Khumairoh, Aulia and Dr. Ir. Anies Chamidah, MP (2021) Pengaruh Proporsi Crude Ekstrak Fikosianin Spirulina platensis dan Gelatin Terhadap Mutu Marshmallow. Sarjana thesis, Universitas Brawijaya.
Abstract
Marshmallow merupakan makanan yang termasuk kedalam produk confectionery dan memiliki tekstur seperti busa lembut, kenyal karena mengandung gula teraerasi serta distabilkan menggunakan gelatin. Dahulu, formulasi asli dari marshmallow terbuat dai ekstrak akar tanaman marshmallow, karena tanaman ini memiliki sifat liat dan lengket serta dapat membentuk gel apabila dicampur dengan air. Namun, saat ini penggunaan ekstrak ini telah digantikan oleh gelatin yang mempunyai sifat hampir sama dengan tanaman marshmallow. Selain itu penambahan bahan tambahan pangan seperti pewarna makanan alami diharapkan dapat meningkatkan nilai tambah pada produk marsmellow dan penggunaan bahan tambahan alami yang aman bagi tubuh. Sehingga dilakukan penelitian mengenai pengaruh proporsi crude ekstrak fikosianin Spirulina platensis dan gelatin terhadap mutu marshmallow. Penelitian ini dilakukan di Laboratorium Nutrisi Fakultas Perikanan dan Ilmu Kelautan, Universitas Brawijaya, pengujian fisika di Laboratorium Pengujian Mutu dan Keamanan Pangan Fakultas Teknologi Pertanian, Universitas Brawijaya dan Pengujian Kimia di Unit Pelaksana Teknis Pengujian Mutu dan Keamanan Produk Kelautan Perikanan (UPT-PMP2KP) Surabaya. Pada rentang waktu Bulan Juni sampai Agustus 2019. Metode pada penelitian ini adalah menggunakan metode eksperimen dengan analisa data menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan menggunakan 9 perlakuan dan 3 kali ulangan dengan marshmallow komersil sebagai kontrol. Komposisi fikosianin yang digunakan yaitu sebesar 2%, 4%, dan 6% sedangankan komposisi gelatin yang digunakan yaitu sebesar 5%, 10%, dan 15%. Berdasarkan hasil penelitian proporsi crude ekstrak fikosianin Spirulina platensis dan gelatin yang berbeda memberikan pengaruh nyata terhadap karakteristik kimia, fisika dan organoleptik marshmallow. Perlakuan marshmallow terbaik diperoleh pada perlakuan A3B1 proporsi crude ekstrak fikosianin 6% gelatin 5% dengan kadar protein 11,18%, kadar air 6,74%, kadar abu 0,20%, gula reduksi 21,74%, tekstur 8,07 N, elastisitas 11,60 N, Warna L 43,57, warna a 10,30, warna b 1,33, kenampakan 2,75, aroma 2,80, rasa 3,25 dan tekstur 2,65.
English Abstract
Marshmallows are foods that included in confectionery products and have a texture such as soft foam, chewy because they contain aerated sugar and stabilized using gelatin. In the past, the original formulation of marshmallow was made from marshmallow root extract, because this plant has a sticky and sticky nature and can form a gel when mixed with water. However, currently the use of this extract has been replaced by gelatin which has almost the same properties as the marshmallow plant. In addition, the addition of food additives such as natural food coloring is expected to increase the added value of marsmellow products and the use of natural additives that are safe for the body. So that a research was conducted on the effect of the proportion of crude phycocyanin extract Spirulina platensis and gelatin on the quality of marshmallows This research was conducted at the Nutrition Laboratory of the Faculty of Fisheries and Marine Sciences, Brawijaya University, physical testing at the Food Quality and Safety Testing Laboratory, Faculty of Agricultural Technology, Brawijaya University and Chemical Testing at the Technical Implementation Unit for Quality and Safety Testing of Marine Fishery Products (UPT-PMP2KP) Surabaya. . In the period from June to August 2019. The method in this study was an experimental method with data analysis using a factorial Completely Randomized Design (CRD) using 9 treatments and 3 replications with commercial marshmallows as a control. The phycocyanin compositions used were 2%, 4%, and 6% while the gelatin compositions used were 5%, 10%, and 15%. Based on the results of the study, the proportions of different crude phycocyanin extracts of Spirulina platensis and gelatin gave a significant effect on the chemical, physical and organoleptic characteristics of marshmallows. The best marshmallow treatment was obtained in treatment A3B1 the proportion of crude phycocyanin extract 6% gelatin 5% with protein content 11.18%, water content 6.74%, ash content 0.20%, reducing sugar 21.74%, texture 8.07 N , elasticity 11.60 N, color L 43.57, color a 10.30, color b 1.33, appearance 2.75, aroma 2.80, taste 3.25 and texture 2.65.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521080150 |
| Uncontrolled Keywords: | - |
| 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: | Zainul Mustofa |
| Date Deposited: | 13 Jun 2022 02:15 |
| Last Modified: | 13 Jun 2022 02:15 |
| URI: | http://repository.ub.ac.id/id/eprint/190997 |
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