Bahari, Oktavia Eka Muthia (2026) Karakteristik Fisiko Kimia dan Fungsional Tepung Talas Belitung dengan Pengukusan dan Fermentasi Sebagai Bahan Pangan Fungsional. Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Belitung taro (Xanthosoma sagittifolium) is a local tuber with potential as an alternative and functional food due to its dietary fiber and resistant starch content. Processing into flour aims to improve its utilization. This study aimed to determine the characteristics of Belitung taro flour with no treatment (P0), steaming treatment for 30 minutes (P1), and spontaneous fermentation for 72 hours (P2). This research was a laboratory experiment using descriptive quantitative analysis of physical, chemical, and functional properties. The results showed that fermentation treatment produced the brightest color (L* 78.10), the highest total dietary fiber (4.14 ± 0.04%), and the highest resistant starch (16.10%). The steaming treatment resulted in the highest bulk density (0.48 g/mL), swelling power (360.64%), and water holding capacity (213.75%). Meanwhile, no treatment produced the highest yield (22.82%). The highest oil holding capacity was obtained in the fermentation treatment (105.45 ± 0.22%), followed by steaming (88.52 ± 3.45%) and no treatment (85.45 ± 2.89%). The chemical composition ranged from 81.70–81.80% carbohydrates, 5.52–5.73% protein, 1.39–1.42% fat, 9.38–9.62% moisture content, and 1.57–1.63% ash content. The treatment methods resulted in specific characteristics of Belitung taro flour with value ranges in each parameter.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Subjects: | 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 165 - Teknologi Pangan dan Gizi 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 169 - Ilmu Pangan 340 - Rumpun Ilmu Kesehatan > 350 - Ilmu Kesehatan Umum > 354 - Ilmu Gizi |
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| Divisions: | Jurusan Kesehatan > Prodi D4 Gizi Klinik > Tugas Akhir | ||||||
| Depositing User: | Oktavia Eka Muthia Bahari | ||||||
| Date Deposited: | 18 May 2026 01:39 | ||||||
| Last Modified: | 18 May 2026 01:39 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/55916 |
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