamatan Pati
    Karakteristik Kenampakan
    Sampel
    Rendemen Warna Aroma Tekstur Gambar
    0,008 𝑔𝑟𝑎𝑚
    𝑥100% Putih Tidak Halus
    Pisang 1674 𝑔𝑟𝑎𝑚 Kecoklatan Beraroma ++++
    = 1,39%

    234 𝑔𝑟𝑎𝑚
    Ubi 𝑥100% Tidak Halus dan
    Jalar 2676 𝑔𝑟𝑎𝑚 Putih
    beraroma kesat
    = 8,74%
    325 𝑔𝑟𝑎𝑚
    Ubi 𝑥100% Tidak Halus dan
    2950 𝑔𝑟𝑎𝑚 Putih +++++
    Kayu beraroma kesat
    = 11,016%
    32 𝑔𝑟𝑎𝑚 Khas sukun
    𝑥 100% +, Halus +
    Sukun 1654 𝑔𝑟𝑎𝑚 Putih +++
    Bau busuk dan kesat
    = 1,935% ++
    504 𝑔𝑟𝑎𝑚
    𝑥100% Halus dan
    Beras 2750 𝑔𝑟𝑎𝑚 Putih Khas Beras
    Licin
    = 18,33%
    (Sumber: Dokumentasi Pribadi, 2018)
    Tabel 1. Hasil Modifikasi Tepung dan Pati dengan HMT
    Karakteristik Kenampakan
    Sampel
    Rendemen Warna Kadar Air Akhir Keterangan
    L* = 93,46
    a* = 0,83
    b* = 5,85

    Tepung 68%
    Singkong
    8,8%

    Derajat Putih:
    91,17%
    L* = 82,15
    a* = 4,56
    b* = 23,44

    Pati
    60% 9,2 %
    Singkong

    Derajat Putih:
    70,17%
    L*= 76,15
    a*= 8,705
    b*= 26,675
    Tepung
    44% Di bawah 10%
    Beras

    Derajat Putih:
    63,17%
    L*= 81,95
    a*= 6,95
    b*=22,84

    Pati Beras 88% 8,6%

    Derajat Putih:
    70,07%
    (Sumber: Dokumentasi Pribadi, 2018)
    Tabel 2. Hasil Modifikasi Tepung dan Pati dengan MHT
    Karakteristik Kenampakan
    Sampel
    Rendemen Warna Kadar Air Akhir Keterangan
    L* = 98,53
    a* = -0,225
    b* = 2,245

    Tepung
    104% 10,35%
    Singkong

    Derajat Putih:
    97,33%
    L* = 95,74
    a* = -0,265
    b* = 9,965

    Pati
    94% 8,3%
    Singkong

    Derajat Putih:
    89,17%
    L*= 93,16
    a*= -0,09
    b*= 7,59

    Tepung
    96 % 8,1%
    Beras

    Derajat Putih:
    89,78%
    (Sumber: Dokumentasi Pribadi, 2018)
    Tabel 3. Hasil Modifikasi Tepung dan Pati dengan Annealing
    Karakteristik Kenampakan
    Sampel
    Rendemen Warna Kadar Air Akhir Keterangan
    L*= 96,29
    a*= -0,69
    b*= 6,27

    Tepung 80% 8,8%


    Singkong

    Derajat Putih:
    92,75%
    L* = 96,28
    a* = -0,08
    b* = 3,2

    Pati 92% <10%


    Singkong

    Derajat Putih:
    95,10%
    L* = 95,16
    a* =-0,085
    b* = 5,085

    Tepung
    72% 9,8%
    Beras

    Derajat Putih:
    92,98%
    L*= 98,15
    a*= -0,18
    b*= 2,50

    Pati Beras 87% Di bawah 10%

    Derajat Putih:
    96,90%

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