Pembuatan Minuman Sari Koro Pedang Putih (Canavalia ensiformis L.) : Studi Penambahan Konsentrasi Kecambah Kacang Hijau (Vigna radiata L.) dan CMC (Carboxymethyl cellulose)

Cahyani, Ade Rendra and Erni Sofia Murtini, STP, MP, Ph.D (2023) Pembuatan Minuman Sari Koro Pedang Putih (Canavalia ensiformis L.) : Studi Penambahan Konsentrasi Kecambah Kacang Hijau (Vigna radiata L.) dan CMC (Carboxymethyl cellulose). Sarjana thesis, Universitas Brawijaya.

Abstract

Minuman sari nabati lebih dikenal dengan istilah susu nabati. Secara Internasional, minuman sari nabati dikenal dengan istilah non-dairy milk atau plant based milk. Minuman sari nabati digunakan sebagai alternatif pengganti susu hewani. Susu hewani mengandung laktosa sehingga tidak bisa dikonsumsi oleh penderita lactose intolerance. Pada umumnya kacang koro mengandung protein sekitar 22%. Namun, sari nabati yang dibuat dari kacang koro memiliki kandungan protein 1,2%. Jika dibandingkan dengan aturan SNI, minuman sari nabati harus mengandung minimum 2% protein. Oleh karena itu, penambahan konsentrasi kecambah kacang hijau dilakukan untuk meningkatkan kandungan protein sari koro. Selain itu, sari nabati umumnya memiliki stabilitas yang rendah. Penambahan CMC dilakukan untuk meningkatkan dan memperbaiki stabilitasnya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi kecambah kacang hijau, konsentrasi CMC, dan interaksinya terhadap sari koro pedang putih serta perlakuan mana yang terbaik. Penelitian yang dilakukan menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF). Penambahan konsentrasi kecambah kacang hijau dilakukan dengan 3 taraf yaitu 30, 40, dan 50%. Konsentrasi CMC yang digunakan juga 3 taraf yaitu 0,1, 0,3, dan 0,5%. Kombinasi keduanya menghasilkan 9 jenis perlakuan, kemudian dilakukan 3 kali ulangan sehingga didapatkan 27 satuan percobaan. Analisis yang digunakan adalah analisis fisik, analisis kimia, dan uji hedonik. Proses analisis data menggunakan ANOVA (Analysis of Variance) dengan tingkat kepercayaan 95% (α=0,05). Hasil yang berbeda nyata dilanjutkan dengan uji BNJ / Tukey dengan tingkat kepercayaan 95% (α=0,05). Hasil uji hedonik diuji menggunakan metode Friedman, dan diuji lanjut Nemenyi. Perlakuan terbaik ditentukan dengan metode Multiple Attribute Zeleny, kemudian dilanjutkan dengan uji proksimat. Data hasil penelitian menunjukkan bahwa penambahan konsentrasi kecambah kacang hijau berpengaruh nyata (p-value < 0,05) pada kadar protein dan viskositas sari koro pedang putih. Penambahan CMC berpengaruh nyata pada viskositas dan pengendapan sari koro pedang putih. Interaksinya memberikan pengaruh nyata pada viskositas sari koro pedang putih. Berdasarkan analisis proksimat, sari koro pedang putih perlakuan terbaik memiliki kadar air 87,26%. Jika dibandingkan dengan aturan SNI 01-3830-1995, kadar air susu koro pedang putih perlakuan terbaik belum memenuhi standar minimal kadar air pada susu nabati. Sari koro pedang putih perlakuan terbaik memiliki padatan total sebesar 12,74% yang terdiri dari 2,12% protein, 1,05% lemak, 1,25% abu, dan 8,32% karbohidrat (by difference). Berdasarkan aturan SNI 01-3830-1995, sari koro pedang putih perlakuan terbaik telah memenuhi syarat mutu susu nabati.

English Abstract

Plant-based drinks are more commonly known as plant-based milk. Internationally, plant-based drinks are known as non-dairy milk or plant-based milk. Plant-based drinks are used as an alternative to animal milk. Animal milk contains lactose so it cannot be consumed by people with lactose intolerance. In general, jack beans contain about 22% protein. However, plant-based drinks made from White jack bean has a protein content of 1.2%. When compared to SNI regulations, plant-based drinks must contain a minimum of 2% protein. Therefore, the addition of mung bean sprouts concentration was done to increase the protein content of white jack bean drinks. In addition, plant-based drinks generally has low stability. The addition of CMC is done to increase and improve its stability. This study aims to determine the effect of the addition of mung bean sprouts concentration, CMC concentration, and their interaction on white jack bean drinks and which treatment is the best. The research was conducted using the Randomized Group Factorial Design (RAKF) method. The addition of mung bean sprouts concentration was done with 3 levels, namely 30, 40, and 50%. The CMC concentration used was also 3 levels, namely 0.1, 0.3, and 0.5%. The combination of the two resulted in 9 types of treatments, then 3 replications were carried out so that 27 experimental units were obtained. The analysis used was physical analysis, chemical analysis, and hedonic test. The data analysis process used ANOVA (Analysis of Variance) with a confidence level of 95% (α=0.05). Significantly different results were followed by the BNJ / Tukey test with a confidence level of 95% (α=0.05). Hedonic test results were tested using the Friedman method, and further tested by Nemenyi. The best treatment was determined by the Multiple Attribute Zeleny method, then continued with the proximate test. The data showed that the addition of mung bean sprouts concentration had a significant effect (p-value <0.05) on the protein content and viscosity of white jack beans drink. The addition of CMC has a significant effect on the viscosity and precipitation of white jack beans drinks. The interaction gave a significant effect on the viscosity of white white jack beans drinks. Based on proximate analysis, the best treatment has a moisture content of 87.26%. When compared to SNI 01-3830- 1995, the water content of the best treatment has not met the minimum standard of water content in non-dairy milk. The best treatment of white jack beans drinks has a total solid of 12.74% which consists of 2.12% protein, 1.05% fat, 1.25% ash, and 8.32% carbohydrate (by difference). Based on SNI 01-3830-1995, the best treatment of white jack beans drinks has met the quality requirements of non-dairy milk.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	CMC, Kecambah Kacang Hijau, Koro Pedang Putih, Minuman Sari-CMC, Mung Bean Sprouts, Non-Dairy Milk, White Jack Bean
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with email y13w@ub.ac.id
Date Deposited:	09 Jan 2024 03:27
Last Modified:	09 Jan 2024 03:27
URI:	http://repository.ub.ac.id/id/eprint/206416

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