Upaya Pengurangan Rasa Pahit Pada Daun Pepaya (Carica papaya L.) Dengan Menggunakan Garam, Ampo, Arang Aktif dan Tanah Diatom

Faraditha, Adinda Yasmine and Erni Sofia Murtini, STP., MP, Ph.D (2024) Upaya Pengurangan Rasa Pahit Pada Daun Pepaya (Carica papaya L.) Dengan Menggunakan Garam, Ampo, Arang Aktif dan Tanah Diatom. Sarjana thesis, Universitas Brawijaya.

Abstract

Daun pepaya merupakan sayuran yang memiliki banyak manfaat terutama bagi kesehatan. Akan tetapi, daun pepaya memiliki rasa pahit yang dapat menurunkan minat orang untuk mengonsumsi. Rasa pahit pada daun pepaya disebabkan oleh keberadaan senyawa antioksidan seperti tanin, flavonoid, alkaloid, dan saponin. Penelitian ini bertujuan untuk mengetahui dan menganalisis pengurangan rasa pahit pada daun pepaya dengan menggunakan garam, ampo, arang aktif dan tanah diatom. Rancangan yang digunakan pada penelitian ini yaitu Rancangan Acak Kelompok (RAK) dengan lima perlakuan (tanpa adsorben, garam, ampo, arang aktif dan tanah diatom). Perlakuan diulang lima kali sehingga diperoleh 25 satuan percobaan. Untuk mengurangi rasa pahit pada daun pepaya, dilakukan penambahan adsorben pada perebusan selama 15 menit lalu ditiriskan dan dilakukan analisis. Analisis yang akan dilakukan meliputi analisis organoleptik dengan menggunakan metode hedonik, warna, kadar air, nilai pH, aktivitas antioksidan, kadar flavonoid dan tanin. Data hasil uji kemudian dianalisis menggunakan ANOVA dan diuji lanjut menggunakan Tukey dengan selang kepercayaan 95%. Penentuan perlakuan terbaik dilakukan dengan menggunakan metode Multiple Criteria Decision Making (MCDM). Perebusan daun pepaya dilakukan selama 15 menit dengan konsentrasi penambahan adsorben garam 1% bb, tanah diatom 1% bb, arang aktif 1% bb, dan ampo 3% bb. Hasil uji hedonik dengan 103 panelis menunjukkan bahwa daun pepaya yang direbus dengan adsorben tanah diatom merupakan yang paling disuka berdasarkan atribut rasa. Hasil pengujian karakteristik menunjukkan bahwa perebusan daun pepaya dengan adsorben berpengaruh nyata terhadap nilai a*, b*, kadar air, nilai pH, aktivitas antioksidan, kadar flavonoid dan tanin (p-value < 0,05). Pemilihan perlakuan terbaik dengan metode Multiple Criteria Decision Making Zeleny menunjukkan bahwa daun pepaya dengan penggunaan adsorben tanah diatom pada proses perebusan menjadi perlakuan terbaik dengan karakteristik L* = 40,1±0,36, a* = -4,8±1,11, b* = 10,3±1,59, kadar air = 80,98±0,85 %, nilai pH = 7,52±0,13, aktivitas antioksidan = 40,89±0,51 mgTE/100g, kadar flavonoid = 95,11±5,98 mgQE/100g, dan kadar tanin= 37,01±0,35 mgGAE/100g.KRI

English Abstract

Papaya leaves are a vegetable that has many benefits, especially for health. However, papaya leaves have a bitter taste which can reduce people's interest in consuming them. The bitter taste of papaya leaves is caused by the presence of antioxidant compounds such as tannins, flavonoids, alkaloids and saponins. This research aims to determine and analyze the reduction of bitter taste in papaya leaves using salt, clay, activated charcoal and diatomaceous earth. The design used in this research was a Randomized Block Design (RAK) with five treatments (without adsorbent, salt, ampo, activated charcoal and diatomaceous earth). The treatment was repeated five times to obtain 25 experimental units. To reduce the bitter taste of papaya leaves, boil them with the addition of treatment ingredients for 15 minutes, then drain and analyze. The analysis to be carried out includes organoleptic analysis using the hedonic method, color, water content, pH value, antioxidant activity, flavonoid and tannin levels. The test result data were the analyzed using ANOVA and further tested using Tukey with a 95% confidence interval. Determining the best treatment is carried out using the Multiple Criteria Decision Making (MCDM) method. Boiling papaya leaves was carried out for 15 minutes with a concentration of 1% ww salt adsorbent, 1% ww diatomaceous earth, 1% ww activated charcoal, and 3% ww clay. The results of the hedonic test with 103 panelists showed that papaya leaves treated with diatomaceous earth were the most preferred based on taste attributes. The results of the characteristic tests showed that boiling papaya leaves with adsorbents had a significant effect on the a*, b* values, water content, pH value, antioxidant activity, flavonoid and tannin levels (p-value < 0.05). Selection of the best treatment using the Multiple Criteria Decision Making method Zeleny shows that papaya leaves treated with added diatomaceous earth during the boiling process are the best treatment with characteristics L* = 40.1 ± 0.36, a * = -4.8 ± 1.11, b* = 10.3±1.59, water content = 80.98±0.85 %, pH value = 7.52±0.13, antioxidant activity = 40.89±0.51 mgTE/ 100g, flavonoid content = 95.11±5.98 mgQE/100g, and tannin content= 37.01±0.35 mgGAE/100g

Item Type:	Thesis (Sarjana)
Identification Number:	0524100237
Uncontrolled Keywords:	Ampo, Arang Aktif, Daun Pepaya, Garam, Tanah Diatom-Clay, Activated Carbon, Papaya Leaves, Salt, Diatomaceous Earth
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	soegeng sugeng
Date Deposited:	18 Nov 2024 04:20
Last Modified:	18 Nov 2024 04:20
URI:	http://repository.ub.ac.id/id/eprint/228812

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