Aini, Khurrotun (2014) Perbedaan Kadar Beta Karoten Buah Pepino (Solanum muricatum Aiton) Ungu Segar Dan Yang Diolah Menjadi Sirup, Sari Buah Dan Selai. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah pepino merupakan salah satu buah dengan kandungan beta karoten yang cukup tinggi. Buah pepino merupakan komoditi yang mudah mengalami kerusakan dan penurunan mutu sehingga perlu dilakukan penanganan lebih lanjut dengan diolah menjadi beberapa produk seperti sirup, sari buah dan selai. Kandungan beta karoten buah setelah diolah menjadi produk jadi masih belum diketahui, sehingga perlu dilakukan penelitian untuk mengetahui perbedaan kadar beta karoten pada berbagai produk olahan buah pepino. Penelitian ini menggunakan desain eksperimental murni dengan Rancangan Acak Lengkap (RAL) dengan 4 taraf perlakuan dan 6 replikasi. Perlakuan tersebut adalah P0 (buah segar), P1 (sirup), P2 (sari buah) dan P3 (selai). Hasil data kadar beta karoten dianalisis secara statistik menggunakan uji non parametrik yaitu uji Kruskal Wallis dan Mann Whitney. Hasil analisis statistik menunjukkan bahwa ada penurunan kadar beta karoten secara signifikan pada buah pepino (Solanum muricatum Aiton) ungu yang diolah menjadi sirup, sari buah dan selai (p=0,000). Kadar beta karoten buah pepino segar yaitu 2662,40 μg/100 g, selai 465,19 μg/100 g, sirup 21,85 μg/100 g dan sari buah 10,75 μg/100 g. Kesimpulan penelitian ini adalah ada perbedaan kadar beta karoten buah pepino (Solanum muricatum Aiton) ungu segar dan yang diolah menjadi sirup, sari buah dan selai.
English Abstract
Pepino is one of fruits with the content of beta carotene which is quite high. Pepino is a commodity that is susceptible to damage and reduction in quality, so need to do further treatment with processed into several products such as syrup, fruit juice and jam. Beta carotene content of fruit when processed into finished products is still unknown, so it is necessary to investigate the differences of beta carotene content in a variety of pepino’s products. This study used a true experimental design with a completely randomized design (CRD) with 4 treatments and 6 times of replication. The treatments are P0 (fresh fruit), P1 (syrup), P2 (fruit juice) and P3 (jam). The results of beta carotene content were statistically analyzed using non-parametric test Kruskal Wallis and Mann Whitney. Statistical analysis showed that there was a decrease in the content of beta-carotene significantly in purple pepino (Solanum muricatum Aiton) which is processed into syrup, fruit juice and jam (p = 0.000). The content of beta carotene in fresh fruit of pepino is 2662,40 μg/100 g, jam is 465,19 μg/100 g, syrup is 21,85 μg/100 g and fruit juice is 10,75 μg/100 g. The conclusion of this study is there is differences beta carotene content of purple pepino (Solanum muricatum Aiton) which is fresh and processed into syrup, fruit juices and jam.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/556/051404503 |
| Uncontrolled Keywords: | kadar beta karoten, pengolahan, pepino, sari buah, selai, sirup; beta carotene content, processing, pepino, fruit juice, jam, syrup |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.286 Vitamins |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Hasbi |
| Date Deposited: | 11 Aug 2014 13:19 |
| Last Modified: | 06 Dec 2021 17:01 |
| URI: | http://repository.ub.ac.id/id/eprint/124562 |
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