Rahmasari, Hamita (2013) Ekstraksi Osmosis Pada Pembuatan Sirup Murbei (Morus Alba L.) Kajian Proporsi Buah:Sukrosa Dan Lama Osmosis. Sarjana thesis, Universitas Brawijaya.
Abstract
Pemanfaatan Buah Murbei ( Morus Alba L. ) Masih Belum Terlalu Banyak Mendapat Perhatian Bila Dibandingkan Daunnya Yang Mana Diketahui Sebagai Pakan Ulat Sutera. Di Malang Khususnya Kota Batu Banyak Penduduk Menanam Pohon Murbei Hanya Sebagai Tanaman Kebun, Sedangkan Buahnya Yang Merupakan Buah Buni,Berair ,Dan Bercita Rasa Baik Memliki Potensi Untuk Dikembangkan Menjadi Produk Pangan Yang Bermanfaat Berupa Sirup Buah. Ekstraksi Dengan Metode Osmosis Merupakan Alternatif Baru Dalam Menghasilkan Sirup Murbei Dengan Mutu Yang Baik Serta Dapat Menambah Nilai Ekonomi, Kesehatan, Dan Kualitas Produk Dengan Berbahan Baku Murbei. Penelitian Ini Bertujuan Untuk Mengetahui Pengaruh Proporsi Buah:Sukrosa Dan Lama Osmosis Terhadap Kualitas Sifat Fisisk, Kimia, Dan Organoleptik Pada Sirup Murbei. Metode Penelitian Yang Digunakan Yaitu Rancangan Acak Kelompok (RAK) Dengan 2 Faktor. Faktor I Yaitu Proporsi Buah:Sukrosa ((1:0,5); (1:1); (1:1,5)) Dan Faktor II Yaitu Lama Osmosis (12, 24, Dan 36 Jam). Data Yang Diperoleh Kemudian Dianalisis Secara Statistik Dengan Menggunakan Analisa Ragam (ANOVA) Dengan Selang Kepercayaan 5% Dan 1%, Dilanjutkan Dengan Uji BNT (Beda Nyata Terkecil) Atau DMRT (Duncan Multiple Range Test) Sesuai Dengan Selang Kepercayaannya. Hasil Penelitian Menunjukkan Bahwa Perlakuan Proporsi Buah:Sukrosa Memberikan Pengaruh Yang Sangat Nyata (Α=0,01) Terhadap Rendemen, Viskositas, Tingkat Kemerahan (A*), Vitamin C, Aktivitas Antioksidan, Total Antosianin, Total Gula, Total Padatan Terlarut, Dan Nilai Ph. Perlakuan Lama Osmosis Memberikan Pengaruh Yang Sangat Nyata (Α=0,01) Terhadap Rendemen, Viskositas, Tingkat Kecerahan (L), Tingkat Kemerahan (A*), Tingkat Kekuningan (B*), Vitamin C, Aktivitas Antioksidan, Total Antosianin, Total Gula, Total Padatan Terlarut, Dan Nilai Ph. Sedangkan Interaksi Antara Keduanya Memberikan Pengaruh Yang Sangat Nyata (Α=0,01) Terhadap Rendemen, Viskositas, Vitamin C, Aktivitas Antioksidan, Total Gula, Dan Total Padatan Terlarut.. Perlakuan Terbaik Menurut Parameter Fisik Dan Kimia Diperoleh Dari Perlakuan Proporsi Buah:Sukrosa (1:1,5) Dan Lama Osmosis 36 Jam Dengan Rendemen 80,25%,Viskositas 37,06cp, Tingkat Kecerahan (L) 19,56 Kemerahan (A*) 11,93 Kekuningan (B*) 4,33, Vitamin C 7,71 Mg/100g, Aktivitas Antioksidan 77,44%, Total Padatan Terlarut 21,87obrix, Total Antosianin 135,14 Ppm, Total Gula 53,08%, Dan Ph 3,71. Perlakuan Terbaik Menurut Parameter Organoleptik Diperoleh Dari Perlakuan Proporsi Buah:Sukrosa (1:0,5) Dengan Lama Osmosis 12 Jam Yaitu Sebagai Berikut: Warna 4,30 (Suka), Aroma 3,55 (Suka), Dan Rasa 4,05 (Suka).
English Abstract
The Utilization Of Mulberry Fruit Is Still Too Much Concern When Compared To The Leaves Of Which Are Known As Silkworms Feed. In Malang Particularly Batu, Many Residents Plant Mulberry Trees Just As A Garden Plant, While The Fruit Which Is As A Buni Fruit, Juicy, Good Flavor And Has The Potential To Be Developed Into A Useful Food Products Such As Fruit Syrup. Extraction With Osmotic Method Is A New Alternative Method Of Producing Mulberry Syrup With Good Quality And Can Add Economic Value, Health And Quality Of The Products Made From Mulberry. The Purpose Of This Research Was To Determine The Best Sucrose’s Proportion And Osmosis Time In Order To Obtain Mulberry Syrup With Good Characteristic And Well Accepted By Panelist. Randomized Block Design Was Used As Research Design With 2 Factors. Sucrose’s Proportion Value With 3 Level Variables (1:0,5) (1:1) (1:1,5) Were Factor I , While Osmotic Period With 3 Level Variables (12, 24 , 36 Hours) Were Factor II. Collected Data Were Analyzed Using ANOVA With 5% And 1% Confidence Interval, Followed By Tuckey Test And DMRT Post Hoc Testing With Each Respect Confidence Interval. Organoleptic Data Were Collected Using Hedonic Scale Scoring While The Best Parameter Were Obtained Using Effectivity Index. The Results Showed That Sucrose’s Proportion Treatment Gave Significant Difference (Α=0.01) Toward Yield ,Viscosity, Redness Level (*A), Vitamin C,Antioxidant Activity, Anthocyanin Levels, Total Sugar Concentration, Total Soluble Solids Levels, And Ph. Osmotic Period Gave Significant Difference (Α =0.01) Toward Yield, Viscosity, Brightness Levels(L), Redness Levels(*A), Yelowish Levels (*B), Vitamin C, Antioxidant Activity, Anthocyanin Levels, Total Sugar Concentration, Total Soluble Solids Levels And Ph. Interactions Between Two Factors Gave Significant Difference (Α=0.01) Toward Yield, Viscosity, Vitamin C, Antioxidant Activity, Total Sugar Concentration, And Total Soluble Solids Levels. The Best Parameters Based On Phsyco-Chemical Properties Were Obtained By Sucrose Proportion (1:1,5) With 36 Hours Osmotic Period With The Values As Followed: Yield (80.25%), Viscosity (37.06cp), Brightnesss Level (L) (19.56), Redness Levels (*A) (11.93), Yelowish Levels (*B) (4.33), Vitamin C(7.71 Mg/100g), Antioxidant Activity (77.44%), Total Soluble Solids (21.87obrix), Anthocyanin Levels (135.14 Ppm), Total Sugar Concentration (53.08%), And Ph Value (3.71). The Best Parameters Based On Organoleptic Characteristic Were Obtained By Sucrose Proportion (1:0,5) With 12 Hours Osmotic Period With The Score As Followed: Color 4.30 (Liked), Taste 4.05 (Liked),
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2013/293/051400249 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jan 2014 07:48 |
| Last Modified: | 29 Nov 2021 07:00 |
| URI: | http://repository.ub.ac.id/id/eprint/149400 |
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