Trissanthi, Chandra Maysasri (2014) Pengaruh Konsentrasi Asam Sitrat Dan Lama Pemanasan Terhadap Karakteristik Kimia Dan Organoleptik Sirup Alangalang (Imperata Cylindrica). Sarjana thesis, Universitas Brawijaya.
Abstract
Alang-alang (Imperata cylindrica L.) merupakan gulma penting di berbagai negara tropik dan sub-tropik, terutama di daerah yang memiliki curah hujan tinggi di Asia Tenggara. Padang alang- alang tersebar di seluruh Indonesia. Di Indonesia ditemukan bahwa per hektar lahan alang-alang rata-rata terdapat 4,5 juta jumlah tunas, dengan produksi 11,500 kg daun dan 7000 kg akar (Soekardi, 1997) . Alang -alang mengandung senyawa polifenol golongan flavonoid. Alang-alang mempunyai efek farmakologis sebagai antipiretik, hemostatik dan diuretik. Salah satu pemanfaatan alang-alang yaitu diolah menjadi sirup. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi asam sitrat dan lama pemanasan terhadap karakteristik kimia dan organoleptik sirup alang-alang. Metode penelitian yang dilakukan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu penambahan asam sitrat (1,5 %, 2 %, 2,5 %) dan lama pemanasan (40, 50, 60 menit). Pengulangan dilakukan sebanyak 3 kali. Data hasil pengamatan dianalisa dengan ANOVA (selang kepercayaan 5%) dilanjutkan dengan uji lanjut menggunakan BNT atau DMRT (Duncan Multiple Range Test) dengan selang kepercayaan 5%. Pemilihan perlakuan terbaik menggunakan metode Indeks Efektifitas. Hasil penelitian menunjukkan bahwa konsentrasi asam sitrat dan lama pemanasan berpengaruh nyata terhadap pH, kadar gula pereduksi, total fenol, dan aktivitas antioksidan pada sirup alang-alang. Interaksi antara kedua perlakuan berpengaruh nyata terhadap kadar gula pereduksi dan organoleptik (warna). Perlakuan terbaik sirup alang-alang diperoleh pada penambahan asam sitrat 2% dan lama pemanasan 40 menit yang memiliki parameter kimia sebagai berikut: sebagai berikut : pH 2,27; total fenol 100,81 ppm; aktivitas antioksidan 13,06% dan gula pereduksi 70,55%. Sedangkan parameter organoleptik memiliki kesukaan terhadap warna 4,0 (suka); rasa 3,9 (suka); dan aroma 3,55 (suka).
English Abstract
Cogongrass (Imperata cylindrica I.) is an important weed in various States of tropical and sub-tropical, especially in areas that have high rainfall in Southeast Asia. The cogongrass spread across Indonesia. In Indonesia found that per hectare grounds of cogongrass, on average there were 4.5 million the number of shoots, with production of 11,500 kg of the leaf and root of 7000 kg (Soekardi, 1997). The polyphenol compounds of cogongrass contain flavonoids. Cogongrass have pharmacological effects as antipyretic, hemostatik and diuretic. One of the utilization of cogongrass which is processed into a sirup. The purpose of this research is to know the influence of variation the addition of citric acid and time heating to the chemical and organoleptical characteristic of cogongrass syrup. Factorial Randomized Block Design was used with two factors. The first factor, comprised three levels of citric acid (1,5%;2%;2,5%) and the second factor time heating (40, 50, 60 minute) with 3 replications. The collected data will be analyzed by analysis of variance (ANOVA). The result of observation data is using ANOVA. From the result of test, if it shows real different is conducted further test by using BNT level 5%. And there is interaction between both, and then it will be tested by DMRT (Duncan Multiple Range Test). The best treatment choosed by Index of Effectivity. The result of research shows that the citric acid and time heating give a significant effect on pH, reducing sugar, total phenol, and antioxidant activity. The interaction between treatments gives an efect on reducing sugar and organoleptical (colour). The best treatment in making cogongrass syrup got by the combination of 2% citric acid and long heating 40 minute. The chemical characteristic of cogongrass syrup such as: pH 2,27; total phenolic 100,81 ppm; antioxidant activity 13,06% dan reducing sugar 70,55%. Meanwhile, organoleptical parameter have joy into color of 4; taste 3,9; and flavour 3,55.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/365/051405855 |
| Uncontrolled Keywords: | alang-alang, asam sitrat, pemanasan, sirup, aktivitas antioksidan,-cogongrass, citric acid, heating, syrup, antioxidant activity. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 21 Oct 2014 09:29 |
| Last Modified: | 30 Nov 2021 07:27 |
| URI: | http://repository.ub.ac.id/id/eprint/149769 |
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