Karakteristik Minuman Fungsional Sari Bit Merah (Beta vulgaris L.) dengan Pre-Treatment Blansing dan Penambahan Penstabil CMC (Carboxy Methyl Cellulose)

Fadhilatunnisa, Hanin and Prof. Dr. Ir. Tri Dewanti Widyaningsih, M. Kes. (2023) Karakteristik Minuman Fungsional Sari Bit Merah (Beta vulgaris L.) dengan Pre-Treatment Blansing dan Penambahan Penstabil CMC (Carboxy Methyl Cellulose). Sarjana thesis, Universitas Brawijaya.

Abstract

Bit merah mengandung nitrat, betalain dan antioksidan yang tinggi. Maka dari itu dilakukan pengolahan bit merah menjadi minuman fungsional sari bit merah dalam bentuk produk ready-to-drink. Namun, diduga permasalahan yang dihadapi dalam pembuatan produk tersebut adalah menurunnya kualitas produk karena terjadinya proses browning dan terbentuk cairan dengan kekentalan yang tidak stabil dan homogen. Untuk mengatasi masalah tersebut umbi bit sebelum diolah diberikan perlakuan pre-treatment blansing dan dilakukan penambahan penstabil CMC. Penelitian ini dilakukan untuk mengetahui pengaruh jenis pre-treatment blansing, penambahan penstabil CMC dengan beberapa konsentrasi dan interaksi antara keduanya terhadap karakteristik fisik, kimia, dan organoleptik produk yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian adalah Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor, yaitu metode blansing (tanpa, air panas, dan uap) dan konsentrasi penstabil CMC (0%, 0.2%, 0.4%). Digunakan ulangan sebanyak 3 kali sehingga diperoleh satuan 27 unit percobaan. Data dianalisis menggunakan Analysis of Variance (ANOVA) dengan tingkat kepercayaan 95%. Uji lanjut dengan uji BNT (Beda Nyata Terkecil) dilakukan apabila hasil analisis dengan ANOVA menunjukkan pengaruh nyata yaitu nilai pvalue <0,05 dan tidak terdapat interaksi antara kedua faktor sedangkan apabila terdapat interaksi pada kedua faktor, maka uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT). Analisis data organoleptik dilakukan menggunakan Friedman Test. Produk terbaik ditentukan dengan Metode Perbandingan Eksponensial (MPE). Hasil penelitian menunjukkan bahwa perlakuan pre-treatment blansing berpengaruh nyata (p-value <0,05) terhadap kadar nitrat, aktivitas antioksidan, viskositas, TPT, dan pH sari bit merah. Penggunaan konsentrasi CMC yang berbeda berpengaruh nyata (p-value <0,05) terhadap aktivitas antioksidan, viskositas, TPT, dan pH sari bit merah. Terdapat interaksi (p-value<0,05) antara pre-treatment blansing dengan konsentrasi CMC terhadap kadar betalain, nilai kecerahan (L*), dan nilai kemerahan (a*). Perlakuan pre-treatment blansing dan penggunaan konsentrasi CMC berbeda nyata pada karakteristik organoleptik aroma, tekstur, dan rasa sari bit merah. Sari bit merah dengan perlakuan terbaik yaitu pada perlakuan pre-treatmet blansing uap dan konsentrasi CMC 0,4% dengan kadar nitrat 1,56 mmol/100ml, IC50 5505,87 ppm, kadar betalain 6,57 mg/100g, viskositas 38,33 cP, TPT 8,2 obrix, pH 5,7, nilai kecerahan (L*) 27,97, nilai kemerahan (a*) 36,77, dan nilai kekuningan (b*) 10,33, nilai hedonik warna 3,74, aroma 3,14, tekstur 2,56, dan rasa 2,8.

English Abstract

Red beetroot contain high nitrates, betalains, and antioxidants. Therefore, beetroot processing is carried out to obtain a functional drink from beetroot juice (ready-to-drink). However, it is suspected that the problem in the manufacture of these products is decreases the quality of the product due to the process of browning and the formation of a liquid with an unstable and non-homogenous viscosity. Pre-treatment blanching and the addition of CMC stabilizer was given to solve this problem. This research was conducted to determine the effect of different method of pre-treatment blanching, the addition of CMC stabilizer with several concentrations and its interaction on the physical, chemical and sensory characteristics of the final product. This research is conducted by using randomized block design (RBD) with 2 factors the blanching method (hot water and steam) and the concentration of CMC stabilizer (0%, 0.2%, 0.4%). Replication was used 3 times to obtain 27 experimental units. Data were analyzed using Analysis of Variance (ANOVA) with a 95% confidence level. A further test with the LSD (Lessest Significant Difference) test is carried out if the results of the analysis using ANOVA show a significant effect, the p-value <0.05 and there is no interaction between the two factors. If there is interaction between the two factors, then the further test uses Duncan's Multiple Range Test (DMRT). Organoleptic data analysis was performed using the Friedman Test. The best product is determined by the Exponential Comparison Method (ECM). The results showed that the pre-treatment blanching had a significant effect (p-value <0.05) on nitrate content, antioxidant activity, viscosity, TPT, and pH of red beet juice. The use of different CMC concentrations had a significant effect (pvalue <0.05) on antioxidant activity, viscosity, TPT, and pH of red beet juice. There was an interaction (p-value <0.05) between pre-treatment blanching and CMC concentration on betalain content, lightness (L*), and redness (a*). The pretreatment blanching and the use of CMC concentrations were significantly different in the sensory characteristics of aroma, texture, and taste of red beet juice. Red beet juice with the best treatment was steam blanching pre-treatmet and 0.4% CMC concentration with 1.56 mmol/100ml nitrate content, IC50 5505.87 ppm, betalain content 6.57 mg/100g, viscosity 38.33 cP, TPT 8.2 obrix, pH 5.7, lightness (L*) 27.97, redness (a*) 36.77, and yellowness (b*) 10.33, color hedonic value 3.74 , aroma 3.14, texture 2.56, and taste 2.8.

Item Type: Thesis (Sarjana)
Identification Number: 052310
Uncontrolled Keywords: CMC, hot water blanching, steam blanching, red beetroot juice, blansing air panas, blansing uap, CMC, sari bit merah
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Annisti Nurul F
Date Deposited: 16 Jan 2024 01:54
Last Modified: 16 Jan 2024 01:54
URI: http://repository.ub.ac.id/id/eprint/210528
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