Pratiwi, Ariani Eka (2016) Pasteurisasi Metode PEF (Pulsed Electric Field) Sari Buah Murbei (Morus alba L.) (Kajian Tegangan dan Frekuensi). Sarjana thesis, Universitas Brawijaya.
Abstract
Pengolahan buah murbei sebagai jus perlu dikembangkan. Metode pasteurisasi termal telah digunakan untuk memperpanjang umur simpan jus buah. Proses pasteurisasi melibatkan panas dengan suhu 60-70°C untuk menonaktifkan enzim dan menurunkan jumlah mikroba. PEF (Pulsed Electric Field) adalah metode pasteurisasi non-termal yang dapat menurunkan jumlah mikroba tetapi meminimalkan kehilangan nutrisi. Tujuan dari penelitian ini adalah untuk mengetahui kombinasi tegangan dan frekuensi yang tepat dalam menurunkan jumlah mikroba dan meminimalisir kehilangan nurisi dari sari buah murbei. Metode yang digunakan pada penelitian ini adalah rancangan acak kelompok (RAK) faktorial, dengan faktor pertama terdiri dari tegangan dengan 2 level (20 kV dan 40 kV), dan faktor kedua frekuensi dengan 3 level (20 kHz, 30 kHz, 40 kHz) dimana masing-masing kombinasi perlakuan diulang sebanyak 3 kali. Data yang diperoleh dianalisa dengan menggunakan analisa ragam Analysis of Variant (ANOVA) jika terdapat beda nyata maka dilakukan uji lanjut dengan BNJ dan DMRT taraf 5%. Hasil penelitian menunjukkan bahwa kombinasi tegangan dan frekuensi berpengaruh nyata (P<0,05) pada level faktor tegangan terhadap nilai TPC (log CFU/ml), dan aktivitas antioksidan IC50. Kemudian pada level faktor frekuensi berpengaruh nyata (P<0,05) terhadap aktivitas antioksidan IC50 dan total asam. Hasil analisa Multiple Attribute didapat kombinasi perlakuan terbaik pada level faktor tegangan 40 kV dan frekuensi 40 kHz. Dari perlakuan tersebut didapatkan rerata TPC sebesar 3,36 (log CFU/ml); kecerahan sebesar 22,96; °hue sebesar -25,97; pH sebesar 3,5; aktivitas antioksidan IC50 sebesar 5397 (ppm); total antosianin sebesar 596,94 (ppm), dan total asam sebesar 1,05%.
English Abstract
Processing of mulberry as juices is necessary to be developed. Thermal pasteurization method has been used to extend shelf life of the fruit juice. Processing involved pasteurization at 60-70°C in order to inactivate the enzyme and to lowering the number of microbes. PEF (Pulsed Electric Field) is a method of non-thermal pasteurization which can decrease the number of microbes but minimize the nutrient loss. The purpose of this research way to find the combination of the level of voltage and the frequency to lower the number of microbes but to minimize the nutrient losses of mulberry fruits. The method used in this research was factorial random cluster design, first factor of 2 levels of voltage (20 kV and 40 kV), and the second factor was 3 levels of frequency (20 kHz, 30 kHz, 40 kHz). Each treatment combination was repeated 3 times. The data obtained was analyzed using Analysis of Variant (ANOVA), if there is any differences, followed by BNJ and DMRT test 5%. The result shows that the combination of voltage and frequency has a significant effect (P<0,05). The voltage factor levels gives significant on the TPC value (log CFU/ml), and antioxidant activity IC50 . The frequency factor level gives a significant effect (P<0,05) on the antioxidant activity IC50 and acid total. Based on Multiple Attribute analysis, the best treatment is the voltage factor level of 40 kV and 40 kHz of frequency. The treatment gives mulberry fruit juice with the caracteristic at TPC average 3,36 (log CFU/ml); 22,96 of brightness; 25,97 of °hue; 3,5 of pH; 5397 (ppm) of antioxidant IC50 activity; 596,94 of total anthocyanin; and 1,05% of total aci
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/16/051602894 |
| Uncontrolled Keywords: | Buah Murbei, Kejut Listrik, Pasteurisasi, PEF, Sari Buah,- |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 13 Apr 2016 09:06 |
| Last Modified: | 01 Dec 2021 04:29 |
| URI: | http://repository.ub.ac.id/id/eprint/150691 |
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