Nisrina, Alifia Arum (2017) Stabilitas Ekstrak Pigmen Kubis Ungu (Brassica Oleracea L.) dan Aplikasinya Sebagai Pewarna Produk Tradisional Cendol. Sarjana thesis, Universitas Brawijaya.
Abstract
Cendol merupakan minuman khas Indonesia. Warna cendol yang menarik dapat menambah nilai jual dari minuman ini. Diperlunya eksplorasi bahan pewarna alami untuk menghasilkan produk cendol yang menarik. Salah satu pewarna alami yang berpotesi untuk diaplikasikan pada produk cendol adalah pigmen antosianin dari kubis ungu. Tujuan penelitian ini untuk (1) mengetahui pengaruh penambahan garam dan gula terhadap kestabilan warna dari ektrak kubis ungu dan (2) mengetahui konsentrasi ekstrak kubis ungu dengan warna yang terbaik pada produk cendol. Penelitian dilakukan bertahap, tahap satu yaitu pembuatan ekstrak kubis ungu. Ekstrak yag didapatkan dianalisa antosianin dan stabilitas warna terhadap pengaruh penambahan NaCl (garam) dengan konsentrasi 0,3%;0,6%;0,9%;1,2%;1,8%, penamahan sukrosa (gula) dengan konsentrasi 3%;6%;9%;12%;18%, pH 4; 5; 6; 7 dan lama pemanasan 5 menit; 10 menit; 15 menit; 20 menit; dan 25 menit. Analisis dilakukan dengan mengukur absorbansi warna ungu. Intensitas warna ungu yang paling stabil akan dipilih untuk penelitian tahap kedua. Penelitian tahap kedua menggunakan Rancangan Acak Kelompok 1 faktor perlakuan yakni konsentrasi ektrak kubis ungu yang ditambahkan dalam pembuatan cendol (60%; 50%; 40%; 30%; 20%) dari jumlah air pada adonan. Analisa dilakukan yaitu warna, tekstur, sineresis, kadar air, kadar total gula,kadar pati dan analisis organoleptik hedonik. Data yang diperoleh dianalisa dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji BNT (Beda Nyata Terkecil) dengan selang kepercayaan 5%. Analisa data hasil uji hedonik menggunakan minitab Friedman. Analisa perlakuan terbaik cendol menggunakan metode multiple atribute Zeleny. Hasil penelitian menunjukkan ekstrak kubis ungu stabil pada penambahan gula 12% , garam 1,8 %, pH 7 dan lama pemanasan kurang dari 5 menit. Perbedaan konsentrasi penambahan ekstrak kubis ungu berpengaruh nyata terhadap kadar air, kadar pati, kadar gula, sineresis, tekstur, kecerahan (L), kemerahan (*a), warna organoleptik, aroma organoleptik, rasa organoleptik dan kenampakan organoleptik.Perlakuan terbaik diperoleh pada produk cendol dengan penambahan ekstrak kubis ungu sebanyak 20% berdasarkan parameter fisik, kimia, serta organoleptik. Karakteristik cendol perlakuan terbaik yaitu kadar air 78,66%; kadar pati 80,92%; kadar gula 2,06%; sineresis 7,31 %; tekstur (tensile strength) 5,12 N; kecerahan (L) 45,27; kemerahan (*a) 1.92; kekuningan (*b) -8,07.
English Abstract
Cendol is a dessert typical of Indonesia. An appealing cendol coloring can add value to this dessert. An exploration of natural food coloring is needed to make an appealing cendol. The purpose of this study is (1) to know the influence of adding sugar and salt towards the stability of food coloring from purple cabbage extract and (2) to know the concentration of purple cabbage extract with the best color for cendol. The study is conducted systematically, making the purple cabbage extract. The extract obtained is analysed by antosianin and color stability towards the influence of NaCl (salt) addition with consntration 0.3%, 0.6%, 0.9%, 1.2%, 1.8%, sucrose (sugar) addition with consentration 3%, 6%, 9%, 12%, 18%, pH 4; 5; 6; 7 and duration of cooking 5 minute; 10 minut; 15 minute; 20 minute; 25 minut. The study is conducted by measuring purple color absorbant. The most stable purple color would be chosen to the next step. The next step study used the Random Design Group 1 factor treatment, which is the concentration of purple cabbage extract that is added into the cendol (60%, 50%, 40%, 30%, 20%) from the total water added from the mixture. The analysis used are color, texture, sineresis, water content, total sugar content, starct content, and organoleptic hedonic (?) analysis. Data obtained is analysed by ANOVA (Analysis of Variance) and continued with BNT test (Smallest Reality Difference) with trustworthy range of 5%. Analysis of hedonic data result used minitab friedman. Analysis of best cendol treatment used Multiple Attribute Zeleny method. Study result shows that purple cabbage is stable at 12% sugar addition, salt 1.8%, pH 7 and duration of cooking less than 5 minutes. Concentration difference of purple cabbage extract addition is influenced by water content, starch content, sugar content, sineresis, texture, brightness (L), redness (a*), organoleptic color, organoleptic smell, organoleptic taste and organoleptic appearance. The best treatment is obtained by cendol with purple cabbage addition as much as 20% based on physical, chemical and organoleptic parameters. Best cendol treatment characteristics which is water content 78.66%, starct content 80.92%, sugar content 2.06%, sineresis 7.31%, texture (tensile strength) 5,12 N; brightness (L) 45,27; redness (*a) 1.92; yellowish (b) -8,07
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/567/051710024 |
| Uncontrolled Keywords: | Antosianin, cendol, garam, gula, konsentrasi. |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 18 Oct 2017 02:35 |
| Last Modified: | 03 Oct 2020 04:46 |
| URI: | http://repository.ub.ac.id/id/eprint/3897 |
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