RizkyPH, EkaAgustine (2011) Proses Pembuatan Jelly Drink Tamarillo : Kajian Metode Pengecilan Ukuran dan Jenis Gula. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah Tamarillo mempunyai macam-macam antioksidan baik yang berbentuk vitamin dan yang bukan, seperti vitamin E, vitamin A, vitamin C, vitamin B6, senyawa karotenoid, anthosianin, dan serat. Alternatif produk yang dapat dibuat dari tamarillo adalah jelly drink. Tujuan penelitian adalah untuk mengetahui pengaruh metode pengecilan ukuran dan jenis gula pada proses pembuatan jelly drink tamarillo terhadap tingkat kesukaan konsumen terhadap jelly drink tamarillo serta untuk mengetahui perbedaan kualitas fisik dan kimia jelly drink tamarillo dengan produk pembanding (Okky Jelly Drink Jambu Biji). Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok yang disusun secara factorial dengan 2 faktor, faktor I yaitu metode pengecilan ukuran (diblender, diparut tanpa disaring, diparut dan disaring) dan faktor II yaitu jenis gula (gula kelapa dan gula pasir) dan masing-masing perlakuan diulang sebanyak 3 kali. Berdasarkan hasil penelitian, perlakuan metode pengecilan ukuran dan jenis gula berpengaruh nyata pada parameter warna dan rasa namun tidak berpengaruh nyata terhadap parameter aroma dan tekstur. Jelly drink tamarillo dengan kombinasi perlakuan diparut tanpa penyaringan dengan penambahan gula kelapa (P2G1) merupakan perlakuan terbaik. Perlakuan terbaik jelly drink tamarillo memiliki pH 6.43, sineresis 34.1967 % , kadar air 87.8633 %, kadar serat kasar 0.963 %, antosianin 34.287 ppm. Jelly drink tamarillo perlakuan terbaik memiliki kesukaan warna 3.8 (agak menyukai), aroma 3.4 (netral), rasa 4 (agak menyukai), dan tekstur 4 (agak menyukai). Perbandingan antara jelly drink perlakuan terbaik dengan kontrol menunjukkan parameter kadar air tidak berbeda nyata, sedangkan parameter pH, sineresis, kadar serat kasar dan antosianin menunjukkan perbedaan yang nyata.
English Abstract
Tamarillo has many kinds of antioxidants, which forms vitamins or not, such as Vitamin E, vitamin C, vitamin B6, Carotenoids compound, anthosianin, and fiber. The alternative product that can be made from Tamarillo is jelly drink. The purpose of this research is to know the impacts of size reduction method and kinds of sugar in tamarillo jelly drink making process with the level of consumer’s pleasure of tamarillo jelly drink, and also to know the difference of physical quality and chemistry of tamarillo jelly drink with the other comparative product (Guava Okky Jelly Drink). The experiment design which is used is random group design arranged factorially by two factors. Factor 1 is size reduction method (blended, grated without being filtered, grated and filtered) and the second factor is the kinds of sugar (coconut sugar and granulated sugar), and each of the treatment will be repeated three times. Based on the experiment result, the treatment of size reduction method and the kinds of sugar have real impacts on the colour and taste parameter but haven’t real impacts on the flavor and texture parameter. Tamarillo jelly drink using the combination treatment without filtering process but added coconut sugar (P2G1) is the best treatment. The best treatment of tamarillo jelly drink has pH 6.43, sineresis 34, 1967%, water degree 87, 8633%, hard fiber degree 0,963%, antosianin 34,287 ppm. The best treatment of tamarillo jelly drink has favourite colour 3,8 (rather liked), aroma 3,4 (neutral), taste 4 (rather liked) and texture 4 (rather liked). The comparison between the best treatment of jelly drink with the control shows the water degree parameter isn’t truly different, whereas parameter pH, sineresis, hard fiber degree and antosianin shows truly difference.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2011/100/051102676 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 13 Sep 2011 09:10 |
| Last Modified: | 21 Oct 2021 06:39 |
| URI: | http://repository.ub.ac.id/id/eprint/148546 |
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