Sulaihah, Siti and Mokhamad Nur,, STP., M.Sc., Ph.D (2021) Pengembangan Produk Fruit Leather Apel Manalagi (Malus sylvestris Mill): Jenis Buah Substitusi, Variasi Proporsi, dan Konsentrasi Maltodekstrin. Sarjana thesis, Universitas Brawijaya.
Abstract
Fruit leather apel manalagi dapat menjadi inovasi produk olahan baru dari UMKM Permata Agro Mandiri Batu yang dibuat dari bubur buah dan mengalami proses pengeringan. Permasalahan utama dari pembuatan fruit leather apel manalagi adalah tekstur yang kurang plastis, warna dan rasa tidak variatif, serta bersifat stickiness (lengket). Untuk itu dalam penelitian ini ditambahkan buah lain seperti buah naga merah, buah nanas, dan buah mangga dalam variasi proporsi tertentu serta bahan tambahan pangan seperti gum arab dan maltodekstrin untuk meningkatkan karakteristik fisikokimia dan organoleptik fruit leather apel manalagi. Penelitian ini menggunakan metode Split-split Plot Design dengan 3 faktor perlakuan. Faktor I adalah jenis buah substitusi yang terdiri dari 3 level yakni buah naga, buah nanas, dan buah mangga. Faktor II adalah variasi proporsi buah apel manalagi dan buah substitusi yang tediri dari 3 level yakni (25:75)%, (50:50)%, dan (75:25)%. Faktor III adalah konsentrasi maltodekstrin yang juga terdiri dari 3 level yaitu 5%, 10%, dan 15%. Masingmasing perlakuan diulang sebanyak 3 kali. Data yang diperoleh dianalisa dengan Analysis of Variance (ANOVA) pada taraf kepercayaan 95% dengan uji lanjut BNT (Beda Nyata Terkecil) 5% dan DMRT (Duncan Multiple Range Test) 5%. Data hasil uji hedonik diuji dengan Hedonic Scale Scoring. Hasil dari penelitian ini adalah terdapat interaksi dari ketiga faktor terhadap kadar air, warna lightness dan yellowness, serta organoleptik (kecuali parameter aroma) fruit leather apel manalagi. Perlakuan terbaik diambil dari masing-masing jenis buah substitusi sehingga ada 3 sampel perlakuan terbaik yaitu , fruit leather apel manalagi substitusi buah naga 50% dengan maltodekstrin 10%, fruit leather apel manalagi substitusi buah nanas 75% dengan maltodekstrin 10%, dan fruit leather apel manalagi substitusi buah manga 75% dengan maltodekstrin 10%. Keseluruhan sampel perlakuan terbaik memiliki nilai overall 5,4 – 5,58 (disukai panelis), serat kasar 1,83 - 4,16%, vitamin C 5,1 – 9,1 mg/100 gram, elongasi 16,67 – 36,67%, kuat tarik 1,1 – 3,9 N, dan hardness 1,2 – 7,7 N
English Abstract
Manalagi apple fruit leather can be a an innovation for new processed products from Permata Agro Mandiri Batu which are made from fruit pulp and undergo a drying process. The main problem of making manalagi apple fruit leather is a less plastic texture, nonvariative color and taste, and stickiness. For this reason, in this study other fruits such as red dragon fruit, pineapple, amd mango were added in certain proportions as well as food additives such as arabic gum and maltodextrin to improve the physicochemical and organoleptic characteristics of manalagi apple fruit leathers. This study used the Split-split Plot Design method with 3 factors. Factor I is a type of substitussion fruit which consist of 3 levels, namely red dragon fruit, pineapple, and mango. Factor II is the variation in the proportion of manalagi apples and substituted fruit leather which consist of 3 levels, (25:75)%, (50:50)%, and (75:25)%. Factor III is the concentration of maltodextrin which also consist of 3 levels, 5%, 10%, and 15%. Data were analyzed by Analysis of Variance (ANOVA) at a 95% confidence level with a follow-up test of 5% BNT (Least Significant Difference) and 5% DMRT (Duncan Multiple Range Test). Data from the hedonic test were tested by using the Hedonic Scale Scoring. The result of this research is that are interactions of the three faktors on water content, color lightness and yellowness, as well as organoleptic (except aroma parameters) manalagi apple fruit leather. The best treatment was taken from each type of fruit substitution, so that there were 3 samples of the best treatment, namely, manalagi apple fruit leather substitution of 50% dragon fruit with 10% maltodextrin, manalagi apple fruit leather substitution of 75% pineapple with 10% maltodextrin, and manalagi apple fruit leather substitution of 75% mango with 10% maltodextrin. The overall best treatment sample has an overall value of 5,4 – 5,58 (preferred by panelists), crude fiber 1,83 – 4,16%, vitamin C 5,1 – 9,1 mg/100 grams, elongation 16,67 – 36,67%, tensile strength 1,1 – 3,9 N, and hardness 1,2 – 7,7 N
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100195 |
| Uncontrolled Keywords: | Fruit leather, apel manalagi, gum arab, maltodekstrin,Fruit leather, manalagi apple, gum arabic, maltodextrin |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 29 Dec 2021 01:53 |
| Last Modified: | 24 Feb 2022 04:57 |
| URI: | http://repository.ub.ac.id/id/eprint/187701 |
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