Akbar, Dheniz Fajar (2018) Analisa Proses Produksi Bubuk Minuman Sinom Legen PT. Petrokimia Gresik dengan Perlakuan Rasio Massa Rimpang Kunyit (Curcuma longa L.) dan Daun Asam Sinom (Tamarindus indica L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Minuman sinom adalah minuman yang diproduksi menggunakan bahan baku rimpang kunyit (Curcuma longa) dan daun asam (Tamarindus indica L.). Guna memproduksi minuman sinom yang memiliki kandungan antioksidan, total fenol, dan kadar vitamin C yang tinggi serta bertambahnya umur simpan maka perlu dilakukan penelitian mengenai analisis produksi minuman sinom bubuk dengan proses ekstraksi pada rimpang kunyit dan bagian pucuk daun asam atau sinom serta mempertimbangkan formulasi kombinasi rimpang kunyit dan daun sinom yang digunakan. Penelitian ini dilakukan untuk mengetahui pengaruh formulasi rimpang kunyit dan daun sinom yang digunakan terhadap rendemen, kapasitas antioksidan, total fenol, kadar vitamin C, serta atribut sensoris pada ekstrak. Selain itu juga bertujuan untuk mengetahui pengaruh perlakuan Foam Mat Drying terhadap rendemen bubuk minuman sinom legen. Hasil uji seluruh sampel diamati menggunakan analisa sidik ragam ANOVA dan uji lanjut BNT dengan taraf kepercayaan 5%. Pada hasil pengujian organoleptik dilakukan analisa sidik ragam (ANOVA) dengan General Linear Model (GLM) dan analisa lanjut dengan Uji BNT. Dalam menentukan perlakuan terbaik yaitu formulasi rimpang kunyit dan daun sinom terbaik dalam produksi minuman sinom legen dilakukan analisa Multiple Attribute. Berdasarkan hasil penelitian, rendemen tertinggi diperoleh pada kode taraf KD3, kapasitas antioksidan tertinggi diperoleh pada KD4, serta total fenolik dan kadar vitamin C tertinggi diperoleh pada KD6. Pada pengujian organoleptik, formulasi bubuk rimpang kunyit dan bubuk daun sinom tidak berpengaruh nyata terhadap 8 (delapan) atribut, sedangkan pada 10 atribut lainnya berpengaruh nyata. Berdasarkan hasil analisa Multiple Attribute diperoleh perlakuan terbaik yaitu pada formulasi dengan kode taraf KD4 yang menghasilkan rendemen sebesar 84,817%, kapasitas antioksidan 489,416 mg/ml, total fenol 12,98 mg/100 ml, serta vitamin C 1,329 mg/100 ml. Pada proses produksi bubuk minuman sinom legen dengan metode foam mat drying diperoleh perlakuan terbaik yaitu formulasi KD4 dengan rendemen sebesar 4,316%.
English Abstract
Sinom drinks are drinks that are produced using the raw material of turmeric rhizome (Curcuma longa) and tamarind leaves (Tamarindus indica L.). In order to produce sinomic drinks which have antioxidant content, total phenol, and high vitamin C levels as well as increasing shelf life, it is necessary to do research on the analysis of powdered synomic beverage production by extraction process on turmeric rhizome and the portion of tamarind or sinom leaf tops and consider the formulation of rhizome combinations. turmeric and sinom leaves are used. This study was conducted to determine the effect of turmeric rhizome and sinom leaf formulations used on yield, antioxidant capacity, total phenol, vitamin C levels, and sensory attributes in the extract. In addition, it also aims to determine the effect of Foam Mat Drying treatment on the yield of legen synomic powder. The test results of all samples were observed using ANOVA variance analysis and BNT follow-up test with a confidence level of 5%. In the results of organoleptic testing performed variance analysis (ANOVA) with General Linear Model (GLM) and further analysis with BNT Test. In determining the best treatment, the best formulation of turmeric rhizome and sinom leaves in the production of legen sinom drinks was carried out by Multiple Attribute analysis. Based on the results of the study, the highest yield was obtained at KD3 level code, the highest antioxidant capacity was obtained in KD4, and the highest total phenolic and vitamin C levels were obtained in KD6. In organoleptic testing, the powder formulation of turmeric rhizome and sinom leaf powder had no significant effect on 8 (eight) attributes, while in the other 10 attributes had a significant effect. Based on the results of the Multiple Attribute analysis, the best treatment was obtained, namely the formulation with KD4 level code which resulted in a yield of 84.817%, antioxidant capacity of 489.416 mg / ml, total phenol 12.98 mg / 100 ml, and vitamin C 1.329 mg / 100 ml. In the powder production process, legen sinom drinks using foam mat drying method obtained the best treatment, namely KD4 formulation with a yield of 4.316%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/350/051809099 |
| Uncontrolled Keywords: | Daun Sinom, Formulasi, Produksi Bubuk Minuman Sinom Legen, Rimpang Kunyit,/ Formulation, Production of Sinom Legen Beverage Powder, Sinom Leaf, Turmeric Rhizome |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.2 Beverages (drinks) |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 24 Jul 2019 06:45 |
| Last Modified: | 24 Jul 2019 06:45 |
| URI: | http://repository.ub.ac.id/id/eprint/164535 |
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