Kurniasih, Nia (2024) KARAKTERISTIK SENSORI DAN KIMIA SELAI LEMBARAN BERBASIS BUAH NANAS MADU (Ananas comosus (L.) Merr. var. Queen) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN 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, compact, plastis, and non 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 added to produce more attractive color. Another important ingredient added in process of making sheet jam is gelling agent. Carrageenan is one of gelling agents that can be used. This research aims to determine the effect of the comparison of honey pineapple and red dragon fruit, and variations of carrageenan concentration on sensory and chemical characteristics of sheet jam. This study used the Split Plot Randomized Group Design method. The main plot was the comparisons of honey pineapple and red dragon fruit (60%:40%, 70%:30%, and 80%:20). The subplot was variations carrageenan concentration (2%; 2.5%; and 3%). The results showed the average value of each analysis from lowest to highest, namely: taste response of 4.80-5.45 (neutral-slightly like), color response of 5.28-5.98 (slightly like), aroma response of 4.68-5.23 (neutral-slightly like), texture response of 4.63-5.20 (neutral-slightly like), aftertaste response of 4.88-5.38 (neutral-slightly like), overall response of 4.93-5.55 (neutral-slightly like), moisture content of 43.53-62.53%, ash content of 0.002-0.033%, crude fiber content of 1.46-3.01%, total sugar content of 45.29-86.49%, total dissolved solid content of 37.40-42-55obrix, pH of 3.46-4.47, acid total titrated content of 0.45-0.73%, and vitamin C content of 13..01-20.99%.
| 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 karakteristik sensori dan kimia selai lembaran. Penelitian ini menggunakan Rancangan Petak Terbagi (split plot) dengan rancangan dasar Rancangan Acak Kelompok (RAK) faktorial. Petak utama, 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%). Sub petak, yaitu konsentrasi karagenan yang terdiri atas tiga taraf, yaitu K1 (2%); K2 (2,5%); dan K3 (3%). Hasil penelitian menunjukkan nilai rerata dari masing-masing analisis mulai dari yang terendah hingga tertinggi, yaitu: respon sensori rasa 4.80-5.45 (netral-agak suka), respon sensori warna 5.28-5.98 (agak suka), respon sensori aroma 4.68-5.23 (netral-agak suka), respon sensori tekstur 63-5.20 (netral-agak suka), respon sensori aftertaste 4.88-5.38 (netral-agak suka), respon sensori overall 4.93-5.55 (netral-agak suka), kadar air 43.53-62.53%, kadar abu 0.002-0.033%, kadar serat kasar 1.46-3.01%, kadar gula total 45.29-86.49%, kadar total padatan terlarut 37.40-42.55obrix, pH 3.46-4.47, kadar total asam tertitrasi 0.45-0.73%, dan kadar vitamin C 13.01-20.99%. | |||||||||
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry 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: | Kurniasih Nia | |||||||||
| Date Deposited: | 10 Dec 2024 16:17 | |||||||||
| Last Modified: | 10 Dec 2024 16:17 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/44298 |
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