Pembuatan Pewarna Bubuk Hitam dari Abu Merang Varietas Ketan Hitam dan Aplikasinya pada Produk Tradisional Ireng-Ireng

Islamiyah, Dina Wahidah and Erni Sofia Murtini,, STP., MP., Ph.D. (2021) Pembuatan Pewarna Bubuk Hitam dari Abu Merang Varietas Ketan Hitam dan Aplikasinya pada Produk Tradisional Ireng-Ireng. Sarjana thesis, Universitas Brawijaya.

Abstract

Indonesia merupakan produsen padi terbesar ketiga di dunia, setelah China dan India, tetapi pemanfaatan merang sebagai hasil samping panen padi masih belum optimal. Salah satu cara meningkatkan pemanfaatan merang adalah dijadikan pewarna hitam. Pembuatan pewarna bubuk abu merang varietas ketan hitam merupakan upaya agar pewarna dapat secara langsung diaplikasikan pada produk pangan tanpa direndam terlebih dahulu dalam air sehingga penggunaannya menjadi praktis. Pembuatan pewarna bubuk abu merang dilakukan menggunakan spray dryer agar lebih efisien dalam segi waktu karena proses pengeringan berlangsung lebih cepat dan dihasilkan karakteristik bubuk yang lebih halus. Dalam pembuatan pewarna bubuk ditambahkan bahan pengisi (filler) untuk meningkatkan rendemen dan kelarutan. Penelitian bertujuan membuat pewarna bubuk abu merang dengan variasi jenis dan konsentrasi filler, kemudian pewarna bubuk perlakuan terbaik diaplikasikan dengan variasi konsentrasi pada produk tradisional ireng-ireng untuk menambah variasi pewarna hitam alami pada pembuatan produk pangan. Penelitian terdiri dari 2 tahap. Tahap 1 bertujuan mengetahui pengaruh jenis dan konsentrasi filler terhadap karakteristik fisik kelarutan, kecepatan larut, rendemen, pH, nilai kecerahan (L*), dan aktivitas air pewarna bubuk abu merang. Rancangan percobaan yang digunakan adalah Rancangan Tersarang (Nested) 2 faktor, yaitu jenis filler (maltodekstrin, dekstrin, dan gum arab) sebagai faktor mayor dan konsentrasi yang tersarang dalam jenis filler (2,5%, 5%, 7,5% (b/v)) sebagai faktor minor. Perlakuan diulang 3 kali sehingga didapatkan 27 satuan percobaan. Data dianalisis dengan ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan dilanjutkan dengan uji Fisher atau BNT (Beda Nyata Terkecil) 5% jika terdapat pengaruh nyata Pemilihan perlakuan terbaik ditentukan melalui metode Multiple Attribute Zeleny. Perlakuan terbaik didapatkan pada pewarna bubuk abu merang yang ditambahkan filler maltodekstrin konsentrasi 5% dengan karakteristik fisik berupa nilai kelarutan 88,67 ± 1,88%, kecepatan larut 0,019 ± 0,000 g/s, rendemen 4,30 ± 0,24%, pH 10,80 ± 0,06, nilai kecerahan (L*) bubuk 44,14 ± 1,11, nilai kecerahan (L*) rehidrasi bubuk 25,65 ± 1,17, dan aktivitas air 0,563 ± 0,026. Penelitian tahap 2 bertujuan mengetahui pengaruh penambahan konsentrasi pewarna terhadap karakteristik fisik warna (L*, a*, b*) dan tekstur (hardness, springiness, cohesiveness, gumminess, chewiness) produk tradisional ireng-ireng. Penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor, yakni penambahan konsentrasi pewarna bubuk abu merang terbaik (1%, 3%, 5%, dan 7% (b/v)) yang diulang 3 kali sehingga diperoleh 12 satuan percobaan. Data dianalisis dengan ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan dilanjutkan dengan uji Tukey atau BNJ (Beda Nyata Jujur) 5% jika terdapat pengaruh nyata. Pemilihan perlakuan terbaik ditentukan melalui metode Multiple Attribute Zeleny. Perlakuan terbaik diperoleh pada produk ireng-ireng yang ditambahkan pewarna bubuk abu merang terbaik konsentrasi 7% dengan karakteristik fisik berupa nilai kecerahan (L*) 23,02 ± 0,61, nilai kemerahan (a*) -0,97 ± 0,06, nilai kekuningan (b*) 5,05 ± 0,18, hardness 43,6 ± 7,19, cohesiveness 0,85 ± 0,07, springiness 8,9 ± 0,31, gumminess 36,70 ± 3,96, dan chewiness 327,86 ± 40,97.

English Abstract

Indonesia is the third-largest rice-producing country in the world, right after China and India, but the utilization of rice merang as a by-product from harvesting has not optimized yet. One of the potential uses of rice straw is as natural black colorant. The making of black powdered food colorant from carbonized black glutinous rice merang is an alternative way to increase its convenient as colorant without being immersed first in the water. Thus, the black colorant is easy to use. Spray drying is used to improve process efficiency (time) since it is known as a rapid method of drying and produces finer particles powder. Filler is needed in the colorant making as it can increase yield and solubility of spray-dried colorant powder. The aim of this research is to make black powdered food colorant with the variety of type and concentration of filler (w/v), then the best colorant is added with the variety of concentration (w/v) to ireng-ireng product as an effort to increase the variety natural black colorant that can be used in food product making. This research consists of two steps, the aim of the first step is to determine the effect of different type and concentration of filler (w/v) towards the physical properties of black powdered colorant such as solubility, dissolution rate, yield, pH, lightness (L*), and water activity. Two-factor Nested Design was used in this research. The factors used were the type of filler (maltodextrin, dextrin, gum arabic) as mayor factor and the concentration of filler (2.5%, 5%, 7.5% (w/v)) as minor factor. Each treatment level was repeated 3 times in order to obtain 27 experimental units. The data obtained was analyzed by ANOVA (Analysis of Variance) with 95% confidence interval and continued by LSD test (Least Significance Different) 5%. Best treatment of analysis was done by Multiple Attribute Zeleny method. The best treatment was obtained at the addition of 5% maltodextrin, which has the physical properties such as solubility 88.67 ± 1.88%, dissolution rate 0.019 ± 0.000 g/s, yield 4.30 ± 0.24, pH 10.80 ± 0.06, lightness value (L*) of powder 44.14 ± 1.11, lightness value (L*) of rehydrated powder 25.65 ± 1.17, and water activity 0.563 ± 0.026. The aim of the second step is to determine the effect of different black powdered colorant concentration towards the physical properties of ireng-ireng product such as color (L*, a*, b*) and texture profile (hardness, springiness, cohesiveness, gumminess, chewiness). This step used a one-factor completely randomized design (CRD). The factor used was the different colorant concentration (1%, 3%, 5%, 7% (w/v)). Each treatment level was repeated 3 times in order to obtain 12 experimental units. The data obtained was analyzed by ANOVA (Analysis of Variance) with 95% confidence interval and continued byTukey’s HSD test (Tukey’s Honesty Significant Difference Test) 5%. Best treatment of analysis was done by Multiple Attribute Zeleny method. The best treatment was obtained at the addition of 7% black powdered carbonized rice merang colorant that has the physical characteristic such as lightness value (L*) 23.02 ± 0.61, redness value (a*) -0.97 ± 0.06, yellowness value (b*) 5.05 ± 0.18, hardness 43.6 ± 7.19, cohesiveness 0.85 ± 0.07, springiness 8.9 ± 0.31, gumminess 36.70 ± 3.96, and chewiness 327.86 ± 40.97.

Item Type:	Thesis (Sarjana)
Identification Number:	0521100251
Uncontrolled Keywords:	Filler, Ireng-Ireng, Pewarna Bubuk Abu Merang, Spray Dryer,Filler, Ireng-Ireng, Powdered Carbonized Rice Merang Colorant, Spray Dryer
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:	27 Apr 2022 00:40
Last Modified:	11 Oct 2024 01:52
URI:	http://repository.ub.ac.id/id/eprint/190196

Text Dina Wahidah Islamiyah.pdf Download (4MB)

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