Widyastuti, Adisty Ragilya and Rini Yulianingsih, STP., MT., Ph. D and Dr. Ir. Ary Mustofa Ahmad, MP. (2024) Pengaruh Waktu Perendaman dan Proporsi Air terhadap Karakteristik Fisik dan Organoleptik Minuman Sari Biji Labu Kuning (Cucurbita moschata). Sarjana thesis, Universitas Brawijaya.
Abstract
Biji labu kuning merupakan hasil samping dari buah labu kuning yang sering dijumpai sebagai limbah dan keberadaannya sering terabaikan. Padahal biji labu kuning kaya akan kandungan gizi. Pembuatan sari biji labu kuning dapat dijadikan sebagai alternatif pengolahan untuk mengurangi limbah. Dalam biji labu kuning terdapat senyawa antigizi yang dapat dihilangkan melalui proses perendaman. Penelitian ini bertujuan menganalisis pengaruh waktu perendaman biji labu kuning serta proporsi air terhadap karakteristik fisik dan organoleptik, sehingga didapatkan kombinasi perlakuan terbaik sari biji labu kuning sesuai selera konsumen. Penelitian ini menggunakan desain Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu variasi waktu perendaman (1, 3, 5) jam dan proporsi air (4:1, 6:1, dan 8:1). Data dianalisis menggunakan metode ANOVA (Analysis of Variance) dengan selang kepercayaan 95% untuk mengetahui pengaruh faktor perlakuan terhadap parameter uji. Apabila terdapat hasil berpengaruh nyata dilakukan uji BNJ. Jika terdapat interaksi antara faktor-faktor tersebut digunakan uji lanjut Duncan. Selanjutnya, dilakukan uji organoleptik dengan metode hedonik untuk mengetahui penerimaan konsumen terhadap sari biji labu kuning. Penentuan perlakuan terbaik menggunakan metode multiple attribute. Hasil penelitian ini menunjukkan adanya pengaruh nyata konsentrasi air terhadap parameter densitas, viskositas, dan total padatan terlarut. Serta adanya pengaruh nyata waktu perendaman terhadap parameter total padatan terlarut. Perlakuan terbaik terdapat pada waktu perendaman 1 jam dan proporsi air 8:1 dengan nilai densitas sebesar 0,789 g/ml; viskositas sebesar 1,20 mPa.s; total padatan terlarut sebesar 4,89 obrix; serta pH sebesar 6,83. Sedangkan uji organoleptik sari biji labu kuning pada kombinasi yang sama menghasilkan nilai rerata warna 3,65; rasa 3,54; aroma 3,20; tekstur 3,67; dan overall 3,64
English Abstract
Pumpkin seeds are a by-product of pumpkin fruit which is often found as waste and its existence is often overlooked. Even though pumpkin seeds are rich in nutritional content. Making pumpkin seed juice can be used as a processing alternative to reduce waste. Pumpkin seeds contain anti-nutritional compounds which can be removed through the soaking process. This research aims to analyze the effect of soaking time for pumpkin seeds and the water proportion on physical and organoleptic characteristics, so that the best treatment combination for pumpkin seed juice according to consumer tastes is obtained. This research used a Completely Randomized Design (RAL) with two factors, namely variations in soaking time (1, 3, 5) hours and water proportion (4:1, 6:1, and 8:1). Data were analyzed using the ANOVA (Analysis of Variance) method with a 95% confidence interval to determine the effect of treatment factors on test parameters. If there are real influential results, a BNJ test is carried out. If there is an interaction between these factors, Duncan's advanced test is used. Next, an organoleptic test was carried out using the hedonic method to determine consumer acceptance of pumpkin seed juice. Determining the best treatment uses the multiple attribute method. The results of this research show that there is a real influence of water proportion on the parameters of density, viscosity and total dissolved solids. And there is a real influence of the length of soaking time on the total dissolved solids parameters. The best treatment was found with a soaking time of 1 hour and a water proportion of 8:1 with a density value of 0,789 g/ml; viscosity of 1,20 mPa.s; total dissolved solids of 4,89 obrix; and a pH of 6,83. Meanwhile, the organoleptic test of pumpkin seed juice in the same combination produced an average color value of 3,65; taste 3,54; aroma 3,20; texture 3,67; and overall 3,64
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0524100136 |
| Uncontrolled Keywords: | Biji labu kuning, Sari biji labu kuning, Perendaman, Uji organoleptik-Pumpkin seeds, Pumpkin seed juice, Soaking, Organoleptic test |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng Moelyono |
| Date Deposited: | 10 Jul 2024 08:22 |
| Last Modified: | 10 Jul 2024 08:22 |
| URI: | http://repository.ub.ac.id/id/eprint/222318 |
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Text (DALAM MASA EMBARGO)
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