Anggraini, Juwita Sari Diah (2018) Pengaruh Pretreatment Perendaman Dalam Larutan Asam Jawa (Tamarindus Indica L.) Dan Jeruk Nipis (Citrus Aurantifolia Swingle) Terhadap Kualitas Cabai Rawit Kering (Capsicum Frutescens L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Cabai rawit (Capsicum frutescents L.) merupakan salah satu komoditas pertanian Indonesia yang banyak dibutuhkan oleh masyarakat. Produktivitas cabai rawit tergolong tidak stabil, padahal dalam bentuk segar cabai rawit lebih banyak disukai. Cabai rawit kering merupakan pilihan alternatif namun kurang disukai karena adanya perubahan kualitas fisik maupun kimia selama pengeringan. Kualitas cabai rawit kering dapat dipertahankan dengan pretreatment perendaman kimia sebelum dikeringkan. Tujuan dari penelitian ini adalah untuk mempertahankan kualitas cabai rawit kering dengan pretreatment perendaman asam organik dari buah asam jawa (Tamarindus indica L.) dan jeruk nipis (Citrus Aurantifolia Swingle) sebagai pengganti bahan perendam kimia sintetik. Penelitian ini menggunakan Rancangan Tersarang (Nested Design) yang terdiri dari 2 faktor yaitu jenis larutan perendam (larutan asam jawa dan larutan jeruk nipis) dan konsentrasi tersarang dalam larutan perendam (5%, 10%, dan 15%). Respon yang dianalisis yaitu pH larutan perendam, warna fisik, rendemen kering, kadar air, nilai warna ekstrak cabai rawit kering, kadar capsaicinoid, kadar vitamin C, total fenol, total flavonoid, dan aktivitas antioksidan. Hasil penelitian dianalisis dengan Analysis of Variance (ANOVA) menggunakan aplikasi minitab 17 dan diuji lanjut dengan uji Beda Nyata Terkecil (BNT) selang kepercayaan 5%. Hasil perlakuan terbaik diperoleh berdasarkan metode multiple attribute Zeleny dan dibandingkan dengan cabai rawit kering kontrol. Hasil penelititan menunjukkan jenis larutan perendam dan konsentrasi yang tersarang dalam larutan perendam memberikan pengaruh secara signifikan terhadap respon pH larutan perendam, tingkat kecerahan (*L), intensitas warna kemerahan (*a), dan total warna ekstrak cabai rawit kering (ASTA). Sedangkan parameter lainnya yaitu kadar vitamin C, total fenol dan aktivitas antioksidan berbeda nyata (α = 0,05) pada perlakuan jenis larutan perendam dan parameter total flavonoid berbeda nyata (α = 0,05) pada perlakuan konsentrasi yang tersarang dalam larutan perendam. Perlakuan terbaik dalam penelitian ini adalah cabai rawit yang direndam menggunakan larutan jeruk nipis dengan konsentrasi 15% dan pH larutan sebesar 2,43. Hasil perlakuan terbaik menghasilkan cabai rawit kering dengan tingkat kecerahan 43,75, intensitas warna kemerahan 18,98, total warna ekstrak cabai rawit kering 194,75 ASTA, tingkat kepedasan 1010144,09 SHU, kadar vitamin C 0,52 mg/g, total fenol 8,27 mg GAE/g berat kering, total flavonoid 23,27 mg QE/g berat kering, dan aktivitas antioksidan (IC50) 236,22 ppm. Tingkat kecerahan, intensitas warna kemerahan, total warna ekstrak cabai rawit kering, tingkat kepedasan, kadar vitamin C, total fenol dan total flavonoid hasil perlakuan terbaik tidak berbeda nyata dengan kontrol larutan kombinasi natrium metabisulfit dengan asam sitrat. Sedangkan aktivitas antioksidan (IC50) menghasilkan nilai yang berbeda nyata.
English Abstract
Chilli pepper (Capsicum frutescents L.) is one of Indonesia's agricultural commodities that are essential for many people. The productivity of chilli is unstable, whereas in the form of fresh chili more interesting. Dried chili is an alternative choice but is not preferred because of changes in physical and chemical quality during drying. The quality of dried chilli can be maintained by chemical solution before drying. The purpose of this study was to maintain the quality of dried chilli with organic acid pretreatment from tamarind fruit (Tamarindus indica L.) and lime (Citrus Aurantifolia Swingle) as a substitute for synthetic chemical. Nested Design with two factors was used in this research. The first factor was the type of soaking liquid used as a pretreatment (tamarind and lime juice) and the second factor was concentration level of juice (5%, 10%, and 15%). The responses analyzed were pH of the soaking solution, physical color, yield, moisture content, color value of dried chilli extract, capsaicinoid content, vitamin C content, total phenol, total flavonoids, and antioxidant activity. The results of the study were analyzed using Analysis of Variance (ANOVA) with Minitab 17 application and was tested further with Least Significant Difference (LSD) Test of 5% confidence interval. The best treatment results were obtained using Zeleny's multiple attribute method and compared with dried chilli control. The results showed that the type of soaking liquid and the level of concentration give a significant effect on pH of the soaking liquid, brightness level (* L), reddish color intensity (* a), and total color of dried chilli extract (ASTA). While other parameters were vitamin C levels, total phenol and antioxidant activity significantly different (α = 0.05) in the treatment of the type of soaking liquid. The total flavonoid parameters were significantly different (α = 0.05) in the treatment of concentration level of the nested liquid. The best treatment for dried chilli is by soaked it in lime juice with a concentration level of 15% and pH of the soaking liquid 2,43.. This treatment produced a brightness level of 43.75, reddish color intensity of 18.98, total color of dried chilli extract 194.75 ASTA, level of pungency 1010144.09 SHU, vitamin C 0.52 mg / g, total phenol 8.27 mg GAE / g dry weight, total flavonoids 23.27 mg QE / g dry weight, and antioxidant activity (IC50) 236.22 ppm. The brightness level, reddish color intensity, total color of dried chilli extract, level of pungency, vitamin C levels, total phenol and total flavonoids from the best treatment were not significantly different from the control of the combination of sodium metabisulfite and citric acid. While antioxidant activity parameter gave significantly different values.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/608/051812039 |
| Uncontrolled Keywords: | Cabai Kering, Larutan Perendam, Pretreatment,/ Dried Chilli, Pretreatment, Soaking Solution |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 18 Oct 2019 07:35 |
| Last Modified: | 18 Oct 2019 07:35 |
| URI: | http://repository.ub.ac.id/id/eprint/164860 |
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