Kusuma, DeliciaD (2015) Pengaruh Suhu Dan Lama Pemeraman (Aging) Terhadap Sifat Fisik, Kimia Dan Sensori Non Dairy Creamer. Sarjana thesis, Universitas Brawijaya.
Abstract
Krimer (Non-Dairy Creamer / NDC ) adalah produk pengganti susu yang dibuat dari minyak nabati yang dihidrogenasi dengan penambahan bahan tambahan pangan. Produk dapat berupa bubuk atau cairan dan umumnya digunakan untuk memberikan whitening effect pada minuman seperti kopi dan teh serta untuk menambah cita rasa pada makanan dan minuman. Fresh krimer hasil proses spray drying tidak bisa langsung digunakan. Masa peram (aging) yang relatif panjang ini tentu menimbulkan persoalan yang tidak sederhana. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perlakuan suhu dan lama penyimpanan terhadap sifat fisik, kimia, dan sensori dari NDC serta mengetahui perlakuan suhu dan lama penyimpanan terbaik terhadap sifat fisik, kimia dan sensori dari NDC. Untuk mengetahui pengaruh suhu dan lama aging terhadap NDC, maka penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial yang terdiri dari 2 faktor, suhu penyimpanan 10 ± 1°C dan 20 ± 1°C dan waktu penyimpanan yaitu 24 jam dan 48 jam. Hasil pengamatan dianalisa dengan menggunakan ANOVA ,jika hasil uji menunjukkan ada pengaruh, maka dilaksanakan uji T-student. Hasil penelitian menunjukkan bahwa, perlakuan suhu dan lama pemeraman tidak berpengaruh nyata terhadap sebagian besar uji fisik dan kimia (kecuali uji mikroskopik). Namun, berbeda nyata terhadap uji sensoris. Sampel yang diberi perlakuan suhu pemeraman pada suhu 20 ± 1°C dan waktu 24 jam memiliki nilai sensoris yang baik dan dapat release dalam kurun waktu 20 hari (seharusnya 30 hari) dengan diikuti sampel lainnya yang dapat release pada hari berikutnya. Sehingga dapat disimpulkan bahwa perlakuan suhu dan lama pemeraman terhadap krimer berdampak positif dan memberikan manfaat terhadap perusahaan
English Abstract
Non-Dairy Creamer (NDC) is a substitute for milk or cream which is a product of fat emulsion in water. NDC made from hydrogenated vegetable oils with the addition of permitted food additive. Products can be either a powder or liquid and are generally used to provide a "whitening effect" on beverages such as coffee and tea as well as to add flavor to food and drinks. It is well known that the "fresh" creamer the results of the spray drying process can not be directly used by the user associated with the desired flavor has not suitability. Ripened period (aging) is relatively long certainly raises issues that are not simple. The purpose of this study was to determine the effect of treatment temperature and storage time on physical, chemical and sensory of NDC as well as knowing the treatment temperature and best storage time against physical, chemical and sensory of NDC. To determine the effect of temperature and duration of aging on the Non-Dairy Creamer, this study used a completely randomized design (CRD) factorial consisting of two factors, where the first factor is composed of 2 levels which is the temperature is 10 ± 1°C and 20 ± 1°C) and the second factor consists of two levels of storage time is 24 hours and 48 hours. From the observations were analyzed using factorial ANOVA method, if the test results show no effect, then the T-student test carried out. The results showed that, treatment and long curing temperature of the creamer did not significantly affect the physical and chemical test (except microscopic test because it can be seen the difference granular structure of fat and protein in each sample were treated). However, significantly different to the sensory test scoring. Samples were treated curing temperature at 20 ± 1°C and within 24 hours had good sensory value and could release within 20 days (supposedly 30 days) followed by other samples which can release the next day. It can be concluded that the treatment and long ripening against creamer positive impact and provide benefits to the PT.SRI.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/527/ 051508816 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 17 Dec 2015 13:32 |
| Last Modified: | 30 Mar 2022 07:35 |
| URI: | http://repository.ub.ac.id/id/eprint/150457 |
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