Inggriani, Ainindhita Devinda Saga (2019) Pengaruh Konsentrasi Tepung Porang dan Gliserol Terhadap Karakteristik Fisik Fruit Leather Murbei (Morus alba L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Murbei (Morus alba L.) merupakan tanaman yang dapat berbuah sepanjang tahun. Karakteristik murbei yang mudah rusak, membutuhkan proses pengolahan yang dapat membuat daya simpannya menjadi lebih lama. Salah satu caranya dengan mengolah murbei menjadi produk fruit leather. Kandungan air yang rendah pada fruit leather dapat membuat daya simpannya menjadi lebih lama. Masalah yang sering timbul pada fruit leather yaitu plastisitasnya yang kurang baik pada buah-buah tertentu sehingga diperlukan gelling agent yang memiliki kemampuan sebagai texturizer. Fruit leather yang dihasilkan juga harus memiliki tekstur yang elastis dan tidak mudah robek ketika ditarik, sehingga perlu dilakukan penambahan plasticizer sebagai bahan pengisi. Tujuan dari penelitian yaitu mengetahui penggunaan tepung porang sebagai gelling agent dan gliserol sebagai plasticizer terhadap karakteristik fisik, kimia dan organoleptik fruit leather murbei. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) faktorial dengan 2 faktor perlakuan. Faktor 1 adalah konsentrasi tepung porang dengan variasi konsentrasi 1%, 1,5% dan 2 %, sedangkan faktor 2 yaitu gliserol dengan variasi konsentrasi 0,5%, 1% dan 1,5%. Berdasarkan 2 faktor tersebut diperoleh 3 level perlakuan sehingga dihasilkan 9 kombinasi perlakuan. Dari 9 kombinasi perlakuan tersebut dilakukan analisa fisik yang terdiri dari kadar air, kekerasan, elongasi, warna, dan kuat tarik dengan 3 kali ulangan. Kemudian dilakukan analisis data menggunakan ANOVA dengan selang kepercayaan 95%. Apabila berbeda nyata pada interaksi kedua perlakuan, dilakukan uji lanjut menggunakan DMRT 5%. Kemudian dilakukan pemilihan perlakuan terbaik dengan metode desiribility function. Penambahan tepung porang berpengaruh nyata terhadap nilai kuat tarik, elongasi, kekerasan kadar air dan nilai kecerahan (L), sedangkan penambahan gliserol berpengaruh nyata terhadap nilai kuat tarik, elongasi, kekerasan dan kadar air. Perlakuan terbaik diperoleh pada fruit leather dengan penambahan konsentrasi tepung porang 1,5% dan gliserol 0,5%. Karakteristik kimia fruit leather murbei perlakuan terbaik yang terukur adalah kadar air 18,37 ± 0,44 %, kadar lemak 0,66 ± 0,03 %, kadar protein 0,71 ± 0,03%, kadar abu 1,05 ± 0,12 %, kadar karbohidrat by different 79,2 ± 0,34 %, kadar serat kasar 4,48 ± 0,6 % dan total antosianin 94,15 ± 5,98 ppm.
English Abstract
Mulberry (Morus alba L.) is one of a plant which can produce its fruit along the year. A processing which can make longer shelf life is required due to its perishable characteristics. One of the processing is to make it into fruit leather. Fruit leather has a low moisture content so it leads to longer shelf life. Common problems of fruit leather is that its plasicity which is not good for certain fruit so it needs a gelling agent that has an ability as a texturixer. Fruit leather also should have an elastic texture and not easily to tear when its pulled, respectively it is necessary to add plasticizers as a filler. The objective of this study was to determine the use of porang powder as the texturizer and glycerol as the filler and the effects on physical, chemical and organoleptic characteristics of mulberry fruit leather. The experimental design used in making mulberry fruit leather was the Factorial Randomized Block Design (RAKF) with two factors. The first factor is the concentration of porang powder which has three levels (1%, 1,5% and 2%), and the second factor is the concentration of glycerol which has three level (0,5%, 1% and 1,5%). Based on those factors, 3 treatments were obtained so that 9 combination of treatments were produced. From those 9 combination of treatments performed physical analysis such as moisture content, hardness, elongation, color, and stretch ability. Then analyzed the data using ANOVA with 95% of confidence level. If there is interaction between two treatments that is significantly different further testing is carried out using 5% DMRT. Then the selction of the best treatment is done by the desirability function method. The addition of porang powder is significantly affected on tensile strength, elongation, hardness, moisture content and brightness value (L), while the addition of glycerol had a significant effect on tensile strength, elongation, hardness and moisture content. The best treatment is obtained on fruit leather with the addition of 1.5% of porang powder and 0.5% of glycerol. The chemical characteristics of the best mulberry fruit leather has a moisture content 18.37 ± 0.44%, fat content 0.66 ± 0.03%, protein content 0.71 ± 0.03%, ash content 1.05 ± 0 , 12%, carbohydrate by different 79.2 ± 0.34%, crude fiber content 4.48 ± 0.6% and total anthocyanin 94.15 ± 5.98 ppm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/575/052002682 |
| Uncontrolled Keywords: | Fruit Leather, Gliserol, Murbei, Tepung Porang-Fruit Leather, Glycerol, Mulberry, Porang Powder |
| 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: | 10 Aug 2020 07:07 |
| Last Modified: | 10 Aug 2020 07:07 |
| URI: | http://repository.ub.ac.id/id/eprint/180199 |
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