Febriyanti, Siska (2014) Pengaruh Konsentrasi Karagenan dan Rasio Sari Jahe Emprit (Zingiber officinale var. Rubrum) Terhadap Sifat Fisik, Kimia, dan Organoleptik Jelly Drink Jahe. Sarjana thesis, Universitas Brawijaya.
Abstract
Jahe emprit (Zingiber officinale. var. Rubrum) disebut juga dengan jahe kuning kecil. Bagian jahe yang banyak digunakan adalah rhizomanya (rimpang). Jahe memiliki aktivitas antioksidan yang sangat kuat. Selama ini jahe hanya diolah sebagai minuman, bahan tambahan untuk masakan, serta sebagai obat-obatan. Oleh karena itu diperlukan pengolahan lebih lanjut pada jahe agar diperoleh produk kaya akan manfaat bagi kesehatan serta rasa yang lebih enak. Salah satu produk yang bisa dikembangkan adalah jelly drink. Jelly drink merupakan makanan ringan berbentuk gel kaya akan serat pangan. Beberapa bahan pembentuk jelly drink diantaranya adalah karagenan. Karagenan berasal dari rumput laut merah yang diperoleh disepanjang pesisir pantai. Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi karagenan dan rasio sari jahe terhadap sifat fisik, kimia, dan organoleptik jelly drink jahe sehingga dihasilkan produk yang baik. Penelitian ini menggunakan metode rancangan acak kelompok (RAK) dengan 2 faktor yang masing-masing terdiri dari 3 level. Faktor pertama yaitu penambahan karagenan dengan konsentrasi 0,15%, 0,25% dan 0,35%. Faktor kedua yaitu penambahan sari jahe dengan proporsi rasio 30%, 40% dan 50% sehingga diperoleh kombinasi 9 perlakuan dengan 3 kali ulangan. Data hasil pengamatan dianalisa dengan ANOVA 5%, apabila terdapat interaksi dilanjukan dengan uji lanjut DMRT (Duncan Multiple Range Test) 5%. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode De Garmo. Hasil penelitian menunjukkan bahwa pembuatan minuman jeli jahe dengan perlakuan penambahan proporsi rasio sari jahe menunjukkan berpengaruh nyata (α=0,05) terhadap aktivitas antioksidan, total fenol, pH, sineresis dan warna kemerahan (a*) tetapi tidak berpengaruh nyata terhadap kecerahan (L) dan warna kekuningan (b*). Perlakuan penambahan konsentrasi karagenan menunjukkan berpengaruh nyata (α=0,05) terhadap aktivitas antioksidan, total fenol, pH, sineresis dan warna kemerahan (a*) tetapi tidak berpengaruh nyata terhadap kecerahan (L) dan warna kekuningan (b*) pula. Perlakuan terbaik menurut parameter kimia fisik jelly drink jahe didapatkan pada penambahan rasio sari jahe 50% dan konsentrasi karagenan 0,35% dengan aktivitas antioksidan 78,42%, total fenol 48,82 ppm, pH 8,13, sineresis 5,48 mg/g, tingkat kecerahan (L*) 33,53, tingkat kemerahan (a*) 12,17 dan tingkat kekuningan (b*) 21,03. Perlakuan terbaik menurut parameter organoleptik didapatkan pada penambahan sari jahe 40% dan konsentrasi karagenan 0,35% dengan warna 4,25 (agak menyukai), aroma (agak menyukai), rasa (agak menyukai), dan tekstur 4,65 (menyukai).
English Abstract
Ginger (Zingiber officinale var. Rubrum) as known as small yellow ginger. Part of the ginger plant that widely used is rhizome . Ginger has a very high antioxidant activity. Commonly ginger is processed only as a beverage, additional material for cooking, as well as drugs. Therefore, further processing is required in order to obtain a ginger-rich product for health benefits and better tastes. One of the products that can be developed is a jelly drink. Jelly drink is beverage which have rich dietary fiber. Some ingredient to make jelly drink is carrageenan. Carrageenan derived from red seaweed that can be obtained along the coast. The purpose of this study was to determine the effect of carrageenan concentration and ratio of ginger juice to the physical, chemical, and organoleptic jelly drink ginger to produce a good product. This study used a randomized block design (RBD) with two factors, each of which consists of 3 levels. The first factor is the addition of carrageenan with a concentration of 0.15%, 0.25% and 0.35%. The second factor is the addition of ginger juice with a proportion ratio of 30%, 40% and 50% in order to obtain a combination of 9 combination with 3 replications. The data were analyzed by ANOVA, 5%, if there is interaction between factors, analyzed followed by further test DMRT (Duncans Multiple Range Test) 5%. Selection of the best treatment done by using the method of De Garmo. The results showed the addition of proportion ginger juice significantly (α=0.05) on antioxidant activities, phenol, pH, syneresis and degree of redness (a*) but did not significantly affect the brightness (L*) and degree of yellowness (b *). Addition of carrageenan treatment showed significant effect (α = 0.05) on antioxidant activities, phenol, pH, syneresis and degree of redness (a*) but did not significantly affect the brightness (L*) and degree of yellowness (b *). The best treatment by physical chemical parameters ginger jelly drink is obtained on the addition ginger of 50% and 0,35% carragenan with antioxidant activities content of 78,42% , phenol 48,82 ppm pH 8,13, syneresis 5,48 mg/g, the brightness (L*) 33,53, degree of redness (a*) 12,17 and degree of yellowness (b*) 21,03. The best treatment according to organoleptic parameters obtained on the addition of ginger juice 40% and 0,35% carragenan with color of jelly drink ginger is 4,25 (somewhat like), the smell of jelly drink is 4,25 (somewhat like), flavor jelly drink is 3,95 (somewhat like), and the texture is 4,65 (like).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/200/051403376 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jun 2014 14:39 |
| Last Modified: | 22 Oct 2021 07:20 |
| URI: | http://repository.ub.ac.id/id/eprint/149591 |
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