RAHMAWATI CAHYANI, DWI (2024) KARAKTERISTIK FISIK, FUNGSIONAL, DAN MIKROBIOLOGI SELAI LEMBARAN DENGAN PERBANDINGAN BUAH NANAS MADU (Ananas comosus (L.) Merr. Var. Queen) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) SERTA VARIASI KONSENTRASI KARAGENAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Sheet jam was modified from spread jam which has a slice shape and a compact, plastis texture and is not sticky so it is more practical for serving. Quality sheet jam requires fruit with appropriate levels of pectin and acid to assist in the gel formation process. Half-ripe honey pineapple can be an option because it contains pectin and acid, but has a pale color. Red dragon fruit can be added to produce a more attractive color. Another important ingredient added in the process of making sheet jam is a gelling agent. Carrageenan is one of the gelling agents that can be used. This research aims to determine the effect of the concentration ratio of honey pineapple and red dragon fruit, variations in carrageenan concentration, and their interactions on the physical, functional, and microbiological properties of sheet jam. This research used a Split plot design with a basic design of factorial Randomized Block Design (RBD). The first factor as ratio concentrations of honey pineapple and red dragon fruit which consists of three levels, namely B1 (60%: 40%); B2 (70%: 30%); and B3 (80:20%). The second factor as concentrations of carrageenan which consists of three levels, namely K1 (2%); K2 (2.5%); and K3 (3%). The ratio consentrations of honey pineapple and red dragon fruit had a significant effect on L* value, a* value, and b* value, Chroma, and oHue. The concentrations carrageenan had a significant effect on b* value, oHue, tensile strength, elongation, antioxidant activity, total phenol, and Yeast Mold Number. There were interactions between the ratio of honey pineapple and red dragon fruit with variations in carrageenan concentration on b*, oHue, antioxidant activity, and total phenols.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Selai lembaran merupakan modifikasi dari selai oles yang memiliki bentuk lembaran dan bertekstur kompak, plastis, serta tidak lengket sehingga lebih praktis untuk disajikan. Selai lembaran yang berkualitas memerlukan buah dengan kadar pektin dan asam yang sesuai untuk membantu proses pembentukan gel. Nanas madu setengah matang dapat menjadi pilihan karena mengandung pektin dan asam, namun memiliki warna yang pucat. Buah naga merah dapat ditambahkan untuk menghasilkan warna yang lebih menarik. Bahan penting lain yang perlu ditambahkan dalam proses pembuatan selai lembaran adalah gelling agent. Karagenan merupakan salah satu gelling agent yang dapat digunakan. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi nanas madu dan buah naga merah, variasi konsentrasi karagenan, dan interaksinya terhadap sifat fisik, fungsional, dan mikrobiologi selai lembaran. Penelitian ini menggunakan Rancangan Petak Terbagi (split plot) dengan rancangan dasar Rancangan Acak Kelompok (RAK) faktorial. Faktor pertama yaitu perbandingan konsentrasi nanas madu dan buah naga merah yang terdiri dari tiga taraf yaitu B1 (60%:40%); B2 (70%:30%); dan B3 (80:20%). Faktor kedua yaitu konsentrasi karagenan yang terdiri atas tiga taraf yaitu K1 (2%); K2 (2,5%); dan K3 (3%). Perbandingan konsentrasi nanas madu dan buah naga merah memberikan pengaruh nyata terhadap nilai L*, nilai a*, nilai b*, Chroma, dan oHue. Konsentrasi karagenan memberikan pengaruh nyata terhadap nilai b*, oHue, kuat tarik, perpanjangan, aktivitas antioksidan, total fenol, dan Angka Kapang Ragi. Terdapat interaksi antara perbandingan nanas madu dan buah naga merah dengan variasi konsentrasi karagenan terhadap b*, oHue, aktivitas antioksidan, dan total fenol. | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QC Physics Q Science > QD Chemistry Q Science > QR Microbiology S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Dwi Rahmawati Cahyani | |||||||||
| Date Deposited: | 04 Oct 2024 09:58 | |||||||||
| Last Modified: | 04 Oct 2024 09:58 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42791 |
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