Amalia, Kiki Diah (2017) Pembuatan Lempok Nangka (Artocarpus Heterophyllus) (Kajian Tingkat Kematangan Buah Nangka Bubur Dan Konsentrasi Maizena Terhadap Karakteristik Fisik, Kimia, Organoleptik). Sarjana thesis, Universitas Brawijaya.
Abstract
Nangka merupakan salah satu jenis produk unggulan Kota Malang dengan produktivitas per tahun sebesar 752.32 ton. Budidaya Buah Nangka di Malang berlokasi di Kelurahan Cemoro kandang, Kec Kedungkandang (Bappeda Jatim, 2013). Jenis nangka yang digunakan adalah nangka bubur karena daging buahnya yang lembek seperti bubur, sehingga diharapkan produk menyerupai tekstur lempok durian. Kebanyakan nangka bubur ketika sudah matang hanya dijadikan makanan ternak. Tujuan dari penelitian ini untuk mengetahui pengaruh tingkat kematangan buah nangka dan konsentrasi maizena terhadap karakteristik fisik, kimia, dan organoleptik lempok nangka. Tingkat kematangan buah memengaruhi pembentukan gel. Pada buah yang matang mengandung pektin yang merupakan polimer dari asam galakturonat bersifat plastis. Pada buah lewat matang mengandung asam galakturonat atau asam pektat yang merupakan pektin kemudian terdegradasi sehingga struktur gelnya mudah putus. Tepung maizena digunakan karena penambahan pengental cukup diperlukan, konsistensi gel yang baik sangat dipengaruhi kadar pektin dalam buah maupun penambahan pengental. Penelitian dilakukan dengan menggunakan metode Rancangan Acak Lengkap (RAL) dua faktor yaitu faktor 1 tingkat kematangan buah nangka (matang; lewat matang) dan konsentrasi maizena (0%, 2%, 4% dan 6%) dari berat slury buah. Kombinasi yang diperoleh dari 2 faktor tersebut sebanyak 8, masing-masing kombinasi diulang sebanyak 3 kali. Data dianalisa menggunakan ANOVA selang kepercayaan 5%. Apabila terdapat beda nyata dilakukan uji lanjut BNT atau DMRT. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Hasil penelitian pengaruh kematangan buah nangka berpengaruh nyata terhadap kadar air, total gula, vitamin C, warna L*, warna b*, dan tekstur. Konsentrasi maizena berpengaruh nyata terhadap kadar air, total gula, vitamin C, warna L*, dan teksturs. Interaksi antara kematangan nangka dan konsentrasi maizena berpengaruh nyata pada kadar air, total gula, dan warna b*. Perlakuan terbaik berdasarkan karakteristik fisik-kimia-organoleptik yaitu pada buah matang konsentrasi maizena 2%. Produk ini memiliki karakteristik kadar air 22,88%, serat 6,94%, total gula 34,02%, kadar pati 7,67%, vitamin C 3,154 (mg/100g), tekstur 8,23, warna L* 54,7, warna a* 0,57, warna b* 34,50, Pada parameter organoleptik memiliki karakteristik warna 4,04 aroma 3,51, rasa 3,69, tekstur 3,62.
English Abstract
Jackfruit (Artocarpus heterophyllus) is one of leading fruit in Malang with annual productivity 752.32 tons. The main cultivation of jackfruit in Malang is located in Cemoro Kandang, sub-district of Kedungkandang (Bappeda Jatim, 2013).The variety which is used for lempok is jackfruit bubur because it has soft and mushy flesh like pulp, so it is expected to be processed to a product which is similar with durian lempok in texture. Most of ripe jackfruit bubur is low in economic value as it’s used for animal feed. The purpose of this study is to determine the effect of fruit ripeness level and the concentration of cornstarch on physical, chemical, and organoleptic characteristics of jackfruit lempok. The ripeness level of the fruit influenced the gel formation. Ripe jackfruit contains high pectin of polymer of galacturonic acid which can form elastic gel. Overripe jackfruit contains galacturonic acid and pectic acid which produce weak gel structure. The addition of cornstarch as thickening agent is necessary to form good gel. The research was conducted using Randomized Complete Design (RAL) with two factors, those are the ripeness level of jackfruit fruit (ripe: overripe) and cornstarch concentration (0%, 2%, 4% and 6% (w/w) of fruit slurry). Therefore, 8 combinations were obtained, each combination was repeated 3 times. The data was analyzed using ANOVA with 5% confidence interval. If there were any significant differences, then it was tested further with BNT or DMRT. The best treatment was selected with Zeleny method. The observation results shows that the maturity of jackfruit gave significant effect in water content, total sugar, vitamin C, L * color, b * color, and texture. Cornstarch concentration gave significant effect on water content, total sugar, vitamin C, L * color, and texture. The interaction between fruit maturity and cornstarch concentration gave significant affect in water content, total sugar, and b * color. The best treatment based on physical-chemical-organoleptic characteristics is lempok made from ripe jackfruit with 2% of cornstarch addition. This product has 22,88% of water content, 6,94% of fiber, 34,02% of total sugar, 7,67% of starch, 3,154 (mg / 100g) of vitamin C, 8,23 N of texture, 54,7 in L * color, 0,57 in a * Color, and 34,50 in b * color. In organoleptic parameter, it has 4,01 scores for color, 3,51 scores for aroma, 3,69 scores for taste, and 3,62 scores for texture.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/284/051705461 |
| Uncontrolled Keywords: | Lempok Nangka (Artocarpus heterophyllus), tingkat kematangan buah, Maizena, kimia, fisik, organoleptik |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 14 Aug 2017 03:43 |
| Last Modified: | 27 Nov 2020 16:05 |
| URI: | http://repository.ub.ac.id/id/eprint/1242 |
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