Nazhifah, Naurah (2019) Pembuatan Bubuk Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) dan Aplikasinya Pada Pembuatan Bolu Pandan. Sarjana thesis, Universitas Brawijaya.
Abstract
Pandan wangi (Pandanus amaryllifolius Roxb.) sering digunakan sebagai bahan pewarna hijau pada jajanan tradisional Indonesia. Namun dalam penggunaanya masih dengan cara tradisonal yaitu dengan menghancurkan daun pandan wangi kemudian ditambahkan air. Cara tradisional dalam pembuatan pewarna dari daun pandan mempunyai kelemahan yaitu ekstrak pewarna dan flavor yang dihasilkan harus langsung digunakan, sehingga untuk mengatasi hal tersebut daun diolah dalam bentuk serbuk. Tujuan dari penelitian ini adalah mengetahui pengaruh perbedaan jenis pengeringan pada pembuatan bubuk daun pandan dan mengetahui proporsi bubuk pandan wangi terbaik pada pembuatan bolu pandan. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan faktor perlakuan jenis pengeringan dan Rancangan Acak Kelompok (RAK) tersarang proporsi penambahan bubuk daun pandan:tepung terigu (2,5g:47,5g, 5g:45g, 7.5g:42,5g) dalam jenis pengeringan. Dalam proses pengolahan pandan wangi segar menjadi bubuk daun pandan wangi dilakukan dengan tujuh perlakuan pengeringan yaitu, dengan pengeringan cabinet dryer dengan suhu 40oC selama 6 jam, pengeringan cabinet dryer dengan suhu 50oC selama 5 jam, pengeringan vacuum dryer dengan suhu 40oC selama 6 jam, pengeringan vacuum dryer dengan suhu 50oC selama 5 jam, pengeringan vacuum dryer dengan suhu 40oC selama 6 jam dengan penambahan matodekstrin 3%, pengeringan vacuum dryer dengan suhu 50oC selama 5 jam dengan penambahan matodekstrin 3%, dan pengeringan menggunakan freeze dryer. Perlakuan terbaik ditentukan dengan metode Multiple Attribute Test (Zeleny) dari segi karakteristik fisik dan organoleptik didapatkan pada bolu pandan dengan penambahan bubuk daun pandan 2,5 gr dengan jenis pengeringan cabinet dryer dengan suhu 40oC selama 6 jam. Pada perlakuan terbaik didapatkan hasil uji kimia kadar karbohidrat 70,30%, kadar protein 12,73%, kadar lemak 5,28%, kadar air 10,24%, kadar abu 1,45%, kadar natrium 0,032% dan kadar serat kasar 6,38%. Serta hasil uji fisik meliputi volume pengembangan 0,65%, ukuran pori 0,022, nilai hardness 603,2 g, cohesivness 0,47, springiness 6,37 mm, nilai L* 45,83, nilai a* 3,17, dan nilai b* 20,90. Dari penelitian ini diharapkan dapat diteliti lebih lanjut kestabilan warna bubuk pandan wangi saat proses penyimpanan. K
English Abstract
Pandan Wangi (Pandanus amaryllifolius Roxb.) commonly used as green coloring agent on Indonesian traditional food. But, a conventional way which is crushing the leaves with water is still used by people. This traditional process has weakness such as the products like extract or flavor should be used as soon as posible. To solve this, a new method might be considered, for example making of the pandan powder. The purpose of this study was to determine the effect of different types of drying method on the making of pandan wangi powder and to find out the proportion of pandan wangi powder to make the best pandan sponge. This study used Randomized Block Design (RBD) with single factor which is the drying type and also Randomized Block Design (RBD) nested which is the proportion between pandan powder and flour added (2,5g: 47,5g, 5g: 45g, 7,5g : 42,5g) in the type of drying. For the factor in the first experimental design has seven types of treaments that are: by cabinet dryer at 40oC for 6 hours; by cabinet dryer at 50oC for 5 hours; by vacuum dryer at 40oC for 6 hours; by vacuum dryer at 50oC for 5 hours; by vacuum dryer at 40oC for 6 hours with 3% addition of maltodextrin; by vacuum dryer at 50oC for 5 hours with 3% addition of maltodextrin; and by freeze dryer. The best pandan sponge was obtained in the treatment of addition of 2,5g pandan powder and by cabinet drying method at 40oC for 6 hours. This selection was done by Multiple Attribute Test (Zeleny) method based on physical and organoleptic characteristics. The best treatment of pandan sponge has chemical characteristics that were 70,30% of carbohydrate, 12,73% of protein content, 5,28% of fat content, 10,24% of moisture content, 1,45% of ash content, 0,032% of sodium content and 6.38% of crude fiber content. And also physical characteristics that were 0,65% of development volume, 0,022 of pore size, 603,2 g of hardness value, 0,47 of cohesiveness, 6,37 mm of springiness, 45,83; 3,17; and 20.90 for L*; a*, and b* value.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/600/052002698 |
| Uncontrolled Keywords: | Bolu Pandan, Jenis Pengeringan, Konsentrasi Bubuk Pandan dan Pandan Wangi-concentration pandan powder, drying type, pandan sponge, pandan wang |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques > 664.028 4 Drying and dehydrating |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:08 |
| Last Modified: | 10 Aug 2020 07:08 |
| URI: | http://repository.ub.ac.id/id/eprint/180183 |
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