EtikAriyani (2010) Pengaruh Konsentrasi Asam Sitrat dan Carboxy Methyl Cellulose (CMC) Terhadap Sifat Fisik Kimia dan Organoleptik Sirup Salak (Salacca zalacca ). Sarjana thesis, Universitas Brawijaya.
Abstract
Salak ( Salacca zalacca ) merupakan buah tropis asli Indonesia yang dihasilkan sepanjang tahun. Salah satu yang paling popular di Malang adalah salak Suwaru. Berbagai varietas salak Suwaru dijumpai di pasaran. Salah satu varietas yang kurang disukai adalah varietas Budeng. Salak varietas ini memiliki rasa yang agak kelat sehingga harganya relatif murah. Salah satu produk yang bisa dikembangkan adalah sirup salak. Sirup salak yang disimpan sering mengalami pengendapan dan penurunan mutu. Untuk mencegah hal tersebut, perlu ditambahkan bahan untuk menstabilkan sirup salak dengan menambahkan Carboxy Methyl Cellulose (CMC). Permasalahan lain yang dihadapi dalam pembuatan sirup salak adalah kurangnya rasa asam sehingga perlu ditambahkan zat pengasam, yaitu asam sitrat. Tujuan Penelitian ini adalah mengetahui pengaruh penambahan konsentrasi asam sitrat dan Carboxy Methyl Cellulose (CMC) yang berbeda untuk menghasilkan sirup salak dengan karakteristik sifat fisik, kimia, dan organoleptik terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor yaitu konsentrasi asam sitrat (0,10%; 0,15%; 0,20%) dan konsentrasi CMC (0,10%; 0,15%; 0,20%) dengan 3 ulangan. Data hasil pengamatan dianalisa dengan menggunakan ANOVA. Dari hasil uji jika menunjukkan beda nyata dilakukan uji lanjut dengan BNT taraf 5%. Dan jika terjadi interaksi antara keduanya diteruskan dengan uji DMRT ( Duncant Multiple Range Test ). Pemilihan perlakuan terbaik menggunakan metode De Garmo. Hasil penelitian menunjukkan bahwa konsentrasi asam sitrat berpengaruh nyata terhadap total asam, pH, gula reduksi, persentase pengendapan dan warna a* pada sirup salak. Sedangkan konsentrasi CMC berpengaruh nyata terhadap total padatan terlarut, total asam, pH, viskositas, vitamin C, gula reduksi, persentase pengendapan,nilai kecerahan (L) dan warna a*. Interaksi kedua perlakuan berpengaruh nyata terhadap parameter total asam. Hasil uji organoleptik terhadap sirup salak pada penambahan asam sitrat dan CMC tidak berpengaruh nyata terhadap atribut warna, aroma, dan rasa. Karakteristik fisik kimia sirup salak perlakuan terbaik adalah nilai total padatan terlarut 54.66 o Brix, total asam 7.69%, pH 4,55, viskositas 55.17 cp, vitamin C 0,417 mg/100 g bahan, gula reduksi 20.19%, kecerahan 45.53, warna (a*) 19.00, dan persentase pengendapan 10.46%. Rerata kesukaan organoleptik atribut warna sirup salak sebesar 4.85 (agak menyukai), aroma 4,45 (netral) dan rasa 5.45 ( menyukai).
English Abstract
Snake fruit ( Salacca zalacca ) is one of Indonesian origins where it is a tropical fruit that is resulted in a year. One of the most popular in Malang it is Suwaru snake fruit. Many varieties of Suwaru snake fruit can be found in markets. One of snake fuit varieties that are less liked by society is Budeng variety. This kind of variety has astringent taste so that its price also less. One of the products that can be developed is snake fruit syrup. Snake fruit syrup in long time storage is often in precipitation and descendent quality. To prevent it, there is needed the substance to stabilize snake fruit syrup by adding Carboxyl Methyl Cellulosa (CMC). The other problem face in making snake fruit syrup is the less of sour taste so that there is needed sour substance, it is citrate acid. The purpose of this study is to know the effect of addition of citrate acid and Carboxy Methyl Cellulosa (CMC) concentration that is different to result snake fuit syrup by the best physical, chemical, and organoleptic characteristics. This study uses Randomized Block Design with two factors; they are citrate acid concentration (0.10%, 0.15%, 0.20%) and CMC concentration (0.10%, 0.15%, 0.20%) and three replications each. The result of observation data is analyzed using ANOVA (Analysis Variance). From the result of test if it shows real different is conducted further test by using BNT level 5%. And there is interaction between both, and then it will be tested by DMRT (Duncant Multiple Range Test). The best choice treatment is using De Garmo method. The result of study shows that citrate acid concentration give a significant effect on acid total, pH, sugar reduction, precipitation percentage and a* color on snake fruit syrup. CMC concentration has significant effect of total soluble solid, total acid, pH, viscosity, vitamin C, sugar reduction, precipitation percentage, brightness value (L) and a* color. The interaction of both treatment gives has significant on total acid parameter. The result of organoleptic test on snake fruit syrup on the addition of citrate acid and CMC didn’t give significant effect on color, smell, and taste. The physical chemical characteristic of snake fruit syrup, the best treatment was total soluble solid 54.66° Brix, total acid 7.69%, pH 4.55, viscosity 55.17 cp, vitamin C 0.417 mg/100g , sugar reduction 20.19%, brightness 45.53, color (*a) 19.00, and precipitation percentage 10.46%. The average of organoleptic attribute of snake
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2010/34/051000517 |
| 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: | 29 Mar 2010 09:43 |
| Last Modified: | 21 Oct 2021 06:00 |
| URI: | http://repository.ub.ac.id/id/eprint/148503 |
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