BKG

Sari, Nanda Puspita (2018) Pengaruh Lama Penyimpanan Dan Metode Pemasakan Terhadap Karakteristik Fisikokimia Pada Labu Kuning (Cucurbita Moschata). Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Ukuran yang besar menjadi kendala dalam pemanfaatan labu kuning skala rumah tangga karena tidak bisa diolah sekaligus. Penyimpanan dalam lemari pendingin dapat menyebabkan busuk lunak akibat suhu yang dingin. Metode yang paling sering digunakan untuk memasak labu kuning dalam skala rumah tangga ialah direbus dan dikukus. Proses pemasakan yang tidak tepat dapat mengubah karakteristik dari labu kuning tersebut. Penelitian ini bertujuan untuk mengetahui perubahan karakteristik fisik dan kimia labu kuning potong pada metode pemasakan yang berbeda setelah dilakukan penyimpanan. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor yaitu lama penyimpanan labu kuning yang terdiri dari 3 level (0,10 hari, 20 hari) dan metode pemasakan yang terdiri dari 2 level (pengukusan dan perebusan). Hasil penelitian dianalisa menggunakan metode analisis ragam ANOVA. Apabila ada interaksi antara kedua faktor maka diuji Duncan’s Multiple Range Test (DMRT) dengan taraf nyata (α=5%). Apabila tidak ada interaksi maka diuji Beda Nyata Terkecil (BNT). Perlakuan terbaik secara kimia dan fisik diuji dengan metode Multiple Objective Decision Making (MODM). Hasil penelitian menunjukkan bahwa lama penyimpanan berpengaruh nyata pada tekstur, warna (L,a,b), kadar air, total gula, kadar pati, total karotenoid, dan total fenol labu kuning namun tidak berpengaruh nyata terhadap kadar serat kasar dan abu labu kuning. Metode pemasakan berpengaruh nyata terhadap warna (L), kadar air, kadar abu, total karotenoid, dan total fenol labu kuning namun tidak berpengaruh nyata pada tekstur, warna (a,b), total gula, kadar pati, dan serat kasar labu kuning. Interaksi antara lama penyimpanan dan metode pemasakan berpengaruh nyata terhadap kecerahan warna dan total karotenoid labu kuning, namun tidak berpengaruh nyata terhadap tekstur, warna (a,b), kadar air, total gula, kadar abu, kadar pati, kadar serat kasar dan total fenol labu kuning. Perlakuan terbaik secara kimia dan fisik pada perlakuan penyimpanan labu kuning 0 hari dan metode pemasakan pengukusan dengan karakteristik kadar air (87,51%), total gula (5,83%), kadar abu (0,63%), serat kasar (7,18%), kadar pati (3,64%), total karotenoid (30,01μg/g), total fenol (24,27 mg/g GAE), tekstur (10,69 N), kecerahan (59,54), kemerahan (5,07), dan kekuningan (27,74).

English Abstract

The size of pumpkin causes an obstacle in the use of pumpkin in household scale, because it can not be processed at once, so people often consuming pumpkin in the form of chunks and stored in a refrigerator. Storage in the refrigerator can occured soft rot due to cold temperatures. The method most commonly used on a household scale is boiled and steamed. Incorrect cooking process can change the characteristic of the pumpkin. The aim of this research is to know the change of physical and chemical characteristics different cooking methods after storage. This research used randomized block design with two factors consisting of 2 and 3 levels. The first factors was the storage time (0, 10 days, 20 days) and the second factors was the cooking method (steaming and boiling). The data obtained from the research was analyzed by analysis of variance ANOVA and then tested using LSD or DMRT as further testwith 5% of significance of level. The selection of the best treatment was done using Zeleny method. The results showed that the storage time significantly effected in texture, color (L, a, b), water content, total sugar, starch content, total carotenoid and total phenol of pumpkin however did not significantly effected on crude fiber content and ash content of pumpkin. The cooking method significantly effected on brightness (L), water content, ash content, total carotenoid, and total phenol of pumpkin however did not significantly effected on texture, redness and yellowish (a, b), total sugar, starch, and crude fiber. The interaction between storage time and cooking method of pumpkin significantly effected on total carotenoid and brightness (L), but did not significantly effected in texture, redness and yellowish (a,b), water content, total sugar, starch content, total phenol, ash content, and crude fiber content. The best treatment was found in pumpkin with 0 day storage time and steaming method with water content (87,51%), total sugar (5,83%), ash content (0,63%), crude fiber (7,18%), starch content (3,64%), total carotenoid (30,01μg/g), total phenol (24,27 mg/g GAE), texture (10,69 N), brightness (59,54), redness (5,07), and yellowish (27,74).

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2018/125/051803684
Uncontrolled Keywords: Labu kuning, Lama penyimpanan, Metode pemasakan /Cooking Method, Pumpkin, Storage Time
Subjects: 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.6 Dilleniidae > 583.63 Cucurbitales
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Endang Susworini
URI: http://repository.ub.ac.id/id/eprint/165379
Text
Nanda Puspita Sari.pdf
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