Putri, Laura Imtinan and Kiki Fibrianto, STP., M.Phil., Ph.D (2023) Komparasi Kualitas Sensori, Kimia, dan Mikrobiologi Jamu Gendong (Studi Kasus Jamu Kunci Sirih, Kunyit Luntas, dan Temulawak). Sarjana thesis, Universitas Brawijaya.
Abstract
Komparasi Kualitas Sensori, Kimia, dan Mikrobiologi Jamu Gendong (Studi Kasus Jamu Kunci Sirih, Kunyit Luntas, dan Temulawak). Skripsi. Pembimbing: Kiki Fibrianto, STP. M.Phil|. Ph.D RINGKASAN Jamu adalah ramuan tradisional khas Indonesia yang telah digunakan secara turun- temurun dengan tujuan mengobati penyakit, menjaga ketahanan, dan kesehatan tubuh. Bahan ramuan jamu dapat bersumber dari tumbuhan, hewan, mineral, dan sediaan sarian (gaienik). Di Indonesia, kunyit, luntas, sirih, dan temulawak banyak ditemukan dan biasa digunakan sebagai obat tradisional. Penelitian ini menggunakan jamu kunci sirih, jamu kunyit luntas, dan jamu temulawak yang didapatkan dari tiga produsen berbeda, diantaranya produsen Soedirdjo, Ayu, dan Mami Sri. Penelitian ini dilakukan dengan tujuan untuk mengkomparasi kualitas jamu gendong berdasarkan studi konsumen, kandungan senyawa kimia, dan kualitas mikrobiologi pada jamu kunci sirih, kunyit luntas, dan temulawak sehingga dapat dijadikan acuan dalam meningkatkan kualitas produk jamu gendong di Indonesia. Metode penelitian dilakukan menggunakan metode Nested dengan 2 faktor perlakuan yaitu jenisjamu gendong dan asal produsen. Faktorjenisjamu gendong yaitu jamu kunci sirih, kunyit luntas, dan temulawak, sedangkan faktor perbedaan asal produsen yaitu Soedirdjo, Ayu, dan Mami Sri. Dilakukan uji sensor] menggunakan RATA dan hedonik melalui 102 paneiis umum, diianjutkan analisa total gula (total padatan terlarut dan anthrone-sulfat) dan total asam. Selanjutnya, dilakukan analisis mikrobiologi dengan perhitungan Total Plate Count. Intensitas kesukaan tertinggi didapatkan oleh sampel temulawak perlakuan produsen Soedirdjo dengan rerata tingkat kesukaan dari segi aroma sebesar 3,63; warna sebesar 4,16; tekstur sebesar 3,71; rasa sebesar 3,39; dan tingkat penerimaan sebesar 3,97. Rerata Total Padatan Teriarut (TPT) tertinggi jenis jamu kunci sirih, kunyit luntas, dan temulawak didapatkan oleh perlakuan produsen Soedirdjo, yaitu secara berurutan 7,73” brix; 9,00“ brix; dan 7,06” brix. Rerata total gula tertinggi jenisjamu kunci sirih, kunyit luntas, dan temulawak didapatkan oleh perlakuan produsen Soedirdjo, yaitu secara berurutan 5,39% ; 6,19% ; dan 4,64%. Rerata total asam tertinggi pada jenis jamu kunci sirih dan temulawak didapatkan oleh perlakuan produsen Soedirdjo, yaitu 2% dan 1.75%, sedangkan jenis jamu kunyit luntas didapatkan oleh perlakuan produsen Ayu, yaitu sebesar 2.13%. Pada hasil pengujian TPC, total bakteri tertinggi terdapat pada sampel kunyit luntas produsen Ayu dengan nilai 3x105 cfu/ml.
English Abstract
Comparison of the Sensory, Chemical, and Microbiological Quality of Traditional Herbal Drinks (Case Study of Kunci Sirih, Kunyit Luntas, and Temulawak). TA. Supervisor: Kiki Fibrianto, STP. M.PhilI. Ph.D SUMMARY Jamu is a traditional Indonesian concoction that has been used for generations to treat disease and maintain endurance and body health. Herbal medicine ingredients can be sourced from plants, animals, minerals, and extract preparations (galenic). In Indonesia, turmeric, beluntas, betel, and ginger are often found and are commonly used as traditional medicine. This research used jamu kunci sirih, kunyit luntas, and temulawak obtained from three different producers, including Soedirdjo, Ayu, and Mami Sri. This research was conducted to compare the quality of Jamu Gendong based on consumer studies, chemical compound content, and microbiological quality in Jamu Kunci Sirih, Kunyit Luntas, and Temulawak so that it can be used as a reference in improving the quality of Jamu Gendong products in Indonesia. The research method was carried out using the Nested method with 2 treatment factors, namely the type ofjamu and the origin of the producer. The factors for the type ofjamu carrying are the kunci sirih, kunyit luntas, and temulawak, while the factors for differences in the origin of the producers are Soedirdjo, Ayu, and Mami Sri. A sensory test was carried out using RATA and hedonics through 102 general panelists, followed by the analysis of total sugar (total dissolved solids and anthrone-sulfate) and total acid. Next, microbiological analysis was carried out by calculating the Total Plate Count. The highest intensity of liking was obtained by samples of temulawak treated by producer Soedirdjo with an average level of liking in terms of aroma of 3.63; color of 4.16; texture of 3.71; taste of 3.39; and an acceptance rate of 3.97. The highest average Total Dissolved Solids (TDS) for the types of herbal medicines such as kunci sirih, kunyit luntas, and temulawak were obtained by the Soedirdjo producer treatment, namely 7.73° brix; 9.00” brix; and 7.06° brix. The highest average total sugar for the types of herbal medicine, kunci sirih, kunyit luntas, and temulawak, was obtained by the Soedirdjo producer treatment, namely 5.39% respectively; 6.19% ; and 4.64%. The highest average total acid in the types of kunci sirih and temulawak herbal medicines was obtained by the Soedirdjo producer treatment, namely 2% and 1.75%, while the complete kunyit luntas was obtained by the Ayu producer treatment, namely 2.13%. In the TPC test results, the highest total bacteria were found in producer Ayu finished kunyit luntas with a value of 3x105 cfu/ml.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100089 |
| Uncontrolled Keywords: | Jamu, Kualitas, RATA, Studi Konsumen-Consumer studies, Herbal drinks, RATA, Quality |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 05 Apr 2024 07:27 |
| Last Modified: | 05 Apr 2024 07:27 |
| URI: | http://repository.ub.ac.id/id/eprint/218138 |
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