SriHarini (2010) Karakterisasi Pektin Kasar Dari Apel Kualitas Subgrade : Kajian Varietas Dan Tingkat Kematangan. Sarjana thesis, Universitas Brawijaya.
Abstract
Apel subgrade yaitu buah apel yang dipisahkan dari buah apel matang optimal layak jual. Buah apel subgrade terdiri dari buah yang belum matang optimal dan buah apel yang lewat matang (overripe). Persentase apel kualitas subgrade dapat mencapai 40% dari total panen. Apel subgrade dapat dimanfaatkan sebagai bahan baku produk-produk olahan apel, seperti sari buah, kripik apel, dan dodol apel. Apel subgrade juga berpotensi untuk diekstrak kandungan pektinnya. Tujuan dari penelitian ini adalah mengetahui jenis varietas apel dan tingkat kematangan terbaik untuk menghasilkan pektin kasar dengan karakteristik terbaik Dalam Penelitian ini digunakan Rancangan Acak Kelompok dengan dua faktor yaitu varietas apel (Manalagi, Romebeauty, dan Anna) dan tingkat kematangan (mentah dan matang). Setiap perlakuan diulang sebanyak 3 kali. Kemudian data yang diperoleh dianalisa dengan metode Analisa sidik ragam (ANOVA= Analysis of Variance) dilanjutkan dengan uji BNT (α 0,05) jika tidak ada interaksi, dan uji lanjut DMRT (α 0,05) jika terjadi interaksi. Pektin kering diaplikasikan pada jelly untuk mengetahui karakteristik pembentuk gelnya. Perlakuan terbaik ditentukan dengan metode Zeleny. Berdasarkan hasil penelitian yang dilakukan diketahui bahwa Jenis varietas apel dan tingkat kematangan berpengaruh nyata terhadap hampir semua parameter, kecuali parameter berat ekivalen dan kadar methoksil. Perlakuan terbaik diperoleh pada perlakuan penggunaan apel varietas Romebeauty dengan tingkat kematangan matang dengan nilai rendemen 29,58 %, total pektin 51,21 %, Kadar air 10,86%, Kadar abu 1,18%, Berat Ekivalen 488,0897, Kadar Methoksil 0823%, Kadar Asam Galakturonat 60,98 %, Derajat Esterfikasi 29,68 %, tingkat kecerahan (L*) 35,17, Kemerahan (a*) 21,2, Kekuningan (b*) 12,97, Kekuatan Gel 2,8 N, dan sineresis 0,0208 g air/g sampel.menit.
English Abstract
Apple subgrade is apple that is dissociated from ripe apple that ready to sell. Apple subgrade consist of unripe apple and overrype apple. Percentage of apple subgrade can reach 40% from totalize crop. Apple subgrade can be used as raw materials of juice apple, chips apple, and dodol apple. Apple subgrade also has potency for the extract of its pectin. The objectives of the present study were to evaluate the best variety of apple subgrade and maturity to form crude pectin with the best characteristics. The Randomized Block Design was used with two factors. The factors were variety of apple (Manalagi, Romebeauty, and Anna) and stage of maturity (immature and ripe), treatment was done with three replications. The data was analized by ANOVA (Analysis of Variance) and continued with LSD 5% (Gasperz, 1992) if there was not interaction, and continued with DMRT (α 0,05) if there was interaction. Crude pectin was applied into jelly to evaluate characteristic gel forming. The best treatment conducted with Zeleny Method. Based on the result of research, using of apple variety and stage of maturity had significant effect (α=0.05) at almost of parameters, except at weight of ekivalen and value of methoxyl. The best treatment based on crude pectin characteristics was obtained at variety of Romebeauty with stage of maturity was ripe. The product characterized by: yield 29,58%, total of pectin 51,21%, moisture content 10,86%, ash content 1,18%, equivalent weight 488,0897 g/mol, methoxyl content 0823%, galacturonic acid content 60,98%, degree of esterification 29,68%, brightness (L*) 35,17, redness (a*) 21,2, yellowness (b*) 12,97, gel strength 2,8 N, and syneresis 0,0208 g water/g sample.minute.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2010/239/051003729 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 27 Dec 2010 08:49 |
| Last Modified: | 21 Oct 2021 04:32 |
| URI: | http://repository.ub.ac.id/id/eprint/148462 |
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