Meldiyani, Rani (2018) Karakterisasi Selai Cincau Hijau (Premna Oblongifolia Merr.) (Kajian Rasio Daun Cincau Dengan Air Dan Waktu Pemanasan. Sarjana thesis, Universitas Brawijaya.
Abstract
Daun cincau (green grass jelly) dikenal sebagai tanaman yang dapat memiliki efek farmakologis karena kandungan senyawa bioaktifnya dan memiliki senyawa yang dapat membentuk gel, yaitu pektin. Diversifikasi produk menjadi selai dipilih karena pada daun cincau hijau memiliki kandungan pektin yang cukup besar, yang dapat secara alami berperan sebagai bahan pengental untuk pembuatan selai. Penelitian ini bertujuan untuk mengetahui interaksi proporsi rasio air dengan daun cincau dan waktu pemanasan selai serta pengaruhnya terhadap karakteristik fisik, kimia dan organoleptik selai cincau hijau. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) pola faktorial dengan dua faktor uji dan tiga kali ulangan. Faktor yang akan diuji yaitu rasio daun cincau dengan air (1:3; 1:5; dan 1:7) dan waktu pemanasan selai cincau (10 menit, 15 menit, dan 20 menit). Data hasil analisis diolah menggunakan ANOVA (Analysis of Variant) menggunakan aplikasi Minitab 17 dan dilanjut dengan uji lanjut DMRT dan BNT dengan level konfidensi 5% (α=0,05). Hasil perlakuan terbaik diperoleh dengan metode multiple attribute Zeleny. Hasil penelitian ini menujukkan adanya interaksi antara perlakuan perbandingan rasio air dengan cincau dan waktu pemanasan memberikan pengaruh yang nyata terhadap kadar air, total padatan (by difference), aw, pH, dan daya oles selai cincau hijau. Perlakuan terbaik selai cincau hijau diperoleh dari perbandingan rasio air 1:3 dengan waktu pemanasan selai selama 20 menit. Diperoleh kadar air 25,09%, aw 0,69, pH 3,53, total padatan terlarut 64 %Brix, daya oles 5,87 cm, kecerahan (L*) 25,9 ± 0,350, nilai koordinat kromatisitas (a*) - 1,3 ± 0,666, (b*) +5,0 ± 1,329 dan memiliki penilaian organoleptik disukai di setiap parameter.
English Abstract
Green cincau leaves (green grass jelly) are known as plants that can have pharmacological effects because of their bioactive compounds and have a gelforming compound, pectin. Diversification of the product into jam is selected because the green cincau leaves have a considerable pectin content, which can naturally act as a thickener for jam making. This study aims to determine the interaction proportion of water ratio with the leaves of cincau and the heating time of jam and its effect on the physical, chemical and organoleptic characteristics of green cincau jam. Randomized Block Design (RAK) factorial pattern had been used in this experiment with two factors and each treatment replicated 3 times. There were two factors, the first is proportion of water ratio with the leaves of cincau (1:3; 1:5; dan 1:7) and the second factor is heating time of jam (10 minutes, 15 minutes and 20 minutes). Each treatment was repeated 3 times to obtain 27 esperimental units. The collected data were analyzed by ANOVA (Analysis of Variant) also using Minitab 17 followed by DMRT and LSD test with 5% confidence level (α = 0,05). The best treatment result was obtained by multiple attribute method. The results indicated that the interaction of proportion of water ratio with the cincau leaves and the heating time of jam significantly affected to the water content, total solid (by difference), aw, pH, and spreadability of green cincau jam. Results showed that, the best treatment is the proportion of water ratio with the leaves of cincau using 1:3 for 20 minutes heating time of jam. Green cincau jam had water content 25,09%, aw 0,69, pH 3,53, total dissolved solids 64% Brix, spreadability 5,87 cm, lightness (L*) 25,9 ± 0,350, chromaticity coordinates value (a*) -1,3 ± 0,666, (b*) +5,0 ± 1,329 and had organoleptic rating favored by all parameters.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/383/051809431 |
| Uncontrolled Keywords: | Cincau hijau, Rasio Air, Selai, Waktu Pemanasan / Green Grass Jelly, Heating Time, Jam, Water Ratio |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.4 Cooking greens and rhubarb |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 04 Nov 2019 03:07 |
| Last Modified: | 01 Jul 2022 07:59 |
| URI: | http://repository.ub.ac.id/id/eprint/166050 |
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