Rahmaningtiyas, Yuniar (2017) Aplikasi Pewarna Merah Dari Kulit Buah Naga (Hylocereus polyrhizus) Pada Jajan Tradisional Kue Tok. Sarjana thesis, Universitas Brawijaya.
Abstract
Kue tok adalah salah satu jajanan tradisional yang identikdengan warna merah. Salah satu bahan alami yang memiliki pigmen merah sehingga berpotensi dijadikan alternatif pengganti pewarna sintetik tersebut adalah kulit buah naga. Penelitian ini bertujuan untuk mengetahui warna yang dihasilkan, kadar betasianin, aktivitas antioksidan, dan mengetahui tingkat penerimaan konsumen terhadap kue tok. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor yaitu tingkat konsentrasi ekstrak kulit buah naga 35%, 40%, 45%, 50%, dan 55% (b/b). Setiap perlakuan dillakukan pengulangan masing-masing sebanyak 4 kali ulangan. Kue tok dianalisa warna menggunakan color reader, kadar betasianin, aktivitas antioksidan metode DPPH, serta dilakukan uji organoleptik yaitu uji hedonik. Data yang diperoleh diolah secara statistik menggunakan ANOVA selang kepercayaan 95%, jika beda nyata dilanjutkan dengan uji DMRT (Duncan Multiple Range Test) selang kepercayaan 95%. Pemilihan perlakuan terbaik dilakukan dengan metode Multiple Attribute (Zeleny). Kue tok dengan perlakuan terbaik selanjutnya di analisa kimia berupa kadar air, lemak, protein, karbohidrat, dan total gula. Hasil penelitian menunjukkan bahwa perlakuan yang diberikan dalam pembuatan kue tok memberikan pengaruh nyata (α=0,05) terhadap tingkat kecerahan L*, tingkat kemerahan a*, tingkat kekuningan b*, kadar betasianin, aktivitas antioksidan , serta parameter sensori seperti warna dan kenampakan. Kue tok dengan konsentrasi ekstrak kulit buah naga 55% (b/b) merupakan perlakuan terbaik parameter organoleptik, dengan kadar air 41,1%, kadar protein 5,30%, kadar lemak 10%, kadar karbohidrat 43,6%, dan total gula 12,04%. Kue tok perlakuan terbaik dalam setiap takaran saji dapat memenuhi kebutuhan lemak sebesar 6%, protein 3%, dan karbohidrat total 5% berdasarkan energi 2150 kkal per hari masyarakat Indonesia. Energi total yang diperoleh dari konsumsi kue tok adalah 114 kkal.
English Abstract
Kue Tok is one of traditional food which identically known with its red color. One of natural ingredientsthat have a red pigment and potentially used as an alternativenatural dyes subtition of synthetic dyes is dragon fruit peel. This research’sobjectiveis to identify the color, betacyanin level, antioxidant activity, and consumer’s acceptance of Kue Tok.This study used a Randomized Block Design (RBD) of one factor which is dragon fruit peel extracted concentration of 35%, 40%, 45%, 50%, and 55% (b/b). Each treatment was repeated 4 times. Color,betacyanin, antioxidant activity, and hedonic test are analyzed. Data was analyzed using Analysis Of Variance (ANOVA) 95%.Significant data was tested with DMRT 95%. The multiple attribute (Zeleny) method was used to select the best modification. Furthermore, the best treated Kue Tok were chemically analyzed to its water content, fat, protein,carbohydrates, and its total sugar content. Based of the research experiment, it has been proven that modification give significant effect (α=0,05) to the L*, a*, b*, betacyanin, antioxidant activity, color and appearance of sensory evaluation. Concentration of dragon fruit peel extracted was 55% (b/b) is the best modification of Kue Tok contain 41,1% of water, 5,30% of protein, 10% of fat, 43,6% of carbohydrate, and 12,04% of total sugar. Kue tok with the best modification is able to fulfill 6% of fat intake for every serving size, 3% of protein, and 5% carbohydrate based on Indonesian daily necessity of calories which is 2150 kcal. The total energy from Kue Tok is 114 kcal.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/625/051711528 |
| Uncontrolled Keywords: | Antioksidan, Betasianin, Kue Tok, Kulit Buah Naga, Stabilitas Betasianin |
| Subjects: | 600 Technology (Applied sciences) > 635 Garden crops (Horticulture) > 635.9 Flowers and ornamental plants > 635.97 Other groupings of ornamental plants |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Yusuf Dwi N. |
| Date Deposited: | 18 Jan 2018 03:52 |
| Last Modified: | 03 Nov 2021 03:39 |
| URI: | http://repository.ub.ac.id/id/eprint/8116 |
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