Tunisa, Rizka Dwi Anissa (2019) Pengaruh Konsentrasi Karagenan Dan Sukrosa Terhadap Karakteristik Fisik, Kimia Dan Organoleptik Selai Murbei (Morus Alba L.) Lembaran. Sarjana thesis, Universitas Brawijaya.
Abstract
Murbei (Morus alba L.) merupakan salah satu buah tropis kaya antioksidan dengan kandungan antosianinnya yang tinggi. Namun buah murbei memiliki sifat mudah rusak sehingga komponen penting yang terkandung menjadi hilang. Salah satu proses pengolahan yang dapat dilakukan untuk mengatasi hal tersebut adalah mengolah menjadi selai buah. Umumnya, selai disajikan dalam bentuk oles (spreadable). Hal ini dinilai kurang praktis, sehingga diperlukan pengembangan berupa selai lembaran. Produk selai lembaran yang baik memiliki tekstur yang kokoh, tidak lembek maupun tidak kaku. Oleh karena itu, diperlukan bahan seperti karagenan. Untuk mendapat karakteristik dan konsistensi yang tepat, diperlukan juga bahan lain berupa gula. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh berbagai konsentrasi karagenan dan sukrosa terhadap karakteristik fisik, kimia, dan organoleptik selai murbei lembaran.. Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor. Faktor 1 adalah variasi konsentrasi karagenan (2%; 2,5%; 3%) sedangkan faktor 2 adalah variasi konsentrasi sukrosa (30%; 45%; 60%). Setiap perlakuan dilakukan ulangan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Kemudian dilakukan analisis data menggunakan ANOVA (Analysis of Variance) dengan selang kepercayaan 95%. Apabila terdapat perbedaan nyata, dilakukan uji lanjut menggunakan DMRT 5% atau BNT 5%. Kemudian dilakukan pemilihan perlakuan terbaik dengan metode indeks efektifitas. Penambahan karagenan berpengaruh nyata terhadap tekstur (kekerasan, kelekatan, elastisitas) dan kadar air, sedangkan penambahan sukrosa berpengaruh nyata terhadap tekstur (kekerasan, kelekatan, elasatisitas), warna (L*, a*, b*), kadar air, dan total gula, serta terdapat interaksi pada tekstur selai lembar. Penambahan karagenan dan sukrosa juga berpengaruh nyata terhadap atribut rasa, kelengketan, daya potong. Selai murbei lembaran terbaik didapatkan pada perlakuan konsentrasi karagenan 3% dan sukrosa 60% yang memiliki karaketeristik warna L* ;a*;b* sebesar 22,87; -1,39; 3,17, pH sebesar 3,33, nilai kekerasan 23,38 g, nilai kelekatan 0,50 g, nilai elastisitas 4,93 mm, kadar air 44,03% dan total gula sebesar 44,74%.
English Abstract
Indonesia, the tropical country, has many varieties of fruit, one of those fruits is mulberry (Morus alba L.). However, mulberry is a perishable commodity so that some important nutrients might be lost. To solve this, the processing for the commodity is carried out, for example is process it into a jam. The common form of jam in our market is in spreadable form. This was considered as less practical, so that a development is needed, namely to become sheet jam. A good sheet jam has neither too soft nor too hard texture, so a material such as carrageenan is needed. In order to get a good characteristics and consistency, sugar is also needed. The purpose of this study was to determine the effect of various carrageenan and sucrose concentrations on the physical, chemical, and sensory characteristics of mulberry sheet jam. This study used a Factorial Randomized Block Design (RBD-F) with two factors. The first factor is the variation of carrageenan concentration, which is 2%, 2,5%, and 3%, while second factor is the variation of sucrose concentration, which is 30%, 45%, and 60%. Each treatment was repeated three times so there would be 27 experimental units. Analysis of Variance (ANOVA) with a confidence level of 95% is used for data analysis. When there were significant differences, further testing is carried out using 5% DMRT. Then the selection of the best treatment is done by the index effectiveness method. Results showed that the addition of carrageenan had significant effect on the texture (hardness, stickiness, springiness) and moisture content, while the addition of sucrose had significant effect on the texture (hardness, stickiness, springiness), color (L*, a*, b*), moisture content, and total sugar. There is an interaction between the addition of carrageenan and sucrose to the texture of sheet jam. The addition of carrageenan and sucrose also significantly affected the attributes of taste, adhesiveness, and cutting ability. The best mulberry sheet jam was obtained in the treatment of addition of 3% carrageenan and 60% sucrose which had characteristics such as color L* ; a* ; b* were 22,87; -1,39; 3,17, pH was 3,33, hardness, adhesiveness and springiness were 23,38 g, 0,50 g, 4,93 mm, moisture content was 44,03% and total sugar was 44,74%.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/625/052002489 |
| Uncontrolled Keywords: | karagenan, murbei, selai lembaran, sukrosa, carrageenan, mulberry, sheet jam, sucrose |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables > 664.804 Specific fruits and groups of fruits |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Sep 2020 07:10 |
| Last Modified: | 24 Oct 2021 01:59 |
| URI: | http://repository.ub.ac.id/id/eprint/181628 |
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