YUNISTIA AWALIYAH, FINA (2025) ANALISIS SIFAT FUNGSIONAL KULIT BUAH MELINJO DENGAN VARIASI PENGOLAHAN YANG DIAPLIKASIKAN PADA PRODUK BOLU PANGGANG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Melinjo peel was identified as one of the plants that contained natural antioxidants such as phenolic compounds, flavonoids, lycopene, vitamin C, and beta-carotene. The functional compounds found in melinjo peel can be used in making food products, such as cake. However, the processing methods changed the value of the functional compounds in melinjo peel. The aim of this research was to determine the functional properties of melinjo peel with variations in processing and its application in cake products. The research used a completely randomized design that consisted of one factor, namely processing differences, which included three levels: steamed melinjo peel, boiled melinjo peel, and melinjo peel flour. The observed parameters consisted of water content tests, organoleptic tests, color analysis (L*, a*, b*), total phenol determination, and antioxidant activity. Processing variations on melinjo peel significantly influenced the water content, color (L*, a*, b*), organoleptic properties (taste, texture, color, aroma, aftertaste, and overall acceptability). The water content ranged from 9.74% to 79.18%. The L* color values ranged from 39.46 to 66.13, the a* values ranged from 21.26 to 33.40, and the b* values ranged from 26.40 to 40.81. Antioxidant activity ranged from 30.80% to 58.60%, while total phenol levels ranged from 0.43 to 1.42 mg of GAE.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kulit melinjo diidentifikasi sebagai salah satu tanaman yang mengandung antioksidan alami seperti senyawa fenolik, flavonoid, likopen, vitamin C, dan betakaroten. Senyawa fungsional yang terdapat pada kulit melinjo dapat digunakan dalam pembuatan produk pangan, seperti kue. Akan tetapi, metode pengolahan yang digunakan menyebabkan nilai senyawa fungsional pada kulit melinjo berubah. Tujuan penelitian ini adalah untuk mengetahui sifat fungsional kulit melinjo dengan variasi pengolahan dan aplikasinya dalam produk kue. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari satu faktor yaitu perbedaan pengolahan yang meliputi tiga taraf yaitu kulit melinjo kukus, kulit melinjo rebus, dan tepung kulit melinjo. Parameter yang diamati meliputi uji kadar air, uji organoleptik, analisis warna (L*, a*, b*), penentuan total fenol, dan aktivitas antioksidan. Variasi pengolahan kulit melinjo berpengaruh nyata terhadap kadar air, warna (L*, a*, b*), sifat organoleptik (rasa, tekstur, warna, aroma, aftertaste, dan penerimaan keseluruhan). Kadar air berkisar antara 9,74% sampai 79,18%. Nilai warna L* berkisar antara 39,46 sampai 66,13, nilai a* berkisar antara 21,26 sampai 33,40, dan nilai b* berkisar antara 26,40 sampai 40,81. Aktivitas antioksidan berkisar antara 30,80% sampai 58,60%, sedangkan kadar fenol total berkisar antara 0,43 sampai 1,42 mg GAE. | |||||||||
| Uncontrolled Keywords: | antioxidant, free radicals, melinjo peel, total phenol | |||||||||
| Subjects: | S Agriculture > S Agriculture (General) | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | ms Fina Yunistia Awaliyah | |||||||||
| Date Deposited: | 30 Apr 2025 08:58 | |||||||||
| Last Modified: | 02 May 2025 07:12 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48419 |
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