Sulistiana, Evi Erizha (2014) Komparasi Penggunaan Tepung Ganyong (Canna edulis) Dan Tepung Sukun (Artocarpus communis) Terhadap Karakteristik Edible Film Kulit Jeruk Bali (Citrus maxima). Sarjana thesis, Universitas Brawijaya.
Abstract
Produksi jeruk bali di berbagai daerah di Indonesia mencapai 511 kg/ton pertahunnya, dari produksi tersebut di hasilkan jumlah kulit jeruk bali sebesar 208 kg/ton. Jeruk bali merupakan tanaman buah yang mengandung banyak komponen nutrisi yang terkandung didalamnya. Sebagian besar komponen jeruk bali terletak pada kulitnya, diantaranya terdapat senyawa alkaloid, fenolik, flavonoid. Selama ini hampir 50% kulit jeruk bali belum sepenuhnya termanfaatkan. Komponen fenolik terbanyak pada kulit jeruk bali ialah tannin dan pektin. Kandungan senyawa bioktif kulit jeruk bali yang tinggi dapat dimanfatkan dalam pembuatan edible film yang bersifat antioksidan. Untuk mendapatkan sifat fisik edible film yang baik perlu ditambahkan hidrokoloid yang mengandung amilosa tinggi seperti pati tepung ganyong dan sukun. Pengemas merupakan bahan yang sangat diperlukan untuk mempertahankan kualitas suatu bahan pangan. Jenis pengemas yang sering digunakan adalah plastik, namun plastik bersifat nonbiodegradable dan karsinogen. Oleh karena itu saat ini banyak dikembangkan edible film, suatu kemasan primer yang ramah lingkungan. Tujuan penelitian ini untuk Mengetahui pengaruh proporsi serta memperoleh perpaduan proporsi tepung komposit dan proporsi bubuk kulit jeruk bali yang tepat untuk menghasilkan edible film yang mempunyai sifat fisik dan kimia yang paling baik. Metode penelitian dilakukan dengan Rancangan Tersarang (Nested Design) dengan 2 faktor. Faktor I terdiri dari 2 level yaitu jenis tepung (ganyong serta sukun) (4%;3%;2% b/vtotal) dan faktor II terdiri dari 3 level yaitu perbandingan jenis tepung : bubuk kulit jeruk bali (4%:2%; 3%:3%; 2%:4% b/vtotal) dengan 3 kali sub sampling. Sehingga diperoleh 18 satuan percobaan. Analisa data dilakukan dengan metode Analysis of Varians (ANOVA) Apabila terdapat pengaruh nyata maka dilanjutkan dengan uji beda nyata (BNT) atau (DMRT) dengan taraf nyata 5%. Penetuan perlakuan terbaik menggunakan Metode Multiplle Atribute (Zeleny, 1992). Hasil penelitian menunjukkan bahwa jenis tepung berpengaruh nyata (α= 0,05) terhadap kadar air,total fenol,aktivitas antioksidan, ketebalan, transmisi uap air, tensile strength,elongasi, kecerahan (L), kemerahan (a+) dan kekuningan (b+) edible film. Perbandingan jenis tepung : bubuk kulit jeruk bali berpengaruh nyata (α = 0,05) terhadap kadar air, total fenol dan kekuningan (b+) edible film. Interaksi antara kedua faktor berbeda nyata (α=0,05) pada parameter total fenol, kadar air dan kekuningan (b+) edible film. Sedangkan perlakuan terbaik diperoleh pada proporsi tepung ganyong 3% (b/vtotal) dengan proporsi bubuk kulit jeruk bali 3% (b/vtotal) dengan nilai kadar air 14,509%, total fenol 3796,487 μg GAE/g, aktivitas antioksidan 60,047%,transmisi uap air 5,611g/m2.24 jam, tensile strength 4,900N/cm2, elongasi 40,622% dan derajat kecerahan 61,110.
English Abstract
Grapefruit production regions in Indonesia reaches 511 kg/tonne annually, derived from the production of grapefruit peel amount of 208 kg tonne . Grapefruit is a plant that contains many nutritional components. Most of the components located in the peel of grapefruit, of which there are alkaloid compounds, phenolics, flavonoids. So far, nearly 50 % of grapefruit peel has not been fully exploited. Most phenolic components in grapefruit peel is tannin and pectin . High content of pectin is capable of forming a gel structure . Bioactive compound of high grapefruit peel can be used in the manufacture of edible films that are antioxidants. To obtain the physical properties of edible film that either needs to be added hydrocolloid containing high amylose starch as canna and breadfruit.Packaging is the material that is necessary to maintain the quality of food. Type of packaging that is often used is plastic , but the plastic is nonbiodegradable and carcinogens . Hence today many developed edible films,a primary packaging is environmentally friendly. The purpose of this study was to find out the influences and obtaining the proportion of composite flour blend proportion and the proportion of grapefruit peel powder right to produce edible films that have physical and chemical properties of the most good. The method of research was Nested Design with 2 factors. The first factor consisted of two levels, the proportion types of flour (canna and breadfruit) (4%, 3%, 2% w/vtotal ) and factor II consists of three levels, the proportion of types of flour : grapefruit peel powder (4%: 2%, 3%:3% , 2%:4% b/vtotal) with 3 sub sampling. Thus obtained 18 experimental units . Data analysis was conducted using Analysis of Variance (ANOVA) If there is a real effect then continued with significant difference test (LSD) or (DMRT) at 5% significance level . Determination of the best treatment using the method attribute Multiple (Zeleny, 1992). The results showed that the type of flour significantly (α = 0.05) on water content, total phenols, antioxidant activit, thickness , water vapor transmission , tensile strength, elongation, brightness (L), redness (a+) and yellow (b+) edible film. Comparison of types of flour : grapefruit peel powder significantly ( α = 0.05 ) on water content, total phenols and yellowness (b+) edible film. The interaction between the two factors were significantly different (α = 0.05) on the parameters of total phenol, water content and yellowness (b+) edible film. While the best treatment was obtained in the proportion of 3% (w/vtotal) canna flour with grapefruit peel powder proportion of 3% (w/vtotal) to 14.509% water content, total phenol 3796.487 mg GAE/g, 60.047% antioxidant activity, water vapor transmission g/m2.24 5,611 hours 4,900 N/cm2 tensile strength, elongation 40.622 % and 61.110 degrees of brightness
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/291/051404712 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 18 Aug 2014 09:43 |
| Last Modified: | 09 Nov 2021 06:48 |
| URI: | http://repository.ub.ac.id/id/eprint/149688 |
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