Geilisa, Shafira Uza (2017) Pembuatan Serbuk Effervescent Biji Pepaya (Carica papaya L.) (Kajian Konsentrasi Dekstrin Dan Asam Sitrat). Sarjana thesis, Universitas Brawijaya.
Abstract
Biji pepaya merupakan sumber antioksidan alami, namun pemanfaatannya masih jarang dilakukan oleh masyarakat Indonesia. Biji pepaya dapat dimanfaatkan untuk pembuatan serbuk effervescent. Tujuan penelitian ini adalah mengetahui pengaruh penambahan konsentrasi dekstrin dan asam sitrat yang berbeda terhadap sifat fisik, kimia, dan organoleptik. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan dua faktor, yaitu konsentrasi dekstrin (15%, 20%, 25%) dan konsentrasi asam sitrat (15%, 20%, 25%) yang diulang 3 kali. Hasil analisis dihitung menggunakan metode analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut BNT atau DMRT α=0.05. Penentuan perlakuan terbaik menggunakan metode Zeleny. Perlakuan penambahan konsentrasi dekstrin dan asam sitrat memberikan pengaruh nyata (α=0,05) terhadap kadar air, pH, total asam, aktivitas antioksidan (IC50), waktu larut, kelarutan, nilai kemerahan (a*) dan nilai kecerahan (L*). Hasil penelitian menunjukkan terjadi interaksi (α=0,05) antara perlakuan penambahan konsentrasi dekstrin dan asam sitrat pada kadar air, pH, total asam, aktivitas antioksidan (IC50), dan waktu larut. Namun, kedua faktor tidak berpengaruh nyata (α=0,05) pada nilai kekuningan (b*). Perlakuan terbaik didapatkan pada penambahan konsentrasi dekstrin 15% dan asam sitrat 25% menghasilkan serbuk effervescent biji pepaya dengan waktu kelarutan 0,01 g/s, nilai kecerahan (L*) 49,83, nilai kemerahan (a*) 2,73, nilai kekuningan (b*) 8,33, kelarutan sebesar 55,81%, nilai pH 4,47, kadar air 12,83%, total asam 17,51%, total fenol 2,75 mg GAE/g dan nilai aktivitas antioksidan dengan IC50 sebesar 910,09 ppm.
English Abstract
Papaya seed is a source of natural antioxidants, but less utilized by the people of Indonesia. Papaya seeds can be used for the manufacture of effervescent powder. The purpose of this study was to know the effect of adding different concentrations of dextrin and citric acid to the physical, chemical and organoleptic properties. The research method used was randomized block design (RBD) with two factors, concentrations of dextrin (15%, 20%, 25%) and concentrations of citric acid (15%, 20%, 25%) were repeated 3 times. The results of analysis were calculated using analysis of variance (ANOVA) and continued with further test of BNT or DMRT α=0.05. The best treatment was selected by using method Zeleny. The treatment of addition of dextrin and citric acid concentration gave significant effect (α = 0,05) to water content, pH, total acid, antioxidant activity (IC50), soluble time, solubility, redness value (a*) and brightness value (L*) . The results showed interaction (α = 0.05) between treatment of addition of dextrin and citric acid concentration in water content, pH, total acid, antioxidant activity (IC50), and soluble time. However, both factors have no significant effect (α = 0.05) on yellowish values (b *). The best treatment was obtained on the addition of 15% dextrin concentration and 25% citric acid to produce effervescent powder of papaya seed with 0,01 g/s solubility time, brightness value (L*) 49,83, redness value (a*) 2,73, yellowish value (b*) 8,33, solubility 55,81%, pH value 4.47, water content 12,83%, total acid 17,51%, total phenol 2,75 mg GAE / g and the value of antioxidant activity with IC50 is 910,09 ppm.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/525/051709373 |
| Uncontrolled Keywords: | aktivitas antioksidan, biji pepaya, effervescent. |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables > 664.804 Specific fruits and groups of fruits > 664.804 65 Specific fruits and groups of fruits (Papayas, avocados, mangosteens) |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 01:51 |
| Last Modified: | 29 Sep 2020 14:21 |
| URI: | http://repository.ub.ac.id/id/eprint/3533 |
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