Arrasyid, Hamzah Halim (2018) Studi Pembuatan Velva Kombinasi Buah Jambu Biji (Psidium Guajava) Dan Buah Belimbing Manis (Averrhoa Carambola L.) (Kajian Proporsi Buah Jambu Biji : Buah Belimbing Manis Dan Konsentrasi Gum Arab). Sarjana thesis, Universitas Brawijaya.
Abstract
Velva fruit adalah salah satu produk frozen dessert yang berasal dari campuran bubur buah, gula, dan bahan penstabil. Keunggulan velva adalah kandungan vitamin dan serat pangan yang tinggi serta kandungan lemak yang cukup rendah. Buah jambu biji dan belimbing merupakan buah yang berpotensi tinggi karena banyak mengandung vitamin C, akan tetapi buah jambu biji dan belimbing memiliki masa simpan yang singkat dan mudah rusak. Penelitian ini bertujuan untuk mengetahui rasio perbandingan antara buah jambu biji dan belimbing manis serta konsentrasi gum arab terhadap sifat kimia, fisik, dan organoleptik. Penelitian menggunakan racangan acak kelompok (RAK) dengan 2 faktor dan 3 kali ulangan. Faktor 1 yaitu rasio perbandingan antara buah jambu biji dan belimbing manis (2 : 1, 1 : 1, 1 : 2) dan faktor 2 yaitu konsentrasi gum arab (0,5%, 1%). Analisis pada produk velva ialah pH, serat kasar, aktivitas antioksidan, TPT, overrun, kecepatan meleleh, warna, dan organoleptik. Data dianalisis menggunakan analisa ragam (ANOVA) dengan selang kepercayaan 5%. Dilanjutkan dengan uji beda nyata terkecil (BNT). Pemilihan perlakuan terbaik dilakukan dengan metode zeleny. Hasil penelitian menunjukkan bahwa proporsi buah berpengaruh nyata terhadap parameter: pH, serat kasar, aktivitas antioksidan, TPT, overrun, kecepatan meleleh, tingkat kekuningan, dan tingkat kemerahan. Sedangkan konsentrasi gum berpengaruh nyata terhadap: overrun, tingkat kecerahan, dan tingkat kemerahan. Interaksi antara kedua perlakuan tidak berpengaruh nyata pada semua parameter. Perlakuan terbaik didapatkan pada perlakuan proporsi buah jambu biji : belimbing manis 1 : 1 dengan konsentrasi gum arab 0,5% dengan karakteristik pH 3,64; kadar serat kasar 0,86%; aktivitas antioksidan 10,19%; TPT 14,46OBrix; overrun 13,01%; kecepatan meleleh 20,84 menit/10 gram; kecerahan L* 45,26; kemerahan a* 11,03; dan kekuningan b* 16,16, nilai hedonik dengan skala 1-6 (sangat tidak suka sampai sangat suka) pada warna 3,60 (agak tidak suka – agak suka); aroma 4,04 (agak suka); rasa 4,12 (agak suka); dan tekstur 3,64 (agak tidak suka – agak suka).
English Abstract
Velva fruit is one of the frozen dessert products derived from a mixture of fruit pulp, sugar, and stabilizer that are frozen in ice cream maker. The advantages of the velva are the high content of vitamin and dietary fiber and the low content of fat. Velva fruit does not use milk or eggs, therefore very good for the vegetarians and lactose intolerant patients. Guava and starfruit are fruits with high potential because of its high vitamin C content, but the fruits have short shelf-life and putrefactive nature of tropical fruits. This study was focused to determine the optimum ratio between guava and starfruit and the concentration of arabic gum on chemical, physical, and sensory properties of velva. The two factorial Randomized Block Design (RBD) was applied. The first factor was the ratio of guava and starfruit (2:1, 1:1 and 1:2) and the second factor was the concentration of arabic gum (0.5% and 1%). Velva was analyzed for pH, crude fiber, antioxidant activity, total soluble solid (TSS), overrun, melting rate, color, and sensory evaluation. Data were analyzed usely analysis of variance (ANOVA) with a confidence interval of 5% followed by least significant difference (LSD). Selection of the best treatment was done by Zeleny method. The results showed that the ratio of guava and starfruits significantly affected the pH, crude fiber content, antioxidant activity, total soluble solid (TSS), Overrun, melting rate, lightness and redness. Whereas the concentration of arabic gum significantly affected overrun, lightness, and redness. The best treatment was obtained from a combination of the ratio of guava : starfruit (1:1) and 0,5% concentration of arabic gum. The velva characteristics were as follows: pH 3.69; 1.92% crude fiber content; antioxidant activity of 10,19%; TSS of 14,46OBrix; overrun of 13.01%; melting rate of 20.84 minutes /10 grams; lightness of 45,26; redness of 11,03; and yellowness of 16,16, hedonic scale of 1-6 (very dislike to very like) showed that color, scent, taste and texture liking were 3,60 (rather dislike – rather like); 4.04 (rather like); 4.12 (rrather like); and 3.64 (rather dislike – rather like) respectively. Thus the panellists moderately liked the product.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/565/051811164 |
| Uncontrolled Keywords: | Jambu biji, Belimbing, Velva, gum arab /Guava, Starfruit, Velva, gom arab |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.2 Beverages (drinks) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 08 Aug 2019 02:13 |
| Last Modified: | 08 Aug 2019 02:13 |
| URI: | http://repository.ub.ac.id/id/eprint/166003 |
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