Lama`ah, Rafika Arofatul (2015) Aplikasi Pulsed Electric Field (PEF) pada Sari Tebu (Saccharum officinarum L.) dengan Penambahan Ekstrak Jahe (Zingiber officinale) sebagai Antibakteri Alami (Kajian Tegangan dan Konsentrasi Ekstrak J. Sarjana thesis, Universitas Brawijaya.
Abstract
Sari tebu merupakan minuman menyegarkan, menyehatkan, sumber energi alami dan manis, dimana kadar gula mencapai 20%. S ari tebu memiliki u mur simpan singkatakibatfermentasi mikroorganisme . P asteurisasi thermal sering dig u nakan un tuk memperpanjang masa simpan , namun dapat merusak kualitas nutrisi dan sensoris produk. Kondisi tersebut diduga dapat diperbaiki dengan menggunakan teknologi pasteurisasi nonthermal Pulsed Electric Field (PEF) yang dapat menginaktivasi enzim dan mikroorganisme tanpa merusak kualitas nutrisi dan sensoris produk.Rimpang jahe mengandung metabolit sekunder sebagai antibakteri alami, memberikan rasa dan aroma khas yang berkhasiat bagi kesehatan. Berdasarkan potensi tersebut, maka dilakukan kombinasi perlakuan variasi tegangan 20 kV, 40 kV dan konsentrasi ekstrak jahe 2%, 4%, 6% pada sari tebu . Hasil penelitian menunjukkan, perlakuan tegangan 40 kV dan konsentrasi ekstrak jahe 6% merupakan perlakuan terbaik yang dapat menurunkan mikroba mencapai 99,54% . Karakteristik sari tebu perlakuan terbaik tersebut, yakni nilai TPC 3,7 x 10 3 CFU/ml, aktivitas antibakteri (zona hambat) 1,48 mm, pH 6,26, Total Padatan Terlarut 20,5 o Brix, viskositas 4,67 Cp, gula pereduksi 2,17%, warna kecerahan 24,4, kemerahan 7,17, kekuningan 8,1, organoleptik rasa 4,45, aroma 4,15, warna 3,5.
English Abstract
Sugarcane juice was a refreshing beverage, healthy, source of natural energy and sweet, where the sugar content of sugarcane up to 20%. Sugarcane juice was that has a short shelf life due to fermentation of microorganisms. Thermal pasteurization often used to extend the shelf life, but can damage the nutritional and sensory quality of the product. This condition was thougt be repaired using Pulsed Electric Field (PEF) to inactivate enzymes and microorganisms without damaging the nutritional and sensory quality. Ginger rhizome contains secondary metabolites as a natural antibacterial for the sugarcane juice, provide a distinctive flavor and aroma as well as beneficial for health. Based on the potential condition that, so It’s used research a combination treatment of variation voltage 20 kV, 40 kV and ginger extract concentration 2%, 4%, 6%. The result of this research is, treatment with a voltage of 40 kV and the addition of ginger extract concentration of 6% is the best treatment that can reduce the microbial reached 99.54%. Characteristics of sugarcane juice of the best treatment is, value of the TPC 3,7 x 103 CFU/ml, antibacterial activity (inhibition zone) 1,48, pH 6,26, Total Solids Dissolved 20,5obrix, viscosity 4,67 Cp, reducing sugar 2,17%, color brightness 24,4, redness 7,17, yellowish 8,1, organoleptic taste 4,45, aroma 4,15 and the color 3,5.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/417/051508706 |
| Uncontrolled Keywords: | Ekstrak Jahe, Pulsed Electric Field, Sari Tebu, ,-Ginger Extract, Pulsed Electric Field, Sugarcane Juice, |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 07 Jan 2016 15:46 |
| Last Modified: | 26 Nov 2021 06:59 |
| URI: | http://repository.ub.ac.id/id/eprint/150332 |
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