Akbar, Argha (2017) Pengaruh Konsentrasi Karagenan Dan Asam Sitrat Terhadap Karakteristik Fisik, Kimia Dan Sensori Selai Lembaran Jambu Biji Merah (Psidium Guajava Linn). Sarjana thesis, Universitas Brawijaya.
Abstract
Di Indonesia buah jambu biji merah belum dimanfaatkan dengan baik karena umumnya hanya dikonsumsi secara langsung atau hanya diolah menjadi sari buah, jus serta sirup. Selai lembaran merupakan salah satu solusi yang dapat dilakukan untuk memperpanjang daya simpan serta sebagai salah satu alternatif pengganti selai oles yang praktis.. Tujuan dari penelitian ini adalah mengetahui pengaruh konsentrasi karagenan dan asam sitrat terhadap sifat fisik, kimia dan organoleptik selai lembaran jambu biji merah. Serta mengetahui konsentrasi karagenan dan asam sitrat yang tepat untuk menghasilkan produk selai lembaran jambu biji merah terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor Faktor pertama konsentrasi karagenan, yaitu 0,5%, 1% dan 1,5%. Faktor kedua konsentrasi asam sitrat, yaitu 0,3%, 0,5% dan 0,7%. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Data dianalisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Beda Nyata Terkecil (BNT) atau Duncan’s Multiple Range Test (DMRT). Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring, sedangkan pemilihan perlakuan terbaik dengan menggunakan metode indeks efektifitas (Zeleny, 2010). Hasil penelitian menunjukkan bahwa penambahan karagenan berpengaruh nyata (α=0,05) terhadap kadar air, vitamin C, total asam, tekstur, tingkat kemerahan (a*), tingkat kekuningan (b*). Perlakuan penambahan asam sitrat berpengaruh nyata (α=0,05) terhadap kadar air, vitamin C, total gula, total asam, pH, tekstur, tingkat kecerahan (L*), tingkat kemerahan (a*), tingkat kekuningan (b*) , warna, aroma, rasa dan tekstur organoleptik. Interaksi perlakuan penambahan karagenan dan asam sitrat berpengaruh nyata (α=0,05) terhadap total asam dan tekstur. Produk selai lembaran jambu biji merah terbaik menurut parameter fisik dan kimia adalah selai lembaran dengan konsentrasi karagenan 1,5% dan konsentrasi asam sitrat 0,7%, dengan nilai kadar air (25,33%), pH (3,44), total asam (2,39%), total gula (62,06%), vitamin C (30,75 mg/100 g), tekstur (3,15 N), tingkat kecerahan L* (38,8), tingkat kemerahan a* (22,77), tingkat kekuningan b* (14,47). Sedangkan menurut parameter organoleptik nilai warna selai lembaran jambu biji merah 3,45 (agak menyukai), aroma 3,78 (suka), rasa 3,58 (suka) dan tekstur 3,13 (agak menyukai).
English Abstract
In Indonesia, red guava has not been used properly because it is chewy only directly or only processed into juice and syrup. Jam sheets is a solution can be done to extend power save and as one alternative a substitute for jam. The purpose of this research is to know the influence of concentration carrageenan and citric acid against the character of physical, chemical and organoleptic jam sheets guava. As well as looking for the right carrageenan and citric acid concentration to produce the best jam sheets guava. The purpose of this study was to determine the effect of carrageenan and citric acid concentration on the physical, chemical and organoleptic properties of jam sheet guava. And to know the concentration of carrageenan and citric acid is right to produce the best jam sheet guava. This research used Randomized Block Design of two factors. The first factor of carrageenan concentrations was 0.5%, 1% and 1.5%. The second factor was the concentration of citric acid, ie 0.3%, 0.5% and 0.7%. Repetition is done 3 times so that obtained 27 unit experiment. Data were analyzed using analysis of variance (ANOVA) with further test of Least Significant Difference (LSD) or Duncan’s Multiple Range Test (DMRT). The results of organoleptic test were done by Hedonic Scale Scoring test, while the best treatment was chosen by using the effectiveness index (Zeleny, 2010). The results showed that the addition of carrageenan had significant effect (α = 0,05) on water content, vitamin C, total acid, texture, redness level (a *), yellowish (b *). Treatment of citric acid addition had significant effect (α = 0,05) on water content, vitamin C, total sugar, total acid, pH, texture, brightness level (L *), redness level (a *), yellowish (b *) , Color, flavor, taste and organoleptic texture. The interaction of carrageenan and citric acid addition treatment had significant effect (α = 0,05) to total acid and texture. The best guava jam sheets products according to physical and chemical parameters with 1% carrageenan concentration and 0,7% citric acid concentration, with moisture content (25.33%), pH (3.44), total acid ( 2.39%), total sugar (62.06%), vitamin C (30.75 mg / 100 g), texture (3.15 N), brightness L * (38.8), redness a * ( 22.77), yellowish level b * (14,47). Meanwhile, according to organoleptic parameters, the color value of jam sheets guava 3.45 (rather like), 3.78 (like), taste 3,58 (like) and texture 3,13 (rather like).
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/301/051705826 |
| Uncontrolled Keywords: | asam sitrat, jambu biji merah, karagenan, selai lembaran |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 15 Aug 2017 02:29 |
| Last Modified: | 29 Nov 2021 03:53 |
| URI: | http://repository.ub.ac.id/id/eprint/1308 |
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