Gusti, Meilan Anugrah (2015) Proses Pengolahan Minuman Legen Dalam Kemasan (Kajian : Proporsi Nira Siwalan : Air Dan Proses Pasteurisasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Nira Siwalan Merupakan Salah Satu Produk Hasil Pohon Siwalan Yang Paling Banyak Dimanfaatkan. Nira Siwalan Mengandung 10 – 15 G/100 Ml Total Gula. Kandungan Gula Yang Tinggi Dari Nira Siwalan Ini Membuat Minuman Legen Tidak Tahan Lama. Sehingga, Diperlukan Teknologi Untuk Mengolah Nira Siwalan Supaya Menjadi Tidak Cepat Basi Salah Satunya Adalah Teknologi Pasteurisasi. Metode Penelitian Yang Digunakan Dalam Penelitian Ini Adalah Rancangan Tersarang (Nested Design). Faktor I Adalah Proses Pasteurisasi (1x Dan 2x) Sedangkan Faktor II Adalah Proporsi Nira Siwalan Yang Terdiri Dari 3 Level (40:60, 50:50, Dan 60:40). Data Yang Diperoleh Dianalisis Dengan Menggunakan Uji Analysis Of Varian (ANOVA) Dilanjutkan Dengan Uji Beda Nyata Terkecil (BNT) Menggunakan Selang Kepercayaan 5%. Pemilihan Perlakuan Terbaik Dilakukan Dengan Metode Multiple Attribute. Hasil Uji Statistik Menunjukkan Bahwa Proses Pasteurisasi Memberikan Pengaruh Nyata (Α=0,05) Terhadap Nilai Total Padatan Terlarut, Total Gula, Total Asam, Ph, Total Khamir, Organoleptik Aroma, Dan Organoleptik Rasa Minuman Legen Dalam Kemasan. Perlakuan Proporsi Nira : Air Tidak Memberikan Pengaruh Nyata (Α=0,05) Terhadap Total Gula, Total Asam, Ph, Total Padatan Terlarut, Dan Total Khamir. Pasteurisasi 2 Kali Lebih Baik Dibandingkan Proses Pasteurisasi 1 Kali Ditinjau Dari Karakteristik Fisik Dan Kimia Minuman Legen Dalam Kemasan Dengan Adanya Pengaruh Yang Signifikan (Α=0,05) Terhadap Nilai Ph (5.69 ± 0.29), Total Padatan Terlarut (13.60 ± 1.13)0Brix, Total Asam (0.08 ± 0.08)%, Dan Total Gula (7.81 ± 1.29)%. Namun Tidak Berpengaruh Nyata (Α=0,05) Terhadap Total Khamir (3.82 ± 0.13) Log CFU/Ml. Minuman Legen Dalam Kemasan Perlakuan Terbaik Menurut Parameter Fisik Kimia Yaitu Pasteurisasi 2 Kali Dengan Perlakuan Proporsi Nira : Air 60 : 40 Yang Memiliki Karakteristik Ph 5.40 ± 0.08, Total Padatan Terlarut 15.00 ± 0.16 °Brix, Total Gula 9.21 ± 0.05 %, Total Asam 0.087 ± 0.16 %, Dan Total Khamir 3.88 ± 0.08 Log CFU/Ml. Pasteurisasi 2 Kali Lebih Baik Dibandingkan Pasteurisasi 1 Kali Ditinjau Dari Penilaian Organoleptik Minuman Legen Dalam Kemasan Dengan Adanya Pengaruh Yang Signifikan (Α=0,05) Terhadap Rasa (3.75 ± 0.22) Dan Aroma (3.53 ± 0.44). Namun Tidak Berpengaruh Nyata (Α=0,05) Terhadap Kenampakan (4.18 ± 0.15). Minuman Legen Dalam Kemasan Perlakuan Terbaik Menurut Parameter Organoleptik Yaitu Pasteurisasi 2X Memiliki Penilaian Organoleptik Terhadap Rasa 4.00 ± 0.79 (Suka), Aroma 3.65 ± 0.72 (Suka), Dan Kenampakan 4.35 ± 0.67 (Suka).
English Abstract
Palm Juice Is One Of The Products Produced By The Palm Tree That Often Was Consumed. Palm Juice Contained 15 G/100 Ml Of Total Sugar. The High Sugar Content From Palm Juice Can Make The Drink Of Palm Juice Did Not Durable. So, It Was Needed By Technology To Process Palm Juice To Become Not Quickly Stale, One Of Them Was Pasteurisation Technology. The Research Method That Was Used In This Research Was Nested Design (Nested Design). Factor I Was The Process Of Pasteurisation (1x And 2X) Whereas The Factor II Was The Proportion Of Palm Juice : Water That Consisted Of 3 Levels (40:60, 50:50, And 60:40). The Data That Was Received Was Analysed By Using The Analysis Test Of The Variant (ANOVA) Was Followeded By The Least Significant Difference (LSD) Using 5% Confidence Interval. The Best Treatment Selection Was Carried Out With The Multiple Attribute Method. Based On Results Statistical Test Of Showing That The Process Of Pasteurisation Gave The Real Influence (Α=0.05) Towards To The Value Of Total Dissolve Solid, Total Sugar, Total Acid, Ph, Odor Organoleptic, And Taste Organoleptic Of The Legen Drink In Cup But It Was Not Give The Real Influence (Α=0.05) Of Total Yeast And Appearance. The Proportion Treatment Did Not Give The Real Influence (α=0.05) Against The Total Sugar, The Total Acid, The Ph, The Total Most Protracted Solid Matter, And Total Yeast. Pasteurisation 2 Times Were Better Compared With The Process Of Pasteurisation 1 Time Was Considered From The Physical And Chemistry Characteristics Of Legen Drink In Cup With The Existence Of The Significant Influence (Α=0.05) Towards The Value Of Ph (5.69 ± 0.29), Total Dissolves Solid (13.60 ± 1.13) 0Brix, Total Acid (0.08 ±0.08) %, And Total Sugar (7.81 ± 1.29) %. However Was Not Influential Real (Α=0.05) Against To The Total Yeast (3.82 ± 0.13) Log CFU/Ml. The Best Treatment Of Legen Drink In Cup According To The Physical And Chemistry Parameter Is Pasteurisation 2 Times With The Proportion Treatment Of Juice : Water 60: 40 That Had Characteristics Of Ph 5.40 ± 0.08, Total Dissolves Solid 15.00 ± 0.16 0Brix, Total Sugar 9.21 ± 0.05 %, Total Acid 0.087 ± 0.16 %, And Total Yeast 3.88 ± 0.08 The Log CFU/Ml. Pasteurisation 2 Times Were Better Compared With Pasteurisation 1 Time Was Considered From The Assessment Organoleptic Of Legen Drink In Cup With The Existence Of The Significant Influence (Α=0.05) Towards The Taste (3.75 ± 0.22) And Aroma (3.53 ± 0.44). However Was Not Influential Real (Α=0.05) To The Appearance (4.18 ± 0.15). The Best Treatment Of Legen Drink In A Cup According To The Organoleptic Parameter Is Pasteurisation 2X Had The Assessment Organoleptic Towards The Taste 4.00 ± 0.79 (Liked), Aroma 3.65 ± 0.72 (Liked), And Appearance 4.35 ± 0.67 (Liked).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/138/051503476 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 May 2015 14:23 |
| Last Modified: | 15 Nov 2021 04:24 |
| URI: | http://repository.ub.ac.id/id/eprint/150022 |
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Kata_Pengantar-Daftar_Lampiran.pdf Download (1MB) | Preview |
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