title: PENGARUH PENGGUNAAN BERBAGAI JENIS HIDROKOLOID  TERHADAP KARAKTERISTIK SENSORI SELAI LEMBARAN  CAMPURAN PEPAYA (Carica Papaya) DAN SIRSAK (Annona Muricata)
creator: Nadila , Ningtias
subject: 600 Teknologi (ilmu terapan)
subject: 630 Pertanian dan teknologi yang berkaitan
description: Tujuan dari penelitian ini yaitu mengetahui pengaruh penggunaan beberapa jenis  hidrokoloid yaitu karagenan, pektin, gelatin dan CMC terhadap karakteristik  sensori selai lembaran campuran sirsak dan pepaya serta mengetahui jenis  hidrokoloid yang digunakan sehingga menghasilkan selai lembaran campuran  sirsak dan pepaya dengan sifat sensori terbaik. Penelitian ini disusun  menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 5  perlakuan dan 5 kali ulangan. Perlakuan dalam penelitian ini yaitu P1 (Tanpa  penambahan hidrokoloid), P2 (Penambahan pektin 2%), P3 (Penambahan  karagenan 2%), P4 (Penambahan gelatin 1,5%) dan P5 (Penambahan CMC 1%).  Data dianalisis menggunakan uji Bartlett dan uji Tuckey, dilanjut dengan  analisis ragam (ANARA), dan uji lanjut BNT (Beda Nyata Terkecil) dengan  taraf 5%. Berdasarkan hasil penelitian, penggunaan berbagai jenis hidrokoloid  berpengaruh terhadap parameter tekstur dan penerimaan keseluruhan. Pektin  dengan konsentrasi 2% merupakan hidrokoloid yang menghasilkan selai  lembaran dengan karakteristik sensori terbaik dengan hasil skor kesukaan tekstur  3,313 (suka) dan skoring tekstur 3,425 (kompak dan plastis), aroma 3,133  (suka), warna 3,040 (suka), rasa 3,193 (suka), penerimaan keseluruhan 3,733  (sangat suka), kadar air 10,87%, vitamin C 0,9725 mg/g, hardness (kekerasan)  601,25 gf, cohesiveness (kekompakan) 0,815 dan springiness (kekenyalan) 2,85  mm.  Kata kunci : hidrokoloid, selai lembaran, pektin, karagenan, gelatin, CMC        The aim of this research was to determine the effect of using different types of  hydrocolloids, namely carrageenan, pectin, gelatin, and CMC, on the sensory  characteristics of soursop and papaya mixed fruit leather, as well as to identify  the type of hydrocolloid that yields the best sensory properties for the mixed  fruit leather. The study was designed using a Completely Randomized Block  Design (CRBD) with 5 treatments and 5 replications. The treatments in this  study were P1 (No hydrocolloid added), P2 (2% pectin addition), P3 (2%  carrageenan addition), P4 (1.5% gelatin addition), and P5 (1% CMC addition).  The data were analyzed using Bartlett's test and Tukey's test, followed by  variance analysis (ANOVA), and further analyzed using the Least Significant  Difference (LSD) test at a 5% significance level. Based on the research results,  the use of different types of hydrocolloids affected the texture parameters and  overall acceptance. Pectin at a concentration of 2% was the hydrocolloid that  produced the best sensory characteristics for the fruit leather, with a texture  preference score of 3.313 (like) and a texture scoring of 3.425 (compact and  plastic), aroma 3.133 (like), color 3.040 (like), taste 3.193 (like), overall  acceptance 3.733 (very like), moisture content 10.87%, vitamin C content  0.9725 mg/g, hardness 601.25 gf, cohesiveness 0.815, and springiness 2.85 mm.  Key words: hydrocolloid, sheet jam, pectin, carrageenan, gelatin, CMC
publisher: UNIVERSITAS LAMPUNG
date: 2024-08-08
type: Skripsi
type: NonPeerReviewed
format: text
identifier: http://digilib.unila.ac.id/82627/4/Abstrak%20-%20Nadila%20Ningtias_compressed.pdf
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identifier: http://digilib.unila.ac.id/82627/2/Full%20Skripsi%20tanpa%20Lampiran%20-%20Nadila%20Ningtias.pdf
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identifier: http://digilib.unila.ac.id/82627/3/Full%20skripsi%20tanpa%20bab%20pembahasan%20%28tanpa%20lampiran%29%20-%20Nadila%20Ningtias.pdf
identifier:   Nadila , Ningtias  (2024) PENGARUH PENGGUNAAN BERBAGAI JENIS HIDROKOLOID TERHADAP KARAKTERISTIK SENSORI SELAI LEMBARAN CAMPURAN PEPAYA (Carica Papaya) DAN SIRSAK (Annona Muricata).  UNIVERSITAS LAMPUNG, FAKULTAS PERTANIAN.     
relation: http://digilib.unila.ac.id/82627/