Puspitaningrum, ElitaDevi (2014) Pengaruh Lama Waktu Fermentasi terhadap Kadar Zat Antosianin pada Ubi Jalar Ungu (Ipomoea batatas L. var. Ayamurasaki). Sarjana thesis, Universitas Brawijaya.
Abstract
Ubi jalar ungu varietas Ayamurasaki adalah jenis ubi yang memiliki kadar Antosianin tinggi. Antosianin merupakan zat pemberi warna pada buah dan dapat memberikan manfaat untuk kesehatan salah satunya sebagai antioksidan. Beberapa penelitian menyatakan bahwa kadar antosianin hasil fermentasi semakin lama semakin menurun, namun ada pula menyatakan sebaliknya. Sehingga, tujuan penelitian ini adalah untuk mengetahui apakah terdapat perbedaan kadar antosianin selama proses fermentasi pada ubi jalar ungu Ayamurasaki. Penelitian ini dilakukan secara true experiment dengan Rancangan Acak Lengkap dan tehnik sampling secara purposive sampling serta memiliki faktor yaitu lama waktu fermentasi. Lama waktu fermentasi dibagi atas 7 perlakuan, yaitu P0 (0 jam), P1 (24 jam), P2 (36 jam), P3 (48 jam), P4 (60 jam), P5 (72 jam), dan P6 (84 jam). Data perbedaan kadar antosianin dianalisis menggunakan spss versi 16 dengan menggunakan Oneway Anova. Berdasarkan hasil penelitian didapatkan bahwa kadar antosianin tertinggi adalah 327,44±130,92 ppm yaitu pada proses fermentasi selama 24 jam (P1). Kesimpulan dari penelitian ini bahwa tidak terdapat perbedaan yang signifikan (p=0,609) dari kadar antosianin selama proses fermentasi pada ubi jalar ungu (Ipomoea batatas L. var. Ayamurasaki). Kata kunci: fermentasi, ubi jalar ungu, ayamurasaki,
English Abstract
Ayamurasaki, variety of purple sweet potato, has a high value of anthocyanin. Anthocyanin is a substance gives color to the fruits and as antioxidant in our health. Some research suggested that the anthocyanin content will decrease by the duration of fermentation process but some stated otherwise. This research purposed is to analyze the difference of anthocyanins content during fermentation process on purple sweet potato Ayamurasaki. This research was conducted in true experiment method, with a completely randomized design (CRD), sampling tehnique in purposive sampling and having factor based duration of its fermentation. The fermentation duration time were divided into 7 conditions, namely P0 (0 hour), P1 (24 hours), P2 (36 hours), P3 (48 hours), P4 (60 hours), P5 (72 hours), and P6 (84 hours). The data of anthocyanin content differences was analyzed using SPSS version 16 with using Oneway ANOVA.. The research results showed the highest anthocyanin content was 327.44 ± 130.92 ppm at after fermentation process for 24 hours (P1). The conclusion of this research was the fermentation duration time factor had no significant effect (p = 0.609) on the anthocyanin content of fermented purple sweet potato (Ipomoea batatas L. var. Ayamurasaki).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2014/601/051406168 |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics |
| Divisions: | Fakultas Kedokteran > Ilmu Gizi |
| Depositing User: | Endang Susworini |
| Date Deposited: | 20 Oct 2014 11:07 |
| Last Modified: | 22 Oct 2021 03:17 |
| URI: | http://repository.ub.ac.id/id/eprint/124613 |
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