Rachmayati, Hani (2017) Pengaruh Tingkat Kematangan Buah Belimbing (Averrhoa Carambola L.) Dan Proposi Penambahan Gula Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Jelly Drink Mengandung Karaginan. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia merupakan salah satu negara penghasil buah belimbing terbesar di dunia, dimana salah satu provinsi yang menghasilkan buah belimbing terbanyak adalah Jawa Timur. Buah belimbing, belum dimanfaatkan dengan baik karena umumnya masyarakat hanya mengkonsumsi secara langsung atau hanya diolah menjadi sari buah, jus, keripik serta sirup. Jelly drink merupakan salah satu pangan inovatif berbentuk minuman berupa jelly dengan tekstur yang kenyal sehingga mudah untuk dihisap dengan menggunakan sedotan. Dalam pembuatan jelly drink tingkat kematangan dan proporsi penambahan gula juga berpengaruh terhadap proses pembentukan gel. Tujuan dari penelitian ini adalah mengetahui pengaruh tingkat kematangan buah belimbing dan proporsi penambahan gula terhadap sifat fisik, kimia dan organoleptik jelly drink belimbing. Jelly drink belimbing dianalisis dan diuji kesukaan untuk mengetahui perlakuan terbaik dari jelly drink belimbing. Data hasil pengatan dianalisis secara statistik dengan menggunakan analisis Rancangan Acak Kelompok (RAK) dengan dua faktorial yaitu tingkat kematangan buah belimbing dan proporsi penambahan gula, masing-masing terdiri dari 3 level, sehingga didapatkan 9 kombinasi dan diulang sebanyak 3 kali ulangan. Faktor pertama tingkat kematangan buah belimbing, yaitu buah belimbing muda, setengah matang dan matang. Faktor kedua proporsi penambahan gula, yaitu 10%, 12,5% dan 15%. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Apabila terdapat pengaruh nyata pada kedua perlakuan dilakukan uji BNT (Beda Nyata Terkecil) 5% dan 1%. Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring, sedangkan pemilihan perlakuan terbaik dengan menggunakan metode indeks efektifitas (Zeleny, 1982). Hasil penelitian menunjukkan bahwa perlakuan tingkat kematangan buah belimbing berpengaruh sangat nyata (α=0,01) terhadap kadar air, pH, total asam, total gula, total padatan terlarut, vitamin C, antioksidan, sineresis, tekstur, tingkat kecerahan, tingkat kekuningan, dan organoleptik. Perlakuan proporsi penambahan gula berpengaruh sangat nyata (α=0,01) terhadap kadar air, pH, total gula, total padatan terlarut, vitamin C, antioksidan, sineresis, dan organoleptik, sedangkan proporsi penambahan gula berpengaruh nyata (α=0,05) terhadap perlakuan total asam. Produk jelly drink belimbing terbaik menurut parameter fisik dan kimia adalah perlakuan tingkat kematangan setengah matang dengan proporsi penambahan gula 10%, dimana nilai kadar air (86,91%), pH (4,43), total asam (0,068%), total gula (7,43%), total padatan terlarut (15,40°Brix), vitamin C (27,25 mg/100 g), antioksidan IC50 (3200 ppm), sineresis (0,12 g/menit), tekstur (0,87 N), tingkat kecerahan L* (43,30), tingkat kemerahan a* (1,30), tingkat kekuningan b* (11,13). Hasil perlakuan terbaik jelly drink belimbing berdasarkan parameter organoleptik yaitu jelly drink belimbing dengan perlakuan tingkat kematangan belimbing matang dengan proporsi penambahan gula 10%.
English Abstract
Indonesia is one of the biggest starfruit producer in the world, where’s one of the province in Indonesia that produced starfruit in high number is East Java. Starfruit hasn’t fully functioned because generally citizens only consume it as a fruit or processed it into juice, candy, syrup and chips. Jelly drink is one of many innovative food in this era, which shaped in a jelly form with a chewy texture so it can easily drink with a straw. In a making process, the ripeness level of starfruit and addition of sugar concentration could affected to the gel forming process. The purpose of this study is to determined the influence of ripeness level of starfruit and concentration of sugar on physical, chemical and organoleptic properties of starfruit jelly drink. Starfruit jelly drinks was analyzed and tested to determine the best treatment. The data were statistically analyzed using analysis of random group consisting of two factors. Factor 1 consists of three level and factor 2 consist of three level, so that makes 9 combinations and replicated 3 times. The first factor is ripeness level of starfruit there are, unripe starfruit, half-ripe starfruit and ripe starfruit. The second factor is the concentrations of sugar there are, 10%, 12,5% and 15%. Data result of organoleptic tested using hedonic scoring scale test, while the selection of the best treatment was using the effectiveness index. The results showed that the ripeness level of starfruit give a significant effect (α=0,01) on water content, pH, total titratable acidity, total sugar, total soluble solid, vitamin C, antioxidant, syneresis, texture, brightness, yellowness and organoleptic properties. The concentration of sugar also gives a significant effect (α=0,01) on water content, pH, total sugar, total soluble solid, vitamin C, antioxidant, syneresis, texture, brightness, yellowness and organoleptic properties, meanwhile the concentration of sugar gives a significant effect (α=0,05) on total titratable acidity. The best treatment of chemical and physical parameters was the half-ripe starfruit and the addition of sugar concentration was 10%, which is the average of water content (86,91%), pH (4,43), total titratable acidity (0,068%), total sugar (7,43%), total soluble solid (15,40°Brix), vitamin C (27,25 mg/100 g), antioxidant IC50 (3200 ppm), syneresis (0,12 g/menit), texture (0,87 N), brightness (43,30), redness (1,30), yellowness (11,13). Results based on the best treatment according to organoleptic parameter from 40 panelists obtain in the treatment of starfruit jelly drink was the ripe starfruit and the addition of sugar concentration was 10%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/77/051702153 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Kustati |
| Date Deposited: | 09 Mar 2017 08:39 |
| Last Modified: | 22 Oct 2021 02:54 |
| URI: | http://repository.ub.ac.id/id/eprint/151526 |
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