Uji Pembuatan Marning Jagung dengan Menggunakan Autoclave

Authors

  • Tutut Dyah Ayu Permatasari Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya
  • Sumardi Hadi Sumarlan
  • Bambang Susilo

Abstract

Salah satu komoditas industri pangan dengan bahan baku biji jagung yang dianggap cukup potensial untuk dikembangkan adalah marning. Marning merupakan makanan ringan yang dibuat dari biji buah jagung ( Zea mays) tua, direbus,dikeringkan dan digoreng menggunakan minyak. Tujuan penelitian yaitu untuk menentukan lama perebusan yang terbaik pada pengolahan marning sehingga mendapatkan marning yang berkualitas terhadap beberapa sifat fisik( kadar air, perubahan berat, perubahan volume dan organoleptik). Hasil penelitian diperoleh nilai rerata nilai kadar air marning mentah 9.24 % - 10.6 %, rerata nilai kadar air marning matang 1.41 % - 1.98 %. Sedangkan rerata rendemen marning jagung adalah 94.99 % - 100.9 %. Sifat fisik marning jagung diperoleh nilai rerata tekstur marning jagung 0.00049- 0.00142 ( mm/g.sec ). Perlakuan terbaik menurut indeks efektivitas adalah perlakuan perebusan 2.5 jam dengan nilai produk 0.676. Nilai Daya Kembang marning jagung memiliki rerata 164.29-235.28 %.

 

Kata kunci: Marning Jagung, Sifat Fisik ( Kadar air, Rendemen, Daya Kembang dan Tekstur)

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Published

2012-10-16

Issue

Vol. 1 No. 1 (2013)

Section

Bahasa Indonesia Articles

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