Restiana, NunikIrma (2013) Pembuatan Jelly Drink Filtrat Kulit Pisang Candi (Musa acuminata) (Kajian Penambahan Konsentrasi Karaginan dan Agar-Agar. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian bertujuan untuk mendapatkan penambahan konsentrasi karaginan dan agar-agar yang tepat yang secara organoleptik disukai panelis dan mengetahui kualitas fisik dan kimia jelly drink kulit pisang candi yang disukai panelis bila dibandingkan dengan produk pembanding. Penelitian dilakukan menggunakan uji organoleptik dengan panelis agak terlatih terdiri atas 9 kombinasi. Nilai uji organoleptik dianalisis dengan uji friedman kemudian pemilihan terbaik menggunakan indeks efektifitas. Perlakuan terbaik organoleptik dilanjutkan dengan uji fisik (viskositas) dan kimia (kadar air, total padatan, pH, total gula) dan dibandingkan dengan produk di pasaran menggunakan uji t. Hasil penelitian menunjukkan perlakuan terbaik yaitu penambahan konsentrasi karaginan 0,2%(b/v) dan agar-agar 0,1%(b/v) memiliki nilai NP 0,899. Perbandingan uji fisik dan kimia antara jelly drink perlakuan terbaik dengan produk di pasaran menunjukkan berbeda nyata. Jelly drink kulit pisang candi memiliki kandungan serat lebih tinggi dari jelly drink dipasaran. Nilai hasil uji fisik dan kimia pada produk jelly drink kulit pisang candi yaitu viskositas 256,67 cp, kadar air 85,6867%, pH 4,48, total padatan 14,3133%, total gula 4,3133%.
English Abstract
The aim of the research was gaining increased concentrations of carrageenan and agar is right that organoleptic favored the panelists and to know the physical and chemical quality jelly drink banana peels candi the preferred panelists when compared to the comparison of products. This research used sensory evaluation consisting of nine combination. Value of sensory evaluation were analized by friedman test, of the best treatment choosen by effectiveness index. The best treatment of sensoy evaluation followed by physical test (viscosity) and chemical test (moisture, total solids, pH, total sugar) and compared with comparable product by using the t test. The result of this research have the best treatment concentration of carrageenan 0.2% (w/v) and agar 0.1% (w/v) with NP value 0.899. Comparison of physical and chemical tests between jelly drink with the best treatment and comparison product showed significantly different. Jelly drink of candi banana peel had contains high fiber from comparable product. Value of physical and chemical test results on products jelly drink candi banana peels were 256.67 cp viscosity, 85.6867% moisture content, 4.48 pH, 14.3133% total solids, 4.3133% total sugars.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/282/051311827 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 24 Dec 2013 09:29 |
| Last Modified: | 22 Oct 2021 03:09 |
| URI: | http://repository.ub.ac.id/id/eprint/149390 |
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