Pengaruh Suhu Pemasakan Dan Proporsi Glukosa:Sukrosa Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Hard Candy Temulawak (Curcuma Xanthorriza)

Natalie, Danette Parican (2018) Pengaruh Suhu Pemasakan Dan Proporsi Glukosa:Sukrosa Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Hard Candy Temulawak (Curcuma Xanthorriza). Sarjana thesis, Universitas Brawijaya.

Abstract

Temulawak (Curcuma xanthorriza) merupakan komoditas yang dapat dimanfaatkan sebagai obat. Bagian temulawak yang paling banyak memiliki manfaat adalah bagian rimpang. Temulawak banyak diproduksi namun kurang dimanfaatkan sehingga dijadikan sebagai diversifikasi produk. Diversifikasi produk yang dapat disukai oleh semua jenis kalangan, baik kalangan anak hingga dewasa yaitu dalam bentuk permen atau hard candy. Permasalahan yang terjadi selama proses pembuatan hard candy dapat diatasi dengan penggunaan doctoring agent agar dapat menghambat kristalisasi sukrosa. Suhu juga perlu diatur sehingga permen menjadi tidak lengket dan gosong. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh suhu pemasakan dan penambahan proporsi glukosa:sukrosa terhadap karakteristik fisik, kimia dan organoleptik hard candy temulawak. Data hasil penelitian dianalisa secara statistik dengan menggunakan analisis metode Rancangan Acak Kelompok (RAK) Faktorial. Faktor 1 adalah suhu pemasakan yang terdiri dari 3 level (135ºC, 140ºC, 145ºC) dan Faktor 2 adalah Proporsi Glukosa:Sukrosa yang terdiri dari 3 level (20%:80%, 25%:75%, 30%:70%) dengan diulang sebanyak 3 kali. Hasil penelitian dianalisa dengan Analysis of Variance (ANOVA) dan dilakukan uji lanjut dengan uji BNT (Beda Nyata Terkecil) atau uji DMRT (Duncan’s Multiple Range Test) dengan selang kepercayaan 95%. hasil perlakuan terbaik diperoleh dengan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan terjadi interaksi pada perlakuan suhu pemasakan dan proporsi glukosa:sukrosa pada hedonik rasa, tekstur dan keseluruhan. Perlakuan proporsi glukosa:sukrosa berpengaruh nyata (α = 0,05) terhadap parameter uji kadar air, kadar abu, total gula, warna (L atau kecerahan, a* atau kemerahan, b* atau kekuningan). Perlakuan variasi suhu pemasakan berpengaruh nyata (α = 0,05) terhadap parameter uji kadar air, kadar abu, pati, total gula, kekerasan, rendemen, dan warna (L atau kecerahan, a* atau kemerahan, b* atau kekuningan). Perlakuan terbaik diperoleh pada perlakuan terbaik yaitu suhu pemasakan 145ºC dengan proporsi glukosa 20%:sukrosa 80%. Karakteristik parameter yaitu kadar air 0,747±0,05, kadar abu 0,879±0,008, kadar pati 1,27±0,77, total gula 89,42±3,37, kekerasan 0,83±0,1, rendemen 83,06±1,50, kecerahan (L) 41,77±0,61, kemerahan (a*) 3,90±0,4, kekuningan (b*) 9,81±0,25, parameter rasa 3,42, parameter aroma 3,17, parameter tekstur 2,57, parameter warna 2,77, parameter keseluruhan 3,17, parameter daya leleh 143,07.

English Abstract

Temulawak (Curcuma xanthorriza) is a commodity that can be used as medicine. The most beneficial part of ginger is the rhizomes. Temulawak is widely produced but is underutilized so that it is used as a product diversification. Diversification of products that can be liked by all types of people, both children and adults, in the form of candy or hard candy. Problems that occur during the process of making hard candy can be overcome by using a doctoring agent to inhibit the crystallization of sucrose. the temperature also needs to be adjusted so that the candy is not sticky and burnt. The purpose of this study was to determine the effect of cooking temperature and the addition of the proportion of glucose: sucrose to the physical, chemical and organoleptic hard candy characteristics of ginger. The data of the research were statistically analyzed by using Factorial Randomized Block Design analysis method. Factor 1 was a cooking temperature consisting of 3 levels (135ºC, 140ºC, 145ºC) and Factor 2 was proportion glucose:sucrose consisting of 3 levels (20%:80%, 25%:75%, 30%:70%) with each repeated 3 times. Analysis performed in the form of physical analysis: color, hardness, topicality, and chemical analysis: moisture content, ash content, total sugar, starch content and organoleptic test (color, flavor, taste, texture, all content and time of melt) were analyzed by Hedonic Scale Scoring method. The results were analyzed by Analysis of Variance (ANOVA) and tested further by BNT (Smallest Real Different) or DMRT (Duncan’s Multiple Range Test) with 95% confidence interval. The best treatment results were obtained by Multiple Attriubte Zeleny method. The results showed that there were interactions in the cooking temperature treatment and the proportion of glucose: sucrose in hedonic flavor, texture and overall. The treatment of the proportion of glucose: sucrose significantly (α = 0.05) on the test parameters of water content, ash content, total sugar, color (L or brightness, a * or redness, b * or yellowish). The treatment variation of cooking temperature significantly (α = 0.05) on the test parameters of water content, ash content, starch, total sugar, hardness, yield, and color (L or brightness, a * or redness, b * or yellowish). The best treatment was obtained at the addition of temperature 145ºC and proportion glucose 20%:sucrose 80% based on physical, chemical and organoleptic parameters. Characteristic of the best temulawak hard candy that is treated with moisture contest 0,747±0,05, ash content 0,879±0,008, starch content 1,27±0,77, total sugar 89,42±3,37, hardness (Kg/cm2) 0,83±0,1, yield (%) 83,06±1,50, brightness (L) 41,77±0,61 ,redness (a*) 3,90±0,4, yellowish (b*) 9,81±0,25, flavor parameter 3,42, aroma parameters, 3,17, color parameters 2,77, texture parameters 2,57, all content paramaters 3,17 and time of melt parameters (second) 143,07

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2018/396/051809491
Uncontrolled Keywords:	glukosa, hard candy, suhu, sukrosa,/ glucose, hard candy, sucrose, temulawak, temperature
Subjects:	500 Natural sciences and mathematics > 584 Liliopsida (Monocotyledons) > 584.3 Liliidae > 584.39 Zingiberales
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Endang Susworini
Date Deposited:	09 Oct 2019 01:51
Last Modified:	06 Jul 2022 04:27
URI:	http://repository.ub.ac.id/id/eprint/165026

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