Faradina, Devia Fajar Haqsari (2018) Studi Pembuatan Fruit Leather Pisang Kepok Merah (Kajian Konsentrasi Karagenan dan Sukrosa). Sarjana thesis, Universitas Brawijaya.
Abstract
Fruit Leather adalah jenis olahan makanan berbasis convectionary yang biasa dimakan sebagai snack atau desert. Fruit leather terbuat dari buah-buahan, berbentuk lembaran tipis dan rasanya khas tergantung dari jenis buah yang digunakan. Pisang merupakan komoditas unggulan di Indonesia yang memiliki produktivitas tinggi. Pisang memiliki rasa manis dan asam, kaya akan sumber karbohidrat dan vitamin dan juga sumber mineral yang baik seperti kalium, fosfor, kalsium, dan magnesium. Buah pisang mudah mengalami kerusakan fisik, kimia dan mkrobiologi karenanya pisang memiliki masa simpan yang pendek.sebab itu perlu diversifikasi produk dari pisang seperti fruit leather. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi karagenan dan sukrosa terhadap karakteristik fisik kimia dan organoleptik fruit leather pisang kepok merah. Penelitian ini menggunakan Rancangan Acak Lengkap dengan dua factor. Faktor pertama yaitu konsentrasi sukrosa (20%; 30%; 40%) dan faktor kedua yaitu konsentrasi karagenan ( 0,5%, 1%, 1,5% ). Setiap perlakuan diulang sebanyak tiga kali. Parameter produk yang akan dianalisis yaitu kadar air, total asam, total gula , pH, serat kasar, warna dan tekstur. Data yang diperoleh dianalisis menggunakan metode analisis ragam (ANOVA) dengan derajad kepercayaan 5%. Apabila tidak terdapat interaksi namun disalah satu perlakuan atau keduanya terdapat pengaruh nyata, maka dilakukan uji BNT dan apabila terdapat pengaruh nyata pada interaksi kedua perlakuan, dilakukan uji lanjut menggunakan DMRT. Pemilihan perlakuan terbaik didapat menggunakan metode Zeleny. Konsentrasi sukrosa memberikan pengaruh nyata terhadap kadar air, total asam, pH, total gula, tekstur, kecerahan (L*) dan nilai kemerahan (a*) parameter warna, rasa, tekstur dan keseluruhan karskteristik organoleptik fruit leather pisang kepok merah. Karagenan memberikan pengaruh nyata terhadap kadar air, total asam, pH, tekstur, nilai kecerahan (L*) dan nilai kemerahan (a*). Interaksi karagenan dan sukrosa memberikan pengaruh tidak beda nyata terhadap total asam, total gula, serat kasar, tekstur dan warna kekuningan (b*). Perlakuan terbaik dihasilkan dari kombinasi perlakuan karagenan 1,5% dan sukrosa 20% dengan kadar air sebesar 11,08%, total asam 0,85%, total gula 28,74%, serat kasar 1,80%, pH 4,50%, nilai kecerahan (L*) 63,4; nilai kemerahan (a*) 3,73; nilai kekuningan (b*) 22,90; nilai kesukaan parameter warna 2,68; nilai kesukaan parameter rasa 2,88; nilai kesukaan parameter aroma 3,03; nilai kesukaan parameter tekstur 2,95 dan nilai kesukaan keseluruhan karakteristik 2,93.
English Abstract
Fruit Leather is a type of convectionary food based product, commonly eaten as a snack or desert. It is made from fruits, thin sheet-shaped and the taste depending on the type of fruit used. Banana is one of Indonesian leading fruit comodities which have high productivity. It has a sweet and sour taste and nice flavor, rich source of carbohydrate and vitamin and also good souurce of minerals such as pottassium, phosphorus, calcium, and magnesium. This fruit is easy broken in physicologys, chemical, and microbiologycal so that banana have a short shelf life. Therefore it is necessary to diversify banana product such as fruit leather. The aim of this research was to study the effect of sucrose and carageenan concentration on the physical, chemical and organoleptic of banana fruit leather. This research used Randomized Block Design with two factors. The first factor was sucrose concentration (20%; 30%; 40%) and the second factor was carageenan concentration (0.5%, 1%, 1.5%). Each treatment was replicated three times. The product parameter observed were water content, total acid, total sugar, pH, crude fiber, colour and texture. The data obtained was analyzed using Analysis of Variance (ANOVA) methode with 5% degreee of confidence. If there was statistically different, therefore a post-hoc analysis was conducted using BNT and if there is any interaction between factors observed a DMRT methode would be conducted. The best treatment was determined using a Zeleny methode. The sucrose concentration had significant effect on water content, total acid, total sugar, pH, texture, colour (L*) and colour (a*). Carageenan concentration had significant effect on water content, total acid, pH, texture, colour (L*) and colour (a*). Interaction of carageenan and sucrose concentration had significant effect on water content, pH, colour (L*) and colour (a*). The best treatment based on physical and chemical characteristic is the treatment with carageenan 1.5% and sucrose 20%. The product has characteristic as follows water content 11.08%, total acid 0.85%, total sugar 28.74%, crude fiber 1.80%, pH 4.50%, colour (L *) 63.4, colour (a *) 3.73, colour (b *) 22.90. The best treatment based on organoleptic is the treatment with carageenan 1% and sucrose 30% which has caracteristic as follows aroma 3.03, colour 3.50, taste 3.50, texture 3.55 and overall characteristics 3.65.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/446/051810124 |
| Uncontrolled Keywords: | Fruit Leather, Karagenan, Pisang Kepok Merah, Sukrosa,/ Banana, Carrageenan, Fruit Leather, Sucrose, |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.347 72 Bananas-food |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Oct 2019 02:53 |
| Last Modified: | 05 Jul 2022 04:30 |
| URI: | http://repository.ub.ac.id/id/eprint/165156 |
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