Anasia, Khansa (2019) Pengaruh Proporsi Karagenan:CMC dan Konsentrasi Sukrosa terhadap Karakteristik Fisik, Kimia, dan Organoleptik Permen Jelly Jambu Biji Merah (Psidium guajava L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Jambu biji merah (Psidium guajava L.) merupakan buah yang kaya akan nutrisi namun mudah rusak. Salah satu upaya untuk meningkatkan umur simpannya adalah diolah menjadi permen jelly. Pada proses pembuatan permen jelly, dibutuhkan gelling agent untuk membentuk tekstur. Karagenan umum digunakan sebagai gelling agent karena membentuk tekstur kokoh yang baik, tetapi kurang elastis. Oleh karena itu, diperlukan kombinasi dengan gelling agent lain untuk membentuk tekstur elastis, seperti Carboxy Methyl Cellulose (CMC). Sukrosa juga perlu ditambahkan pada proses pembuatan permen jelly untuk menciptakan rasa manis sekaligus membentuk tekstur yang lunak. Tujuan dari penelitian ini yaitu untuk menganalisis pengaruh proporsi karagenan:CMC dan konsentrasi sukrosa terhadap karakteristik fisik, kimia, dan organoleptik permen jelly jambu biji merah. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor. Faktor 1 adalah proporsi karagenan:CMC dengan 3 level (95:5, 75:25, dan 55:45), sedangkan faktor 2 adalah konsentrasi sukrosa dengan 3 level (35%, 45% dan 55%) sehingga didapatkan 9 perlakuan. Seluruh perlakuan akan dilakukan analisis kimia (kadar air, vitamin C, total gula) dan analisis fisik (warna, hardness, kuat tarik, dan elongasi) dengan 3 kali ulangan serta analisis organoleptik (warna, aroma, kekenyalan, rasa, dan tekstur). Analisis data dilakukan menggunakan ANOVA dengan selang kepercayaan 95%. Uji lanjut yang dilakukan adalah uji lanjut BNT 5% apabila masing-masing faktor berpengaruh nyata dan uji lanjut DMRT 5% apabila interaksi kedua faktor berpengaruh nyata. Pemilihan perlakuan terbaik dilakukan dengan menggunakan metode Zeleny. Hasil menunjukkan bahwa proporsi karagenan:CMC berpengaruh nyata terhadap nilai kecerahan (L*), hardness, elongasi, dan kuat tarik, sedangkan konsentrasi sukrosa berpengaruh nyata terhadap kadar air, vitamin C, total gula, nilai kecerahan, kemerahan, dan kekuningan, (L*, a*, b*), hardness, elongasi, dan kuat tarik. Interaksi antara kedua faktor berpengaruh nyata terhadap hardness, elongasi, kuat tarik, serta uji organoleptik (warna, kekenyalan, rasa, dan tekstur). Permen jelly perlakuan terbaik diperoleh pada proporsi karagenan:CMC 55:45 dan konsentrasi sukrosa 55% dengan karakteristik produk yaitu kadar air 19,18%, vitamin C 131,53 mg/100 g, total gula 59,37%, nilai kemerahan (a*) 8,57, hardness 6,03 N, elongasi 27,33%, kuat tarik 6,57 N, atribut warna 5,35 (agak suka), atribut aroma 4,51 (netral), atribut kekenyalan 6,16 (suka), atribut rasa 5,67 (agak suka), dan atribut tekstur 6,02 (suka)
English Abstract
Guava (Psidium guajava L.) is a fruit that is rich in nutrients but perishable. One effort to increase its shelf life is to be processed into jelly candy. In the process of making jelly candy, gelling agent is required to form a texture. Carrageenan is commonly used as a gelling agent because it forms a good solid gel texture, but less elastic. Therefore, it is necessary to combine with other gelling agent to form an elastic texture, such as Carboxy Methyl Cellulose (CMC). Sucrose is also required to be added to the process of making jelly candy to create a sweet taste while forming a chewy texture. The aim of this study was to analyze the effect of carrageenan:CMC proportion and sucrose concentration on the physical, chemical, and organoleptic properties of guava jelly candy. Factorial Randomized Block Design method was used in this study with 2 factors. Factor 1 was the proportion of carrageenan:CMC with 3 levels (95:5, 75:25, and 55:45), while factor 2 was the concentration of sucrose with 3 levels (35%, 45% and 55%) so 9 treatments were obtained. All treatments would be analysed to chemical analysis (water content, vitamin C, total sugar) and physical analysis (color, hardness, elongation, and tensile strength) with 3 replications and also organoleptic analysis (color, aroma, chewiness, taste, and texture). Data analysis was performed using ANOVA with a confidence level of 95%. Post hoc tests that would be done were LSD 5% post hoc test if each factor gave a significant difference and DMRT 5% post hoc test if the interaction between two factors gave a significant difference. The selection of the best treatment was done using the Zeleny method. The results showed that the carrageenan:CMC proportion gave significant effect on brightness (L*), hardness, elongation, and tensile strength, while sucrose concentration gave significant effect on water content, vitamin C, total sugar, brightness, reddish, and yellowish value (L*, a*, b*), hardness, elongation, and tensile strength. The interaction between the two factors gave significant effect on hardness, elongation, tensile strength, and organoleptic tests (color, chewiness, taste, and texture). The best jelly candy was obtained in the carrageenan:CMC proportion of 55:45 and sucrose concentration of 55% with product properties were water content 19.18%, vitamin C 131.53 mg/100 g, total sugar 59.37%, redness value (a*) 8.57, hardness 6.03 N, elongation 27.33%, tensile strength 6.57 N, color attribute 5.35 (slightly like), aroma attribute 4.51 (neutral), chewiness attribute 6.16 (like), flavor attribute 5.67 (slightly like), and texture attribute 6.02 (like)
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/494/052002361 |
| Uncontrolled Keywords: | CMC, Jambu biji merah, Karagenan, Permen Jelly, Sukrosa-CMC, Guava, Carrageenan, Jelly Candy, Sucrose |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.07 Tests, analyses, quality controls |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 05 Aug 2020 08:04 |
| Last Modified: | 14 Aug 2020 05:52 |
| URI: | http://repository.ub.ac.id/id/eprint/179887 |
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