Nursyaputri, Febiani Dwi and Erni Sofia Murtini, STP., MP., Ph.D (2020) Pengembangan Enting - Enting Geti Dengan Modifikasi Jenis Gula Dan Rasio Kacang Tanah Dan Gula. Sarjana thesis, Universitas Brawijaya.
Abstract
Kacang tanah, biji wijen, dan gula secara tradisional bisa dipadukan sebagai bahan baku enting-enting geti. Kualitas dan karakteristik enting-enting geti tidak sama antara produsen yang satu dengan yang lain karena dipengaruhi oleh jenis gula dan rasio kacang tanah dengan gula. Gula yang umum digunakan adalah gula aren, gula pasir, dan atau kombinasi keduanya, namun belum ada enting-enting geti yang menggunakan sirup glukosa. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh dari jenis gula yang digunakan dan mengetahui pengaruh rasio kacang tanah dengan gula terhadap karakteristik fisik, kimia, dan organoleptik enting-enting geti serta untuk mengetahui karakteristik enting-enting geti perlakuan terbaik. Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) 2 faktor. Faktor pertama adalah jenis gula (gula aren, gula pasir, dan sirup glukosa) dan faktor kedua adalah rasio kacang tanah (%):gula (%) (60:40, 50:50, dan 40:60). Proses pembuatan enting-enting geti terdiri dari persiapan kacang tanah dan biji wijen, persiapan gula, pencampuran, dan pencetakan. Analisa dilakukan pada bahan baku kacang tanah (kadar air, protein, lemak, abu, dan karbohidrat) dan enting-enting geti (warna, tekstur, air, protein, lemak, total gula, dan organoleptik berupa warna, rasa, aroma, dan tekstur). Data dianalisis menggunakan Analysis of Variance (ANOVA) 95%. Apabila terdapat pengaruh nyata antar faktor maka diuji lanjut menggunakan Beda Nyata Kecil (BNT) 95% atau Duncan’s Multiple Range Test (DMRT) 95%. Analisa korelasi dilakukan pada daya patah, kadar air, dan kadar protein menggunakan Pearson Correlation. Analisa organoleptik dilakukan dengan metode Hedonic Scale Scoring dan dianalisa menggunakan Friedman Test. Penentuan perlakuan terbaik menggunakan metode Multiple Criteria Decision Making. Interaksi antara jenis gula dengan rasio kacang tanah : gula berpengaruh nyata (p<0,05) terhadap daya patah, nilai kemerahan (a*), dan nilai kekuningan (b*). Enting-enting geti perlakuan terbaik, yaitu jenis gula pasir dan rasio kacang tanah : gula (50% : 50%), memiliki daya patah 24,05 N, nilai kecerahan (L*) 66,55, nilai kemerahan (a*) 5,83, nilai kekuningan (b*) 28,98, kadar air 2,63%, kadar protein 10,11%, kadar lemak 26,73%, total gula 43,12%, nilai hedonik (nilai 1-9, nilai 1 = amat sangat tidak suka dan nilai 9 = amat sangat suka) parameter warna 7,24, aroma 6,22, rasa 6,55, tekstur 6,57, dan overall liking 6,81
English Abstract
Groundnut, sesame seeds, and sugars can be combined traditionally as raw material of enting-enting geti. The quality and characteristics of enting-enting geti produced by local business owners was different from one to another caused by the type of sugars and ratio of groundnut with sugars. Type of sugar that commonly used was palm sugars, sucrose, and or combination by both, but has never used glucose syrup before. The purpose of this research is to define the effect of different type of sugar and ratio between groundnut and sugars on physical, chemical, and organoleptic enting-enting geti characteristics also to find out which one that have the best treatment. This research is conducted by using Randomized Block Design (RAK) using 2 factors. The first factor is type of sugars (palm sugars, sucrose, and glucose syrup) and the second factor is ratio of groundnut (%) : sugars (%) (40:60, 50:50, 60:40). The making process of enting-enting geti can be divided into several steps, which is gorundnut and sesame seeds preparation, sugars preparation, mixing, and forming. The analysis consists of raw groundnut material (moisture, protein, fat, ash, and carbohydrate content) and enting-enting geti (fractureability, color, moisture, protein, fat, total sugar, and organoleptic test consists of color, odor, flavor, and texture. Data will be analysed using Analysis of Variance (ANOVA) 95%. If there is a difference significant of each factor, it will be continued using Least Significant Different (BNT) 95% or Duncan‘s Multiple Range Test (DMRT) 95%. The analysis of correlation will be tested on fractureabily, water, and protein content. The organoleptic test is conducted by using Hedonic Scale Scoring and analysed by Friedman Test. The result of best treatment analysis is analysed by Multiple Criteria Decision Making. The interaction between type of sugars and comparative ratio of groundnut : sugars have significantly differecence (p<0,05) on fractureability, redness value (a*), and yellowness value (b*). The best treatment of enting- enting geti that used sucrose and comparative ratio of groundnut : sugars (50% : 50%) has 24,05 N fractureability, 66,55 brightness value (L*), 5,83 redness value (a*), 28,98 yellowness value (b*), 2,63% moisture content, 10,11% protein content, 26,73% fat content, 43,12% total sugar, hedonic color (1-9 value, 1 = dislike extremely and 9 = like extremely) parameter value 7,24, odor 6,22, flavor 6,55, texture 6,57, and overall liking 6,81
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100085 |
| Uncontrolled Keywords: | enting-enting geti, jenis gula, kacang tanah, rasio, enting-enting geti, type of sugars, groundnut, ratio. |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Zainul Mustofa |
| Date Deposited: | 07 Jul 2022 07:38 |
| Last Modified: | 07 Jul 2022 07:38 |
| URI: | http://repository.ub.ac.id/id/eprint/191706 |
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Text (DALAM MASA EMBARGO)
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