KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) TERMODIFIKASI

MARWAH, MARWAH and Iman, Sherly Ridhowati Nata (2024) KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG BIJI LOTUS (NELUMBO NUCIFERA) TERMODIFIKASI. Undergraduate thesis, Sriwijaya University.

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Abstract

Physicochemical And Functional Characteristics Of Modified Lotus Seed Flour (Nelumbo nucifera) . Lotus (Nelumbo nucifera) is an aquatic plant that grows naturally in swamps and calm rivers. Lotus seeds have the potential as an alternative source of carbohydrates, replacing rice or wheat flour, which is very important especially during famine. The government's program on non-wheat food diversification encourages the use of other carbohydrate sources as a substitute for wheat flour. Lotus seeds are a promising alternative because they not only have nutritional content equivalent to wheat flour, but can also increase product shelf life and are practical in transportation and storage. This research aimed to determine the effect of boiling with or not sodium sulfite on the physicochemical and functional characteristics of modified lotus seed flour. This study utilized a quantitative approach with parametric statistical analysis techniques, specifically using a T-Test to compare two independent samples across 2 treatments and 3 repetitions. The research parameters included moisture content, ash content, protein content, fat content, whiteness degree, swelling power, solubility, viscosity, and digestibility. The results showed that the moisture content of lotus seed flour ranged from 10.51% to 9.33%, ash content ranged from 2.49% to 3.29%, protein content ranged from 21.47% to 20.61%, fat content ranged from 4.36% to 4.34%, whiteness degree was between 63.68 and 68.04, swelling power ranged from 8.28 g/g to 7.49 g/g, solubility ranged from 4.52% to 4.89%, viscosity ranged from 4033 cP to 3920 cP, and digestibility ranged from 68.69% to 56.83%. Keyword : lotus seed flour, modification, sodium sulfiteMARWAH. Karakteristik Fisikokimia dan Fungsional Tepung Biji Lotus (Nelumbo nucifera) Termodifikasi. (Dibimbing oleh SHERLY RIDHOWATI). Lotus (Nelumbo nucifera) tanaman air yang tumbuh secara alami di perairan rawa dan sungai yang tenang. Biji lotus memiliki potensi sebagai sumber karbohidrat alternatif, menggantikan beras atau tepung terigu, yang sangat penting terutama saat terjadi paceklik. Program pemerintah mengenai diversifikasi pangan non-terigu mendorong pemanfaatan sumber karbohidrat lain sebagai substitusi tepung terigu. Biji lotus menjadi alternatif yang menjanjikan karena tidak hanya memiliki kandungan gizi setara dengan tepung terigu, tetapi juga dapat meningkatkan daya simpan produk dan praktis dalam pengangkutan serta penyimpanan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perebusan dengan atau tanpa sodium sulfit dan terhadap karakteristik fisikokimia dan fungsional tepung modifikasi. Penelitian ini dilakukan secara kuantitatif menggunakan teknik pengolahan data analisis statistik parametrik. Hasil analisis menggunakan T-Test yaitu metode statistik yang digunakan untuk membandingkan dua sampel yang independen (independent samples t-test) yang dilakukan dengan 2 perlakuan dan 3 kali pengulangan. Parameter penelitian yang digunakan, yaitu analisis kadar air, abu, protein, lemak, warna, swelling, kelarutan, viskositas dan uji daya cerna. Hasil penelitian menunjukkan nilai kadar air tepung biji lotus dengan kadar air 10,51% dan 9,33%, kadar abu 2,49% dan 3,29%, kadar protein 21,47% dan 20,61%, kadar lemak 4,36% dan 4,34%, derajat putih 63,68 dan 68,04, swelling power 8,28% dan 7,49%, kelarutan 4,52% dan 4,89%, viskositas 4033 cP dan 3920 cP, daya cerna 68,69% dan 56,83%. Kata Kunci : tepung biji lotus, modifikasi, sodium sulfit

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tepung biji lotus, modifikasi, sodium sulfit
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Marwah Marwah
Date Deposited:	13 Jan 2025 03:30
Last Modified:	13 Jan 2025 03:30
URI:	http://repository.unsri.ac.id/id/eprint/163929

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