Nur Hidayah, Fitria (2021) Pengaruh Penambahan Mikroemulsi Crude Minyak Hati Hiu dan Minyak Chlorella sp. Terhadap Sifat Fisika, Kimia, dan Organoleptik Puding. Sarjana thesis, Universitas Brawijaya.
Abstract
Puding merupakan salah satu jenis hidangan penutup yang banyak disukai karena rasanya yang manis dan teksturnya yang lembut. Kandungan nutrisi puding umumnya terdiri dari kalsium, zat besi, dan hanya sedikit lemak, sehingga diperlukan penambahan bahan lain untuk meningkatkan nilai gizi puding, salah satunya adalah asam lemak esensial yang terdapat pada crude minyak hati hiu dan minyak Chlorella sp. Penambahan crude minyak hati hiu dan minyak Chlorella sp. pada puding akan mempengaruhi kenampakan dan bau puding tersebut, sehingga diperlukan metode mikroemulsi. Pada penelitian ini dilakukan percobaan mengenai penambahan mikroemulsi crude minyak hati hiu dan minyak Chlorella sp. dan pengaruhnya terhadap sifat fisika, kimia, dan organoleptik puding. Tujuan penelitian ini adalah untuk mengetahui pengaruh interaksi jenis mikroemulsi minyak dan konsentrasi penambahan mikroemulsi minyak yang berbeda terhadap sifat fisika, kimia, dan organoleptik puding serta untuk mengetahui perlakuan terbaik dari penambahan jenis mikroemulsi dan konsentrasi yang berbeda terhadap sifat fisika, kimia, dan organoleptik produk puding. Penelitian dilaksanakan pada bulan November 2019 - Februari 2020 di Laboratorium Perekayasaan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, Malang. Sedangkan untuk pengujian sampel dilakukan di Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian Universitas Brawijaya dan Unit Pelaksana Teknis Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan (UPT-PMP2KP) Surabaya. Data hasil penelitian dianalisis menggunakan software SPSS. Metode yang digunakan dalam penelitian ini yaitu eksperimen. Rancangan Percobaan dalam penelitian utama adalah Rancangan Acak Lengkap (RAL) faktorial dengan faktor pertama merupakan jenis mikroemulsi minyak (crude minyak hati hiu dan Chlorella sp.) dan faktor kedua yaitu variasi konsentrasi penambahan mikroemulsi minyak (3%, 6%, 9%), dengan kontrol negatif puding tanpa penambahan mikroemulsi minyak dan kontrol positif puding komersil nutrijell puding susu rasa vanilla. Sehingga keseluruhan meliputi 6 perlakuan, 2 kontrol, dan 3 kali ulangan. Maka jumlah satuan percobaan pada penelitian ini adalah 24 satuan percobaan. Berdasarkan hasil penelitian, interaksi jenis mikroemulsi minyak dan konsentrasi mikroemulsi minyak yang berbeda berpengaruh nyata terhadap sifat fisika puding yaitu sineresis dan sifat kimia puding yaitu kadar lemak dan bilangan iod. Selanjutnya tidak berpengaruh nyata terhadap sifat fisika puding yaitu kekuatan gel dan sifat kimia puding yaitu kadar protein, kadar air, kadarviii abu. Hasil perlakuan terbaik pada parameter kimia, parameter fisika, dan parameter organoleptik yaitu pada perlakuan puding dengan penambahan mikroemulsi minyak Chlorella sp. konsentrasi 3% (A2B1) dengan nilai kadar lemak 3,27%, kadar protein 3,62%, kadar air 77,79%, kadar abu 1,55%, bilangan iod 9,56 gr/100 gr, sineresis 0,57%, kekuatan gel 3,30 N, hedonik kenampakan 4,37, hedonik aroma 3,83, hedonik rasa 3,60, dan hedonik tekstur 4,10.
English Abstract
Pudding is one of the most popular desserts because of its sweet taste and soft texture. The nutritional content of pudding generally consists of calcium, iron, and only a small amount of fat, so it is necessary to add other ingredients to increase the nutritional value of pudding, one of which is essential fatty acids contained in crude shark liver oil and Chlorella sp. oil. The addition of crude shark liver oil and Chlorella sp. oil on the pudding will affect the appearance and smell of the pudding, so a microemulsion method is required. In this study, an experiment was conducted regarding the addition of microemulsions of crude shark liver oil and Chlorella sp. oil and its effect on the physical, chemical, and organoleptic properties of pudding. The purpose of this study was to determine the influence of the interaction of oil microemulsion types and the concentration of the addition of different oil microemulsions to the physical, chemical, and organoleptic characteristics of pudding and to find out the best treatment of the addition of different types of microemulsions and concentrations to the physical, chemical, and organoleptic characteristics of pudding products. The research was conducted in November 2019 - February 2020 at the Fishery Products Engineering Laboratory, Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang. Meanwhile, sample testing was conducted at the Laboratory of Quality Testing and Food Safety, Faculty of Agricultural Technology, Universitas Brawijaya and Technical Implementation Unit of Quality Testing and Development of Marine and Fisheries Products, Surabaya. The research data were analyzed using SPSS software. The method used in this study was experimentation. The experimental design in the main study was the Factorial Completely Randomized Design (CRD) with the first factor being the type of oil microemulsion (crude shark liver oil and Chlorella sp.) and the second factor being the variation in the concentration of oil microemulsion addition (3%, 6%, 9%), with negative control of pudding without the addition of oil microemulsion and positive control of commercial pudding nutrijell vanilla flavored milk pudding. So the whole includes 6 treatments, 2 controls, and 3 replays. So the number of experimental units in this study is 24 experimental units. Based on the results of the study, the interaction of different types of oil microemulsions and concentrations of oil microemulsions had a real effect on the physical properties of pudding, namely syneresis and the chemical properties of pudding, namely fat content and iod numbers. Furthermore, there is no real effect on the physical properties of pudding, namely the strength of the gel and the chemical properties of pudding, namely protein content, moisture content, andx ash content. The best treatment result in chemical parameters, physical parameters, and organoleptic parameters is in the pudding treatment with the addition of microemulsion of Chlorella sp. oil concentration of 3% (A2B1) with a fat content value of 3.27%, protein content of 3.62%, water content 77.79%, ash content 1.55%, iod number 9.56 gr/100 gr, syneresis 0.57%, and gel strength 3.30 N. Appearance hedonic value 4.37, aroma hedonic 3.83, flavor hedonic 3.60, and texture hedonic 4.10.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 333.956 15 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation > 639.2 Commercial fishing, whaling, sealing |
| Divisions: | Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan |
| Depositing User: | Unnamed user with email gaby |
| Date Deposited: | 25 Oct 2021 05:23 |
| Last Modified: | 24 Feb 2022 02:20 |
| URI: | http://repository.ub.ac.id/id/eprint/185933 |
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