Masruria, Khusnul (2017) Pembuatan Leather Pisang Agung (Kajian Lama Pengeringan Dan Penambahan Bubur Rumput Laut). Sarjana thesis, Universitas Brawijaya.
Abstract
Kabupaten Lumajang. Berdasarkan data Dinas Pertanian Kabupaten Lumajang, produksi pisang agung pada tahun 2014 mencapai 1.102.888 kw. Produksi pisang agung di Lumajang terbilang cukup tinggi sehingga membuka peluang untuk membuat inovasi olahan pangan yakni fruit leather pisang agung. Fruit leather merupakan olahan pangan berbentuk lembaran berukuran 2-3 mm dan terbuat dari buah yang dihancurkan kemudian dikeringkan. Pengolahan buah menjadi fruit leather dapat memudahkan penyimpanan dan menambah daya simpan yang cukup tinggi. Fruit leather masih memiliki kekurangan yaitu kadar air yang cukup tinggi dan tekstur yang kurang plastis. Oleh karena itu, diperlukan penambahan bubur rumput laut untuk memperbaiki keplastisan leather, serta lama pengeringan yang tepat untuk mendapat leather dengan kadar air yang rendah. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi bubur rumput laut dan lama pengeringan yang tepat untuk menghasilkan leather pisang agung terbaik secara karakteristik kimia dan disukai secara organoleptik. Rancangan penelitian yang digunakan adalah Rancangan Percobaan Tersarang (Nested Design) yang terdiri dari satu faktor utama dengan 3 level yakni lama pengeringan 10 jam, 12 jam, dan 14 jam serta satu faktor tersarang dengan 3 level yakni penambahan bubur rumput laut 10%, 20%, dan 30%. Perlakuan diulang sebanyak 2 kali sehingga didapat 18 satuan percobaan. Kombinasi perlakuan diuji kadar air, total padatan terlarut, dan total asam hingga didapat tiga perlakuan terbaik. Tiga perlakuan terbaik selanjutnya diuji organoleptik untuk mengetahui penerimaan panelis. Hasil penelitian menunjukkan bahwa perlakuan terbaik pada lama pengeringan 10 jam diperoleh pada penambahan bubur rumput laut 20% dengan nilai kadar air sebesar 10,22%, total padatan terlarut sebesar 79,10 %Brix, total asam sebesar 2,59, kesukaan warna dan aroma agak menyukai, rasa dan tekstur menyukai. Pada lama pengeringan 12 jam diperoleh perlakuan terbaik pada penambahan bubur rumput laut 30% dengan nilai kadar air sebesar 10,11%, total padatan terlarut sebesar 71 %Brix, total asam sebesar 2,21, kesukaan warna dan rasa menyukai, aroma dan tekstur agak menyukai. Pada lama pengeringan 14 jam diperoleh perlakuan terbaik pada penambahan bubur rumput laut 30% dengan nilai kadar air sebesar 10,12%, total padatan terlarut sebesar 78,50 %Brix, total asam sebesar 2,33, kesukaan warna, rasa, dan tekstur menyukai, aroma agak menyukai
English Abstract
Banana is one of the most common types of bananas though in Lumajang Regency. Based on data from Agriculture Agency of Lumajang Regency, the production of banana agung in 2014 reached 1,102,888 kw. The production of banana in Lumajang is quite high so it opens the opportunity to make food processed innovation that is fruit leather of great banana. Fruit leather is a 2-3 mm sheet-shaped food preparation made from crushed fruit and then dried. Processing fruit into fruit leather can facilitate storage and add a high enough storage. Fruit leather still has a deficiency of high moisture content and less plastic texture. Therefore, it is necessary to add seaweed porridge to improve leather plaster, as well as the proper drying rate to get leather with low moisture content. The purpose of this study was to determine the exact concentration of seaweed porridge and drying time to produce the best banana leather in a chemical characteristic chemical and preferably organoleptically. The research plan is nested design consisting of one main factor and 3 nested factor with 3 levels. The main factors are drying time for 10 hours, 12 hours, and 14 hours and the nested factors are 10%, 20%, and 30% seaweed porridge addition. The treatments were repeated 2 times to obtain 18 units of the experiment. The combined treatments were tested for water content, total soluble solids, and total acid to obtain the best three treatments. The best three treatments then tested by organoleptics to determine the acceptance. The results showed that the best treatment at 10 hours drying was obtained in addition of 20% seaweed porridge with water content value 10.22%, total soluble solids 79.10% Brix, total acid 2.59, then color and aroma rather satisfy, flavor and texture satisfy. At 12 hours drying, the best treatment was obtained in addition to 30% seaweed porridge with water content value 10.11%, total soluble solids 71% Brix, total acid 2.21, then color and flavor satisfy, aroma and texure rather satisfy. At the drying of 14 hours was obtained the best treatment on the addition of 30% seaweed porridge with a water content value 10.12%, total soluble solids 78.50% Brix, total acid 2.33, then color, flavor, and texture satisfy, aroma rather satisfy
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/304/051705829 |
| Uncontrolled Keywords: | Lama Pengeringan, Leather, Pisang Agung, Rumput Laut |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.347 72 Bananas-food |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 08 Aug 2017 02:01 |
| Last Modified: | 29 Nov 2021 02:45 |
| URI: | http://repository.ub.ac.id/id/eprint/1104 |
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