PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl)
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Published
12 June 2019
Keywords:
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cassava, color, crispness, expansion ratio, rengginang
Abstract
Cassava rengginang is a traditional food having similar shape to rice rengginang but is made from cassava. The objective of this research was to know the effects of raw material on the physical and senso-ry characteristics of cassava rengginang. This research was divided into two steps. The first step was raw material preparation i.e. grated cassava, cassava flour, and a mixture of tapioca and “asian” flour 3:1 (w:w). The second step was the production of the cassava rengginang from the three raw materials. The results showed that the raw material affected the physical characteristics of cassava rengginang. Renggi-nang made from grated cassava had the lowest expansion ratio and crispness, i.e. 142.94% and 474.12 gf respectively. Rengginang made from cassava flour had higher expansion ratio and crispness (191.39% and 343.81 gf respectively), the lowest lightness (L= 71.4) and the highest brownish color (a=5.18; b=27.49). Rengginang from a mixture of tapioca and “asian” flour (3:1) had the highest crispness (244.63 gf), expansion ratio (223.95%), lightness (L=79.62), and white color (a=0.63 and b= 16.3). The differences on the physical characteristics of rengginang did not affect the sensory acceptance of the product for all attributes. Fried rengginang made from a mixture of tapioca and “asian” flour was chosen for proximate analysis because it had the highest expansion ratio, crispness and lightness among the other formula although it was not significantly different at 95% level on panelist acceptance.
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Nurul H, Boni I, Noryati I. 2009. The effect of diffe-rent ratios of Dory fish to tapioca flour on the li-near expansion, oil absorpsion, colour and hardness of fish crackers. Int Food Res J 16: 159-165.
Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN. 2014. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Food Sci Nutr 2:132-138. DOI: 10.1002/fsn3.83.
Oyedeji AB, Sobukola OP, Henshaw F, Adegunwa MO, Ijabadeniyi OA, Sanni LO, Tomlins KI. 2017. Effect of frying treatments on texture and colour parameters of deep fat fried yellow flesh-ed cassava chips. J Food Qual 2017: 1-10. DOI: 10.1155/2017/8373801.
Rasulu H, Yuwono SS, Kusnadi J. 2012. Karakteris-tik tepung ubi kayu terfermentasi sebagai ba-han pembuatan sagukasbi. J Teknol Pertanian 13: 1-7.
Saeleaw M, Schleining G. 2011. Effect of frying pa-rameters on crispness and sound emission of cassava crackers. J Food Eng 103: 229-236. DOI: 10.1016/j.jfoodeng.2010.10.010.
Setyaningsih D, Apriyantono A, Sari MP. 2010. Ana-lisis Sensori untuk Industri Pangan dan Agro. IPB Press, Bogor.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2011. Karakterisasi tapioka dari lima varietas ubikayu (Manihot utilissima Crantz) asal Lampung. J Agrotek 5: 93-105.
Zhu F. 2015. Composition, structure, physicochemi-cal properties, and modifications of cassava starch. Carbohyd Polym 122: 456-480. DOI: 10. 1016/j.carbpol.2014.10.063.
Ahmad L. 2009. Modifikasi Fisik Pati Jagung dan Aplikasinya untuk Perbaikan Kualitas Mi Ja-gung. [Tesis]. Bogor: Fakutlas Teknologi Perta-nian, Institut Pertanian Bogor.
Alamu EO, Maziya-Dixon B, Dixon AG. 2017. Eva-luation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots. LWT-Food Sci Technol 86: 501-506. DOI: 10.1016/j. lwt.2017.08.040.
Baljeet SY, Ritika BY, Roshan LY. 2010. Studies on functional properties and incorporation of buck-wheat flour for biscuit making. Int Food Res J 17: 1067-1076.
[BPS] Badan Pusat Statistika. 2017. Produksi ubi kayu menurut provinsi (ton), 1993-2015. https:// www.bps.go.id/linkTableDinamis/view/id/880. [16 Desember 2017]
[BSN] Badan Standardisasi Nasional. 1996. Tepung Singkong SNI 01-2997-1996. Jakarta (ID): BSN.
[BSN] Badan Standardisasi Nasional. 2011. Tapioka SNI 3451-2011. Jakarta (ID): BSN.
Charoenkul N, Uttapap D, Pathipanawat W, Takeda Y. 2011. Physicochemical characteristics of starches and flours from cassava varieties ha-ving different cooked root textures. LWT- Food Sci
Technol 44: 1774-1781. DOI: 10.1016/j.lwt. 2011.03.009.
Elida S, Hamidi W. 2009. Analisis pendapatan agro-industri rengginang ubi kayu di kabupaten Kam-par provinsi Riau. J Ekonomi 17: 109-119.
Feliana F, Laenggeng AH, Dhafir F. 2014. Kandung-an gizi dua jenis varietas singkong (Manihot esculenta) berdasarkan umur panen di Desa Siney Kecamatan Tinombo Selatan Kabupaten Parigi Moutong. Jurnal e-Jipbiol 2: 1-14.
Ginting FS. 2014. Pengaruh Perendaman Umbi Singkong dalam Larutan Asam Asetat terhadap Karakteristik Mutu Keripik Singkong. [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Hendrasmoro. 2012. Social entrepreneurship ma-kanan ringan berbahan baku hasil bumi lokal. J Entrepreneur dan Entrepreneurship 1: 41-47.
Huda N, Leng AL, Yee CX, Herpandi. 2010. Chemi-cal composition, colour and linear expansion properties of Malaysian commercial fish cracker (keropok). As J Food As-Ind 3: 473-482.
Huda N, Putra AA, Ahmad R. 2011. Physicochemi-cal and nutritional characteristics of Indonesian Buffalo skin crackers. Int J Meat Sci 1: 36-51. DOI: 10.3923/ijmeat.2011.36.51.
Jiamjariyatam R, Kongpensook V, Pradipasena P. 2015. Effects of amylase content, cooling rate and aging time on properties and characte-ristics of rice starch gels and puffed products. J Cereal Sci 61: 16-25. DOI: 10.1016/j.jcs.2014. 10.001.
Kusumawardhani AR. 2013. Pembuatan Tepung Ta-pioka dengan Pengering Semprot dan Penge-ring Cabinet serta Aplikasinya pada Produk Pilus di PT Garudafood Putra-Putri Jaya. [Skrip-si]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Morgan NK, Choct M. 2016. Cassava: Nutrient com-position and nutritive value in poultyry diets. Anim Nutr 2: 253-261. DOI: 10.1016/j.aninu.20 16.08.010.
Muhandri T. 2012. Mekanisme proses pembuatan mi berbahan baku jagung. Buletin Teknol Pas-capanen Pertanian 8: 71- 79.
Musita N. 2018. Kajian sifat fisikokimia tepung ong-gok industri besar dan industri kecil. Majalah Teknologi Agro Industri (Tegi) 10: 19-24.
Mustapha NA, Rahmat FFB, Ibadullah WZW, Hussin ASM. 2015. Development of jackfruit crackers: Effects of starch type and jackfruit level. Int J Adv Sci Eng Inf Tech 5: 330-333. DOI: 10.1851 7/ijaseit.5.5.583.
Nashirudin H. 2009. Pengembangan Produk Opak Berbahan Baku Buru Hotong (Setaria italica L. Beauv.). [Skripsi]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Naveen K, Khatkar BS, Kaushik R. 2013. Effect of reducing agents on wheat gluten and quality characteristics of flour and cookies. AUDJG-Food Technol 37: 68-81.
Norton AD, Greenwood RW, Noble I, Cox PW. 2011. Hot air expansion of potato starch pellets with different water contents and salt concentrations. J Food Eng 105: 119-127. DOI: 10.1016/j.jfood eng.2011.02.014.
Nurul H, Boni I, Noryati I. 2009. The effect of diffe-rent ratios of Dory fish to tapioca flour on the li-near expansion, oil absorpsion, colour and hardness of fish crackers. Int Food Res J 16: 159-165.
Oladunmoye OO, Aworh OC, Maziya-Dixon B, Erukainure OL, Elemo GN. 2014. Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Food Sci Nutr 2:132-138. DOI: 10.1002/fsn3.83.
Oyedeji AB, Sobukola OP, Henshaw F, Adegunwa MO, Ijabadeniyi OA, Sanni LO, Tomlins KI. 2017. Effect of frying treatments on texture and colour parameters of deep fat fried yellow flesh-ed cassava chips. J Food Qual 2017: 1-10. DOI: 10.1155/2017/8373801.
Rasulu H, Yuwono SS, Kusnadi J. 2012. Karakteris-tik tepung ubi kayu terfermentasi sebagai ba-han pembuatan sagukasbi. J Teknol Pertanian 13: 1-7.
Saeleaw M, Schleining G. 2011. Effect of frying pa-rameters on crispness and sound emission of cassava crackers. J Food Eng 103: 229-236. DOI: 10.1016/j.jfoodeng.2010.10.010.
Setyaningsih D, Apriyantono A, Sari MP. 2010. Ana-lisis Sensori untuk Industri Pangan dan Agro. IPB Press, Bogor.
Syamsir E, Hariyadi P, Fardiaz D, Andarwulan N, Kusnandar F. 2011. Karakterisasi tapioka dari lima varietas ubikayu (Manihot utilissima Crantz) asal Lampung. J Agrotek 5: 93-105.
Zhu F. 2015. Composition, structure, physicochemi-cal properties, and modifications of cassava starch. Carbohyd Polym 122: 456-480. DOI: 10. 1016/j.carbpol.2014.10.063.
Authors
MunarkoH., & SugiyonoS. (2019). PENGARUH BEBERAPA BAHAN BAKU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI RENGGINANG SINGKONG (Manihot utilissima Pohl). Jurnal Teknologi Dan Industri Pangan, 30(1), 20-27. https://doi.org/10.6066/jtip.2019.30.1.20
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