Nainggolan, Bella Verina Azalia (2019) Pengaruh Proporsi Sari Jahe Merah (Zingiber officinale var.rubrum) dan Konsentrasi Karagenan terhadap Karakteristik Fisik Kimia dan Organoleptik Jelly Drink Jahe Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Jahe merah diketahui memiliki aktivitas antioksidan yang sangat kuat dan selama ini lebih banyak digunakan sebagai bahan tambahan masakan dan bahan obat tradisional. Salah satu contoh diversifikasi produk yang bisa dikembangkan dari komoditas ini adalah jelly drink. Dalam pembuatan jelly drink ini dipengaruhi beberapa faktor diantaranya adalah proporsi sari jahe merah serta konsentrasi hidrokoloid. Tujuan penelitian ini adalah menganalisis pengaruh proporsi sari jahe dan konsetrasi karagenan terhadap karakteristik fisik, kimia dan organoleptik jelly drink jahe merah serta pengaruh interaksi antar keduanya. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial. Faktor 1 yaitu proporsi sari jahe merah (10%;20%;30%). Faktor 2 yaitu konsentrasi karagenan (0,1%;0,25%;0,4%) dengan 3 kali pengulangan diperoleh 27 satuan percobaan. Analisis fisik berupa warna, sineresis, daya hisap dan analisis kimia berupa aktivitas antioksidan, total fenol, kadar air dan total padatan terlarut. Organoleptik berupa warna, rasa, aroma dan tekstur dengan metode Hedonic Scale Scoring. Data yang diperoleh dianalisa menggunakan ANOVA selang kepercayaan 95%, dilanjut dengan uji BNT 5% atau DMRT 5%. Hasil perlakuan terbaik menggunakan metode De Garmo. Hasil menunjukkan tidak terjadi tidak terjadi interaksi antara kedua faktor. Namun proporsi sari jahe memberikan pengaruh nyata (α=0,05) terhadap aktifitas antioksidan, total fenol, total padatan terlarut, kecerahan, kekuningan. Penambahan karagenan memberikan pengaruh nyata (α=0,05) terhadap aktifitas antioksidan, total fenol, kadar air, total padatan terlarut, sineresis, daya hisap. Proporsi sari jahe dan karagenan juga berpengaruh nyata terhadap atribut organoleptik tekstur, dan warna. Perlakuan terbaik diperoleh pada jelly drink proporsi sari jahe merah 30% dan karagenan 0,4% dengan karakteristik aktifitas antioksidan 51,83%, total fenol 52,84 ppm, sineresis 27,54%, kadar air 86,31%, daya hisap 3,36 detik/10 ml,total padatan terlarut 18,07 brix nilai kecerahan(L) 29,70, nilai kemerahan(*a) sebesar 2,03, kekuningan(*b) sebesar 5,1. Nilai kesukaan warna 4,98; nilai kesukaan rasa 4,7; nilai kesukaan aroma 4,8 dan tekstur sebesar 5,38.
English Abstract
Red Ginger is known to have very strong antioxidant activity and so far it has been used more as a food additive and traditional medicinal ingredient. One example of product diversification that can be developed from this commodity is jelly drink. In the manufacture of jelly drink is influenced by several factors including the proportion of red ginger juice and the concentration of hydrocolloids. The purpose of this study was to analyze the effect of the proportion of ginger juice and concentration of carrageenan on the physical, chemical and organoleptic characteristics of red ginger jelly drink and the effect of interaction between the two factor. The data of the research were statistically analyzed by using Factorial Randomized Block Design analysis method. The first factor was a proportipon of ginger juice (10%; 20%; 30%) and the second factor was a concentrations of carrageenan (0,1%; 0,25%; 0,4%) with 3 replication. So, the result was 27 experimental unit. Analysis performed in form of physical analysis: colour, syneresis, suction power, and chemical analysis: antioxidant activity, total phenol, water content, total dissolved solids. Organoleptic test (color, taste, aroma texture) with Hedonic Scale Scoring method. The result were analyzed by ANOVA 95% confidence and tested futher by BNT(Smallest Real Different) 5% or DMRT test 5%. The best treatment result were obtained by De Garmo method. The results, it is known that there is no interaction between the two factors. The treatment proportion of ginger juice has a significantly (α = 0.05) on test parameters of antioxidant activity, total phenol, total dissolved solids, brightness, yellowness and redness. The treatment of carrageenan has a significantly (α = 0.05) on test parameters antioxidant activity, total phenol, water content, total dissolved solids of sineresis, suction power. The proportion of ginger juice and carrageenan also has a significant effect on texture and color attributes. The best treatment was obtained on jelly drink proportion of 30% red ginger juice and carrageenan 0.4% with characteristic antioxidant activity 51,83, total phenol 52,82 ppm, syneresis 27,84,% moisture content 86,31%, 3,36 seconds/10 ml, suction power, brightness value (L) 29,70, the reddish value (*a) of 2,03, yellowish (*b) 5,1 , color parameters 4,98, taste parameters 4,7, aroma parameters 4,8 and texture parameters 5.38.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/546/052002672 |
| Uncontrolled Keywords: | Jahe merah, jelly drink, karagenan, antioksidan-red ginger, jelly drink, carrageenan, antioxidants |
| 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/180091 |
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