SIFAT FISIK DAN KIMIA UMBI GADUNG (Discorea hispida Dcnnts.) BATANG HIJAU DAN BATANG UNGU: STUDI KASUS DI DESA PAYAKABUNG KECAMATAN INDRALAYA KABUPATEN OGAN ILIR

SATYATAMA, DIAN INDRA YANI and Wijaya, Agus and Parwiyanti, Parwiyanti (2005) SIFAT FISIK DAN KIMIA UMBI GADUNG (Discorea hispida Dcnnts.) BATANG HIJAU DAN BATANG UNGU: STUDI KASUS DI DESA PAYAKABUNG KECAMATAN INDRALAYA KABUPATEN OGAN ILIR. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui sifat Fisik dan kimia umbi gadung batang ungu dan batang hijau di Desa Payakabung Kecamatan Indralaya Kabupaten Penelitian ini dilaksanakan di laboratorium Kimia Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya. Penelitian ini menggunakan metode studi kasus, sampel gadung diambil secara purposif dari daerah Payakabung Ogan Ilir. Hasil penelitian disajikan dalam bentuk tabulasi, dengan melakukan triplikasi untuk setiap pengukuran sifat fisik dan sifat kimia. Parameter pengamatan yang dilakukan adalah sifat fisik umbi gadung yang diamati meliputi diameter batang, jumlah umbi tiap rimpang, berat rimpang, berat umbi, densitas kamba, densitas nyata, warna umbi, roundness, sphericity, bagian yang dapat dimakan dan bentuk gianula pati gadung, sedangkan sifat kimianya meliputi kadar HCN, kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar pati, kadar amilosa dan kadar amilopektin. Sifat fisik umbi gadung batang ungu memiliki berat umbi 0,500 sampai 0,650 kg, diameter batang 1,463 cm, jumlah umbi dalam satu rimpang 7 sampai 9 buah, berat rimpang 4,550 kg, densitas kamba 0,684 kg/L, densitas nyata 1,210 kg/L, warna umbi kuning pucat sampai kuning, roundness 0,250, sphericity 0,560 dan edible portion 92,370%, sedangkan gadung batang hijau memiliki diameter batang 1,278 cm, jumlah umbi dalam satu rimpang 4 sampai 15 buah, berat rimpang 4,330, berat umbi 0,35 sampai 0,45 kg, densitas kamba 0,683 kg/L, densitas nyata 1,047 kg/L, warna umbi kuning pucat sampai kuning, roundness 0,390, sphericity 0,603 dan edible pori ion 92,046%. Berdasarkan sifat kimianya gadung batang ungu memiliki kadar air 69,52%, kadar abu 1,8%, kadar protein 5,57% kadar lemak 2,62%, kadar karbohidrat 90,01%, kadar pati 56,81%, kadar amilosa 41,57% dan amilopektin 15,24%, sedangkan gadung batang hijau memiliki memiliki kadar air 72,84%, kadar abu 2,06%, kadar protein 7,81% kadar lemak 3,09%, kadar karbohidrat 87.04%, kadar pati 64,76%, kadar amilosa 27,21% dan amilopektin 37,55%. Kadar HCN umbi gadung batang ungu pada zona pengujian I, II, III berturut-turut sebesar 342,45 mg/kg, 230,24 mg/kg, 216,11 mg/kg berat bahan, sedangkan gadung batang hijau 609,55 mg/kg, 390,96 mg/kg, dan 311,42 mg/kg berat bahan.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	umbi gadung batang ungu
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	21 Apr 2022 04:32
Last Modified:	21 Apr 2022 04:32
URI:	http://repository.unsri.ac.id/id/eprint/69158

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