Salsabilla, Siti Zahrah and Erni Sofia Murtini,, STP., MP., Ph.D (2022) Pengaruh Suhu Ekstraksi dengan Microwave Assisted Extraction dan Perbandingan Bahan dengan Pelarut terhadap Karakteristik Bubuk Ekstrak Pandan (Pandanus amaryllifolius Roxb.) dan Aplikasinya pada Kue Lumpang. Sarjana thesis, Universitas Brawijaya.
Abstract
Daun pandan memiliki aroma khas sehingga sering ditambahkan pada berbagai produk pangan, salah satunya adalah kue lumpang. Ekstrak pandan dalam bentuk bubuk dapat memperpanjang umur simpan, mempermudah penggunaan, dan penyimpanan. Pembuatan bubuk ekstrak pandan dapat dilakukan dengan ekstraksi menggunakan Microwave Assisted Extraction (MAE) kemudian dikeringkan menggunakan spray dryer. Penelitian bertujuan untuk membuat ekstrak pandan dengan suhu ekstraksi dan rasio bahan:pelarut yang berbeda, kemudian ekstrak pandan perlakuan terbaik diolah menjadi bubuk dan diaplikasikan dengan variasi konsentrasi pada kue lumpang. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok Faktorial (RAKF) yang terdiri dari 2 faktor yaitu suhu ekstraksi (50, 60, 70oC) dan rasio daun pandan:etanol (1:3, 1:7, 1:11). Perlakuan diulang sebanyak 3 kali sehingga didapatkan 27 satuan percobaan. Data dianalisis menggunakan ANOVA (Analysis of Variance) selang kepercayaan 95%, dilanjutkan dengan uji Least Significance Different (LSD) jika faktor signifikan namun tidak ada interaksi atau Duncan’s New Multiple Range Test (DMRT) jika terdapat interaksi pada kedua faktor. Perlakuan terbaik ditentukan dengan metode Multiple Attribute Zeleny. Pengujian organoleptik menggunakan uji hedonik dan dilakukan pengolahan data dengan metode Friedman. Perlakuan suhu ekstraksi berpengaruh nyata terhadap nilai aroma, kecerahan (L*), kemerahan (a*), dan kekuningan (b*) ekstrak pandan. Perlakuan rasio bahan:pelarut berpengaruh nyata terhadap nilai aroma, kecerahan (L*), kemerahan (a*), kekuningan (b*), pH dan total klorofil ekstrak pandan. Interaksi antara suhu ekstraksi dan rasio bahan:pelarut memberikan pengaruh nyata terhadap aroma, total klorofil, pH, nilai kecerahan (L*), dan kemerahan (a*) ekstrak pandan. Ekstrak pandan terbaik diperoleh dari perlakuan suhu ekstraksi 60oC dengan rasio 1:7, dan bubuk yang dihasilkan memiliki nilai aroma yang diwakili dengan senyawa 2-acetyl-1-pyrroline sebesar 0,17%, total klorofil 7,76 mg/L, aktivitas antioksidan 32,86 ppm, pH 5,31, aktivitas air 0,45, kelarutan bubuk 96,09%, kecepatan larut bubuk 0,01 g/s, kecerahan (L*) 85,65, kemerahan (a*) -6,68, kekuningan (b*) 8,51, dan rendemen 3,88%. Hasil uji organoleptik kue lumpang menunjukkan konsentrasi bubuk ekstrak pandan 1% paling disukai panelis dengan rerata nilai aroma 5,18, rasa 5,65, dan overall 5,38, sedangkan panelis lebih menyukai warna kue lumpang dengan penambahan bubuk ekstrak pandan 1,5% dengan nilai 5. Bubuk ekstrak pandan berpotensi untuk dikembangkan sebagai bahan pemberi aroma pada produk pangan karena mengandung senyawa 2-acetyl-1-pyrroline.
English Abstract
Pandan leaves have a distinctive aroma so they are often added to various food products, including lumpang cake. Pandan extract in powder form can extend shelf life, ease of use and storage. Pandan extract powder can be made by extraction using Microwave Assisted Extraction (MAE) and then drying using a spray dryer. This research aimed to make pandan extract with different extraction temperatures and ratio between material:solvent, then the best pandan extract was processed into powder and applied with variety concentrations to the lumpang cake. This research used the Factorial Randomized Block Design with 2 factors, namely the extraction temperature (50, 60, 70oC) and the ratio of pandan leaves: ethanol (1:3, 1:7, 1:11). The factors were repeated 3 times to obtain 27 experimental units. The data were analyzed by ANOVA (Analysis of Variance) with 95% confidence interval, followed by the Least Significance Different (LSD) test if the factors are significant but there was no interaction or Duncan's New Multiple Range Test (DMRT) if there was an interaction between the two factors. The best treatment was determined by the Multiple Attribute Zeleny method. The organoleptic test of lumpang cake using the hedonic method and the data was analyzed by Friedman method. The extraction temperature significantly affected the value of aroma, brightness (L*), redness (a*), and yellowness (b*) of pandan extract. The ratio between material:solvent had a significant effect on the value of aroma, brightness (L*), redness (a*), yellowness (b*), pH, and total chlorophyll of pandan extract. The interaction between the extraction temperature and the ratio of material:solvent gave a significant effect on the aroma, total chlorophyll, pH, brightness value (L*), and redness (a*) of pandan extract. The best pandan extract was obtained from the extraction temperature of 60oC with a ratio of 1:7, and the powder had an aroma value represented by the compound 2-acetyl-1-pyrroline of 0,17%, total chlorophyll 7,76 mg/L, antioxidant activity 32,86 ppm, pH 5,31, water activity 0,45, powder solubility 96,09%, powder dissolution rate 0,01 g/s, brightness (L*) 85,65, redness (a*) -6,68, yellowish (b*) 8,51, and 3,88% yield. The results of the organoleptic test showed that the pandan extract powder concentration of 1% was the most preferred by the panelists with an average aroma value of 5,18, taste 5,65, and overall 5,38, while the panelists preferred the color of lumpang cake with the addition of 1,5% pandan extract powder with a value of 5. Pandan extract powder has the potential to be developed as a flavoring agent in food products because it contains 2-acetyl-1-pyrroline.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100451 |
| Uncontrolled Keywords: | Bubuk Ekstrak Pandan, Microwave Assisted Extraction (MAE), Rasio Bahan:Pelarut, Spray Dryer, Suhu Ekstraksi,Extraction Temperature, Microwave Assisted Extraction (MAE), Pandan Powder, Ratio Between Material and Solvent, Spray Dryer |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Mar 2023 02:18 |
| Last Modified: | 13 Mar 2023 02:18 |
| URI: | http://repository.ub.ac.id/id/eprint/197491 |
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