Fitriyaningtyas, SofieImsa (2014) Pengaruh Penggunaan Lesitin dan CMC Terhadap Sifat Fisik, Kimia, dan Organoleptik Margarin Sari Apel Manalagi (Malus sylfertris Mill) Tersuplementasi Minyak Kacang Tanah. Sarjana thesis, Universitas Brawijaya.
Abstract
Apel manalagi (Malus sylfertis Mill) merupakan salah satu jenis varietas buah apel yang banyak terdapat di lingkungan sekitar. Buah apel manalagi tinggi akan kandungan nutrisi antara lain karbohidrat, serat, protein, lemak, total gula, vitamin A, vitamin B1, vitamin B2, vitamin C, energi, zat besi dan kandungan nutrisi lainnya. Pengolahan sari apel manalagi menjadi margarin buah merupakan salah satu bentuk diversifikasi pangan yang memiliki nilai tambah terhadap apel. Pembuatan margarin buah membutuhkan sumber lemak dan emulsifier yang berguna untuk menjaga kestabilan sistem emulsi sehingga dapat air dan minyak dapat tercampur dengan baik. Pada penelitian ini digunakan sumber lemak yang berasal dari minyak kacang tanah yang memiliki kandungan asam lemak tidak jenuh lebih tinggi daripada asam lemak jenuh. Asam lemak tidak jenuh baik untuk kesehatan. Emulsifier yang digunakan dalam penelitian ini adalah jenis emulsifier lesitin serta emulsifier CMC (Carboxy Methyl Cellulose). Penambahan emulsifier lesitin dan emulsifier CMC bertujuan untuk mempercepat pendispersian dalam air. Tujuan penelitian ini adalah untuk mengetahui pengaruh emulsifier lesitin dan CMC terhadap sifat fisik, kimia, dan organoleptik margarin sari apel manalagi tersuplementasi minyak kacang tanah 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 emulsifier lesitin dengan konsentrasi 0%, 2,5% dan 5%. Faktor kedua yaitu penambahan emulsifier CMC dengan konsentrasi 0%, 1,5% dan 3% sehingga diperoleh 9 kombinasi 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 Multiple Attribute. Hasil penelitian menunjukkan perlakuan penambahan emulsifier lesitin berpengaruh nyata (α=0,05) terhadap kadar air, kadar lemak, total gula, pH, tingkat kestabilan, daya oles dan warna. Perlakuan penambahan emulsifier CMC menunjukkan berpengaruh nyata (α=0,05) terhadap kadar lemak, total gula, tingkat kestabilan, pH, daya oles dan warna, namun tidak berpengaruh nyata terhadap kadar air. Perlakuan terbaik menurut parameter kimia fisik margarin sari apel tersuplementasi minyak kacang tanah didapatkan pada penambahan emulsifier lesitin 5% dan CMC 3% dengan kandungan kadar air 27,65%, kadar lemak 66,19%, total gula 3,42%, pH 3,2, tingkat kestabilan 92,14%, daya oles 16,6 cm, tingkat kecerahan (L*) 53,93, tingkat kekuningan (b*) 22,33. Perlakuan terbaik menurut parameter organoleptik didapatkan pada penambahan emulsifier lesitin 2,5% dan CMC 3% dengan kandungan kadar air 33,89%, kadar lemak 60,68%, total gula 3,13%, pH 3, tingkat kestabilan 90,32%, daya oles 14,6 cm, tingkat kecerahan (L*) 57,4 tingkat kekuningan (b*) 16,73.
English Abstract
Manalagi apple (Malus sylfertis Mill) is one of the many varieties of apples are in the neighborhood. Manalagi apple high in nutrients, the content in apple is carbohydrates, fiber, protein, fat, total sugars, vitamin A, vitamin B1, vitamin B2, vitamin C, energy, iron and other nutrient. Manalagi apple processing into fruit margarine is one form of diversification that has added value to the apple. Making margarine fruit requires a source of fat and emulsifiers are useful for maintaining the stability of emulsion systems so that the water and oil can be mixed. In this research, the source of fat derived from peanut oil contains unsaturated fatty acids higher than saturated fatty acids. Unsaturated fatty acids are good for health. Emulsifier used in this research is the type of emulsifier lecithin and emulsifier CMC (Carboxy Methyl Cellulose). The addition of lecithin emulsifiers and emulsifier CMC is destination to accelerate dispersion in oil. The purpose of research this is to determine the effect of emulsifier lecithin and CMC on physical, chemical, and organoleptic margarine from manalagi apple extract is suplementation peanut oil to produce a good product. This research used a randomized block design (RBD) with two factors, each of which consists of 3 levels. The first factor is the addition of an emulsifier lecithin at a concentration of 0%, 2,5%, and 5%. The second factor is the addition of an emulsifier CMC with concentrations of 0 %, 1,5%, and 3% in order to obtain of 9 combinations with three replications. The data were analyzed by ANOVA 5%, if there are any further interaction with the test DMRT (Duncans Multiple Range Test) 5%. The best treatment is done by using the method of Multiple Attribute . The results showed the addition of an emulsifier lecithin treatment significantly (α=0.05) on moisture content, fat content, total sugar, pH, degree of stability, topical power and color rub. Addition of emulsifiers CMC treatment showed significant effect (α = 0.05) on fat content, total sugar, degree of stability, pH, topical power and color, but did not significantly affect the moisture content. The best treatment by physical chemical parameters margarine from manalagi apple extract is suplementation peanut oil emulsifier lecithin obtained on the addition of 5% and 3% CMC with moisture content of 27.65 , fat 66.19%, total sugar 3.42%, pH 3.2, the stability of 92.14%, topical power of 16.6 cm, the brightness (L*) 53.93, degree of yellowness (b *) 22.33. The best treatment according to organoleptic parameters obtained on the addition of lecithin emulsifier 2.5% and 3% CMC with moisture content of 33.89%, fat 60.68%, total sugar 3.13%, pH 3 , the stability of 90.32 %, topical power 14.6 cm, brightness (L*) 57.4, and yellowness level (b *) 16.73
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/79/051401980 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Hasbi |
| Date Deposited: | 19 Mar 2014 14:32 |
| Last Modified: | 02 Apr 2024 01:54 |
| URI: | http://repository.ub.ac.id/id/eprint/149956 |
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