Pengaruh Penambahan Pektin Dan Sirup Glukosa Terhadap Karakteristik Fisikokimia Vegetable Leather Wortel (Daucus Carota L.)

Radityo, Lintang Kusumaning and Ahmad Zaki Mubarok, STP,M.Si,Ph.D and Elok Waziiroh, STP.,M,Si (2019) Pengaruh Penambahan Pektin Dan Sirup Glukosa Terhadap Karakteristik Fisikokimia Vegetable Leather Wortel (Daucus Carota L.). Sarjana thesis, Universitas Brawijaya.

Abstract

Wortel adalah sayuran umbi berwarna oranye yang kaya akan kandungan antioksidan seperti betakaroten serta berbagai macam vitamin dan mineral. Kandungan gizi yang tinggi pada wortel dapat dipertahankan dengan metode pengolahan yang tepat, yaitu dengan mengolah wortel menjadi produk vegetable leather. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan pektin dan sirup glukosa terhadap karakteristik fisikokimia vegetable leather wortel serta interaksinya. Penelitian ini disusun menggunakan metode Rancangan Acak Lengkap (RAK) Faktorial dengan melibatkan dua faktor yaitu pektin (3%; 4%; dan 5%) dan sirup glukosa (5%; 10%; dan 15%). Hasil penelitian menunjukkan bahwa pektin dan sirup glukosa berpengaruh terhadap kadar air, kekerasan, dan elongasi vegetable leather wortel. Perlakuan terbaik diperoleh pada konsentrasi pektin 4% dan sirup glukosa 10% dengan nilai kekerasan 14,16±0,08 N; kuat tarik 9,90±0,35 N; elongasi 13,61%±0,03; kecerahan (L*) 51,40±1,44; kemerahan (a*) 26,83±7,79; kekuningan (b*) 33,58±11,58; kadar air 12,35%±0,29; protein 3,50%; lemak 0,19%; karbohidrat 81,05%; kadar abu 3,60%; serat kasar 5,63%; dan antioksidan 94,90%. Hasil uji organoleptik perlakuan terbaik meliputi nilai kesukaan parameter warna 5,90 yang berarti suka; nilai kesukaan parameter aroma 4,46 yang berarti netral; nilai kesukaan parameter tekstur 4,75 yang berarti agak suka; nilai kesukaan parameter rasa 4,42 yang berarti netral; dan nilai kesukaan parameter keseluruhan 4,62 yang berarti agak suka.

English Abstract

Carrots are orange tuber vegetables rich in antioxidants like beta-carotene and various vitamins and minerals. High nutrient content in carrots can be maintained with the right processing method, namely by processing carrots into vegetable leather products. The aims of this research was to discover the effect of pectin and glucose syrup addition towards the physicochemical characteristics of carrot vegetable leather along with the interactions. This research was performed using by using Randomized Block Design which includes two factors, pectin (3%; 4%; and 5%) and glucose syrup (5%; 10%; and 15%). The results showed that pectin and glucose syrup had an effect on the water content, hardness, and elongation of carrot vegetable leather. The results showed that pectin and glucose syrup had an effect on the water content, hardness, and elongation of vegetable leather carrots. The best formulation was obtained at 4% pectin concentration and 10% glucose syrup concentration with hardness value of 14.16 ± 0.08 N; tensile strength 9.90 ± 0.35 N; elongation of 13.61% ± 0.03; brightness (L*) 51.40 ± 1.44; redness (a *) 26.83 ± 7.79; yellowish (b*) 33.58 ± 11.58; water content 12.35% ± 0.29; protein 3.50%; fat 0.19%;carbohydrates 81.05%; ash content of 3.60%; crude fiber 5.63%; and antioxidant 94.90%. Organoleptic analysis results of best formulation consists of hedonic values of color parameter that is 5.90 means “like”, aroma parameter that is 4.46 means “neutral”, texture parameter that is 4.75 means “slightly like”, taste parameter that is 4.42 means “neutral”, and overall parameter that is 4.62 means “slightly like”.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/584/052002691
Uncontrolled Keywords:	Pektin, pengeringan, sirup glukosa, vegetable leather, wortel,Carrot, drying, glucose syrup, pectin, vegetable leather
Subjects:	300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Sugeng Moelyono
Date Deposited:	20 Dec 2021 06:12
Last Modified:	29 Mar 2022 02:23
URI:	http://repository.ub.ac.id/id/eprint/187507

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