Wulandari, Trigita (2019) Pengaruh Proporsi Pasta Labu (Curcubita moschata durch) dan Susu dengan PenambahanGel Porang Terhadap Karekteristik Fisikokimia dan Organoleptik Pada Es Krim Labu Kuning. Sarjana thesis, Universitas Brawijaya.
Abstract
Labu kuning (Cucurbita moschata durch) merupakan salah satu komoditas pangan hasil pertanian yang memiliki kandungan β-karoten yang tinggi. Labu kuning juga memiliki kandungan karbohidrat, vitamin A, C, mineral serta tinggi akan serat. Namun, pemanfaatan labu kuning selama ini terbatas hanya pembuatan makanan tradisional atau dikukus saja. Oleh karena itu perlu adanya diversifikasi olahan labu kuning untuk dapat meningkatkan nilai gizi pada suatu produk. Dalam penelitian ini labu kuning diolah menjadi pasta labu sebagai bahan dasar pembuatan es krim dengan penambahan gel porang. Metode yang digunakan dalam penelitian ini adalah RAK Faktorial dengan menggunakan 2 faktor yaitu penambahan proporsi pasta labu: susu yang terdiri 2 level (3:1; dan 4:0) dan konsentrasi gel porang yang terdiri 3 level (0%, 2%, 4%) dengan tiga kali pengulangan. Hasil penelitian dianalisis denganANOVA. Apabila hasil uji menunjukan adanya beda nyata, dilakukan uji lanjut dengan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 5% atau dengan uji lanjut Duncan’s Multiple Range Test (DMRT) apabila terdapat interaksi pada kedua perlakuan. Perlakuan terbaik berdasarkan karakteristik fisik-kimia didapatkan pada es krim labu kuning dengan proporsi 3:1 (pasta labu:susu)dengan penambahan gel porang 4%, sedangkan berdasarkan karakteristik organoleptik terdapat pada es krim labu kuning dengan proporsi 4:0 (pasta labu:susu) dengan penambahan gel porang 4%. Es krim dengan proporsi 3:1 (pasta labu:susu) dengan penambahan konsentrasi gel porang didapatkan hasil uji fisik-kimia kadar lemak 7,65%, kadar protein 1,82%, kadar serat 1,09%, tekstur 6,77 N, Overrun 37,04%, dan kecepatan leleh selama 14 menit.
English Abstract
Pumpkin (Cucurbita moschata durch) is one of the agricultural food commodities that have high β-carotene content. It also contains carbohydrates, vitamins A, C, minerals and high in fiber. However, the use of pumpkin so far has only been in limited making traditional food or only steamed. Therefore, diversification in pumkin processing is necessary to improve nutritional value of other food product, such as ice cream. In this study the pumpkin is processed into paste to be utilized as ice cream base with the addition of konjac gel. The method used in this research is factorial randomized block design using 2 factors, namely the addition of the proportion of pumpkin paste: milk consisting of 2 levels (3: 1; and 4: 0) and porang gel concentration consisting of 3 levels (0%, 2%, 4 %) with three repetitions. The results of the study were analyzed with ANOVA. If the test results show a significant difference, a further test performed with the LSD test (Least Significant Difference) with a 5% confidence interval or with Duncan's Multiple Range Test (DMRT) if there is an interaction between the two treatments. The best physical-chemical characteristics was obtained of pumpkin ice cream with a proportion of 3: 1 (pumpkin puree: milk) with the addition of 4% konjac gel, while based on organoleptic characteristics was obtained pumpkin ice cream with a 4: 0 proportion (pumpkin puree: milk) with the addition of 4% konjac gel. Ice cream with a 3: 1 proportion (pumpkin puree: milk) with the addition of konjac gel concentration obtained physical-chemical test results of 7.65% fat content, 1.82% protein content, 1.09% fiber content, 6.77 N texture, Overrun 37.04%, and melting speed for 14 minutes.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/542/052002668 |
| Uncontrolled Keywords: | Es Krim, Gel Porang, Labu Kuning- Ice Cream, Konjac Gel, Yellow Pumpkin |
| 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 06:02 |
| URI: | http://repository.ub.ac.id/id/eprint/180085 |
Actions (login required)
 |
View Item |