Rahma, Mirda Anasah (2015) Pengaruh Penambahan Carboxymethyl Cellulosa (CMC) Dan Gula Terhadap Sifat Fisik, Kimia Dan Organoleptik Sirup Buah Naga Merah (Hylocereus polyrhizus. Sarjana thesis, Universitas Brawijaya.
Abstract
Buah naga segar tidak dapat disimpan lama, karena memiliki kadar air tinggi yaitu 90% dan umur simpan 7-10 hari , sehingga diperlukan pengolahan lanjutan. Salah satu pengolahan buah naga yaitu dijadikan sirup. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi Carboxymethyl Cellulosa (CMC) dan perbandingan gula pada setiap perlakuan terhadap produk sirup buah naga merah(hylocereus polyrhizus). Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 2 faktor. Faktor I merupakan penambahan konsentrasi CMC (1,5%, 2%, 2,5%)dan Faktor II merupakan penambahan persentase gula (75%, 80%, 85%). Dari kombinasi faktor-faktor tersebut diperoleh 9 perlakuan dan dilakukan 3 kali ulangan. Analisa data dilakukan menggunakan Analisis Varian (ANNOVA) dan penentuan perlakuan terbaik menggunakan metode De Garmo. Berdasarkan hasil penelitian didapatkan pada sifat fisik dengan penambahan gula dan konsentrasi CMC berpengaruh nyata serta hasil uji organoleptik rasa, warna dan kekentalan mempunyai nilai rerata antara 4,30 (netral) – 5,65 (cukup menyukai).Perlakuan terbaik yaitu dengan nilai skor tertinggi yaitu yaitu pada penambahan gula 85 % dan konsentrasi cmc 2,0 %. Nilai parameter yang didapatkan pada perlakuan ini meliputi nilai aktivitas antioksidan sebesar 0,38, lalu untuk nilai viskotas sebesar 339 cP, kesukaan panelis terhadap warna sirup buah naga merah sebesar 5,53 (agak menyukai), kesukaan panelis terhadap kekentalan sirup buah naga merah sebesar 5,65 (agak menyukai), dan kesukaan panelis terhadap warna sirup buah naga merah sebesar 5,22 (agak menyukai).
English Abstract
Interesting colored red dragon fruit, the more red the color the more elements betakaroten. Fresh dragon fruit can not be stored longer, because it has a high water content of 90% and a shelf life of 7-10 days, so that further processing is required . One dragon fruit processing that is used as a syrup. This study aims to determine the effect of Carboxymethyl cellulosa concentration (CMC) and the ratio of sugar to any treatment of syrup quality red dragon fruit (Hylocereus polyrhizius). The method used was a randomized block design (RAK) arranged as factorial by 2 factors. The first factor is the addition of CMC concentration (1.5%, 2%, 2.5%) and Factor II is the addition of sugar percentage (75%, 80%, 85%). From the combination of these factors gained 9 treatments and 3 repetitions performed. Data analysis was performed using Varian Analisis (Annova) and determining the best treatment using De Garmo. Based on the results obtained in physical properties with the addition of sugar and CMC concentration significantly and the results of organoleptic test of flavor, color and consistency have mean values between 4.30 (neutral) - 5.65 (quite liked). The best treatment is to score the highest score is the addition of 85% sugar and 2.0% concentration cmc. Parameter values obtained in this treatment include antioxidant activity value of 0.38, then for viskositas value of 339 cP, A panelist on the color red dragon fruit syrup at 5.53 (a bit like), A panelist on the viscosity of the red dragon fruit syrup 5.65 (a bit like), and panelist preferences for color red dragon fruit syrup at 5.22
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/373/051508662 |
| Uncontrolled Keywords: | Buah naga merah (Hylocereus polyrhizus),CMC (Carboxy Methyl Cellulosa),Sirup,-Dragon fruit (Hylocereus undatus), CMC (Carboxymethyl Cellulosa), Syrup |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 05 Jan 2016 13:02 |
| Last Modified: | 25 Nov 2021 04:15 |
| URI: | http://repository.ub.ac.id/id/eprint/150283 |
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