NURHALIZAH, SITI (2024) PENGARUH LAMA PERENDAMAN LARUTAN JERUK NIPIS TERHADAP KARAKTERISTIK TEH ALGA COKELAT (Hormophysa triquetra). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Hormophysa triquetra is a brown algae that is not widely known by the public. The limited use of H. triquetra results in low selling value, especially in beverage products. H. triquetra has many characteristic ingredients that are needed in tea products. The diversification efforts, it is hoped that it can become a raw material for tea. Tea is very commonly consumed, but tea made from seaweed is not yet commonly consumed by the public. Brown algae tea is a functional drink that is processed simply, but often still has a fishy odor. One safe way to handle fishy odors is by adding organic acids such as lime. Soaking lime can be a factor in dealing with fishy odors, because a hydrolysis reaction occurs in it. Soaking increases the added value of this tea product. This research was carried out in May-July 2023 at the Fisheries Product Processing Technology Laboratory, Department of Fisheries, Faculty of Agriculture, Sultan Ageng Tirtayasa University. Long time soaking lime pH 3 was used as the treatment factor with four treatments levels (without soaking, 8 minutes, 16 minutes, 24 minutes) and two replications. Analysis of yield of water content, ash content, pH, total phenol, hedonic and phytochemicals. The treatment is for a soaking time of 24 minutes with a water content (5,71%), ash content (11,20%), pH (5,78), total phenol (1285.27 mg/kg) and hedoik test realeated colour (3,07), odor (3,30), taste (3,53). Phytochemical test results positive detection of flavonoid compounds, tannins and hydroquinone phenol.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Hormophysa triquetra merupakan kelompok alga cokelat yang belum banyak dikenal oleh masyarakat serta minim pemanfaatannya. Terbatasnya pemanfaatan H. triquetra berakibat kepada nilai jual yang rendah, terlebih pada produk minuman. H. triquetra memiliki banyak karakteristik kandungan yang diperlukan dalam produk teh. Salah satu upaya diversivikasi H. triquetra diharapkan mampu menjadi bahan baku dalam pembuatan teh. Teh sangat umum dikonsumsi, namun teh dari rumput laut belum umum dikonsumsi masyarakat. Teh alga cokelat merupakan minuman fungsional yang diproses dengan sederhana, namun bau amisnya kerap kali masih tercium. Salah satu cara aman dalam penanganan bau amis adalah dengan penambahan asam organik seperti jeruk nipis. Perendaman jeruk nipis dapat menjadi salah satu faktor penanganan bau amis, karena terjadi reaksi hidrolisis di dalamnya. Perendaman alga cokelat H. triquetra dengan larutan jeruk nipis ini untuk meningkatkan nilai tambah pada produk teh ini. Penelitian ini dilaksanakan pada bulan Mei hingga Juli 2023 di Laboratorium Teknologi Pengolahan Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa. Analisis data secara statistika dengan Rancangan Acak Lengkap (RAL) terdiri dari 1 faktor perlakuan, 4 perlakuan dan 2 kali ulangan sehingga terdapat 8 satuan percobaan. Prosedur penelitian terdiri dari pembuatan teh kering alga cokelat dan pembuatan minuman teh serta pengamatan mutu teh kering dalam kemasan. Parameter yang diamati yaitu pengujian kadar air, kadar abu, pH, total fenol, hedonik, dan fitokimia. Hasil penelitian menunjukkan bahwa perlakuan terbaik pada penelitian ini yaitu P3 dengan lama perendaman larutan jeruk nipis kisaran pH 3 selama 24 menit dengan nilai kadar air nilai kadar air 5,71%, nilai kadar abu 11,20%, nilai pH 5,78, nilai total fenol 1285,27 mg/kg, dan analisis hedonik warna 3,07 (netral/sedang), analisis hedonik warna 3,07 (netral/sedang), analisis hedonik warna 3,07 (netral/sedang), analisis hedonik bau 3,30 (netral/sedang), analisis hedonik rasa 3,53 (netral/sedang), serta positif terdeteksinya senyawa flavonoid, tanin, dan fenol hidrokuinon. | |||||||||
| Uncontrolled Keywords: | Hormophysa triquetra, Lime, Product characteristics, Soaking Hormophysa triquetra, Jeruk nipis, Karakteristik produk, Perendaman | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mrs Siti Nurhalizah | |||||||||
| Date Deposited: | 30 Jan 2024 14:20 | |||||||||
| Last Modified: | 30 Jan 2024 14:20 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/32672 |
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