Wihananda, Nadissa Puspita (2019) Pengaruh Penambahan Sari Markisa (Passiflora Edulis) Dan Karagenan Terhadap Karakteristik Fisik, Kimia, Dan Organoleptik Jelly Drink Air Kelapa Tua (Cocos Nucifera). Sarjana thesis, Universitas Brawijaya.
Abstract
Air kelapa tua mengandung karbohidrat, vitamin, dan mineral namun memiliki rasa hambar serta warna keruh. Salah satu memanfaatkan air kelapa tua yaitu diolahnya menjadi produk jelly drink. Penambahan sari markisa mampu memperbaiki rasa dan aroma dari air kelapa tua karena rasanya asam manis dan memiliki aroma khas yang kuat. Produk jelly drink juga harus memiliki konsistensi gel yang mudah disedot dan tekstur gel masih terasa di mulut. Penambahan karagenan sebagai bahan yang mampu mengentalkan dan menstabilkan jelly drink. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari markisa dan karagenan terhadap sifat fisik, kimia dan organoleptik jelly drink air kelapa tua. Metode yang digunakan adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor. Faktor I yaitu perlakuan penambahan sari markisa (10%, 20%, dan 30%). Faktor II yaitu perlakuan penambahan karagenan (0,1%, 0,25%, 0,4%). Data dianalisis dengan ANOVA dan dilakukan uji lanjut dengan uji BNT atau uji DMRT 5%. Analisa perlakuan terbaik jelly drink air kelapa tua menggunakan metode Indeks Efektifitas. Perlakuan terbaik diperoleh dengan perlakuan penambahan sari markisa 30% dan karagenan 0,
English Abstract
Mature coconut water contains carbohydrates, vitamins and minerals but has a bland taste and murky color. An effort to increase the value coconut water is by processing it into a jelly drink product. The addition passion fruit juice can improve the taste and aroma of mature coconut water because it tastes sweet and sour, and has a strong distinctive aroma. Jelly drink product must have a gel consistency that can be easily sucked and the texture of the gel is still feels in the mouth. Carrageenan is able to thicken and stabilize jelly drink.The purpose of this research is to know the effect of adding passion fruit juice and carrageenan towards physical, chemical and organoleptic characteristics of mature coconut water. The method used in this research was Randomized Block Design with 2 factors. Factor I was addition of passion fruit juice (10%, 20%, 30). Factor II was addition carrageenan (0,1%, 0,25%, 0,4%). The data obtained was analyzed by ANOVA and continued by LSD or DMRT 5%. The best treatment was obtained by DeGarmo method. The result showed that the best treatment was obtained in addition of passion fruit juice 30% and addition carrageenan 0,4%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/487/052002354 |
| Uncontrolled Keywords: | Air kelapa tua, jelly drink, karagenan, sari markisa-Carrageenan, jelly drink, mature coconut water, passion fruit juice |
| 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 08:06 |
| Last Modified: | 14 Aug 2020 05:53 |
| URI: | http://repository.ub.ac.id/id/eprint/179904 |
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