Octaviani, Adella Putri and Ahmad Zaki Mubarok, STP., M.Si., Ph.D. (2024) Pengaruh Rasio dan Konsentrasi Gelling Agent Tepung Porang : Karagenan terhadap Karakteristik Jelly Drink. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman porang (Amorphophallus muelleri Blume) mengandung glukomanan tinggi yang dapat dimanfaatkan sebagai thickening dan gelling agent. Selain itu, umbi porang mengalami produktifitas dan peningkatan produksi yang signifikan cukup tinggi dibandingkan dengan umbi-umbian lainnya. Dengan demikian, sebagai pemanfaatan porang salah satu produk yang dapat dibuat adalah jelly drink berbahan dasar tepung porang dengan penambahan karagenan. Penelitian ini bertujuan mendapatkan formulasi serta karakteristik terbaik jelly drink berbahan dasar porang berdasarkan perbedaan rasio dan konsentrasi dari tepung porang serta karagenan sebagai gelling agent yang digunakan. Metode penelitian yang digunakan yaitu Rancangan Acak Kelompok Faktorial (RAKF) dengan dua faktor yaitu rasio gelling agent 3:7, 5:5, dan 7:3 dan konsentrasi gelling agent 0,1%; 0,2%; dan 0,3%. Dilakukan pengujian sineresis, tekstur, kadar abu, kadar air, kadar serat, kadar protein, kadar lemak, kadar karbohidrat, serta tingkat kesukaannya berdasarkan uji organoleptik (hedonik) terhadap aroma, rasa, tekstur, kekenyalan, kekerasan, dan overall acceptance. Perlakuan terbaik akan dianalisis dengan software Minitab 19 metode ANOVA (Analysis of Variance), dilanjut uji BNT apabila hasil masing-masing faktor beda nyata atau DMRT apabila hasil interaksi beda nyata. Hasil penelitian menunjukkan rasio gelling agent dengan komposisi tepung porang lebih banyak berpengaruh terhadap penurunan nilai sineresis. Konsentrasi gelling agent berpengaruh terhadap penurunan nilai sineresis dan peningkatan nilai tekstur. Rasio dan konsentrasi gelling agent serta interaksinya berpengaruh terhadap peningkatan penilaian panelis secara organoleptik dari parameter tekstur, kekenyalan, kekerasan dan overall acceptance. Perlakuan jelly drink terbaik diperoleh oleh kombinasi gelling agent 7:3 dalam konsentrasi 0,3% dengan nilai tekstur 179,27 gf dan tingkat sineresis 0,76%. Kemudian didapatkan penilaian organoleptik parameter aroma 3,7; rasa 3,52; tekstur 3,42; kekenyalan 3,46; kekerasan 3,46; dan overall acceptance 3,42 dalam skala penilaian 1-5 (1 = sangat tidak suka, 2 = tidak suka, 3 = agak suka, 4 = suka, 5 = sangat suka). Karakteristik kimia jelly drink porang perlakuan terbaik yaitu kadar air 87,46%; kadar abu 0%; kadar lemak 0,02%; kadar protein 0,03%; kadar karbohidrat 12,49%; kadar serat kasar 0,01%; dan energi 50,26 kkal.
English Abstract
The porang plant (Amorphophallus muelleri Blume) contains high levels of glucomannan which can be used as a thickening and gelling agent. Apart from that, porang tubers experienced a significant increase in productivity and production compared to other tubers. Thus, as a use for porang, one of the products that can be made is a jelly drink made from porang flour with the addition of carrageenan. This research aims to obtain the best formulation and characteristics of jelly drinks made from porang based on differences in the ratio and concentration of porang flour and carrageenan as the gelling agent used. The research method used was a Randomized Block Factorial Design (RAKF) with two factors, namely a gelling agent ratio of 3:7, 5:5, and 7:3 and a gelling agent concentration of 0.1%; 0.2%; and 0.3%. Tests were carried out for syneresis, texture, ash content, water content, fiber content, protein content, fat content, carbohydrate content, as well as the level of preference based on organoleptic (hedonic) tests on aroma, taste, texture, elasticity, hardness and overall acceptance. The best treatment will be analyzed using Minitab 19 software, the ANOVA (Analysis of Variance) method, followed by the BNT test if the results of each factor are significantly different or DMRT if the results of the interaction are significantly different. The results of the research showed that the ratio of gelling agent to the composition of porang flour had a greater effect on reducing the syneresis value. The gelling agent concentration has an effect on decreasing the syneresis value and increasing the texture value. The ratio and concentration of gelling agents and their interactions influence the increase in organoleptic panelist assessments of the parameters of texture, elasticity, hardness and overall acceptability. The best jelly drink treatment was obtained by a combination of gelling agent 7:3 in a concentration of 0.3% with a texture value of 179.27 gf and a syneresis level of 0.76%. Then the organoleptic assessment of aroma parameters was 3.7; taste 3.52; texture 3.42; elasticity 3.46; hardness 3.46; and overall acceptance 3.42 on a rating scale of 1-5 (1 = really don't like it, 2 = don't like it, 3 = like it a bit, 4 = like it, 5 = like it a lot). The chemical characteristics of the best treated porang jelly drink are water content of 87.46%; ash content 0%; fat content 0.02%; protein content 0.03%; carbohydrate content 12.49%; crude fiber content 0.01%; and energy 50.26 kcal.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100123 |
| Uncontrolled Keywords: | Tanaman porang (Amorphophallus muelleri Blume), tepung porang, karagenan, jelly drink-Porang plant (Amorphophallus muelleri Blume), porang flour, carrageenan, jelly drink |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 04 Jul 2024 07:58 |
| Last Modified: | 04 Jul 2024 07:58 |
| URI: | http://repository.ub.ac.id/id/eprint/221932 |
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