Kholila, Khumairoh (2016) Studi Pengolahan Permen Jelly dari Kulit Buah Naga Merah (Hylocereus polyrhizus) (Kajian Konsentrasi Kulit Buah Naga Merah dan Gelatin). Sarjana thesis, Universitas Brawijaya.
Abstract
Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus) selama ini masih kurang maksimal. Padahal diketahui persentase kulit buah naga tersebut berjumlah 30-35% dari berat buahnya, sehingga sangat disayangkan jika hanya dibuang saja. Oleh karena itu dilakukan penelitian tentang pengolahan kulit buah naga merah menjadi suatu produk pangan berupa permen jelly. Salah satu faktor yang mempengaruhi mutu permen jelly adalah konsentrasi sari buah dan penambahan bahan pembentuk gel. Tujuan penelitian ini adalah mengetahui konsentrasi kulit buah naga merah dan gelatin yang tepat untuk menghasilkan mutu permen jelly sesuai standar SNI. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial. Faktor I adalah konsentrasi kulit buah naga merah (A) dengan 3 level (30%; 40%; 50% b/v) sedangkan faktor II adalah konsentrasi gelatin (B) dengan 3 level (9%; 12%; 15% b/v) dengan 3 kali ulangan. Data yang diperoleh dianalisa statistik menggunakan analisa ragam (ANOVA), beda nyata antar perlakuan diuji dengan DMRT dan BNT 5%. Perlakuan terbaik ditentukan dengan metode Zeleny terhadap setiap parameter fisik, kimia serta organoleptik. Hasil penelitian menunjukan bahwa perlakuan terbaik dari parameter fisiko kimia diperoleh pada sampel A3B2 (konsentrasi kulit buah naga merah 50% dan gelatin 12%). Hasil dari perlakuan terbaik tersebut telah memenuhi standar SNI dengan kriteria uji meliputi kecerahan (34,50); kemerahan (22,40); kekuningan (3,00); kekerasan (25,83 N); kadar air (16,94%); kadar abu (1,76%); total asam (0,48%); dan kadar gula reduksi (19,88%). Sedangkan perlakuan terbaik dari parameter organoleptik diperoleh pada sampel A1B1 (konsentrasi kulit buah naga merah 30% dan gelatin 9%), dengan skala kesukaan meliputi warna (agak menyukai); aroma (netral); rasa (agak menyukai) dan tekstur (agak menyukai).
English Abstract
Nowadays, the utilization of red dragon fruit peels (Hylocereus polyrhizus) are limited although they represent sufficient composition of the fruit total weight percentage reaching around 30-35%. Thus, it is possible and valuable to make a food product as well as jelly candy. However, some limitation must be considered to construct high quality standart of jelly candy based on SNI Standardisation such us the using of red dragon fruit peels juice concentration and amount of additional gelling agent for instance gelatin to this study. The aim of this research are to find out the best concentration of the juice and the additional gelatin to appropriate with SNI Stardardisation. The research was conducted using Randomized Block Design with three repetition where each treatment consists of concentration of the juice (30%; 40%; 50% w/v) and the number of additional gelatin (9%; 12%; 15% w/v). Afterwards, various analysis (ANOVA) was used to determine statistic analysis of data while DMRT and BNT 5% test were used to understand significant difference in each treatment. The best result was determined by Zeleny method towards physico, chemical and organoleptic properties. The result of this study indicated that the best physico chemical properties showed by A3B2 sample with its treatment consisted of 50% concentration of the juice and 12% additional gelatin. Importantly, that of sample has been met with SNI Standardisation as general criteria to obtain high quality of jelly candy as well as lightness (34,50), redness (22,40), yellowness (3.00), hardness (25,83 N), moisture content (16,94%), ash content (1,76%), total acids (0,48%), and reduced sugar (19,88%). Whereas the best result of the organoleptic characteristic showed by A1B1 sample with its treatment consisted of 30% concentration of the juice and 9% additional gelatin using the hedonic scale such us color (sufficient), aroma (netral), taste (sufficient) and texture (sufficient)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/2/051602880 |
| Uncontrolled Keywords: | kulit buah naga merah, gelatin, permen jelly,- red dragon fruit peels, gelatin, jelly candy |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Apr 2016 08:37 |
| Last Modified: | 30 Dec 2024 08:28 |
| URI: | http://repository.ub.ac.id/id/eprint/150737 |
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7._BAB_I_PENDAHULUAN.pdf Download (1MB) | Preview |
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1._COVER.pdf Download (1MB) | Preview |
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2._HALAMAN_JUDUL.pdf Download (1MB) | Preview |
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3._LEMBAR_PERSETUJUAN.pdf Download (1MB) | Preview |
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4._RINGKASAN.pdf Download (1MB) | Preview |
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5._KATA_PENGANTAR.pdf Download (1MB) | Preview |
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