Sa`adah, LailufaryIchda Noor (2014) Evaluasi Karakteristik Minuman Sari Apel Produksi Industri Pengolahan Apel Skala Mikro Dan Kecil Di Kota Batu. Sarjana thesis, Universitas Brawijaya.
Abstract
Kota Batu merupakan salah satu kota penghasil buah apel dengan produktivitas yang tinggi mencapai 17.05 ton per hektar per tahun. Dinas Pertanian dan Peternakan menyatakan, produktivitas apel dikatakan tinggi apabila jumlah produksi apel suatu kota melebihi 15,2 ton/hektar/tahun. Berdasarkan pada tingkat produktivitas yang tinggi, masyarakat melakukan diversifikasi produk buah apel menjadi sejenis minuman yang dapat langsung diminum yaitu minuman sari buah apel. Pada tahun 2012 UKM sari apel yang masih beroperasi berjumlah 36 unit, dan pada tahun 2013 UKM sari apel di Kota Batu yang masih bertahan sejumlah 20 unit. Pembuatan sari apel di 20 UKM tersebut menggunakan apel dengan jenis yang berbeda-beda yaitu, jenis manalagi, anna, dan romebeauty. Adanya varietas apel yang berbeda diduga berpengaruh pada karakteristik fisik, kimia, dan organoleptik minuman sari apel. Oleh sebab itu, perlu adanya evaluasi karakteristik minuman sari apel dengan penentuan komposisi kimia melalui pengujian laboratorium dan atribut sensorik pada minuman sari apel produksi UKM. Penelitian dilakukan dengan 2 tahap yaitu karakterisasi varietas apel dan karakterisasi minuman sari apel. Sampel apel dari UKM terdiri dari 3 varietas apel yaitu manalagi, anna dan romebeauty diuji meliputi kadar total asam, kadar total gula, dan tekstur. Sampel minuman sari apel diuji organoleptik dan sifat fisikokimia. Uji organoleptik menggunakan uji skoring pada 6 parameter dengan 5 skala (1-5) yaitu viskositas, tingkat kemanisan, tingkat keasaman, rasa menyimpang, aftertaste, dan rasa apel. Uji fisikokimia meliputi analisa kadar asam, kadar total gula, pH, total padatan terlarut, warna, dan viskositas. Pemilihan perlakuan terbaik menggunakan Indeks Efektivitas Analisa perbedaan pada tiap perlakuan dengan menggunakan Analysis of Variance (ANOVA) dengan selang kepercayaan 5%, jika hasil uji terdapat beda nyata dilakukan uji lanjut dengan DMRT (Duncan Multiple Range Test). Hasil penelitian menunjukkan varietas dan grade apel berpengaruh nyata (α = 0.05) terhadap sifat fisik (warna dan viskositas), kimia (kadar asam, kadar gula, TPT, pH), dan organoleptik (keasaman, kemanisan, rasa apel, aftertaste, rasa menyimpang) minuman sari apel. Perlakuan terbaik minuman sari apel dari varietas manalagi didapatkan dari manalagi grade C pada merek Apel Batu Manalagi dengan kadar total asam sebesar 0.33%, kadar total gula sebesar 12.03%, nilai pH sebesar 3.4, kadar TPT sebesar 8.2 oBrix, tingkat kecerahan (L*) sebesar 21.9, tingkat warna kemerahan (a*) sebesar 13.7, tingkat warna kekuningan sebesar (b*) 6.0, tingkat viskositas sebesar 0.099 cPs. Perlakuan terbaik dari varietas romebeauty didapatkan pada merek Okelaah yang menggunakan bahan baku apel romebeauty grade C. Minuman sari apel merek Okelaah memiliki kadar total asam sebesar 0.27%, kadar total gula sebesar 5.90%, nilai pH sebesar 3.3, kadar TPT sebesar 5.1 oBrix, tingkat kecerahan (L*) sebesar 21.97, tingkat warna kemerahan (a*) sebesar 7.2, tingkat warna kekuningan (b*) sebesar 6.23, tingkat viskositas sebesar 0.108 cPs. Perlakuan terbaik dari varietas anna didapatkan pada merek Alam Segar yang menggunakan bahan baku apel varietas anna grade C. Minuman sari apel merek Alam Segar memiliki kadar total asam sebesar 0.29%, kadar total gula sebesar 12.40%, nilai pH sebesar 3.4, kadar TPT sebesar 3.77 oBrix, tingkat warna kecerahan (L*) sebesar 18.47, tingkat warna kemerahan (a*) sebesar 12.82, tingkat warna kekuningan sebesar 8.3, tingkat viskositas sebesar 0.103 cPs.
English Abstract
Batu city is one of city that produced apple with high productivity levels. Its reaches 17.05 tons/hectare/year. Department of Agriculture and Animal Husbandry stated that productivity is high if apple production in that cities exceeding 15.2 tons/hectare/year. Based on the high level of productivity, many peoples in Batu doing product diversification from apple into a kind of apple cider that can be drunk easily like a juice. In 2012, apple cider micro and small enterprise (MSE) that still in production is 36 units, and in 2013, apple cider MSI that still can survived amounted to 20 units. Extract drink of apple that make in 20 MSE is using different variety of apple such as manalagi, anna and romebeauty. The existence of variety of apple supposedly affects the physical, chemical, and organoleptic characteristic in apple cider. Therefore its needed to evaluating the characteristic of extract drink through laboratory testing and sensory attributes in apple cider produced by MSE. This research was conducted with two stages. First stage is characterization in apple variety (manalagi, anna, and romebeauty) and characterization extract drink of apple. Samples of apple was tested such as total acid content, total sugar content, and texture. Extract drink of apple was tested physicochemical (total acid content, total sugar content, pH value, total dissolved solid, and color (L*,a*,b*) and organoleptic properties. Organoleptic test using scoring method with 6 parameters (viscosity, sweetness, acidity, deviant flavor, aftertaste, and apple flavors) and 5 scales (1 – 5). Selection of best treatment using Efectiveness Index. Analysis of the difference in each treatment using Analysis of Variance (ANOVA) with trusted interval 5% (α = 0.05). If the test results are significantly different, then di further test using Duncan Multiple Range Test (DMRT). The results showed that apple varieties and grades significantly affected (α = 0.05) on the physical properties (color and viscosity), chemical properties (total acid content, total sugar content, TDS levels, and pH value), and organoleptic properties (acidity, sweetness, taste apple, aftertaste, deviant flavor) in extract drink apple. The best treatment of Manalagi varieties is obtained from grade C and the brand is Apel Batu Manalagi. Physicochemical properties is 0.33% total acid content, 12.03% total sugar content, 3.4 pH value, 8.2 oBrix TSS value, brightness level (L*) amounted to 21.9, 7.2 redness level (a*), 6.0 yellowish level (b*), 0.099 cPs viscosity level. The best treatment of Romebeauty varieties is obtained from grade C and the brand is Okelaah. Physicochemical properties is 0.27% total acid content, 5.90% total sugar content, 3.3 pH value, 5.1 oBrix TSS value, brightness level (L*) amounted to 21.97, 7.2 redness level (a*), 6.23 yellowish level (b*), 0.108 cPs viscosity level. The best treatment of Anna varieties is obtained from grade C and the brand is Alam Segar. Physicochemical properties is 0.29% total acid content, 12.40% total sugar content, 3.4 pH value, 3.77 oBrix TSS value, brightness level (L*) amounted to 18.47, 12.82 redness level (a*), 8.3 yellowish level (b*), 0.103 cPs viscosity level.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/190/051403326 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Jun 2014 11:06 |
| Last Modified: | 11 Mar 2022 00:52 |
| URI: | http://repository.ub.ac.id/id/eprint/149579 |
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