Wahyuni, Rekna (2010) Pemanfaatan Kulit Buah Naga Super Merah (Hylocereus Costaricensis) unuk Pembuatan Kembang Gula Jelly dan Prakiraan Biaya Produksi. Magister thesis, Universitas Brawijaya.
Abstract
Potensi buah naga super merah ( Hylocereus costaricensis ) di Malang Raya sekitar 80 - 320 ton per tahun buah segar. Bila 10% saja diolah menjadi produk makanan atau minuman maka potensi dari kulitnya (30 - 35% berat buah) sekitar 2,4 – 9,6 ton per tahun dan seringkali hanya dibuang sebagai sampah. Kulit buah naga merah ( Hylocereus costaricensis ) mengandung antosianin yang merupakan salah satu agen antioksidan yang berfungsi dapat merendahkan kadar kolesterol. Kembang gula jelly kulit buah naga merah merupakan salah satu alternatif makanan kecil yang menggunakan kulit buah naga super merah sebagai bahan bakunya. Penelitian dilakukan dalam dua tahap. Penelitian pendahuluan terdiri dari 2 faktor (jenis dan persentase bahan pengenyal), faktor pertama terdiri dari 2 level (tepung karaginan dan tepung agar-agar) dan faktor kedua terdiri dari 4 level (2%; 4%; 6% dan 8% b/b). Analisa dilakukan menggunakan uji Organoleptik hedonic scale (warna, aroma, rasa dan tekstur). Penelitian utama menggunakan Rancangan Acak Tunggal dengan perlakuan persentase menambahkan kulit buah naga super merah, terdiri dari 6 level (0%; 20%; 40%; 60%; 80% dan 100%). Data yang didapat dari penelitian tahap I pada masing-masing variabel dianalaisa dengan Uji Friedman. Perlakuan terbaik dianalisa menggunakan metode indeks efektifitas. Penelitian tahap II dianalisa dengan Uji F dan jika terdapat perbedaan dianalisa dengan Uji BNT 5%. Pemilihan perlakuan terbaik menggunakan Indeks Efektifitas. Selanjutnya perlakuan terbaik yang didapatkan dari uji Indeks Efektifitas diuji analisa biaya produksi dan kelayakan usaha dengan menggunakan Analisa Finansial. Hasil penelitian didapatkan kombinasi perlakuan persentase kulit 100% (tanpa penambahan daging buah) dan bahan pengenyal berupa tepung karaginan 6% b/b merupakan kombinasi yang paling baik dan memenuhi syarat mutu kembang gula yang ditetapkan dalam SNI 3547.2-2008, dengan karakteristik sebagai berikut: rerata kadar air 20.602%; kadar abu 1.267%; gula reduksi 20.700%; serat kasar 1.428%; antioksidan (DPPH) 6.493% sertarerata tingkat kesukaan panelis terhadap rasa 3.900; warna 4.667; aroma 3.533 dan tekstur 4.100. berdasarkan analisa prakiraan biaya produksi dan finansial didapatkan pengolahan kembang gula kulit buah naga super merah layak diproduksi dengan lokasi di wilayah Kabupaten Malang. Perhitungan BEP dicapai pada volume penjualan 1.642 Kg atau senilai Rp. 80.033.974,-. Nilai payback period dicapai pada 2 tahun 1 bulan 4 hari. Nilai Net Present Value (NPV) sebesar Rp. 40.850.738,-. Nilai Profitability Index (PI) sebesar 1,45.
English Abstract
Potency of super red dragon fruit in Malang Raya about 80 – 320 tons per year fresh fruits. If 10% of fruit is processed into beverages and food, n re will be a potential possibility to have around 2,4 – 9,6 ton (30 – 35% of fruit weight) of rind annually which until present is still regarding as a waste. Whereas researches have been proven that super red dragon`s rind ( Hylocereus costaricensis ) consists of anthocyanin that is one of antioxidant agents functioning to lower cholesterol capacity. Jelly candy of red dragon fruit is one of alternative snacks using super red dragon`s rind as its raw material. research was conducted in two stages. advance research consisted of 2 factors (kind and percentage of gelling agent), 2 levels were included in first factor (carrageenan and gelatin flours) while 4 levels were included in second factor (2%; 4%; 6% and 8% b/b). Hedonic scale Organoleptic test (colour, flavor, taste and texture) was used to analyze. main research used Single Randomized Design with percentage treatment of super red dragon fruit`s rind addition, consisted of 6 levels (0%; 20%; 40%; 60%; 80% and 100%). Friedman test was used to analyze data obtained from first stage of research in each variable. Effectivity index method of deGarmo et al. (1984) modified by Susrini (2003) was used to analyze best treatment. second stage of research was analyzed by F test and 5% BNT test was executed to analyze if any differences occurred. Effectivity index was carried out to select best treatment. Fur rmore production cost analysis and feasibility study by using financial study were performed to analyze best treatment obtained from Effectibity Index. research has found out combination of 100% rind treatment (without any addition of fruit pulp) and carageenan flours 6% b/b as emulsifier is most appropriate combination and meet requirement of jelly candy qualification stated in SNI (Indonesian National Standard) 3547.2-2008 with characteristics as follow : average water content is 20,602%; ash content is 1,267%, sugar reduction is 20,700%, rough fiber 1,428%, antioxidant (DPHPH) 6,493% and panelis choice in average for taste is 3,90; for colour is 4,67; for flavor is 3,53 and for texture is 4,10. BEP calculation is achieved at selling volume of 1,642 kg or equal with Rp. 80.033.974,-. payback period value will be achieved within 2 year 1 month and 4 days. Net Present value (NPV) is Rp. 40.850.738,-, Profitability Index (PI) is 1,45.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/664.804 775/WAH/p/041002525 |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 13 Jan 2011 12:15 |
| Last Modified: | 13 Jan 2011 12:15 |
| URI: | http://repository.ub.ac.id/id/eprint/160147 |
Actions (login required)
 |
View Item |