Belinda, Agatha Silvia (2015) Uji Sifat Fisiko Kimia Dan Organoleptik Minuman Sari Kecipir (Psophocarpus Tetragonolobus (L.) Dc.) Dengan Penambahan Enzim Papain (Kajian: Konsentrasi Enzim Dan Suhu Inkubasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Ringkasan Kecipir (Psophocarpus Tetragonolobus) Merupakan Sumber Protein Nabati Yang Berkualitas Tinggi Karena Mengandung Asam Amino Yang Lengkap Dengan Kadar Yang Tinggi. Pengolahan Biji Kecipir Menjadi Minuman Sari Kecipir Diharapkan Dapat Menjadi Alternatif Bagi Masyarakat Untuk Menggantikan Kedelai Dan Protein Hewani Yang Harganya Relatif Mahal. Protein Hewani Dapat Dihidrolisis Hampir Sempurna Menjadi Asam-Asam Amino Sehingga Mudah Dicerna, Sedangkan Protein Nabati Umumnya Tidak Sempurna Dicerna. Peningkatan Daya Cerna Protein Dalam Minuman Sari Kecipir Dapat Dilakukan Dengan Cara Menambahkan Enzim Papain Untuk Memecah Protein Yang Terkandung Di Dalamnya. Enzim Papain Adalah Enzim Proteolitik Yang Diisolasi Dari Tanaman Papaya (Cacica Papaya L.) Yang Mampu Menghidrolisis Ikatan Peptida Sehingga Lebih Mudah Dicerna Oleh Tubuh. Tujuan Dari Penelitian Ini Yaitu Untuk Mendapatkan Konsentrasi Pemberian Enzim Dan Suhu Inkubasi Yang Optimum Untuk Menghasilkan Sari Kecipir Dengan Karakteristik Kimia, Fisik Dan Organoleptik Yang Terbaik. Metode Penelitian Yang Digunakan Adalah Rancangan Acak Kelompok Dengan 2 Faktor Dan 3 Level, Yaitu Konsentrasi Enzim (100, 300, 500 Ppm) Dan Suhu Inkubasi (50°, 60° Dan 70° C) Sehingga Diperoleh 9 Kombinasi Perlakuan Dan Diulang Sebanyak 3 Kali. Data Yang Diperoleh Dianalisa Secara Statistik Dengan Analisis Varian (Anova), Jika Terjadi Perbedaan Nyata Pada Masing-Masing Faktor Maka Dilakukan Uji Bnt (Beda Nyata Terkecil) Dengan Taraf 5% Dan Jika Terdapat Perbedaan Nyata Pada Kedua Faktor Maka Dilakukan Uji Lanjut Dmrt (Duncan Multiple Range Test). Pemilihan Perlakuan Terbaik Dilakukan Menggunakan Metode Multiple Attribute (Zeleny, 1982). Perlakuan Konsentrasi Enzim Memberikan Pengaruh Nyata (Α=0,05) Terhadap Kadar Protein Terlarut, Kadar N-Amino, Ph, Derajat Kecerahan, Dan Derajat Kemerahan Sari Kecipir. Sedangkan Perlakuan Suhu Inkubasi Memberikan Pengaruh Nyata (Α=0,05) Terhadap Kadar Protein Terlarut, Kadar N-Amino, Ph, Derajat Kecerahan, Derajat Kemerahan Dan Derajat Kekuningan. Perlakuan Konsentrasi Enzim Dan Suhu Inkubasi Memberikan Pengaruh Nyata (Α=0,05) Terhadap Hasil Uji Organoleptik Aroma Dan Rasa, Namun Tidak Memberikan Pengaruh Nyata Terhadap Parameter Organoletik Warna. Sari Kecipir Perlakuan Terbaik Parameter Fisik Dan Kimia Adalah Perlakuan Konsentrasi Enzim 100 Ppm Dengan Suhu Inkubasi 60oc (A1b2), Dengan Hasil Analisa Yaitu: Kadar Protein Terlarut 1,484%; Kadar N-Amino 0,032%; Nilai Ph 6,833; Derajat Kecerahan (L*) 61,277; Derajat Kemerahan (A*) 6,693 Dan Derajat Kekuningan (B*) 10,633, Sedangkan Perlakuan Terbaik Parameter Organoleptik Diperoleh Pada Perlakuan Konsentrasi Enzim 500 Ppm Dengan Suhu Inkubasi 70oc.
English Abstract
Winged Bean (Psophocarpus Tetragonolobus) Is The Highest Quality Source Of Vegetable Proteins That Completely Contains The Highest Degree Of Amino Acids. The Process From Winged Bean Becoming Juice Can Be The Alternative Way To Replace Soybean And Animal Proteins, So That The Society Can Reduce The Cost. Animal Protein Can Almost Completly Hidrolyze Into Amino Acids To Digest Easily. But On The Other Hand, Vegetable Proteins Will Generally Incomplete To Digest. The Increasing Of Proteins Digestibility In Winged Bean Juice Can Be Pushed By Adding Papain Enzyme To Break The Proteins Down. Papain Enzyme Is Proteolytic Enzyme Isolated By Papaya Plants (Cacica Papaya L.) That Are Able To Hydrolyze The Bond Of Peptide So That Easily For Body To Digest. The Aim Of This Study Is To Obtain The Optimum Concentration And Incubation Temperature Of Papain Enzyme To Attain The Best Chemical, Physical And Organoleptical Characteristic Of Winged Bean Juice. This Study Uses Randomized Block Design (Rbd) That Is Contained Two Factors And Three Levels, E.G. Enzyme Concentration (100, 300, 500 Ppm) And Incubation Temperature (50o, 60o, And 70oc), Resulted In 9 Combination Treatment With 3 Repetition. The Data Can Be Analyzed Through Statistic Way With Analysis Of Variance (Anova), If There Are Differences Between The Factors, So The Researcher Will Do Another Test, Such As Least Significant Differencetest (Lsd) With 5% Degree. If There Are Still The Differences Within Two Factors, So The Researcher Will Continue The Next Step To Test Those Factors, E.G. Dmrt (Duncan Multiple Range Test). The Best Treatment Was Obtained Using Multiple Atribute Method (Zeleny, 1982). For The Result, Different Treatment On Enzyme Concentration Of Papain Enzyme Had A Significant Effect (A=0.05) On Soluble Protein, N-Amino, Ph, Lightness, And Redness Degree Of Winged Bean Juice. Different Treatment On Incubation Temperature Of Papain Enzyme Had A Significant Effect (A=0.05) On Soluble Protein, N-Amino, Ph, Lightness, Redness And Yellowness Degree. The Enzyme Concentration And Incubation Temperature Also Influenced (A=0.05) The Taste And Aroma Of Hedonic Test, But Had No Significance Effect On The Color Parameter. The Best Treatment Based On Physical And Chemical Parameter For Winged Bean Juice Was Obtained By 100 Ppm Enzyme Concentration With 600c (A1b2) Incubation Temperature. The Results Of This Analysis Are: 1,484% Of Soluble Protein Level; 0,032% Of Amino Level; 6,833 Ph; 61,277 Of Lightness Degree (L*), 6,693 Of Redness Degree (A*) And 10,633 Of Yellowness Degree (B*), While The Best Treatment Based On Organoleptical Parameters Was Obtained By 500 Ppm Of Enzyme Concentration With 70oc Of Incubation Temperature.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/19/051501856 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Mar 2015 11:08 |
| Last Modified: | 15 Nov 2021 06:45 |
| URI: | http://repository.ub.ac.id/id/eprint/150078 |
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