Siregar, Fachrurazi (2017) Pengaruh Lama Waktu Dan Suhu Pemasakan terhadap Karakteristik Fisik, Kimia dan Organoleptik Lempok. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan salah satu negara penghasil buah belimbing terbesar di dunia, salah satu provinsi yang menghasilkan buah belimbing terbanyak adalah Jawa Timur dengan jumlah produktivitas belimbing di tahun 2015 sebesar 54.001 ton. Buah belimbing belum dimanfaatkan dengan baik karena umumnya masyarakat hanya mengkonsumsi secara langsung atau hanya diolah menjadi sari buah, jus, keripik serta sirup. Lempok merupakan salah satu pangan inovatif tradisional berbentuk produk semi basah dengan konsistensi gel yang stabil, padat dan plastis. Pada pembuatan lempok belimbing lama waktu dan suhu pemasakan berpengaruh terhadap proses pembentukan gel. Tujuan dari penelitian ini adalah mengetahui pengaruh tingkat waktu dan suhu pemasakan terhadap sifat fisik, kimia dan organoleptik lempok belimbing. Lempok belimbing dianalisis dan diuji kesukaan untuk mengetahui perlakuan terbaik dari lempok belimbing. Data hasil penelitian dianalisis secara statistik dengan menggunakan analisis metode Rancangan Acak Kelompok (RAK) faktorial. Faktor I adalah waktu pemasakan belimbing terdiri dari 3 level ( 60 menit, 90 menit dan 120 menit). Faktor II adalah suhu proses pemasakan yang terdiri atas 3 level (702°C, 802°C, 902°C), sehingga diperoleh 9 kombinasi perlakuan dengan tiga kali ulangan dan diperoleh 27 satuan percobaan. Jika hasil uji menunjukkan terdapat interaksi beda nyata, maka dilakukan uji DMRT, Namun jika hasil uji tidak menunjukan interaksi beda nyata maka dilakukan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 5%. Data hasil uji organoleptik dianalisis menggunakan uji Hedonic Scale Scoring. Pemilihan Perlakuan terbaik menggunakan metode Multiple Atribute (Zeleny, 1982). Hasil penelitian menunjukkan bahwa perlakuan tingkat waktu pemasakan lempok belimbing berpengaruh sangat nyata (α=0,01) terhadap kadar air, vitamin C, total gula, serat kasar, tekstur, tingkat kecerahan (L*), tingkat kekuningan (b*), warna, aroma, rasa dan tekstur organoleptik sedangkan untuk tingkat kemerahan (a*) hanya memberikan pengaruh nyata (α=0,05). Perlakuan tingkat suhu pemasakan lempok belimbing berpengaruh sangat nyata (α=0,01) terhadap kadar air, vitamin C, total gula, serat kasar, tekstur, tingkat kecerahan (L*), tingkat kemerahan (a*) , tingkat kekuningan (b*), warna, aroma, rasa dan tekstur organoleptik. Produk lempok belimbing terbaik menurut parameter fisik dan kimia dan organoleptik adalah lempok belimbing dengan waktu pemasakan 90 menit dengan suhu 70ºC dengan nilai kadar air (48,91%), vitamin C (24,65 mg/100g), total gula (25,22%), serat kasar (4,01), tekstur (1,98 N), tingkat kecerahan L* (52,51), tingkat kemerahan a* (5,46), tingkat kekuningan b* (34,24), nilai warna lempok belimbing 3,30 (agak menyukai), aroma lempok belimbing 3,42 (agak menyukai), rasa lempok belimbing 3,50 (menyukai) dan tekstur lempok belimbing 3,25 (agak menyukai).
English Abstract
Indonesia was one of the world’s largest starfruit producer, which one of the province that produced starfruit in high number was East Java. Starfruit had not been utilized properly because citizens generally only consume it as a fruit directly or processed into juice, chips, and syrup. Lempok was one of the traditional innovative food product of intermediate moisture food with stable gel consistency. Which was not too soft or not too hard. In the procces of making lempok, time and cooking temperature could affected to the gel forming process. The purpose of this research was to determine the effect of time and cooking temperature on physical, chemical, and organoleptic of starfruit lempok. Starfruit lempok was analyzed and tested to determine the best treatment. The data of the research were analyzed statistically using Factorial Randomized Block Design. The first factor was the time of starfruit lempok cooking which consists of 3 levels (60 minutes, 90 minutes, and 120 minutes). The second factor was the cooking process temperature which consists of 3 level (702°C, 802°C, 902°C), so that 9 treatment combination were obtained with three replications and 27 units were obtained. If the data of the research indicate there was a significant difference interaction then it should be tested with DMRT test, however if the data not indicate there was a significant difference interaction then it should be tested with BNT (Least Significant Difference) test (α=0,05). Data on organoleptic test results were analyzed uding Hedonic Scale Scoring test. The best treatment were selected using Multiple Atribute method (Zeleny, 1982). The results showed that time cooking temperature treatment had a significant effect (α=0,01) on water content, vitamin C content, total sugar content, crude fiber content, texture, brightness (L*), yellowness (b*), and organoleptic properties while for the redness (a*) only had a significant effect (α=0,05). The temperature cooking treatment had a significant effect (α=0,01) on water content, vitamin C content, total sugar content, crude fiber content, texture, brightness (L*), yellowness (b*), redness (a*) and organoleptic properties. The best starfruit lempok according to the physical, chemical, and organoleptic parameters was the starfruit lempok with cooking time 90 minutes with temperature 70ºC that had water content ((48,91%), vitamin C content (24,65 mg/100g), total sugar content (25,22%), crude fiber content (4,01), texture (1,98 N), brightness (L*) (52,51), redness (a*) (5,46), yellowness (b*) (34,24), color properties of organoleptic 3,30 , odor properties of organoleptic 3,42, taste properties of organoleptic 3,50 and texture properties of organoleptic 3,25.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/215/051704386 |
| Uncontrolled Keywords: | Buah Belimbing, Lempok, Suhu, Waktu |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables > 664.804 Specific fruits and groups of fruits |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 13 Jul 2017 09:35 |
| Last Modified: | 12 Dec 2020 08:56 |
| URI: | http://repository.ub.ac.id/id/eprint/110 |
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