title: KARAKTERISTIK GEL CINCAU HIJAU PERDU (Premna oblongifolia  Merr.) DENGAN PENAMBAHAN TEPUNG UMBI SUWEG    (Amorphophallus campanulatus B)
creator: DEA RIZKI WIDIANA, 1414131036
subject: 630 Pertanian dan teknologi yang berkaitan
description: Penelitian ini bertujuan untuk mendapatkan konsentrasi tepung umbi suweg yang  menghasilkan karakteristik fisik, kimia dan sensori gel cincau hijau terbaik.  Rancangan penelitian menggunakan Rancangan Acak Kelompok Lengkap  (RAKL) dengan tujuh taraf perlakuan konsentrasi tepung umbi suweg dan empat  ulangan. Tepung umbi suweg dibuat dengan pengirisan, perendaman dalam  larutan garam, pengeringan dan penggilingan umbi suweg. Konsentrasi tepung  terhadap filtrat cincau hijau (b/v) yang digunakan sebanyak 0%; 0,5%; 1,0%;  1,5%; 2,0%; 2,5% dan 3,0%. Gel cincau hijau lalu diuji sensori pada parameter  tekstur, warna, flavor dan penerimaan keseluruhan. Data dianalisis dengan  ANARA dan dilanjutkan dengan uji Beda Nyata Jujur (BNJ) taraf 5%. Hasil  penelitian menunjukkan bahwa gel cincau hijau dengan penambahan tepung umbi  suweg 1,0% (b/v) memiliki respon baik pada parameter tekstur 3,8 (kenyal),  warna 4,32 (hijau, khas cincau hijau), flavor 3,56 (suka) dan penerimaan  keseluruhan 3,71 (suka) serta mengandung kadar air 97,86%, kadar abu 0,08%,    kadar protein 0,01%, kadar lemak 0,16%, kadar karbohidrat 0,02% serta kadar  serat pangan 3,38% dengan rata-rata pH berkisar 5,25-5,49 dan tingkat sineresis  berkisar 10,10%-21,82% yang disimpan selama 3 hari penyimpanan pada suhu  dingin.    Kata Kunci : gel cincau hijau, sensori, sineresis, tepung umbi suweg This research’s aim was to obtain the concentration of suweg tuber flour which  produced the best physical, chemical and sensory attributes of green grass jelly  gel. The research used Complete Randomized Block Design with seven treatments  of the concentration of suweg tuber flour and four replications. The flour was  produced by slicing, immersing in salt solution, drying, and grinding of suweg  tuber. The concentation of flour weight to the green grass jelly filtrate volume  were 0%; 0.5%; 1.0%; 1.5%; 2.0%; 2.5% , and 3.0%. Green grass jelly gel were  tested sensory attribute base on texture, color, flavor and overall acceptance. Data  were analyzed by ANOVA and continued with an Honestly Significant Difference  (HSD) test on level of 5%. The results showed that the green grass jelly gel with  the addition of suweg tuber flour 1.0% had a good response to the texture  parameter 3.8 (chewy), color 4.32 (green, typical green grass jelly), flavor 3.56  (likes) and overall acceptance of 3.71 (likes). The gel contains 97.86% of  moisture , 0.08% of ash, 0.01% of protein, 0.16% of fat, 0.02% of carbohydrate    and levels dietary fiber of 3.38% with an average pH ranging from 5.25-5.49. The  physical cahrarcteristic of cyneresis were from 10.10% to 21.82% that were stored  for 3 days in refrigerator.    Keyword :green grass jelly, sensory, syneresis, suweg tuber fluor
publisher: FAKULTAS PERTANIAN
date: 2019
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/56923/1/1.%20ABSTRAK%20%28ABSTRACT%29.pdf
format: text
identifier: http://digilib.unila.ac.id/56923/2/2.%20SKIRPSI%20FULL.pdf
format: text
identifier: http://digilib.unila.ac.id/56923/3/3.%20SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf
identifier:   DEA RIZKI WIDIANA, 1414131036  (2019) KARAKTERISTIK GEL CINCAU HIJAU PERDU (Premna oblongifolia Merr.) DENGAN PENAMBAHAN TEPUNG UMBI SUWEG (Amorphophallus campanulatus B).  FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.     
relation: http://digilib.unila.ac.id/56923/