Mardiyantri, LailiIsnaini (2014) Pengaruh Lama Waktu Fermentasi terhadap Kadar Antosianin dan Mutu Organoleptik pada Tape Ubi Jalar Ungu Varietas Antin 2 (Ipomoea batatas L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Antosianin merupakan senyawa fenol yang tergolong flavonoid yang memberikan warna merah keunguan pada sayuran, buah-buahan dan bunga. Antosianin berfungsi sebagai antioksidan dan penangkap radikal bebas untuk mencegah terjadinya penuaan, kanker, dan penyakit degeneratif. Kestabilan antosianin salah satunya dipengaruhi oleh pH. Perbedaan lama waktu fermentasi akan mempengaruhi pH tape. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu fermentasi terhadap kadar antosianin dan mutu organoleptik tape ubi jalar ungu. Penelitian ini terdiri dari 5 taraf perlakuan yaitu P0 (waktu fermentasi 0 hari), P1 (waktu fermentasi 2 hari), P2 (waktu fermentasi 2 ½ hari), P3 (waktu fermentasi 3 hari), dan P4 (waktu fermentasi 3 ½ hari). Selanjutnya lima sampel tape pada setiap taraf perlakuan diuji kadar antosianin, air, pH dan mutu organoleptik (rasa, aroma, warna, dan tekstur). Hasil penelitian menunjukkan bahwa lama waktu fermentasi memberikan pengaruh yang signifikan terhadap kadar antosianin (p=0.000), kadar air (p=0.000), pH (p=0.047) dan rasa (p=0.004). Tidak ada pengaruh yang signifikan untuk aroma (p=0.721), warna (p=0.227), dan tekstur (p=0.970). Perlakuan terbaik didapatkan pada tape dengan perlakuan P2 (waktu fermentasi 2 ½ hari). Kesimpulannya, lama waktu fermentasi berpengaruh terhadap kadar antosianin dan mutu organoleptik rasa pada tape ubi jalar ungu. Untuk penelitian lebih lanjut, perlu dilakukan studi untuk mengetahui daya simpan tape ubi jalar ungu.
English Abstract
Anthocyanins are phenolic compounds that are categorized as flavonoids. It gives red-purple color in vegetables, fruits and flowers. Anthocyanins act as antioxidants and free radical catcher, to prevent aging, cancer, and degenerative diseases. The stability of anthocyanin is influenced by pH. Differences long fermentation time will affect the pH of fermented purple sweet potato. This study aimed to know the effect of fermentation time to anthocyanin content and organoleptic quality on fermented purple sweet potato. This research had 5 levels of treatment where P0 (fermentation 0 day), P1 (fermentation 2 days), P2 (fermentation 2 ½ days), P3 (fermentation 3 days), and P4 (fermentation 3 ½ days). Five replications for every level of treatment tested to determine anthocyanin content, water content, pH and organoleptic quality (taste, flavour, color, and texture). The results showed that various fermentation time gives a significant effect on the anthocyanin content (p=0.000), water content (p=0.000), pH (p=0.047) and taste (p=0.004) ); whereas no significant effect for flavor (p=0.721), color (p=0.227), and texture (p=0.970). Best treatment is P2 (fermentation 2 ½ days). In conclusion, long fermentation time affect the anthocyanin content and organoleptic quality of taste on fermented purple sweet potato. For further research, it is necessary to do a study shelf life of fermented purple sweet potato.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/37/051400839 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 Feb 2014 14:38 |
| Last Modified: | 21 Oct 2021 10:00 |
| URI: | http://repository.ub.ac.id/id/eprint/124357 |
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