Pengaruh Metode Blansing dan Pengeringan terhadap Aktivitas Antioksidan, Kadar Betalain, dan Kadar Nitrat Bubuk Bit Merah (Beta Vulgaris L)

Chairani, Difa Najwa and Prof. Dr. Ir. Tri Dewanti Widyaningsih, M.Kes (2023) Pengaruh Metode Blansing dan Pengeringan terhadap Aktivitas Antioksidan, Kadar Betalain, dan Kadar Nitrat Bubuk Bit Merah (Beta Vulgaris L). Sarjana thesis, Universitas Brawijaya.

Abstract

Bit merah (Beta vulgaris L) memiliki potensi untuk dijadikan tepung berwarna merah yang dapat dimanfaatkan menjadi tepung fungsional. Bit merah memiliki kandungan nitrat dan betalain tinggi yang berperan dalam aktivitas antioksidan. Senyawa tersebut dapat hilang saat proses penepungan sehingga diperlukan metode blansing dan pengeringan yang tepat untuk mempertahankannya. Berdasarkan latar belakang tersebut, penelitian ini bertujuan untuk mengetahui pengaruh metode blansing dan terhadap aktivitas antioksidan, kadar betalain, dan kadar nitrat tepung bit merah. Analisis kadar betalain, nitrat, dan aktivitas antioksidan dilakukan pada bahan baku bit merah dan analisis kadar betalain, nitrat, aktivitas antioksidan, kadar air, dan warna dilakukan pada bubuk bit merah. Data diolah menggunakan Rancangan Acak Kelompok dengan dua faktor yaitu metode blansing (blansing air, uap, dan tanpa blansing) dan metode pengeringan (oven vakum dan oven pengering). Analisis data hasil penelitian diolah menggunakan ANOVA dengan selang kepercayaan 95%. Jika data berbeda nyata, maka data diuji lanjut dengan metode Tukey. Setelah itu dilakukan penentuan metode terbaik dengan metode Multiple Attribute Zeleny. Hasil penelitian menunjukkan metode blansing berpengaruh nyata terhadap aktivitas antioksidan, kadar betalain, kadar nitrat, kadar air, tingkat kecerahan, tingkat kemerahan, dan tingkat kekuningan sampel. Metode pengeringan berpengaruh nyata terhadap aktivitas antioksidan, kadar betalain, kadar nitrat, kadar air, dan tingkat kekuningan sampel. Terdapat interaksi antara metode blansing dan metode pengeringan pada uji aktivitas antioksidan, kadar betalain, dan kadar nitrat sampel. Hasil perlakuan terbaik terdapat pada sampel yang dikeringkan dengan oven vakum dan diblansing dengan uap dengan aktivitas antioksidan sebesar 493,316 ppm, kadar betalain 3996,811 mg/100 gram, kadar nitrat 270,950 mg/kg, kadar air 12,150%, tingkat kecerahan (L*) 35,689, tingkat kemerahan (a*) 18,411, dan tingkat kekuningan (b*) 4,6.

English Abstract

Red beetroot (Beta vulgaris L) has the potential to be made into red flour which can be used as functional flour. Red beets have high nitrate and betalain content which play a role in antioxidant activity. These compounds can be lost during the flouring process, so proper blanching and drying methods are needed to maintain them. Based on this background, this study aims to determine the effect of the blanching method on antioxidant activity, betalain levels, and red beet flour nitrate levels. Analysis of levels of betalain, nitrate, and antioxidant activity was carried out on red beet raw materials and analysis of levels of betalain, nitrate, antioxidant activity, water content, and color was carried out on red beet powder. Data were processed using a randomized block design with two factors, namely the blanching method (water blanching, steam blanching and no blanching) and drying method (vacuum oven and drying oven). Analysis of research data was processed using ANOVA with a 95% confidence interval. If the data is significantly different, then the data is tested further with the Tukey method. After that, the best payment method is the Multiple Attribute Zeleny method. The results showed that the blanching method had a significant effect on antioxidant activity, betalain levels, nitrate levels, water content, brightness levels, redness levels, and the weakness level of the samples. The locking method had a significant effect on antioxidant activity, betalain levels, nitrate levels, moisture content, and the level of skin disease. There is an interaction between the blanching method and the locking method in testing the antioxidant activity, betalain levels, and nitrate levels of the samples. The best treatment results were found in samples dried in a vacuum oven and steam blanched with antioxidant activity of 493,316 ppm, betalain content of 3996,811 mg/100 gram, nitrate content of 270,950 mg/kg, moisture content of 12,150%, brightness level (L*) 35,689, redness level (a*) 18,411, and redness level (b*) 4.6.

Item Type:	Thesis (Sarjana)
Identification Number:	052310
Uncontrolled Keywords:	Bit merah, blansing, oven vakum, oven pengering-Red beet, blanching, vacuum oven, drying oven
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Unnamed user with email y13w@ub.ac.id
Date Deposited:	15 Jan 2024 07:33
Last Modified:	15 Jan 2024 07:33
URI:	http://repository.ub.ac.id/id/eprint/210326

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