%0 Generic
%9 Other
%A  SUCI MARITA DAMAIYANTI , 1014051015
%C Universitas Lampung
%D 2015
%F eprints:15485
%I Fakultas Pertanian
%T FORMULASI VIRGIN COCONUT OIL (VCO) DAN PENGEMULSI  LESITIN KEDELAI TERHADAP STABILITAS EMULSI DAN SIFAT  SENSORI PASTA KACANG MERAH
%U http://digilib.unila.ac.id/15485/
%X Kacang merah dan VCO merupakan bahan pangan yang produksinya melimpah di  Indonesia, tetapi belum dimanfaatkan secara optimal. Pada penelitian ini kacang  merah dan VCO diolah menjadi produk pasta kacang merah sebagai upaya  diversifikasi pangan. Tujuan penelitian ini untuk mendapatkan formulasi  penambahan minyak VCO dan lesitin yang tepat untuk menghasilkan pasta kacang  merah dengan stabilitas emulsi dan sifat organoleptik terbaik. Penelitian ini  disusun menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan satu  faktor dan 4 kali ulangan. Perlakuan penelitian adalah perbandingan VCO dan  lesitin (K) sebanyak 6 taraf, yaitu K1 (30%:0,25%), K2 (45%:0,25%), K3  (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), K6 (60%:0,5%). Data hasil  penelitian diuji kesamaan ragam dengan uji Bartlet dan kemenambahan data  dengan uji Tuckey. Data dianalisis dengan sidik ragam untuk mendapatkan  penduga ragam galat dan uji signifikansi untuk mengetahui pengaruh antar  perlakuan. Selanjutnya data diuji lanjut menggunakan BNT pada taraf 5% dan  1%. Hasil penelitian menunjukkan bahwa K4 adalah perlakuan terbaik yang  menghasilkan pasta kacang merah dengan skor tekstur sebesar 3,450 (agak suka),  skor warna sebesar 3,675 (suka), skor aroma sebesar 3,650 (suka), skor rasa  sebesar 3,775 (suka), skor daya oles sebesar 3,375 (suka), stabilitas emulsi sebesar  0,247%. Analisis proksimat pada formulasi K4 menunjukkan bahwa kadar air,  lemak, karbohidrat, protein, abu, dan serat kasar berturut-turut sebesar 30,01%,  11,57%, 50,45%, 6,48%, 1,49%, dan 8,97%.  Kata kunci: kacang merah pasta, VCO, lesitin, stabilitas emulsi      ABSTRACT BAHASA INGGRIS    FORMULATION OF VIRGIN COCONUT OIL (VCO) AND EMULSIFIER  LECHITIN OF SOY TO EMULTION STABILITY AND SENSORY  CHARACTERISTIC THE RED BEANS PASTE    Red beans and VCO are kind of foods produced abundantly in Indonesia, but  these were underutilized. In this research, red beans and VCO were processed  into red beans paste product as food diversification efforts. The objective of this  research was to obtain the best formulation of VCO and lechitin addition to  produce the best emultion stability and sensory characteristic of the red beans  paste. The experiment was arranged in a Complete Randomized Block Design  (CRBD) with one factor and four repetitions. The treatments had 6 comparison  levels of VCO and lechitin (K), that were K1 (30%:0,25%), K2 (45%:0,25%), K3  (60%:0,25%), K4 (30%:0,5%), K4 (45%:0,5%), and K6 (60%:0,5%). The data  were analyzed using Barlett test to find homogenity, furthermore the Tuckey test  was used to test the additivity. The data were analyzed using ANOVA to get  error variance estimators and significant test to knew effect between treatments,  then the data were further analyzed with Least Significant Difference (LCD) test  level at 5% and 1% level. The research results showed that K4 are the best  formulation to produce red beans paste with the score of texture was 3,450  (somewhat like), the score of color was 3,675 (like), the score of flavor was 3,650  (like), the score of taste was 3,775 (like), the score of spreadability was 3,375  (like), and the emulsion stability was 0,247%. The proximate analyzed of K4  resulted that the moisture, fat, carbohydrate, protein, ashes, and crude fiber  contents were 30,01%, 11,57%, 50,45%, 6,48%, 1,49 %, and 8,97%,  respectivelly.  Keywords: red bean paste, VCO, lechitin, emultion stability