Pengaruh Pretreatment Blansing dan Perendaman Asam Sitrat Pada Labu Kuning Varietas (Cucurbita moschata dan Cucurbita maxima) Terhadap Sifat Fisikokimia Tepung Labu Kuning

Putri, Azharia Safira and Dr. Widya Dwi R. P.,, STP., M.P. (2022) Pengaruh Pretreatment Blansing dan Perendaman Asam Sitrat Pada Labu Kuning Varietas (Cucurbita moschata dan Cucurbita maxima) Terhadap Sifat Fisikokimia Tepung Labu Kuning. Sarjana thesis, Universitas Brawijaya.

Abstract

Labu kuning varietas Cucurbita moschata dan Cucurbita maxima merupakan jenis tanaman sayuran yang dapat ditemui di berbagai daerah Indonesia. Labu kuning sangat berpotensi dibudidayakan karena kaya akan nutrisi dan kandungan karoten yang berperan sebagai sumber antioksidan bagi tubuh. Salah satu upaya untuk memperpanjang umur simpan dan kemudahan dalam pengaplikasian produk yaitu pengolahan menjadi produk tepung labu kuning. Umumnya pembuatan tepung labu kuning meliputi pengupasan, pengecilan ukuran, pengeringan, dan penepungan. Permasalahan selama proses pembuatan tepung labu kuning adalah terjadinya reaksi pencoklatan yang dapat menurunkan kualitas produk yang dihasilkan. Upaya untuk mengatasi permasalahan ini adalah menerapkan perlakuan pendahuluan (pretreatment) berupa blansing dan perendaman dalam asam sitrat pada labu kuning yang akan diolah menjadi tepung. Hal ini dikarenakan perlakuan pendahuluan mampu mempertahankan kualitas tepung labu kuning dengan menginaktivasi enzim penyebab kecoklatan seperti enzim polifenoloksidase dan peroksidase. Penelitian bertujuan untuk mengetahui pengaruh pretreatment berupa blanching air panas 90˚C selama 4 menit dan perendaman dalam asam sitrat 0,1% selama 60 menit terhadap karakteristik fisik dan kimia labu kuning yang berbeda varietasnya. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Tersarang (Nested) 2 faktor, yaitu jenis varietas (Cucurbita moschata dan Cucurbita maxima) sebagai faktor mayor dan perlakuan terhadap tepung labu kuning yang berupa kontrol, blanching dan perendaman dalam asam sitrat sebagai faktor minor. Perlakuan diulang 3 kali sehingga diperoleh 18 satuan percobaan. Data dianalisis dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji Fisher atau BNT (Beda Nyata Terkecil) jika terdapat pengaruh nyata antar masing-masing varietas dengan selang kepercayaan 95%. Sedangkan, uji Tukey (BNJ) dilakukan jika terdapat pengaruh nyata antar masing-masing perlakuan dengan selang kepercayaan 95%. Pemilihan perlakuan terbaik ditentukan melalui metode Multiple Attribute Zeleny. Hasil menunjukkan bahwa perlakuan Pretreatment dan kontrol yang tersarang pada jenis varietas dalam pembuatan tepung labu kuning berpengaruh nyata (α=0,05) terhadap semua parameter meliputi kadar air, kadar serat kasar, total karoten, aktivitas antioksidan IC50, warna, kelarutan, dan daya serap air tepung labu kuning. Perlakuan terbaik diperoleh pada tepung labu kuning varietas Cucurbita moschata dan Cucurbita maxima yang diberi perlakuan blanching air panas 90˚C selama 4 menit. Pada tepung labu kuning varietas Cucurbita moschata dengan perlakuan blanching air panas memiliki karakteristik yaitu kadar air 9,73%, kadar abu 3,64%, kadar protein 7,79%, kadar lemak 5,36%, kadar karbohidrat 73,49%, kadar serat kasar 9,57%, total karoten 450,19 μg/g, aktivitas antioksidan IC50 109,02 ppm, tingkat kecerahan (L*) 75,07%, tingkat kemerahan (a+) 6,33%, tingkat kekuningan (b+) 43,27%, rendemen 8,21%, kelarutan 92%, daya serap 8,33% dan viskositas 580 cp. Sedangkan karakteristik tepung labu kuning varietas Cucurbita maxima perlakuan blanching air panas yaitu kadar air 9,10%, kadar abu 6,81%, kadar protein 8,98%, kadar lemak 1,74%, kadar karbohidrat 73,37%, kadar serat kasar 8,21%, total karoten 475,99 μg/g, aktivitas antioksidan IC50 92,78 ppm, tingkat kecerahan (L*) 75,57%, tingkat kemerahan (a+) 7,50%, tingkat kekuningan (b+) 56,73%, rendemen 7,75%, kelarutan 90,13%, daya serap 8,16% dan viskositas 546,70 cp.

English Abstract

Pumpkin varieties Cucurbita moschata and Cucurbita maxima are types of vegetable plants that can be found in various regions of Indonesia. Pumpkin has the potential to be cultivated because it is rich in nutrients and contains carotene which acts as a source of antioxidants for the body. One of the efforts to extend shelf life and ease of product application is processing into pumpkin flour products. Generally, the manufacture of pumpkin flour includes peeling, size reduction, drying, and flouring. The problem during the process of making pumpkin flour is the occurrence of a browning reaction that can reduce the quality of the resulting product. Efforts to overcome this problem is to apply pretreatment in the form of blanching and soaking in citric acid on pumpkin which will be processed into flour. This is because the pretreatment is able to maintain the quality of pumpkin flour by inactivating enzymes that cause browning such as polyphenoloxidase and peroxidase enzymes. The aim of this research was to determine the effect of pretreatment in the form of blanching hot water at 90˚C for 4 minutes and immersion in 0.1% citric acid for 60 minutes on the physical and chemical characteristics of different varieties of pumpkin. The experimental design used in this study was a Nested Design with 2 factors, namely the type of variety (Cucurbita moschata and Cucurbita maxima) as the major factor and the treatment of pumpkin flour in the form of control, blanching and immersion in citric acid as a minor factor. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed by ANOVA (Analysis of Variance) and followed by Fisher's test or BNT (Least Significant Difference) if there was a significant effect between each variety with a 95% confidence interval. Meanwhile, the Tukey test (BNJ) was carried out if there was a significant effect between each treatment with a 95% confidence interval. The selection of the best treatment was determined using the Multiple Attribute Zeleny method. The results showed that the pretreatment and control treatments nested in the varieties in the manufacture of pumpkin flour had a significant effect (α=0.05) on all parameters including water content, crude fiber content, total carotene, antioxidant activity IC50, color, solubility, and water absorption of pumpkin flour. The best treatment was obtained on pumpkin flour varieties Cucurbita moschata and Cucurbita maxima which were treated with hot water blanching 90˚C for 4 minutes. In the pumpkin flour Cucurbita moschata with hot water blanching treatment has the characteristics of 9.73% moisture content, 3.64% ash content, 7.79% protein content, 5.36% fat content, 73.49% carbohydrate content, crude fiber content 9.57%, total carotene 450.19 g/g, antioxidant activity IC50 109.02 ppm, brightness level (L*) 75.07%, redness level (a+) 6.33%, yellowness level (b+ ) 43.27%, yield 8.21%, solubility 92%, absorption 8.33% and viscosity 580 cp. Meanwhile, the characteristics of pumpkin flour Cucurbita maxima varieties with hot water blanching treatment are 9.10% moisture content, 6.81% ash content, 8.98% protein content, 1.74% fat content, 73.37% carbohydrate content, fiber content crude 8.20%, total carotene 475.99 g/g, antioxidant activity IC50 92.78 ppm, brightness level (L*) 75.57%, redness level (a+) 7.50%, yellowness level (b+) 56 0.73%, yield 7.75%, solubility 90.13%, absorption 8.16% and viscosity 546.70 cp.

Item Type:	Thesis (Sarjana)
Identification Number:	0522100004
Uncontrolled Keywords:	Labu Kuning, Tepung Labu Kuning, Cucurbita moschata, Cucurbita maxima, Pretreatment Blansing, Pretreatment Perendaman Asam Sitrat, Sifat Fisikokimia,Yellow Pumpkin, Pumpkin Flour, Cucurbita moschata, Cucurbita maxima, Blanching Pretreatment, Citric Acid Immersion Pretreatment, Physicochemical Properties
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:	25 Apr 2022 01:05
Last Modified:	25 Apr 2022 01:05
URI:	http://repository.ub.ac.id/id/eprint/190092

Text (DALAM MASA EMBARGO) 0522100004-Azharia Safira Putri.pdf Restricted to Registered users only until 31 December 2024. Download (1MB)

Actions (login required)

View Item