Kusuma, Poppy Sahara (2019) Kajian Pengaruh Konsentrasi Dan Lama Perendaman Dalam Larutan Gula Pasir Terhadap Sifat Fisikokimia Dan Organoleptik Manisan Kulit Semangka (Citrillus Vulgaris,Schard). Sarjana thesis, Universitas Brawijaya.
Abstract
Buah semangka merupakan tanaman budidaya yang dapat tumbuh didaerah yang beriklim tropis dan sub tropis serta kemarau yang sangat. Buah semangka lebih disukai masyarakat pada bagian dagingnya saja namun tidak pada kulitnya. Sehingga perlu dioptimalkan menjadi produk manisan kering agar dapat bermanfaat bagi masayarakat. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi gula dan lama perendaman ke dalam larutan gula pasir terhadap karakteristik fisikokimia dan organoleptik manisan kulit semangka. Penelitian ini menggunakan Rancangan Acak kelompok (RAK) faktorial dengan 2 faktor. Faktor I konsentrasi gula terdiri dari 3 level (50%, 60% dan 70%) dan faktor II lama perendaman larutan gula pasir terdiri dari 3 level (12 jam, 18 jam dan 24 jam). Data hasil pengamatan dianalisis menggunakan ANOVA dilanjutkan uji DMRT. Perlakuan terbaik dengan metode De Garmo pada fisikokimia yaitu konsentrasi gula 70% selama 12 jam menghasilkan kadar air 18,49%, total gula 74,59%,pektin 6,27%,pH 3,23,serat kasar 2,17,abu 0,71,tekstur (TPA) hardness 984,90(g), adhesiveness 0,51 (mJ), springiness 7,63 (mm), resilience 0,40, chewiness 6131,40 (mm),penyusutan 58,82%, rendemen 41,18%. Sedangkan pada organoleptik yaitu konsentrasi gula 70% selama 12 jam menghasilkan warna 4,83, tekstur 4,81, rasa 4,95, aroma 4,23, kenampakan 4,63, overall 4,57.
English Abstract
Watermelon fruit is a cultivation plant that can grow in tropical and subtropical climates and very dry season. Watermelon fruit is preferred by the people in the flesh but not on the skin. So it needs to be optimized into dried candied products so that they can be beneficial for the community. The purpose of this study was to determine the effect of sugar concentration and soaking time in granulated sugar on physicochemical and organoleptic characteristics of watermelon candied skin. This study uses factorial Randomized Block Design with 2 factors. The first factor of sugar concentration consisted of 3 levels (50%, 60% and 70%) and factor II soaking time of granulated sugar consisted of 3 levels (12 hours, 18 hours and 24 hours). Observed data were analyzed using ANOVA followed by DMRT test. The best treatment with De Garmo's method on physicochemistry was 70% sugar concentration for 12 hours resulting in water content 18.49%, total sugar 74.59%, pectin 6.27%, pH 3.23, crude fiber 2.17, ash 0 , 71, texture (TPA) hardness 984.90 (g), adhesiveness 0.51 (mJ), springiness 7.63 (mm), risilience, 0.40, chewiness 6131.40 (mm), shrinkage 58.82% , yield of 41.18%. Whereas in organoleptic the sugar concentration of 70% for 12 hours produced 4.83 colors, texture 4.81, flavor 4.95, aroma 4.23, appearance 4.63, overall 4.57.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/529/052002658 |
| Uncontrolled Keywords: | Buah Semangka, Konsentrasi Gula, Lama Perendaman, Manisan Kering-Watermelon Fruit, Sugar Concentration, Soaking Time, Dry Candied |
| 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 08:11 |
| Last Modified: | 14 Aug 2020 06:03 |
| URI: | http://repository.ub.ac.id/id/eprint/180062 |
Actions (login required)
 |
View Item |