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.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
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
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | UPT . Rukiah |
| Date Deposited: | 30 Mar 2022 05:56 |
| Terakhir diubah: | 30 Mar 2022 05:56 |
| URI: | http://digilib.unila.ac.id/id/eprint/56923 |
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