Suryani, Inna (2017) Pengaruh Proporsi Buah:Air dan Penambahan Karagenan terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Belimbing Manis (Averrhoa carambola). Sarjana thesis, Universitas Brawijaya.
Abstract
Belimbing manis (Averrhoa carambola) merupakan salah satu jenis belimbing yang sering ditemui di Indonesia. Kulitnya berwarna hijau muda saat muda dan berubah menjadi kuning sampai kemerahan pada waktu matang. Pengolahan buah belimbing menjadi jelly drink maka nilai guna belimbing yang ketersediaannya cukup melimpah tersebut menjadi bertambah. Jelly drink adalah minuman yang berbentuk gel dan memiliki karakteristik berupa cairan kental yang konsistensinya mudah dihisap. Pada pembuatan jelly drink proporsi buah:air dan penambahan karagenan juga berpengaruh terhadap proses pembentukan gel. Penelitian ini bertujuan untuk mengetahui apakah perbandingan proporsi belimbing manis:air dan penambahan karagenan berpengaruh terhadap sifat fisik, kimia, dan organoleptik jelly drink, mengetahui interaksi proporsi belimbing manis:air dan penambahan karagenan terhadap sifat fisik, kimia, dan organoleptik jelly drink belimbing manis, serta menentukan perlakuan jelly drink terbaik dari perlakuan perbandingan proporsi belimbing manis:air dan penambahan karagenan. Data hasil pengatan dianalisis secara statistik dengan menggunakan analisis Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu proporsi belimbing manis:air dengan 2 level dan penambahan karagenan dengan 3 level, sehingga didapatkan 6 kombinasi dan diulang sebanyak 3 kali ulangan. Faktor pertama proporsi belimbing manis:air, yaitu proporsi belimbing manis:air 1:1 dan proporsi belimbing manis:air 1:3. Faktor kedua penambahan karagenan, yaitu 0,1%, 0,2%, dan 0,3%. Pengulangan dilakukan sebanyak 3 kali sehingga diperoleh 18 satuan percobaan. Apabila terdapat pengaruh nyata pada kedua perlakuan dilakukan uji BNT (Beda Nyata Terkecil) 5%, dan dan uji non parametrik kruskalwallis. Data hasil uji organoleptik dilakukan dengan uji Hedonic Scale Scoring, sedangkan pemilihan perlakuan terbaik dengan menggunakan metode Zeleny. Hasil penelitian menunjukkan bahwa perlakuan proporsi belimbing manis:air dan penambahan karagenan berpengaruh nyata (α=0,05) terhadap total asam, vitamin C, IC50 antioksidan, pH, tekstur, sineresis, total padatan terlarut, kecerahan warna (L*), dan kekuningan warna (b*), rasa, warna, rasa, aroma, dan tekstur (penilaian organoleptik), sedangkan proporsi belimbing manis:air dan penambahan karagenan tidak berpengaruh nyata terhadap nilai warna merah (a*). Produk jelly drink belimbing manis terbaik menurut parameter kimia dan fisik adalah perlakuan proporsi belimbing manis:air 1:1 dengan penambahan karagenan 0,3% dengan nilai total asam (0,06%), vitamin C (38,36 mg/100g), IC50 antioksidan (5596,85 ppm), pH (4,82), tekstur (0,37 N/cm2), sineresis (1,46 mg/menit), total padatan terlarut (13,87⁰Brix), kecerahan warna L* (48,97), kemerahan a*(-2,09), dan kekuningan warna b*(13,07). Hasil perlakuan terbaik jelly drink belimbing berdasarkan parameter organoleptik yaitu jelly drink belimbing manis perlakuan proporsi belimbing manis:air 1:1 dengan penambahan karagenan 0,3%.
English Abstract
Starfruit (Averrhoa carambola) is one of the most popular fruit in Indonesia. The value of starfruit can be increased by processed them into jelly drinks, a gel formed- drink with thick consistency. In the processing jelly drink, the proportion of water and carrageenan affects the forming of the gel. This research aims to know whether the ratio of starfruit and water and the addition of carrageenan affects the physical, chemical, and organoleptic properties of jelly drink and to determine the best treatment in order to get the best starfruit jelly drink. The data of observation was analyzed statistically using Complete Random Design (CRD) with two factors that are the proportion of starfruit:water consisting 2 levels and the addition of carrageenan consisting 3 levels, so that 6 combinations were obtained and was repeated 3 times. The first factor is the proportion of starfruit:water that were 1:1 and 1:3. The second factor is the addition of carrageenan, which are 0,1%, 0,2%, and 0,3%. There were 3 repetitions, and overall there were 18 totals of experiments. If there is a significant difference between two treatments, the Least Significant Difference (LSD) of 5% is conducted, and non-parametric Kruskall-Wallis. The data of organoleptic properties test was done using Hedonic Scale Scoring, while determining the best treatment was done using Zeleny method. The result of the research showed that the ripeness of the starfruits had a significant difference (α=0,05) towards the total acid, vitamin C, IC50 antioxidant, pH, texture, syneresis, total soluble solid, brightness (L*), yellowness (b*), taste, color, aroma, and organoleptic properties, while the proportion of starfruit:water and the addition of carrageenan did not give a significant difference towards the redness (a*). The best starfruit jelly drink product according to the chemical and physical parameter was the one that uses proportion ratio of starfruit:water 1:1 with addition of carrageenan as much as 0,3% and total titratable acidity (0.06%), vitamin C (38,36 mg/100g), IC50 antioxidant (5596.85 ppm), pH (4,82), texture (0,37 N/cm2), syneresis (1,46 mg/minute), total soluble solid (13,87⁰Brix), brightness L* (48,97), redness a* (-2,09), and yellowness b* (13,07). The result of best starfruit jelly drink treatment based on the parameter of organoleptic properties was the starfruit jelly drink with proportion ratio of starfruit:water 1:1 with the addition of carrageenan as much as 0,3%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/535/051709384 |
| Uncontrolled Keywords: | Belimbing manis (Averrhoa carambola L.), proporsi buah belimbing manis:air jelly drink, karagenan |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables > 664.804 Specific fruits and groups of fruits |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Oct 2017 02:49 |
| Last Modified: | 26 Aug 2020 04:40 |
| URI: | http://repository.ub.ac.id/id/eprint/3559 |
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