creators_name: DEA RIZKI WIDIANA, 1414131036
creators_id: -
type: other
datestamp: 2022-03-30 05:56:13
lastmod: 2022-03-30 05:56:13
metadata_visibility: show
title: KARAKTERISTIK GEL CINCAU HIJAU PERDU (Premna oblongifolia
Merr.) DENGAN PENAMBAHAN TEPUNG UMBI SUWEG

(Amorphophallus campanulatus B)
ispublished: pub
subjects: 630
full_text_status: restricted
abstract: 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
date: 2019
date_type: published
publisher: FAKULTAS PERTANIAN
place_of_pub: UNIVERSITAS LAMPUNG
id_number: 1414131036
citation:   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.     
document_url: http://digilib.unila.ac.id/56923/1/1.%20ABSTRAK%20%28ABSTRACT%29.pdf
document_url: http://digilib.unila.ac.id/56923/2/2.%20SKIRPSI%20FULL.pdf
document_url: http://digilib.unila.ac.id/56923/3/3.%20SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf