Pemanfaatan Tepung Ubi Ungu Sebagai Bahan Dasar Tortilla

Winata, Jennifer and Tanesha, Roselynn (2022) Pemanfaatan Tepung Ubi Ungu Sebagai Bahan Dasar Tortilla. Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Cover_Jennifer Winata_01541180088.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (30kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (359kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (143kB) | Preview
Preview	Text (Chapter1) Chapter 1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (119kB) | Preview
	Text (Chapter2) Chapter 2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (522kB)
	Text (Chapter3) Chapter 3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (324kB)
	Text (Chapter4) Chapter 4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (207kB)
	Text (Chapter5) Chapter 5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (36kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (111kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Ubi Jalar (Ipomoea batatas L) merupakan salah satu komoditas tanaman pangan yang dapat tumbuh dan berkembang di seluruh Indonesia. Jenis ubi ini memiliki warna ungu yang pekat disebabkan adanya pigmen ungu antosianin yang ada dibagian umbi sampai kulitnya. Ubi ungu ini akan diolah menjadi tepung yang kemudian menjadi tortilla. Tortilla merupakan makanan khas dari Meksiko yang berasal dari kata “torta” berarti kue bundar. Tortilla berbahan dasar jadung dan tepung (terigu, gandum atau sorgum) yang berbentuk rata (flat). Karena terbuat dari tepung terigu, kandungan proteinnya pun rendah, hanya sekitar 8,9%. Tepung terigu dikenal memiliki tingkat gluten yang sangat tinggi sehingga dapat menghambat metabolisme tubuh dan mengandung alergen. Tepung ubi ungu menjadi salah satu alternatif dalam menurunkan konsumsi gluten dan menurunkan nilai impor tepung terigu. Oleh karena itu, tujuan penelitian ini bertujuan untuk (1) membuktikkan bahwa tepung ubi ungu dapat menggantikan tepung terigu dalam pembuatan tortila, (2) untuk mengetahui tingkat kesukaan tortila berbahan dasar tepung ubi ungu melalui aspek rasa, aroma, tekstur, penampilan, dan warna. Penelitian ini dilakukan dengan metode Research & Development. Metode analisis data yang digunakan adalah uji organoleptik yang terdiri dari uji hedonik dna uji mutu hedonik yang dinilai oleh 35 panelis. Hasil yang didapatkan dari penelitian ini adalah (1) tepung ubi ungu dapat digunakan sebagai alternatif dalam pembuatan tortila, (2) secara keseluruhan panelis yang berpartisipasi menyukai tortila berbahan dasar tepung ubi ungu dalam rasa, aroma, warna, tekstur, hingga penampilan. Kata kunci: ubi ungu, tepung terigu, tortilla / Sweet potato (Ipomoea batatas L) is one of the food crop commodities that can grow and develop throughout Indonesia. This type of sweet potato has a dark purple color due to the purple pigment anthocyanin present in the tuber to the skin. This purple sweet potato will be processed into flour which then becomes tortilla. Tortilla is a typical food from Mexico which comes from the word "torta" which means round cake. Tortilla made from corn and flour (wheat, wheat or sorghum) which is flat. Because it is made from wheat flour, the protein content is low, only about 8.9%. Wheat flour is known to have very high levels of gluten, which can inhibit the body's metabolism and contain allergens. Purple yam flour is an alternative in reducing gluten consumption and reducing the import value of wheat flour. Therefore, the purpose of this study was to (1) prove that purple sweet potato flour can replace wheat flour in making tortillas, (2) to determine the level of preference for tortillas made from purple sweet potato flour through aspects of taste, aroma, texture, appearance, and color. . This research was conducted using the Research & Development method. The data analysis method used was an organoleptic test consisting of a hedonic test and a hedonic quality test which was assessed by 35 panelists. The results obtained from this study were (1) purple sweet potato flour can be used as an alternative in making tortillas, (2) overall the participating panelists liked tortillas made from purple sweet potato flour in taste, aroma, color, texture, and appearance. Keywords: purple sweet potato, wheat flour, tortilla.

Actions (login required)

View Item