Ningrum, Retno Kusuma (2017) Pengaruh Penambahan Karagenan Dan Gula Terhadap Karakteristik Fisik, Kimia, Dan Organoleptik Selai Lembaran Buah Tamarillo (Cyphomandra Beaceae). Sarjana thesis, Universitas Brawijaya.
Abstract
Tamarillo adalah buah yang mengandung senyawa bioaktif seperti antosianin dan vitamin C dan memiliki rasa cenderung asam, mudah mengalami kerusakan fisiologis, kimiawi, mikrobiologi dan memiliki umur simpan 5-10 hari. Sejauh ini tamarillo kebanyakan hanya diproses menjadi jus buah sehingga perlu dilakukan diversifikasi produk tamarillo seperti selai Lembaran. Tujuan penelitian ini untuk mengetahui pengaruh penambahan karagenan dan gula terhadap karakteristik fisik, kimia, dan organoleptik selai lembaran Penelitian menggunakan Rancangan Acak Lengkap (RAL) dua faktor yaitu faktor I penambahan karagenan (4, 4,5, dan 5 g) dan faktor II gula (50, 55 dan 60 g) berdasarkan 100 g bubur buah tamarillo. Pengulangan dilakukan sebanyak 3 kali. Analisa yang dilakukan adalah kadar air, total gula, vitamin C, total asam, pH, antosianin, tekstur dan warna (kecerahan (L*), kemerahan (+a*) dan uji hedonik meliputi aroma, rasa, tekstur, warna, dan kekenyalan. Data dianalisa menggunakan Analysis of Variance (ANOVA) selang kepercayaan 5%. Apabila terdapat beda nyata, maka dilakukan uji lanjut BNT (Beda Nyata Terkecil) atau DMRT (Duncan’s Multiple Range Test) Pemilihan terbaik menggunakan metode Zeleny. Hasil penelitian berpengaruh nyata pada penambahan karagenan terhadap kadar air, total gula, total antosianin, vitamin C, total asam, pH, warna a*. Gula berpengaruh nyata terhadap kadar air, total gula, total antosianin, vitamin C, total asam, pH, warna a* dan tekstur selai lembaran buah tamarillo, interaksi karagenan dan gula tidak berpengaruh nyata pada warna L*. Interaksi karagenan dan gula berpengaruh tidak nyata pada tota gula, vitamin C, total asam, pH, dan tekstur. Perlakuan terbaik berdasarkan karakteristik fisik dan kimia. Parameter terbaik pada penambahan karagenan 4,5 g dan gula 55 g. Produk ini memiliki karakteristik kadar air 26,60%, total gula 33,29%, vitamin C 42,72mg/g, total asam 11,34%, antosianin 56,78 mg/g, pH 3,9, warna L* 42,33, warna a* 14,86 dan tektur 7,60 N. Sedangkan perlakuan terbaik parameter organoleptik penambahan karagenan 4 g dan gula 50 g produk ini memiliki karakteristik aroma 5,13, warna 5,00, tekstur 5,17, rasa 5,20 dan kekenyalan 4,68.
English Abstract
Tamarillo contains bioactive compound such as anthocyanin and vitamin C and have acid taste, demeaged easy broken phycologys, chemical, microbiological and has a shelf life of 5-10 days. So far, Tamarillo is processed to be fruit juice, Therefore, it is necessary diversify Tamarillo products such as jam sheet. the aim at this research was to study the effect of carrageenan and sugar concentration on the physical, chemical, and organoleptic of tamarillo jam sheet. This research used Completely Randomized Design (RAL) to with involves two factors. The first factor was carageenan concentration (4 g, 4.5 g and 5 g) and the second factor was levels of sugar added (50 g, 55 g and 60 g). Each treatment was replicated three times. The product parameters observed ware water content, total sugar, vitamin C, total acid, pH, anthocyanin, the texture, colour and the elasticity. The data obtained is analyzed using Analysis of Variance (ANOVA) with 5% degree of confidence. If there was statistically,different therefore, a post-hoc analysis was conducted using BNT and/or if there is any interaction between factors observed, a DMRT method would be conducted. The best treatment was determined using a Zeleny method. The research significant effect concentration carregeenan water contain, total sugar, anthocyanin, vitamin C, total acid, pH, colour a*. sugar significant effect water contain, total sugar, anthocyanin, vitamin C, total acid, pH, colour a* and texture jam sheet fruit tamarillo. Interaction carrageenan and sugar no significant effect colour L*. interaction carrageenan and sugar no significant effect total sugar, vitamin C, total acid, pH and texture. The best treatment based on physical and chemical characteristic is the treatment with carrageenan 4.5 g and sugar 55 g. The product has characteristic as follows water content 26,60%, total sugar 33,29%, vitamine C 42,72mg/g, total acid 11,34%, anthocyanin 56,78% mg/g, Ph 3,9, colour L* 42,33, colour a* 14,88 and texture 7,60. The has treatment based on organoleptic, carageenan 4 g and sugar 50 g which has characteristic as follows aroma 5,13, colour 5,00, texture 5,17, taste 5,20 and elasticity 4,68.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/161/051703201 |
| Uncontrolled Keywords: | Buah tamarillo, selai lembaran, tekstur |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 10 Apr 2017 10:37 |
| Last Modified: | 17 Nov 2021 07:17 |
| URI: | http://repository.ub.ac.id/id/eprint/151392 |
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